Tips for Cookies with a Cookie Stamp and Basic Recipe

Have you every tried to stamp your cookies or use fancy cookies cutters? I know that many don’t go through the hassle because it doesn’t work. But look no further, with below tips I am sure your cookies will look amazing. Pictured here are speculoos cookies, however, this is only one option. Below I give you the basic recipe that works really well for cookies with intricate designs, or a stamp. And as I have been asked, I got the cookie cutters from here. So let’s get started.

Tip #1: Do not use any leavener in your dough

Usually a leavener is used to give lift, cookies will be more puffy. However, if a leavener is used, the cookie stamp will not be as visible or disappear completely. For that reason I recommend using some kind of shortbread dough or some that does not contain any leavener. Below recipe can probably also be seen as a shortbread dough. I made speculoos cookies with it, you see them pictured here.

Tip #2: Chill the dough before rolling it out

Any kind of shortbread dough will need to be chilled before rolling out. This is because of two reasons: first, you want the flour to develop the gluten, this makes it much easier to handle the dough. Second, your butter needs to harden again. This is particularly important for cookies with a cookie stamp. It will also helpf for the dough not to stick to the surface or cookie cutter.

Tip #3: Chill the dough again for 15 minutes after rolling out

Once your dough has developed gluten, you may roll it out. However, I recommend chilling the dough on parchment paper or a silicone mat for another 15 minutes. Only if it isn’t too soft, you will see the stamp clearly. So chill again, you will see the difference later.

Tip #4: Flour your cookie cutters, cornstarch works really well

There is a simple trick, flour your cookie stamp before stamping, this way nothing will stick. I have learned that cornstarch works really well. If you don’t have it at hand, flour will also work. Repeat if needed after stamping a few cookies.

Tip #5: Cut-out cookies should be chilled before baking

I may sound like a broken record, but once you have stamped your cookies, chill them again. You don’t want the butter to melt again, for the dough to be soft, so the best is if you transfer your chilled cookies directly to the oven and bake them right away. This will give a very clear stamp and reduces the chances of the cookies to spread.

Print Recipe

Dough Basis for Cookies with a Cookie Stamp

Serves: About 35-40 cookies

Prep Time: 45min – Cooking Time: 10min – Total Time: 50min

With this basic dough for cookies with a cookie stamp and some tips, your cookies will turn out great.

Ingredients

• Basic Dough
• 100 grams of butter at room temperature
• 100 grams of regular sugar
• 1 egg
• 250 grams of all-purpose flour
• 50 grams of ground almonds
• A bit of milk if needed
• Possible ways of flavoring: 1-2 teaspoons of vanilla extract, pumpkin spice, aniseed, lemon zest, orange zest, etc.

Instructions

1

For the dough cream the butter with the sugar until light and fluffy, about 3 minutes. Add in egg and mix for about 30 seconds. Mix in flour and ground almonds and spices if using. Chill airtight for at least 30 minutes or overnight in the fridge.

2

Roll out dough in two portions and transfer back to the fridge on parchment paper for 15 minutes.

3

Cut out/stamp your cookies (I used this cookie cutter), be sure to dunk your cookie cutter in flour or cornstarch, repeat if dough starts to stick, remove any excess with a toothpick. Chill cut-out cookies for at least 15 further minutes.

4

Preheat oven to 180 degrees Celsius. Transfer your chilled cookies from the fridge directly to a baking sheet lined with parchment paper and bake immediately on medium rack. Bake between 8-12 minutes, depending on size. Mine needed 10 minutes. The baked cookies freeze beautifully.