Link to: Cookie Stamps
Use and Care
- Hand wash only. Never submerge wooden handles in water. Wipe clean.
- Do not soak
- Dry promptly to prevent water stains
Hint and Tips
- We suggest making cookie dough from scratch when using cookie stamps. Cookie stamp impressions will not be as defined if using prepackaged cookie mixes or refrigerated dough.
- Choose a recipe that does not rise or spread more than a small amount. Many Christmas cutout recipes and recipes specific to using cookie stamps work well.
- Apply a light coat of oil to each stamp using a pastry brush or nonstick spray. Re-apply oil if cookie dough begins to stick to stamp. OR Generously shake powdered sugar on cookie stamp every time you re-press the image
- Roll dough into 1 “ balls and place all on a large cookie sheet. Refrigerate 30 -60 minutes.
- Press stamp firmly. If dough spreads beyond the press, wipe/scrape it away to give the cookie a clean edge.
- Rock stamp handle back and forth gently to release the dough, then lift it off.
- Bake according to recipe instructions.
- Allow cookies to cool 4-5 minutes on pan to completely set before removing.
Decorating Ideas
- No decorating necessary !
- Paint with edible paint or edible glitter
- Glaze or Powdered sugar
- Use multi colored cookie dough - gel color
- Half dip in melted chocolate. Add nuts or sprinkles.
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- Create Cooke sandwiches
- Brush a clear glaze onto specific areas then add sprinkles, shredded coconut or colored sugar. They will stick as the glaze dries. OR layer different colored dough into the stamp pattern.
Cookie recipes: