How to Make Embossed Sugar Cookies Using SpinningLeaf Cookie Stamps



Sugar Cookie Stamp

SpinningLeaf Sugar Cookie Recipe

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 egg
1 teaspoon to 1 tablespoon vanilla
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions
In a bowl, stir together flour, baking powder, and salt. In a large mixing bowl, with mixer at low speed, cream together butter and sugar until smooth. Increase speed to high, mix until light and creamy (approximately 5 minutes). Reduce speed to low, mix in the egg and vanilla. Slowly add the flour mixture, mix until well incorporated, and a smooth dough is formed.

Divide dough into 6 flattened balls. Wrap each with plastic wrap and refrigerate until firm. Cookie dough should be chilled to 55-60.

Step 1

Step One

Knead and roll one sugar cookie dough ball out at a time on a floured surface to 1/4" thickness. Lightly sift confectioners sugar or flour over the surface of the dough.

Tip: Keep the unused dough chilled in the refrigerator until ready to use. Chilled dough takes a great impression and doesn't stick to the cookie stamp.

 

Step 2

Step Two

Place the cookie stamp onto the dough and press down firmly and evenly until the design is embossed into the dough.

Tip: The ideal cookie dough temperature to press at is 60-65.

Step 3

Step Three

Lift the cookie stamp up gently, slightly tilting it to ease separation.

Tip: If the dough sticks into the cookie stamp, rinse it under warm water and clean it with a unused toothbrush. Make sure the cookie stamp is dry, and rechill the dough before pressing again.

Step 4

Step Four

Using a 3" to 3.25" round cookie cutter, cut the embossed cookie out.

Illustrated here is our 80mm cookie cutter from the: Fat Daddio's Round Nylon Cookie Cutters (Set of 9)

 

Step 5

Step Five

Place your cookies on an ungreased cookie sheet. To prevent cracks, let the cookies set at room temperature for 10 minutes prior to baking.

Bake at 350 in a preheated oven for 13-16 minutes, until edges are golden brown.

Tip: Our Ateco Ultra Offset Cookie Spatula - 4.5" Blade is perfect for cookie making. Simply press the flexible blade down flat against the surface beside the cookie and slide it underneath to the other side. The blade is super thin and the cookie will separate with very little to no warping. Then just slide it under again to lift the cookie and move it to your cookie sheet.