Stamp Cookie Cutters

Stamp style cookie cutters can be moderately difficult to use especially for newbie cookie decorators.   The most important part of using a stamp style cookie cutter is to make sure that your dough is rolled to the ideal depth.  If you roll your dough too thin, the imprint wont' show up, and if you roll it too thick, the dough will get caught in the stamp.  We normally "off set" the stamp part of our cookie cutters by 1/8 of an inch.  Ideally, you want to roll your dough about 1/4 inch thick.  We recommend using rolling pin rings when rolling your dough to get it as even as possible.  Keep in mind, you "may" need 2 sets of rings to get your ideal depth. 

Some other tips for stamp cookie cutters are to use very cold dough and lots of flour.  Since there is more surface area on stamp cookie cutters than outline cookie cutters, dough is more likely to get stuck to your cookie cutter.

We also recommend this recipe below for working with embossed cookie cutters

Sweeter Vanilla Shortbread/Sugar Cookies  (One Batch yields approx 30 cookies)
2 Sticks (1 Cup) COLD Butter
1 1/2 Cup Sugar
2 Eggs
3 1/2 Cups All Purpose Flour
3/4 Cup Cornstarch
3/4 Teaspoon of salt
3 Teaspoon of Vanilla Extract

1. Preheat Oven 375 degrees
2.Cream butter and sugar in a stand up mixer
3) Add eggs one at a time
4)Combine flour, cornstarch and salt in a separate bowl, whisk
5) Mix in dry ingredients to creamed butter and sugar until all combined
6) Stir in vanilla, Mix at low speed for 3-5 minutes,
7) Roll dough between parchment paper sheets until at required width
8) Flour cutters
9) Place on baking sheets
10) Bake for 5-6 minutes

Happy Baking!

*We used our detailed beach ball cookie cutter for the pictures below