Cardamom Sugar Cookies • easy cookie stamp recipe! (2024)

FAQs

How do you get the best results from cookie stamps? ›

Tips for success with your cookie stamps:

It should have a consistency similar to play dough. Portion the dough into balls about 2 Tbsp in size and use your hands to roll into smooth balls before stamping. (The rolling is optional but will give you cleaner edges) Lightly flour your stamp before pressing the cookie.

Rosenkrantz recommends a double-chill method in which you "start with chilled dough, stamp it, and chill it again so that the shape holds while the cookies bake." How do you know what's too chilled or not chilled enough?

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

The only difference between crisp and cakey chocolate chip cookies is a slight modification to the recipe measurements. Simply adjust the amounts of butter, white sugar, and brown sugar. Begin by measuring out the butter and sugar amounts for your favorite cookie texture, then proceed with the rest of the recipe below.

Focusing on metal cookie cutters, stamps made out of copper, stainless steel, and aluminum are the three best options.

For this technique, you'll want to decorate your cookies before baking. We recommend using decorative sugar (also known as colored sanding sugar), Turbinado sugar (coarse golden sugar) or pearl sugar (coarse clear sugar). It all sounds super fancy but it's really very easy!

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Vinegar helps with the rise of our baked goods

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

Does more butter make cookies softer? ›

Butter is more than 15% water, so it plays a role in making cookies soft by adding water and fat, which contributes flavor and tenderness.

The most likely benefit of adding water to your cookie dough is to help hydrate the batter. If your dough looks dry after mixing (especially when using browned butter), adding a tablespoon or two of water could be just what your dough needs to prevent a dry, crumbly cookie.

Once the cookies have been cut, remove the excess dough so the cookies have room to expand when pressed upon. Flour the stamp, center it on the dough and push down with the most pressure on the more solid parts of the stamp. The stamps are made of alder wood and have a grain. Too much pressure can split the grain.

Yes. Firm and sturdy cookies are the best type of cookies to ship, so our Thumbprint Cookies handle the trip well.

Dry Pasta

Pasta is one of those dishes you can make for a hearty Christmas spread, but they can also be used to stamp lovely patterns into cookie dough. Penne, rotelle, and ribbon pasta are just some great examples to use for imprinting due to their unique shapes.