These Stamped Cookies taste rich and chocolatey and make beautiful additions to your cookie tray. They are even pretty enough to give as a gift to teachers, neighbors, or holiday hosts! They require no rolling or special cutting, so they are super easy to make.
Recipe Inspiration
My children took it upon themselves to decorate our house for Christmas this year and unearthed a long-forgotten box containing my cookie stamps. I had not made stamped cookies since our family became a gluten-free household, but I was eager to try. For this recipe, I use a simple shortbread style dough that I’ve adapted from my finally perfected and outstanding Gluten Free Sugar Cookie recipe. But instead of rolling out the dough, I made 1″ balls and stamped each ball.
The resulting stamped cookies are the perfect thickness, hold the stamp beautifully, and are each slightly unique, just like snowflakes themselves. You certainly can roll out the dough and stamp the cookies in the more traditional way, but I found that the stamp was more pronounced and more beautiful with the rolling method. This method creates a soft edge because we don’t cut the final stamped cookie with a circular cookie cutter. I rather like the individuality of each stamped cookie.
Choosing Your Cookie Stamps
There are many options of cookie stamps available, from these adorable silicone cookie stamps, to these classic Nordic Ware cookie stamps. You can even personalize a cookie stamp, which makes a great gift for your favorite baker. For this particular stamped cookie recipe, I like the firm, aluminum style cookie stamp. They are easy to clean and it’s easy to peel the cookie off if they get stuck. If you choose to roll this cookie dough out to stamp and cut around each cookie, the silicone version works great. They are also really fun to decorate!
Ingredients You Will Need
- 2 cups gluten-free flour blend
- 1/2 cup granulated sugar
- 1/4 cup Dutch cocoa powder (can be omitted if you prefer vanilla cookies)
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter chilled
- 2 oz cream cheese
- 1 teaspoon pure vanilla extract
- 2 eggs
Ingredients for Glaze
- 1 cup powdered confectioner’s sugar
- 1 teaspoon pure vanilla extract
- 2-3 Tablespoons of milk or cream
Special Equipment
parchment paper, cookie stamps, electric mixer
Decorating Stamped Cookies
We like these Chocolate Stamped Cookies iced with a simple vanilla glaze or with a dusting of powdered sugar. However, if you want to use Royal Icing and decorate them individually, you certainly can.
- To decorate the cookies, place a piece of parchment or waxed paper beneath your wire cooling rack to catch any drips or extra confectioners sugar. This makes for easy cleanup, which is always a help!
- For glazed cookies, after baking, transfer the cookies to a wire rack to cool completely before glazing. Combine 1 cup of powdered sugar, 1 teaspoon vanilla extract, and 2-3 Tablespoons of milk or cream. The glaze should be a nice, thin, runny consistency. Next, use a pastry brush to glaze the top of each stamped cookie. Alternatively, you can dip the entire cookie into the glaze to coat both sides, depending on the level of desired sweetness.
- For powdered sugar dusted cookies, apply the first dusting of confectioner’s sugar while the cookies are still warm. Then apply a second dusting after the cookies are cooled completely.
How to Store Stamped Shortbread Cookies
These stamped cookies store beautifully! Use waxed or parchment paper to separate layers of cookies. Then store them in a cookie tin or another airtight container for up to two weeks.
Print
Chocolate Stamped Cookies
- Total Time: 50 minutes
- Yield: 30 cookies 1x
Description
These tasty, rich, chocolatey stamped cookies taste delicious and look beautiful on a cookie tray. And they are gluten-free!
Ingredients
2 cups gluten-free flour blend
1/2 cup granulated sugar
1/4 cup Dutch cocoa powder (can be omitted if you prefer vanilla cookies)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter chilled
2 oz cream cheese
1 t pure vanilla extract
2 eggs
Ingredients for Glaze
1 cup powdered sugar
1 teaspoon pure vanilla extract
2–3 Tablespoons of milk or cream
Instructions
Special Equipment:
cookie stamps, parchment paper or silicone baking mat, electric mixer with paddle attachment, cooking spray
Instructions for making Chocolate Stamped Cookie Dough
- First, in the large mixing bowl of your electric mixer, combine flour, salt, sugar and stir to combine.
- Next, cut butter and cream cheese into cubes and slowly add to the mixer, while mixing on low.
- Then mix until the mixture resembles coarse breadcrumbs.
- Next, add vanilla and eggs, one at a time and mix until dough forms ball and all flour is incorporated.
- Divide dough into two halves and wrap each half of dough in plastic wrap. Chill the dough for 20 minutes in the refrigerator while you clean up the mixer:) If you haven’t already, preheat the oven to 350°F.
Stamping the Cookies
- Remove the dough from the refrigerator and shape into 1″ balls.
- Line baking sheet with parchment paper or silicone baking mat.
- Dust stamps with cocoa to prevent sticking (or spray with cooking spray).
- Place balls on parchment paper, several inches apart, and stamp each ball of dough. If the cookie sticks to the stamp (as mine did) gently peel it off and place on the parchment.
- Bake in preheated 350°F oven for 10 minutes.
- Remove to cooling rack to cool.
Instructions for Glazing or Dusting
If dusting with powdered confectioners sugar, dust the cookies while they are still warm.
If glazing the cookies, wait until they have fully cooled.
- Mix glazing ingredients together and stir until smooth. Glaze should be thin and drippy. Add an additional teaspoon of milk or cream if the glaze is too thick.
- Place a piece of parchment paper or waxed paper beneath a cooling rack.
- Brush the top surface of each cookie with glaze and place on the cooling rack until dry.
- Alternatively, you can dip the entire cookie in the glaze if you prefer.
Store cookies in an airtight container for up to two weeks. If you would like to keep them longer, store the container in the refrigerator. Use waxed paper to separate layers of cookies.
- Prep Time: 40
- Cook Time: 10
