Here are some tips to ensure you get the perfect stamped cookie - every time.
- Use the right recipe - not all recipes are created equal! Some will spread, and therefore not stamp as well. Make sure to use a recipe that doesn't spread - start your search here or visit our Pinterest recipes board.
- Chill your dough - chilling your dough for at least 20 minutes before you stamp, then again for a hour before you bake so it goes into the oven cold, will help to "set" the stamp design into your cookie.
Dust your stamp - Use flour to dust your stamp, then tap off the excess before stamping your dough. Repeat this between stamps to ensure no dough sticks to the stamp. (You can dust with icing sugar if you are stamping fondant).
Ensure your oven is the right temperature - Adding your chilled cookies into a pre-heated oven at the right temperature is a must. If the oven is not hot enough the cookie will take longer to cook and will have more time to spread. This might take a little trial and error with your own oven as cooking times may vary.
Hands off! - We find that the less the dough is rolled and handled, the better the results. Our first batch always tends to stamp the best. Try to minimise the amount you handle and roll your dough - pop your dough back into the fridge to chill if you have rolled it out more than twice.
Cookie Stamp Pro Tip: roll out your dough onto an oven tray lined with non greased baking paper before chilling. Chill for 10-20 minutes, the pull out to stamp. Then put back in the fridge to chill for an hour. When you stamp and cut out your cookies, remove excess dough without having to move or touch your cookies.
- Mix it up - use fondant - Another way to get fantastic results is to use fondant to cover your cookies (or cupcakes!). Add some colour and impress your guests! Check out our Pinterest Fondant Board here for some fun ideas.