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

FAQs

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

Leave room between the cookies as they will spread out when the cookie stamp is applied. 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.

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?

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

All in all, I found the cookie stamp experience not only way easier and arguably fancier than frosting, but it was actually fun. Even the kids (who kept asking when the damn frosting was coming out) appreciated the joy of slamming metal and quartz together a few dozen times.

Roll Cookies in Fancy Sugar

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!

Before stamping your dough, it's important to chill it to combat softness and prevent it from sticking to the stamp. A double-chill method can help ensure the shape of the cookie holds while baking: start with chilled dough, stamp it, and chill it again.

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Maillard reaction – Proteins in the flour and the eggs brown along with the sugar (as carbohydrates react with amino acids). This results in toasty, nutty and even slight savoury flavours.

Egg yolks also help to keep all of the ingredients together, so, with cookies, they're needed to achieve the right consistency of the dough. And egg whites can help get the cookies to a fluffy end result. Using whole eggs will result in a cookie that has a cake-like texture with a rich flavor.

Why do you put vinegar in cookies? ›

King Arthur Flour says the purpose of the vinegar is to temper the sweetness of the sugar and it also reacts with the baking soda to allow the cookies to rise a bit more in the oven. Who knew, eh? So try it–you'll be surprised how it perfectly balances the taste.

Also, underbaking them by a minute or 2 will help them retain a dense, chewy bite, explains Jenny McCoy, pastry baking arts chef-instructor at the Institute for Culinary Education in New York. Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.

Have you heard of The Cookie Challenge? The rules are simple, but winning is difficult. To start, tilt your head back and place your favorite cookie on your forhead. In less than 60 seconds, can you navigate the cookie down your face and into your mouth - without using your hands.

Cleaning cookie stamps can be a hassle, and that's why the best cookie stamps on the market are dishwasher-safe. Generally speaking, plastic and silicone cookie stamps are easier to wash than steel and copper ones.