Shape the Dough & Roll in Sugar

Shape the Dough into 1 to 1-1/2″ balls.

Roll the top of the ball in granulated sugar mixture* and place sugar side up on an ungreased cookie sheet. Do not use parchment paper because the dough needs to be able to stick to the cookie sheet for the stamp to be removed from the dough easily.

*Granulated sugar mixture: 1 tablespoon flour to each cup of granulated sugar. Whisk together well.

Dip Stamp In Sugar Mixture & Press

Dip stamp in sugar/flour mixture and tap against a unbreakable plate to remove excess flour.  Don’t be afraid to give it a good strong tap.  Take a look at the stamp to make sure no flour/sugar mixture is left in any small areas.  If so, tap again, or brush out with a soft toothbrush or toothpick.

Press the stamp straight down or you can use a slight rocking motion, and when you have reached your desired thickness, bring stamp back straight up or by using a slight rocking motion.

Cut Around the Design (Optional)

You can leave the edges as they are for a more rustic, organic look, or you can cut around outside of stamped cookie with either a 2-5/8 or 2-3/4 inch round or scalloped edge cookie cutter. Remove excess dough from outside the cookie cutter with your fingers and/or toothbrush.

Bake (or Decorate with Colored Sugar before Baking)

Place cookie sheet in the freezer for about 15 minutes (optional) but it does help keep the design from spreading.

To decorate with colored sugar: After the cookies are cold and the surface is firm, you can sprinkle fine, colored, sugar over the stamped cookies, wiping away any sugar from the surface of the design with your fingers or a pastry brush.

Bake according to recipe instructions.  Typical oven temperature is 350 degrees F for about 10-15 minutes until lightly browned around the edges. Cool on wire rack.