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

FAQs

How to use a cookie stamp on sugar cookies? ›

Dip your stamp into flour and tap off the excess. Press the stamp straight down in the center of the ball of dough until you just start to see the dough on the sides (that way you know the whole design has been transferred to the dough) and gently lift up, rocking the stamp just slightly as you lift away.

Mix in tasty ingredients

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

What happens if you increase the amount of sugar called for in cookies? Conversely, when you increase the sugar in cookies, you'll get cookies that spread more and have an ultra moist and chewy texture in addition to a sweeter flavor.

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

3) Flour is your friend.

Dip the cookie stamps into flour, then press them into the dough. If the stamp sticks, sprinkle extra flour over the dough before pressing down. It's easier to remove excess flour than to scrape out stuck-on dough!

The first step to creating stamped cookies is to lay a foundation for your stamped design. Royal icing is the perfect base layer for this, and is easy to make at home—just check out our step-by-step guide. Once you've stirred up a batch of icing, simply frost each cookie.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Chilling the dough: This is a simple and effective method. Cold butter hardens, creating a thicker dough that spreads less while baking. Try chilling your dough for at least 30 minutes, or even overnight, before baking. Adding more dry ingredients: While you can't add flour, there are other options.

Chill your dough before rolling out, as this will help prevent warping of the shape when transferring to your baking sheet. Once on the sheet, freeze for 10 mins before baking.

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

What does adding milk to cookies do? ›

The moisture contributed by the milk will also increase spread and hydrate more of the starches in the flour.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

“Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”