Cookie Stamps

Baking By sedinga Updated 29 Nov 2005 , 5:29pm by aunt-judy

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sedinga Posted 27 Nov 2005 , 5:07pm
post #1 of 8

Hey Everyone !

I bought some cookie stamps in the summer just knowing I absolutely needed to have them icon_eek.gif !!! Now, I just don't know what I needed them for icon_confused.gif .
What is the best dough to use them on? Would sugar cookie work? How about shortbread? Ginger snaps ?? Im guessing it wouldn't work too well on something that is going to rise alot (so no ginger snaps). Also, should I put a bit of cornstarch, or something, on the stamps so the dough doesn't stick ?

Sorry, one more question, what is the best way to clean them???

7 replies
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Lisa Posted 27 Nov 2005 , 8:19pm
post #2 of 8

I bought some too. Not sure if they're the same thing but these are round stoneware stampers that leave a design in the cookie when you press it down on top of the dough. I actually bought mine to use with fondant and crusting BC. There's another use icon_smile.gif .

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ashianadotkom Posted 27 Nov 2005 , 8:25pm
post #3 of 8

You could make Speculaas a traditional dutch cookie

Ps where did you get the stamps i wanna get some


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beany Posted 29 Nov 2005 , 3:07am
post #4 of 8

Bumping this up because I'd like to know where to buy some stamps too.

Are they available online anywhere?


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Lisa Posted 29 Nov 2005 , 3:49am
post #5 of 8

These are like the ones I have. I bought mine at the thrift store though. There's also instructions and recipes here too so I'm really glad I found this site.

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beany Posted 29 Nov 2005 , 3:54am
post #6 of 8


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Lisa Posted 29 Nov 2005 , 3:59am
post #7 of 8

You're welcome!

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aunt-judy Posted 29 Nov 2005 , 5:29pm
post #8 of 8

my boss gave me an adorable silicone cookie stamp/sculpture. the stamp is a dog bone and paw print design, so i've use it on store bought gingerbread cookie dough to make cookies for her dog at christmas (he gobbled them up quite happily).

tips: lower your oven temperature by about 25 degrees, and roll the dough out as thinly as you can get away with. no cookie needs to be baked for more than 10 minutes as far as i'm concerned, and a typical gingerbread cookie takes about 7-8 minutes. with this approach, you'll not get the rise and spread that you're concerned about. for stamping, your cookie should be a little thicker so that you get all the relief that the stamp imprints. dust the cookies with a little flour (using a shaker is good for this) before stamping and then brush off the excess -- though with a silicone stamper you probably don't need to do this at all. if the stamps are silicone, then you won't get sticking with fatty doughs, so shortbread and any other moldable dough is ideal for stamping.

you didn't mention what they're made of, but you should probably wash the stamps by hand. a small tip-cleaning brush or baby-bottle-nipple-brush or toothbrush can be handy for getting in small spaces. icon_smile.gif

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