
How to Use Cookie Stamps
If you have spent even a minute in a cookie group or on a website that sells cookie cutters, you have likely seen cookie stamps, and you may have questions about how to use them effectively. Well consider this your lucky day, because we are here to answer your questions about these nifty tools!
💡 Did you know
Cookie stamps can come as part of a matching cutter/stamp combo set, or they can be sold on their own to pair with the cutter of your choice! Having stamps that are not all-in-one stamp and cutter, like the ones we sell at The Cookie Countess, allow for more versatility to your designs.
First, it’s important to note that there are different stamps for different uses. Some are intended to be a decorating guide for the cookier, some are intended to be baked into a blank cookie and left as such (maybe to allow someone else to do the decorating, for example), and some are intended to personalize a cookie. No matter the reason, the method of using these stamps will be almost the same.

Best Practices
Chill that dough
For best results, work with chilled (but workable) dough. Pressing stamps into the dough tends to smush it, and you could end up seeing spread and misshapen cookies if you’re working with dough straight from the mixing bowl.
If you dough is too chilled - your stamps may be harder to imprint. We recommend an hour or so in the refrigerator - after you have rolled it to your desired thickness.

Don't be too quick to stamp!
We all know that the more you work cookie dough, the tougher it becomes. Don't chance making placement mistakes by stamping the dough before you figure out exactly where your cookies will be cut. Lightly press your cookie cutter (not the stamp) into the chilled dough, just leaving the outline of the cookie shape. This will help you center your stamps in a way that isn’t wasteful of the rest of the dough.
Once you get your cookie placement just right, center your stamp and press it into place firmly and evenly. You want your whole design to have the same depth and effect across the cookie.
💡 Pro Tip
If you notice that your stamp is sticking to your dough and not removing cleanly, you can:
- Chill your dough more until it stops being an issue, and/or
- Dip your stamp in a little flour, just like you would to a cookie cutter that might be sticking.
Cut Those Cookies!
Once you finish stamping, use your cutter to fully cut the cookies out. You may notice that your shapes have slightly deformed between making the outline and adding the stamped designs, but that’s ok—that’s why we didn’t fully cut the cookies out at the beginning! Place your cutter over the outline and make the cut—any dough that has smushed outwards a little bit during stamping will now just be cut off, leaving us a perfectly shaped cookie.

Top or Bottom: Which Side to Stamp?
If your stamp design is intended to be on the bottom of the cookie, then you need to make the decision how you want them to be finished. Some cookiers choose to decorate the “bottoms” of their cookies (aka the side that bakes pressed to the cookie sheet), since it’s a flatter surface than the top of the cookie—effectively making the bottom now the top, and vice versa. And some cookiers use mesh baking mats that leave a beautiful and professional gridwork pattern on the bottoms of their cookies, which would be lost if the cookier chooses to decorate that side instead (I mean, it’s not illegal or anything, just sad to not get to admire the pattern after all your hard work!).
For the sake of clarity, let’s assume you plan to bake on a mesh mat, and we’ll call the mesh-patterned side the bottom and the top…well, the top.

If you want your finished cookies to say Thank You on the bottoms, and you plan to flood the tops, you’ll want to stamp your dough shape and then flip it upside down onto your mat for baking; if you press the stamp in firmly enough, the words will still be nice and clear after baking, even with the mesh pattern that develops during baking.
BUT if you plan to decorate the flatter bottoms, then just place your stamped dough face-up on the mat and bake like normal; you’ll just flip the cookie upside-down when it comes time to decorate.
Pros to Using Cookie Stamps:
- Personalization: Add your bakery name or a Thank You to your actual cookies--no pesky extra packaging needed.
- Make your own decorating life easier: Cookie stamps can be an easy way to give yourself a shortcut in the decorating process. Simply stamp before baking, and then follow the map you've baked into your cookies when it comes time to decorate.
- Cookie kits: If you sell cookie decorating kits for kids, this can be a fantastic way to add some extra pizzazz, by giving the kids a pattern to follow if they choose to do so. They certainly don't have to follow your recommendation, but some people just appreciate that extra bit of guidance.
Cons:
- There aren't any. Using stamps is fun and easy.
Cookie stamps are and easy way to add some personalization to either side of your cookie! They're also a great way to let your youngest baker get involved in cookie making. Whether you use cookie stamps for your own personal benefit, or if you use them to help your customers enjoy themselves even more, it's definitely a fun and easy way to kick your cookies up a notch. Tell us how you have incorporated stamps into your cookie process!
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