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Using Cutters as Cookie Stamps

Fall Sugar Cookies

How to use cookie cutters as stamps

Since cookies with thin parts tend to break easily and are not ideal for mailing, I decided to use some of the cutters I had to “stamp” the outline onto just a round cut out cookie. This is a really easy technique and can help those of us with out projectors or who aren’t that great at free hand make some nice looking cookies.

The theme of the cookie set I used this on was “fall”, and it was being mailed. I didn’t want the recipent to end up with apples without stems and leaves broken in half so I used a large round cutter and a medium round cutter and assorted smaller cutters that fit nicely inside the round cutters.

Make and refrigerate your dough as normal, I used my Almond Sugar Cookie recipe but omitted the almond extract.

Roll out your dough
Cut out circle cookies

place another cutter on top of uncooked cookie, and push the cutter almost all the way through the dough. You want to go almost to the bottom, if you go all the way through that’s fine, when you bake the cookie it will meld back together
circle cut outs

Place cutters on uncooked circle cut outs

uncooked cookies with “stamps”

Using a spatula move the cookie to a baking sheet place the cookie sheet in the fridge or freezer for 5-6 minutes to let the dough firm up and then bake as normal. This helps to keep your cookie hold its shape while baking
When the cookie is done you will have a nice outline on your round cookie

baked cookie with “stamp”

Using royal icing decorate the cookie using the outline as a guide

outline and fill

Materials Needed for this project:

1 recipe for cut out cookies

rolling pin

flour

cookie sheets

1 recipe royal icing

size 2 tip and icing bag

Cutters used for this project:

4.5 inch circle

3.5 inch cirle

Squirrel

Pumpkin

Apple

Maple leaf

Oak leaf

Mini Acorn, maple leaf, oak leaf

Pumpkin Cupcakes

15 Oct

Pumpkin Cupcakes with Creamcheese frosting

Makes 24 cupcakes

A Green Apron Original Recipe

These festive fall cupcakes are super moist and quick and easy to make.

Pumpkin Cupcakes

What you need:

1 Boxed Carrot Cake Mix

1 15oz can of pumpkin

3/4 cup Water

1/3 cup Oil

Eggs (as many as box mix indicates)

1/2 cup sour cream

1 1/2 teaspoons of Pumpkin Pie mix

Preheat oven 350 degrees
line cupcake pans with paper liners
Start with dry cake mix and add pumpkin pie spice
Add water, oil, eggs, sour cream and pumpkin while mix on medium slow speed
Mix until combined
Fill cupcake wells 3/4 of the way full and bake per directions on the back of mix box, I baked mine around 24 minutes which was slightly longer than the box call for
Cupcakes are done when a toothpick inserted comes out clean
Let cupcakes cool in their pans for 5 minutes
Remove cakes form pan and let completely cool on wire rack

Creamcheese Frosting

What you need:

1 stick unsalted butter

1 package creamcheese

3-4 cups powdered sugar

1 teaspoon vanilla

beat butter until fluffy (around 2 minutes)
Add creamcheese and continue to beat until combined
Add vanilla
Add powdered sugar a little at a time until desired consistency is reached, I used about 3.5 cups

Pumpkin Cupcakes with Creamcheese Frosting

You might also like these related posts:

Chocolate Gingerbread Cupcakes

Vanilla Cupcakes

Pumpkin Whoopie Pies

Tags: creamcheese frosting, cupcakes, Pumpkin Cupcakes

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Categories Baked, Recipes

Chocolate Gingerbread Cupcakes

11 Oct

Chocolate Gingerbread Cupcakes

Chocolate Gingerbread Cupcakes with Cream cheese Frosting

Makes 24 cupcakes

A Green Apron Original Recipe

The Holiday season is almost upon us, already…. lets get into the spirit with some easy altered cake mix cupcakes. These Chocolate Gingerbread cupcakes are great for fall and winter baking.

What you need:

1 Chocolate Cake Mix (eggs (-1), water, oil according to cake mix)

1 tablespoon Pumpkin Pie spice

1 teaspoon ground ginger

1/3 cup Molasses

1 tablespoon Apple Cider Vinegar

Preheat oven 350 degrees
Line cupcake pans with paper cups
Start by adding spices to dry cake mix, mix together until combined
you will need to subtract 1 egg from recipe, my cake mix called for 3 eggs, so I only used 2
Add rest of ingredients to bowl while mixing on a medium speed: water, oil, eggs, molasses and vinegar
mix until combined, around 2 minutes
fill prepared cupcake cups 3/4 of the way full and bake per cake mix directions

Cream Cheese Frosting

1 stick unsalted butter, room temp
1 package of cream cheese, room temperature
3-4 cups powdered sugar
1 teaspoon vanilla

• In a mixer, beat butter until fluffy, about 2 minutes
• Add cream cheese, beat about 2 more minutes
• Add powder sugar slowly, at 3 cups check on consistency. I used about 3.5 cups in my recipe, if the filling is too thin it will be dripping out the sides
• Add vanilla and mix until combined.

Tags: chocolate gingerbread cupcakes, cream cheese frosting, cupcakes

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Categories Baked, Recipes

Pumpkin Whoopie Pies with Creamcheese Filling

28 Sep

Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pie with Cream Cheese Filling

You need to make these! Seriously so yummy! The taste is very similar to a pumpkin roll but in a much more fun dessert format. Made these last night as we were having company over for dinner. My husband who is generally not a sweet person had two and me and the kids we snacking on the warm cakes before the filling was even made.

This is based of a recipe from Brown Eyed Baker, I only changed the filling.

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg

1 cup sugar
1 cup brown sugar
1 cup vegetable oil
3 cups (2 15 oz cans) of pumpkin
2 eggs
1 teaspoon vanilla

• Preheat oven 350 degrees
• Line cookie sheet with parchment paper
• In a mixing bowl stir together flour, baking powder, baking soda, salt and spices until combined. Set to the side.
• Using a electric mixer, combine both sugars on slow
• Add oil, mix until combined
• Add both cans of pumpkin, mixing until combined
• Add eggs, one at a time
• Add vanilla
• Slowly add flour mixture, while continuing to mix

• Using a cookie scoop, scoop dough onto cookies sheets leaving about 1 inch in-between cakes, slightly flatten uncooked dough with the back of a spoon.

• Bake for 9-10 minutes until tops are firm and a tooth pick when inserted comes out clean.

Cream cheese filling

1 stick unsalted butter, room temp
1 package of cream cheese, room temperature
3-4 cups powdered sugar
1 teaspoon vanilla

• In a mixer, beat sugar until fluffy, about 2 minutes
• Add cream cheese, beat about 2 more minutes
• Add powder sugar slowly, at 3 cups check on consistency. I used about 3.5 cups in my recipe, if the filling is too thin it will be dripping out the sides
• Add vanilla and mix until combined.

• Scoop filling onto a cooled cake and then add a second cake on top to create a sandwich
• Repeat with remain cakes

Tags: pumpkin, pumpkin whoopie pies

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Categories Baked, Recipes

Hello Whoopie

5 Sep

Whoopie Pies

Who doesn’t love Whoopie Pies? I first made these for my daughter’s first birthday party, they went over big. Easy to make and taste great too.

What you need:

Cakes:

*makes about 18 cakes

2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1/2 softened unsalted butter

1 cup sugar

1 egg

Filling:

1/2 cup unsalted butter

1 1/2 cup powdered sugar

1 cup marshmallow fluff

1 teaspoon vanilla

Preheat oven 350 degrees
line baking sheets (2) with parchment paper
in a bowl whisk together all dry ingredients for the cakes, set to side
measure out milk in a measuring cup and add vanilla extract, set to side
in a large bowl beat together softened butter and sugar
add egg and beat until smooth
pour half of the flour mixture into butter mixture and mix on medium until combined
add milk/vanilla and mix until combined
add the rest of flour and mix until combined

*You want to check the consistency of the mixture here if the dough is real thick your whoopie pies will not spread out and have more of a cookie like consistency. I’ve had to add more milk here.

Using a cookie scoop, add mounds of batter onto your cookie sheet. You can use the back of a spoon to flatten or shape to batter if needed.
bake cakes for about 1o minutes, one sheet at a time
they should be spongy
let cakes rest of sheets for a couple of minutes after you take them from the oven, then transfer to cooling rack

Make the filling:

Using a mixer, beat all ingredients for filling on medium until combined (about 2 minutes)
You can add food coloring to filling, just fold the coloring into the filling

Putting them together

use about 1 tablespoon of filling for each sandwich

Tags: whoopie pies

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Categories Baked, Recipes

Dark Chocolate Raspberry Cupcakes

31 Aug

dark chocolate raspberry cupcakes

Chocolate Raspberry Cupcakes
*24 to 36 cupcakes

¾ cup unsalted butter (softened)
3 eggs
1 ¼ cup milk
1 ½ cup dark chocolate chips (I used Hersery’s Special Dark)
2 cups all purpose flour
3 tablespoons cocoa powder (I used Hersery’s Special Dark)
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ½ cups sugar
1 12 oz bag frozen No Sugar Added Red Raspberries, thawed *
1 teaspoons raspberry extract

• Combine milk and chocolate chips in saucepan and melt chips over low heat stirring often. Let cool, set to side

• Preheat oven 350 degrees
• Line cupcake pan with liners

• Beat butter until fluffy and sugar and mix on medium speed until combined
• Add eggs, one at a time, mixing until combined
• Add Raspberry extract and mix until combined

• In a separate bowl, mix together flour, salt, baking powder, baking soda and cocoa powder

• Alternate adding half of flour mixture and half of chocolate mixture to the butter mixture until combined, repeat until all are combined.

• Mush the thawed raspberries until they are “paste like”, I just used a spatula but you could put them in a food processor
• fold “raspberry mush” into batter

• Fill cupcake liners ¾ full
• Bake 20 minutes or until tops spring back when touched
• Let cool in pan for ten minutes then remove and cool in wire rack until completely cooled

*adding the raspberries will yield about 36 cupcakes, if you choose to omit raspberries add a addition tablespoon of raspberry extract this version makes 24 cupcakes

Raspberry Butter cream

¾ cup unsalted softened butter
7 cups powdered sugar
3 tablespoons milk
1 tablespoon Raspberry Extract
Red food coloring

• Beat softened butter in mixer until smooth
• Gradually ad 2 cups of the powdered sugar
• Mix until smooth
• Add milk and extract
• Add the rest of the powdered sugar slowly or as much as you need to reach the proper consistency
• Add food coloring if desired to make you frosting pink

Tags: dark chocolate raspberry cupcakes

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Categories Baked, Recipes

Vanilla Cake

16 Aug

Vanilla Cake

I used this recipe for my son’s circus theme Birthday cake, its a great basic recipe. I used a apricot syrup to help prevent dry out and covered in vanilla butter cream and marshmallow fondant.

(Makes a 9 inch cake)

½ cup softened unsalted butter

1 cup sugar

2 eggs

2 teaspoons vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup milk

Preheat oven 350 degrees

Cut wax or parchment paper to fit into the bottom of your cake pan

Place paper into pan and cover with shortening and dust with flour

In a bowl mix together butter and sugar until creamy

Add in eggs one at a time and vanilla extract and mix until combined

In a separate bowl mix together flour, baking powder and salt by hand

Add half of the flour mixture to batter and then half of the milk while mixer is on a low speed

Repeat with second half of flour and milk and mix until well combined

Bake for 18-20 minutes until a tooth pick inserted into the center comes out clean

Vanilla Cake

Tags: vanilla cake

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Categories Baked, Recipes

Woodland Animal Cookie Set

17 Jul

Thought I would share this cute woodland animal theme cookie set I did recently. The cookie request was for a beaver, and it grew from there. I picked up most of the cutters from The Cookie Cutter Company and used a limited palette of pink, green, brown and white.

Almost all the cookies were decorated using the basic outline and fill method except for the butterflies which were done with Wet on Wet Technique.