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
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