Rycraft Cookie Stamp Recipes & Baking Tips
Recipes and Tips

Baking & Decorating Cookies
is Fun and Easy!

Easy 4 Ingredient Shortbread Cookies

(perfect for cookie stamps!) 

Cream 1 pound (4 sticks) room temperature butter (I use the salted kind) for about 30 seconds with mixer on medium speed, but don't whip air into the butter. 

Add 1 1/2 cups powdered (confectioner's) sugar and 1/2 tsp. table salt (not Kosher salt), cream again on low speed till incorporated into butter, don’t over-cream and whip air into the mixture! 

On low speed, gradually add in 4 cups of sifted flour, all purpose is fine, but you can substitute up to half of the flour with another type, like almond flour, cake flour, etc. to experiment with different tastes and textures. Mix just until it comes together.  At this point you can also add up to 1 tsp. of almond or vanilla extract, if you want a different flavor

Turn dough out onto a large sheet of plastic wrap, flatten into a disc and refrigerate for 20-30 minutes so the flour gets incorporated into the butter.  If you over-chill the dough it will be difficult to form into balls.

Form 1" balls of dough and place on a parchment lined cookie sheet. If you don't have parchment, it's OK, the cookies have enough butter that they won't stick but you will have to wash the cookie sheets.... 

Take your favorite cookie stamp design and press it into the big block of dough so it gets a bit dampened, then dip it in granulated sugar and press your cookie, as evenly as you can.  If you dip your stamp in sugar before pressing each cookie the dough shouldn't stick, but if it does, just have a clean toothbrush handy to remove any bits of dough and try again. The granulated sugar really helps, and will give a nice sparkle to your finished cookies too. 

Bake at 350 until the edges are just starting to brown; in my oven it takes about 12 minutes, but all ovens are not the same, so check your first batch frequently and adjust the time as needed. Remove to a wire rack to cool and enjoy!

Basic Preparation & Helpful Hints
Season your new cookie stamps before using them the first time by brushing them with cooking oil. A toothbrush is ideal for this. The stamp becomes seasoned after using a few times and seldom needs further treatment. 

Dip the stamp into a bit of granulated sugar before pressing onto eack ball of dough to help keep the dough from sticking.

When finished stamping your cookies, clean the face of your stamps with hot water and a soft brush to remove all traces of butter. Your cookie stamps may be hand-washed like any dish. Let them dry and store in a sealed container.

If your recipe calls for creaming the butter and sugar, be sure not to overcream, as this may introduce excess air into the batter which can cause the imprinted design to “melt away” somewhat during baking. High-speed mixers may cream too fast – try turning it to the slowest speed or else cream by hand. 

Experiment with your own butter cookie recipes. You may want to avoid any that contain eggs, baking powder or baking soda, as the design tends to disappear when the cookie rises. 

You may also want to experiment with the type and brand of flour you use, as flours vary by type and brand and may affect the dough’s texture and ability to hold the stamp designs. If the design stamps well but disappears when baked, add a little more flour to the dough. You may find you prefer to use more flour than is called for in our recipes. You may also find that bread flour holds the designs better because it has more gluten. You may also add gluten (found in the grocery store) to your recipe to give more body to the dough and hold the design during baking. 

Dough tinted with food coloring often makes the design more distinct. Lightly beaten egg white may also be tinted with food coloring and painted on the cookie with a brush immediately after the cookies come out of the oven. 

To paint your cookies after they are cooled, try mixing food coloring with water and powdered (confectioners) sugar, then painting with a paintbrush. You can also melt your favorite chocolate in the top of a double boiler (over boiling water to melt it slowly without burning it), and use a paintbrush to apply it to the design like paint.  

Be sure to use “homogenized” peanut butter rather than the natural types that separate in the jar (the oil rises to the top and it has to be stirred). 

Adjustments in baking time and temperature: 
...if cookies are too brown on the outside and not done on the inside, lower your oven temperature and increase the baking time.
...thin cookies bake quicker than thick cookies; adjust baking temperature and time accordingly. ...when using more than one cookie sheet, rotate the sheets on the oven racks half way through the baking cycle.

Click on one of these links (or scroll down this page) to see these topics:

*Eleanor Rycraft's Cookie Stamp Recipes

Robin Rycraft's 20 Scandinavian Recipes Booklet


About Cookies in General

Cookie Baking & Decorating Tips

Shortbread Cookies

          Almond Cookies

          Brown Sugar Cookies

          Butter Cookies

          Cheese Cookies

          Chocolate Cookies

          Chocolate, Frosting, Painting, & Sugar Decorating

          Cinnamon Cookies

          Flour Variations

          Ginger Cookies

          Lemon & Lime Cookies

          Mints & Candies

          Peanut Butter Cookies

          Powdered (Confectioner's) Sugar Cookies

          Refrigerated Cookie Dough Cookies

          Sandwich Cookies

          Scandinavian, Dutch & International Cookies

          20 Scandinavian Cookies

          Springerle Cookies

          Stamped Cookies

          Sugar Cookies

          Other Fun Recipes:

                   Dog Biscuits

                   Salt Dough, Play Dough & Play Clay

Try Something New!



FREE Cookie Stamp Recipes . . .                                  
. . . with every Rycraft Cookie Stamp you purchase.

Note:  Eleanor's and Robin's
recipes are noted
in the lists below with asterisks

Eleanor Rycraft's Cookie Stamp Recipes*

*Almond Butter Cookies

*Brown Sugar Shortbread

*Coconut Shortbread

*Cookie Stamp Shortbread:
French translation
Dutch/Flemish translation

*Cream Cheese Candy

*Fruit Jell-o® Cookies

*Melting Moments

*Peanut Butter Crunchies

*Tender Wafer Cookies

*Unbelievable Peanut Butter Cookies

Click here for instructions in:   
Français-French          Deutsche-German         Nederlandse-Dutch
About Cookies in General

About Cookies in General
This page has a compilation of general information about cookies and ingredients, as well as a metric equivalent table and information on high altitude baking.

Cookie Baking & Decorating Tips
A collection of tips we've gleaned from our reserach and from customers who've shared their secrets with us.

Click on the links below to go to the individual recipe pages.

Shortbread Cookies
About Shortbread
Baby Cakes Shortbread*
Brown Sugar Shortbread

Carolina Stamped Shortbread
Cinnamon Shortbread - 2 recipes*
Coconut Shortbread

Coffee Shortbread Dipped in Chocolate
Cookie Stamp Shortbread - 2 recipes
Ginger Shortbread Cookies
Hearthstone Shortbread
Heartspun Quilts Shortbread Cookies
Jean Pierre's Lavender Shortbread
Mary Mastroianni's Scottish Shortbread
*Mrs. Rycraft's Cookie Stamp Shortbread            
French Translation
German Translation
Dutch/Flemish Translation

Pecan Shortbread            
Poppy Seed Lemon Shortbread
Scottish Shortbread Cookies
Shortbread - 2 recipes
Shortbread Cookies - 3 recipes
Shortbread Cookies with Cornstarch - 3 recipes
Shrewsbery Cakes - "Medieval Shortbread"
Tejada's Shortbread Surprise
Traditional Shortbread


Almond Cookies
Brown Sugar Cookies

Cheese Cookies
Chocolate Cookies
Chocolate, Frosting, Painting, & Sugar Decorating
Cinnamon Cookies
Lemon & Lime Cookies
Mints & Candies
Peanut Butter Cookies

Powdered (Confectioner's) Sugar Cookies
Refrigerated Cookie Dough Cookies
Refrigerated Cookie Dough Cookies

Sandwich Cookies

Chocolate-Mint Cookie Sandwiches

Cocoa Cream-Filled Sandwiches                                        


Scandinavian, Dutch & International Cookies
Amish Sugar Cookies

Dutch Spice Cookies                                                


German Butter Cookies - 2 Recipes

Mexican “Tea Rose Cookies”


**20 Scandinavian Recipes by Robin RycraftNote: Only a few of these are for use with cookie stamps

     **Berliner Krasner
     **Cardamom Toast
     **Cookie Stamp Shortbread
     **Fatigman's Bakelser
     **Norwegian Almond Cookies
     **Sot Hjarta
     **Sur Gradde Kakor
Anise Scandinavian Stamp Cookies
Pepparkakor – a Swedish spice cookie
Scandinavian Ginger Cookies
Swedish Angels - Anglakakor

Mary Mastroianni’s Scottish Shortbread
Scottish Shortbread Cookies
Shrewsbery Cakes  -“Medieval Shortbread" 


Springerle Cookies

Shown above:  Speculaas Christmas Cookies

NEW! Decorate PASTA with cookie stamps!

Thank you so much. My daughter and I love your cookie stamps. We are using them for not only cookies, but artisan pasta. We make corzetti coins with them. You cut the circles of dough out and then place between two stamps and press. You get a nice coin which you cook in boiling water and then place into pasta dishes. You can add mushrooms or veggies and drizzle sauce over them. They are a lot of fun for adults as well as children.

I ordered the
 Birthday Cake and Balloons stamps to do birthday corzetti coins. One side will be the birthday cake and the other the balloons. Imagine your birthday dinner of pasta and then cookies and cupcakes to match. Should make you feel special.

You can also stamp the dough for ravioli or any other pasta that has a large enough surface. Lots of fun.

We are thinking about using some of the religious stamps to do pasta for church dinner.

Jan D
Greensboro, North Carolina