Merry Christmas Cookie Stamp

Item Number: BKMC
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Number of Reviews: 2
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  • Detailed Description
  • Instructions
  • Reviews
Wonderful food-grade silicone stamp with wood handle allows you to stamp your cookies perfectly! The silicone head is removable for easy cleaning. Simply roll the dough out thickly, stamp and cut out. Makes a great gift for anyone who loves baking. Comes with a special cookie recipe. Stamp size is approximately 2.75" wide.
Looking for the Gingerbread Man Cookie Stamp? It's correct item # is 42BK275.
Owl & Merry Christmas Stamp Recipe Conversion

- 130 g Butter (½ cup stick + 1 tablespoon)
- ½ one egg
- 70 g sugar – 1/3 cup
- 200 g plain flour - 1 cup + 6/8 cup All Purpose Flour
- 1 level tsp baking powder
- 1 pinch of salt
- Grated rind of one orange or lemon

1. Beat together the butter, egg (break the egg, whisk and take about half) and sugar until fluffy. Add the flour, baking powder, salt and grated rind. Knead all the ingredients until smooth.

2. Wrap the dough in cling film and place in the fridge for about 1 hour.

3. Roll out the dough until about 5 mm thick on a baking and rolling mat (alternatively on a floured work surface) using rolling pin guide. Press the stamp firmly into the dough. Trim the edges if necessary with a circular cookie cutter or a blunt knife.

4. Bake on the mat (alternatively on parchment paper) in a pre-heated oven at 200 ° Celsius (375° F ) for approximately 10 to 15 minutes.

5. Allow the cookies to cool thoroughly on a cake rack.

Recipe courtesy of RBV Birkmann


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Great Cookie Stamp!
Dec 21, 2013  |  By Cookie Queen
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The previous reviewer just needs to make her own cookie dough! Store bought dough is formulated for a soft spreading cookie and really cannot be used for any type of embossed cookie. Use a stiff dough and the stamp works perfectly. Use Fancy Flours No Fail sugar Cookie recipe or your favorite gingerbread or shortbread recipe.
More of a question?
Dec 15, 2013  |  By Joy Frasure
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I hope that this is OK to ask a question about this product and would love for someone out there who has used this stamp, or something similar to provide feedback if possible? I used store bought sugar cookie dough and rolled the dough to the specified width as the directions indicated that came with this cutter, and the cookies pressed out beautifully. However, when I baked the cookies, the design baked together making the design impossible to see. Is the recipe that came with the cutter the only recipe that will work, or is there something I am missed when stamping out these cookies? Please respond if you have some suggestions. I can only rate this product a "1" until I pass the education curve on how to get the design to work after it is baked!
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