Use cookie stamps to create beautiful Apple Cider Stamped Cookies with this recipe for crunchy butter cookies bursting with spiced apple flavor. They are a delicious tea time treat that are perfect for gifting.
Why you'll love this recipe
Decorated cookies are beautiful, but can be time consuming. Using cookie stamps is a fun way to embelish cookies without the need for icing or sprinkles. The embossed designs make these treats special.
When using cookie stamps, it's important to choose the right recipe that will keep the design while baking. Ingredients that cause dough to spread, flatten or puff up would ruin the impression.
This apple cider cookies recipe holds the stamped impressions beautifully allowing even fine details to be visable after baking. The dough is easy to roll out, stamp without sticking, and transfer to a baking sheet without loosing its shape.
Powdered apple cider mix is the special ingredient that gives these cookies so much spiced apple flavor. Your kitchen will smell amazing while these bakie!
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of an electric mixer, cream together the butter and sugars until combined. Add the remaining ingredients and mix until a dough forms.
- Roll dough to ¼" thickness on a lightly floured work surface.
- Dust the surface of the cookie stamp and the top of the dough with flour. Press the stamp into the dough and remove slowly. Use a cookie cutter to cut out the cookie.
- Transfer cookies to a parchment paper lined baking sheet and chill for at least 30 minutes before baking. Bake cookies for 8-10 minutes until the bottom edges are golden brown.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks.
Tips
- This recipe can be used with cookie stamps, cookie molds, and embossing rolling pins.
- When adding flour to the dough watch the consistency. Humidity can effect how much flour is needed. Add the flour just until the dough is firm and stops being sticky.
- If the cookie stamp is sticking to the dough, dust both the top of the dough and the stamp with flour.
- If some of the stamped design is hard to see after baking, lightly brush the surface of the completely cooled, baked cookies with powdered sugar to make the embossed design more visable.
- Save time by use with holiday stamps for gorgeous cookies that require minimal, if any, additional decorating.
- Stamped cookies are ideal for hot weather care packages when icing would melt, but you still want to send something special.
- No cookie stamps? No problem! Make impressions in cut out cookies with regular kitchen tools ( i.e. fork, meat mallet, strainer, etc.) to create patterns and designs.
Frequently asked questions
The dough is stamped before baking and chilled to keep the details sharp.
Sprinkles can be added before or after baking. Glaze is usually added after baking, though washes (egg wash, milk wash) are added before baking to produce a shiny surface.
A cookie stamp can be used on either rolled out dough or dough balls. Dust the stamp with flour and press it onto the dough. Use a cookie cutter to cut around the stamped impression for an even shaped edge.
Roll out the dough to ¼"- ½" thickness. Dust the top of the dough and the embosser with flour. Press the cutter into the dough, then press the plunger to emboss the cookie.
Related Recipes
For a delicious Day of the Dead Theme Care Package, use this Apple Cider Cookies recipe with calavera skull stamp cookie cutters, plus bake some Pabassinas nut raisin cookies and Dia de los Muertos sugar cookies.
These Sugar Cookies with Shortening are ideal for stamp decorated cookies in hot weather care packages. Of course, the crunchy vanilla cookies are a tasty treat any time of year.
Honey Gingerbread cookies are very mildly spiced, chewy cookies that are breath taking when stamped with holiday designs.
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Apple Cider Stamped Cookies Recipe
Ingredients
- 1 cup unsalted butter
- ½ cup white sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 3 packets instant apple cider powder 0.74 ounces each
- 3 cups all purpose flour divided
Instructions
- In the bowl of a stand mixer, cream together the butter and sugars until combined.
- Mix in the egg, vanilla, cinnamon, salt, and baking powder.
- Mix in the apple cider powder, then add 2 ¾ cup of flour and stir until combined.
- Use the remaining ¼ cup of flour for dusting while rolling out the dough.
- Lightly dust the counter and top of the dough. Roll out the dough to ¼" thickness. If sticking occurs, dust with additional flour.
- If using a cookie stamp, dust the surface of the stamp with flour, press into the dough and remove slowly. Use a roundcookie cutter to cut out the cookie and transfer, about 1 inch apart, it to a parchment lined baking sheet before stamping the next cookie.
- If using a cookie cutter with an embossing attachment, press the cutter into the dough then press the plunger to emboss the dough. Transfer, about 1 inch apart, the cookie to a parchment lined baking sheet before stamping the next cookie.
- If using an embossing rolling pin, dust the rolling pin with flour then press and roll over the dough. Use cookie cutters to cut shaped cookies from the embossed dough and transfer, about 1 inch apart, to a parchement lined baking sheet
- Place the baking sheet in the refrigerator and chill the cookies for at least 30 minutes.
- When ready to bake, preheat the oven to 375 degrees F. Bake for 8-10 minutes (depending on the size of the cookies), until the bottom edges are golden brown.
- Remove from th oven and let the cookies cool for 10-15 minutes on the baking sheet before moving them to a wire rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks.
Notes
- Used this recipe with cookie stamps, cookie molds, and embossing rolling pins.
- When adding flour to the dough watch the consistency. Humidity can effect how much flour is needed. Add the flour just until the dough is firm and stops being sticky.
- If the cookie stamp is sticking to the dough, dust both the top of the dough and the stamp with flour.
- If some of the stamped design is hard to see after baking, lightly brush the surface of the completely cooled, baked cookies with powdered sugar to make the embossed design more visable.
- Stamped cookies are ideal for hot weather care packages when icing would melt, but you still want to send something special.
- No cookie stamps? No problem! Make impressions in cut out cookies with regular kitchen tools ( i.e. fork, meat mallet, strainer, etc.) to create patterns and designs.
- Wrap pairs of cookies, bottoms together, in plastic wrap.
- Stack the wrapped bundles in a freezer weight ziplock bag or airtight storage container.
Barb
Hi There, just starting to make a batch of these cookies, cuz they sound sooooo good, and noticed that your directions don't mention when to add the apple cider power. I'm adding it with the flour because that sounds like a plan. But unless I missed it in your directions, and I apologize if I did, suggest you edit the directions.
Thanks for the recipe!
Wendy Sondov
Thank you for pointing out that error. Quite an important detail when the whole recipe is about the apple cider flavor! It's been corrected. You are correct that the apple cider powder is mixed in right before the flour.
I hope you enjoy your cookies. We love them with a cup of tea.
Barb
One word ... DELICIOUS
Thanks Wendy!
saltandserenity
Wendy, these cookies are so beautiful. I have never seen the apple cider powder. What a great idea to punch up the flavour without having to affect the texture. I'm going to look for it.
Cookie stamps are my favourite. They do all the work for you. I usually buy mine on Etsy. I'm going to have to check out Michaels.
I have never been successful rolling out the dough and then stamping the cookies. They always stick, even when I dust with flour. I have started rolling the dough into a 2 ounce ball, rolling it in granulated sugar and then pressing with the stamp. They never stick and I don't have to struggle with rolling out the dough evenly.
Carlee
They turned out beautifully! I've never used a cookie stamp like that, but I will have to keep my eyes open for one because I love this look.
Wendy Sondov
Thanks, Carlee! The stamps came from Michaels. They have embossing cutters for most holidays and they are very inexpensive. Embossing makes decorating easy!