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Honey Bee Stamped Sugar Cookies

4.8 based on 14 reviews
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PREP: 10 MINUTES

COOK: 12 MINUTES

SERVINGS: 18 SERVINGS

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The best sugar cookie recipe to use with our cookie stamps! Simple and sweet, these honey bee- themed stamped cookies make the perfect treat for spring and summer. Enjoy plain or drizzle with your favorite honey or glaze.

Ingredients

Cookies:

  • 1 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 2/ 3 cups flour
  • 1 teaspoon baking powder
  • 1/ 2 teaspoon salt

Optional Topping:

  • honey

Directions

Cream butter and brown sugar with electric mixer at medium speed until fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to batter slowly. Blend thoroughly. Turn out dough on surface and knead until smooth. Refrigerate for 2-3 hours.

Preheat oven to 350° F. Let dough sit out for a few minutes to soften slightly. Roll into golf-ball sized balls and press with cookie presses on baking sheet. Bake 10-12 minutes. Carefully remove and cool on rack. Repeat steps with remaining dough.

Read Recipe Reviews

    I wanted to see if I could get 36 cookies out of the batch (recipe says it yields 18). Close. I weighed dough into 25g balls, which yielded 35 cookies and about 17g left. I used flour on my stamps. Brush with a little oil or butter first so that the flour will adhere to the stamp the first time. Or just press into first cookie, remove dough, and then re-roll. Use a pastry brush to wipe off excess flour. I baked for 5 minutes, rotated, then baked for an additional 5 minutes. The cookies were a nice light golden brown. I wanted these shiny, so I brushed with powdered sugar glaze and added a touch of edible white glitter.

    Absolutely perfect cookies. My granddaughter loves makong these with me

    This recipe works really well for embossed cookies. I used an embossed rolling pin and it works but since you work with a sheet of dough it is more likely to stick to the roller. I lightly floured the surface and i used granulated sugar on top the dough. I also rolled it while it was still a bit stiffer from being in the refrigerator. I let the dough rest in the refrigerator for about an hour, then quartered the dough and worked with sections. I got about 60 cookies out of it with a 3 inch round cookiecutter. The print held its shape well in after baking. Make sure you have about 2/8 inch thickness if you roll them like I did, to prevent that they brown too much on the edges.

    I ordered the cookie stamps and they work as you would expect, however you need practice to get just the right amount of dough and to consistently press even. My issue is with the recipe you provided which I found disappointing in flavor. I love sugar cookies but will attempt again with a better tasting recipe. It’s a lot of work for a disappointing taste.

    Can’t properly rate as I have a question before I make them but I have high hopes!
    When do you brush on the honey? After they cool or right out of the oven or slightly cooled. Thanks

    Hi! You have the option to brush on as they are cooling or when they are completely cooled depending on your preference. After they are slightly cooled, it is nice to brush on honey that can soak into the cookie when it is still slightly warm. You can also create a thin honey icing to pour on when the cookies are cooled. If you have any more questions, please reach out to info@nordicware.com. Thank you.

    Where is the honey in the recipe? Instead of sugar? Pour over cookies?

    Hi, we suggest pouring honey over the cookies or making a honey glaze to dip the cookies in. If you have any more questions, please reach out to info@nordicware.com. Thank you!

    The cookies were tasty and it kept its pattern. To handle the dough minimally after chilling I pre rolled the balls beforehand, and I think that helped keep the definition. I didn’t need to flour the stamps between cookies that was nice. I’ll stick with this for sugar cookies maybe experiment with some zest.

    I love these cookie stamps. The recipe you use has a lot to do with how well the print and release. I recommend using the recipes provided since they were devolved to produce the best results.

    WOW!!! I Found this recipe online while searching for a pressed stamped cookie. I made the cookies last night which was super easy! I am amazed how well the dough held up to stamping and the taste of the cookies are fabulous, plus they look beautiful! My new go to cookie recipe for year around not just Christmas!!

    This recipe makes the perfect stamped sugar cookie every time. The stamp image comes out perfectly too, provided that you follow the recipe and chill your dough for at least 3 hours. Slightly soft on the inside, with a snap on the outside. Kudos to whomever created this recipe.

    The stamps worked well- the dough did not stick and the imprint was detailed and beautiful. The recipe yielded a beautiful shortbread cookie that was spot-on for the size of the stamps. Awesome- can’t recommend them enough 🙂

    These came great. I made one change: I reduced the baking powder to 1/2 teaspoon because the lift you get from using leavening can potentially distort the images from the cookie stamps. The impression from the cookie stamp was very clear. The recipe was so easy to throw together and the cookies looked great. Will use this recipe again next time I’m stamping cookies.

    These were both delicious and beautiful. They were richer and more buttery than a standard sugar cookie….I liked them quite a bit better than other sugar cookies.

    I bought the stamps in the photo, and so, decided to christen them using this recipe. stamps? Excellent. Cookies? Also excellent. Great, easy-to-make recipe. I just spritzed teh stamps with baking spray before each stamp, used a rocking motion, and my cookies turned out great.

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