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Citrus Cookie Stamps

$31.00

MSRP:

4.5 based on 2 reviews

Bring a burst of sunshine to your baking with the Nordic Ware Citrus Cookie Stamps. Inspired by the bright imagery of citrus groves, this set of three cast aluminum cookie stamps transforms simple dough into vibrant, eye-catching treats. Each stamp features a unique design—a patterned citrus slice, a blossom-like cross-section, and a decorative citrus wreath—making every batch memorable and beautifully embossed. Perfect for holiday baking, springtime treats, or gifting, these cheerful stamps add creativity and flair to any baking project.

These delightful motifs pair wonderfully with tangy and sweet flavors such as lemon shortbread, orange spice, or classic Key Lime cookies, but they work beautifully with any cookie recipe. The sturdy yellow hardwood handles provide a comfortable grip while adding a bright pop of color to your kitchen tools. Simply roll dough into balls, lightly dip in sugar, press with the stamps, and bake. Durable and heirloom-quality, this set ensures your cookies shine with sunny style, charm, and flavor year after year.

SKU: 01265

Made in America of domestic & imported materials

Out of Stock

Material: Cast aluminum with wooden handles

Warranty: Lifetime Warranty

Weight: 0.9 lbs

Made In: America of domestic & imported materials

Makes 3 different styles - 3" Round Cookies

California Code 109010 Information: Click here to learn more.

Weight	0.9 lbs
Material	Cast aluminum with wooden handles
Color	Silver
Shape	Round
Nonstick	No
Warranty	Lifetime Warranty
Made In	America of domestic & imported materials

1. Chill stamps prior to use. Always use cold dough. If sticking occurs, dip stamp in ﬂour or sugar, or brush with oil.
2. Hand wash only. Never submerge wooden handles in water. Wipe clean.
3. We suggest making cookie dough from scratch when using cookie stamps. Cookie stamp impressions will not be as deﬁned if using prepackaged cookie mixes or refrigerated dough.

I love the stamps. I used a recipe for sugar cookies out of the Betty Crocker cookbook. I rolled the dough into balls and put them all on a tray in the refrigerator for 15 minutes. I oiled the stamp lightly with vegetable oil. Dipped the ball in sugar before I put it on the cookie sheet and then did tha stamping. I need more practice to get the citrus design centered but that will come with practice.

I just received my stamps and I am learning how they perform using recipes and helpful directions given to me. I’ve found the stamps pretty easy to use and they are well built. I’m getting the knack of the circular motion technique and will eventually get the impressions to unstick from the dough. It is a learning curve!