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Product Used In This Recipe

All Season Cast Cookie Stamps

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Greetings Heirloom Cookie Stamps

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Chocolate Stamped Sugar Cookies (with variations)

Prep: 10 Minutes


Cook: 10 Minutes


18 Servings


This simple and rich chocolate stamped sugar cookie recipe makes an easy and fun dessert using our decorative cookie stamps. Enjoy as is or add a delicious Nutella buttercream filling for a cookie sandwich treat or dip in chocolate with festive sprinkles for a fun kids baking activity. The perfect homemade gift for Valentine's Day or any chocolate-lover!

  • Ingredients
    • 1 cup unsalted butter, room temperature
    • 1 cup packed brown sugar
    • 1 large egg
    • 1 teaspoon vanilla
    • 2 1/3 cups flour
    • 1/2 cup good quality cocoa powder
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • Sugar for rolling
    • Chocolate Nutella Filling:
    • 1/2 cup butter, softened
    • 3/4 cup Nutella
    • 2 1/2 cups powdered sugar
    • 3-4 Tbsp heavy cream (+ more if needed)
    • 2 Tbsp cocoa powder
    • 1 tsp vanilla
    • Sprinkles
    • Chocolate Dipped Stamped Cookies:
    • White chocolate chips, melted
    • Semisweet chocolate chips, melted
    • Sprinkles
  • Directions

      Chocolate Stamped Sugar Cookies:

      Preheat oven to 350° F. Cream butter and brown sugar with electric mixer at medium speed until fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Add flour mixture to batter slowly. Blend thoroughly. Turn out dough on surface and knead until smooth. Cover and refrigerate for 2-3 hours. Let dough sit out for a few minutes to soften slightly. Roll into golf-ball sized balls and roll in granulated sugar. Press dough with cookie stamps on baking sheet to release designs. Bake 10-12 minutes. Cool on rack. Makes about 18 cookies.

      Nutella Cookie Sandwiches:

      Using a mixer with a paddle attachment, beat together the butter, Nutella, powdered sugar, and cocoa powder at medium speed for two minutes. Scrape down the bowl and add the vanilla extract and heavy cream. Mix for another minute until desired consistency is reached.

      Once stamped cookies are cooled and ready, spread or pipe frosting on bottom side of cookie and place another cookie on top so designs are on the outside. Push down until frosting meets the edge of the cookies. Dip sides in sprinkles until completely covered for a fun decoration (optional). Makes about 9 cookie sandwiches.

      Chocolate Dipped Sugar Cookies:

      Melt white chocolate chips and regular chocolate chips using a double boiler or in microwave safe bowls. Place cooled stamped cookies on a grid fitted in a sheet pan. Dip cookies half way in desired chocolate and decorate with festive sprinkles (or drizzle chocolate over cookies on grid and add sprinkles). Let chocolate settle and cool on grid before serving.

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Product Used In This Recipe

All Season Cast Cookie Stamps

See Product

Greetings Heirloom Cookie Stamps

See Product

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