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Honey Bees Cookie Stamps

Honey Bees Cookie Stamps

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Honey Bee Stamped Sugar Cookies

4.7 based on 10 reviews

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

    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’m mostly confused. The very first thing the recipe says is to preheat the oven. But then it says to chill the dough for 2-3 hours. Is it vital to the process that I leave the oven on the whole time?

    Hi! Thank you for pointing this out. It has been updated. Happy baking!

    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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Product Used In This Recipe

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Honey Bees Cookie Stamps

Honey Bees Cookie Stamps

SEE PRODUCT