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Stamped Halloween Sugar Cookies

A delicious roll-out sugar cookie dough recipe that is perfect to make these Stamped Halloween Sugar Cookies. They’re fun and easy for kids to stamp and make too!

Last week I was in Winners, as I often find myself, and I came across the cutest Halloween cookie stamps.  Of course they ended up in my cart because, really, who could pass them up?  I’m a big fan of stamps and like to use them to make pretty pie crusts and cute cut out cookies.  They’re such a simple way to make baking a little more fancy and fun.  So I got them home and whipped up a batch of sugar cookie dough that’s perfect for stamping.

Stamped Halloween Sugar Cookies

I’ve made sugar cookies before, but this particular recipe is different.  My other sugar cookie recipe is more of a drop cookie, while this one is a roll-out sugar cookie dough, so you can cut it into different shapes.  It’s great for cookies cutters, stamps and decorating.

Halloween Cookie Stamps next to a sheet of rolled out sugar cookie dough

It’s the kind of cookie dough that kids love because they can have fun cutting out different shapes!

A little boy using cookie stamps on sugar cookie dough
Using a cookie stamp to make sugar cookies

Making these stamped cookies is SO easy, and look how cute they are!

A top down view of freshly baked Stamped Halloween Sugar Cookies

The trick to using stamps for cookies is to gently, but firmly, press the stamp into the dough…lightly wiggling to make sure the stamp leaves an impression.  If the impression isn’t deep enough, the stamped image won’t be sharp after baking.  It takes a little practice, but the dough is forgiving, and you can roll it up to try again.  In fact, you’ll have dough left over each time you stamp a batch, so just gather it into a ball and roll it out again to make more cookies.

A top down view of a tray of Stamped Halloween Sugar Cookies

Aren’t they adorable?  I love how simple and cute these cookies are.

A stack of Stamped Halloween Sugar Cookies

To Ice or Not to Ice?

When I bake and decorate, I like to keep things really simple.  I’m not big into fancy icing and all kinds of toppings…I just find it all too much.  But I know many people might wonder what’s a sugar cookie without icing?  These cookies are delicious without icing, but if you like icing on your sugar cookies, these can easily be decorated any way that you wish.

Stamped Halloween Sugar Cookies

A buttery, delicious sugar cookie that’s made for stamping and shaping.  Leave them plain or decorate to your hearts content!  Enjoy!

  • I found the Cookie Stamps at Winners, but you can also find similar ones at Williams Sonoma.
  • The little stamps that I’ve used for pie crusts, I found at Michaels. 
  • Also, in case you were wondering, I also bought the orange plaid ribbon at Michaels.
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Stamped Halloween Sugar Cookies

A delicious roll-out sugar cookie dough recipe that is perfect to make these Stamped Halloween Sugar Cookies. They’re fun and easy for kids to stamp and make too!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 40 cookies 1x
  • Category: Cookie
  • Method: Baking

Ingredients

Scale
  • 1 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 350 degrees.
  2. Cream together the butter and sugar until smooth.
  3. Add the egg and vanilla.  Mix until smooth.
  4. In a separate bowl sift together the flour, baking powder and salt.
  5. Add the flour to the butter mixture, 1 cupful at a time, until fully blended.
  6. Press the dough into a ball.
  7. Place the ball of dough onto a piece of parchment paper, then using a rolling pin roll out the dough to a 1/4 inch thickness.
  8. Using a cookie cutter or a glass, cut out circle shapes and place them onto a parchment paper lined cookie sheet.
  9. Then use your cookie stamp to stamp in shapes.  I find the best way to do this is to gently, but firmly, press the stamp into the dough…lightly wiggling to make sure the stamp leaves an impression.
  10. Bake for 10 minutes. I like to bake mine so that the edges of the cookies are barely lightly brown…if you bake them too long they will be more crunchy, and we like them soft and chewy.
  11. Let cool on a rack.
  12. After you’ve cut out a batch of cookies, gather up the leftover dough into a ball, and roll it out to use again.  Repeat until you have no dough left.

Keywords: cookies, Halloween, roll out sugar cookies, sugar cookies

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Have a spooky day!

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9 Comments

  1. Hi! I made these for Halloween with unsalted butter and they turned out GREAT.

    I’m making a big batch of them for the holidays, BUT have just realized I’ve used salted butter, instead of unsalted! Is this okay/do you have a suggestion for how to save it? I’m thinking of incorporating sprinkles into the dough to help combat the salt. One more question: What kind of butter did you intend to be used with this recipe?

      1. I made a half batch of these to test out to see how well the cookie stamp would hold the shape once baked. I used a whole egg but halved the rest of the recipe. It turned out great. I did keep the dough a bit thicker and stayed to the shorter time for baking. I also found that chilling the dough helped it from sticking to the stamp after a while. But the taste was a hit.

  2. Hi! Can these cookies be frozen, I want to make them for my holiday cookies boxes 🙂

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