Products Used In This Recipe
Chocolate Stamped Sugar Cookies (with variations)
PREP: 10 MINUTES
COOK: 10 MINUTES
SERVINGS: 18 SERVINGS
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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:
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.
Preheat oven to 350° F. 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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Posted by Kathy N
Delicious cookies and easy to make!
Posted by Beth Billstrom
I made these cookies last night and they’re better than I expected! I used Rodelle’s Baking Cocoa. The dough does come to room temperature more quickly than the sugar dough so working quickly is essential. Next time I’ll try freezing the stamps. I have 3 different sets of stamps and all of them worked equally well with this recipe. I’ll be making more for the holidays.
Posted by Dana
I made these cookies last night and they’re not my favorite. I used Ghirradelli cocoa powder – so not sure if that had anything to do with the result. I could almost taste the flour in these cookies. This recipe makes approx 811 grams of dough which divides into 45 grams of dough per cookie. The cookies turned out super thick – I think I would like them thinner. I also tried cutting it back to 40 grams per cookie and I still thought they were a bit claggy. I may experiment with this recipe – I like the idea of this recipe. I’m thinking of decreasing the flour, using a sweeter cocoa powder, and/or increasing the sugar. I would also decrease the size of each dough ball until they were “just right” – maybe 30-35 grams per cookie. They need to be just thick enough to show the stamp design – I used the halloween cookie stamps.
Posted by Nordic Ware
Hi Dana, thank you for your review and suggestions. We are sorry to hear about your experience with this recipe. This recipe is meant to be shortbread style cookie. The size of the dough ball is also up to you for how thin or thick the cookie will be. These will not spread. Just be sure it is the right amount for the stamp to full show. If you have further questions on this recipe or want to provide more feedback on your recipe adjustments, please reach out to our customer experience team directly at info@nordicware.com. Thank you!
Posted by Terri Major
This recipe is delicious, but here’s a tip for using the stamp. Put the stamps in the freezer for about 15 minutes. After rolling all the cookies in sugar, take the stamps out of the freezer. Before stamping each cookie stamp the cookie stamp first in sugar and then on the cookie. The stamp will then easily release from the cookie and your design will have nice sharp detail. Then bake as directed. I had several cookies stick to the stamp before I discovered this technique. Happy baking and eating.
Posted by Alexis
These cookies turned out amazing! I tested these as I’m hoping to use my NordicWare stamps on some delicious stocking stuffer cookies. This recipe is IT! They are denser than you’d think- one is more than enough to get a good chocolate fix.
Posted by Alice Sullivan
Makes for especially crisp stamp impressions, even intricate ones. My go-to for any chocolate stamp cookies.
Posted by Gayle
These cookies baked up great! They were a big hit with my family. Chocolaty and melt-in-your mouth delicious. I was really impressed that the imprint didn’t get distorted during baking. The words looked perfect! Recipe was easy to follow. I definitely recommend this recipe.
Posted by Erin
I made these with my grandchildren, who did everything except running mixer and portioning the balls. They held the shape well and were delicious, not overly sweet but rich and chocolately.