Stamped by Design Cookies Recipe

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Stamped by Design Cookies Recipe
Stamped by Design Cookies Recipe photo by Taste of Home
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Stamped by Design Cookies Recipe

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Publisher Photo
“I was afraid if I frosted cookies to give for gifts at Christmastime, they would stick together when stacked in tins,“ relates Sherry Lee of Columbus, Ohio. “So I came up with this idea to use a foam stamp to create an indented design for the frosting. They’re so easy!”
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 package chocolate or white cake mix (regular size)
  • 2 eggs
  • 1/4 cup canola oil
  • Sugar
  • ICING:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • Assorted food coloring, optional

Directions

In a large bowl, beat the cake mix, eggs and oil until blended. Roll into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar.
Bake at 350° for 6-8 minutes or until tops are set. Lightly press a 1-1/2-in. cookie cutter onto cookies making a slight indentation. Remove to wire racks to cool completely.
In a small bowl, whisk the confectioners' sugar and enough milk to achieve a drizzling consistency. Tint with food coloring if desired. Place icing in a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Carefully pipe icing into indentations. Yield: 6 dozen.
Originally published as Stamped by Design Cookies in Simple & Delicious November/December 2006, p53

Nutritional Facts

1 each: 52 calories, 2g fat (0 saturated fat), 6mg cholesterol, 47mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 package chocolate or white cake mix (regular size)
  • 2 eggs
  • 1/4 cup canola oil
  • Sugar
  • ICING:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • Assorted food coloring, optional
  1. In a large bowl, beat the cake mix, eggs and oil until blended. Roll into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar.
  2. Bake at 350° for 6-8 minutes or until tops are set. Lightly press a 1-1/2-in. cookie cutter onto cookies making a slight indentation. Remove to wire racks to cool completely.
  3. In a small bowl, whisk the confectioners' sugar and enough milk to achieve a drizzling consistency. Tint with food coloring if desired. Place icing in a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Carefully pipe icing into indentations. Yield: 6 dozen.
Originally published as Stamped by Design Cookies in Simple & Delicious November/December 2006, p53

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Reviews forStamped by Design Cookies

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kkutz User ID: 4198388 145374
Reviewed Sep. 13, 2010

"theses are fun to make, i have made them for 2 years now,my kids like them!!"

MY REVIEW
JessBella6 User ID: 5295511 90715
Reviewed Aug. 26, 2010

"It took a few tries to learn just how deep to make the imprints and how just how much icing to fill them with."

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