Save on Pinterest

Stamped by Design Cookies

Total Time

Prep: 25 min. Bake: 10 min./batch + cooling


6 dozen

“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!”
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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.

Nutrition Facts

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

Recommended Video