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Stamped by Design Cookies

“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!”
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    6 dozen


  • 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


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