Description
This Christmas cookie stamp is a round cookie cutter and embosser in one. Press the cup into rolled dough to cut a circle, push the plunger down to stamp a raised pattern on top, then lift it out. Each set comes with 6 interchangeable silicone stamps that store inside the handle, and there are four themes to choose from: Christmas, Easter, cute animals and geometric patterns.
It turns plain shortbread and sugar cookies into something that looks bakery-made, without icing or piping skills. Kids can do the pressing, which makes it a good tool for a Christmas baking afternoon, and the same stamps work on fondant and butter for cake toppers and dinner parties.
Choose Your Theme
| Set |
The 6 Designs |
Best For |
| Red – Christmas |
Christmas tree, gift box, candle, gingerbread man, snowflake and bell |
Christmas cookies and gifts |
| Green – Easter |
Decorated egg, hatching chick, butterfly, sheep, tulip and bunny |
Easter and spring baking |
| Pink – Animals |
Six cute animal faces, including a cat, mouse and pig |
Kids parties and lunch boxes |
| Yellow – Patterns |
Six geometric and lace textures |
Shortbread, tea parties and everyday baking |
Specifications
| Includes |
Plunger handle, 6 silicone stamps, stamp storage tube and round cutter cup |
| Size |
About 12.1 cm tall and 6.8 cm wide (assembled) |
| Stamp diameter |
About 5.5 cm |
| Material |
Silicone stamps and PP plastic body |
| Themes |
Red – Christmas, Green – Easter, Pink – Animals or Yellow – Patterns |
How Do You Use a Cookie Stamp?
- Choose a stamp and fit it to the end of the plunger. The other five store inside the tube.
- Roll your dough out evenly, about 5-8 mm thick, and dust the stamp with a little flour.
- Press the round cutter cup into the dough, then push the plunger down firmly to emboss the pattern.
- Lift the cutter, release the cookie onto a lined tray, and bake.
Tips for Sharp Cookie Patterns
Firm doughs hold a stamp best: shortbread, sugar cookie and gingerbread doughs with little or no baking powder keep their pattern in the oven. Chill the dough for 15-30 minutes before stamping, and chill the stamped cookies again before baking if your kitchen is warm. If the dough sticks, flour the stamp between presses.
Why Bakers Love This Cookie Embosser
-
Cuts and stamps in one press - no separate cutter needed.
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6 designs in one tool - swap stamps in seconds.
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Built-in storage - the spare stamps live inside the handle.
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Kid-friendly - children can press the plunger with a little help.
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More than cookies - use on fondant and butter too.
Care
Wash the stamps and body in warm soapy water straight after use, use a soft brush to clear dough from the pattern, and air dry before storing the stamps back in the tube. Keep away from oven heat and open flames.
See more kitchen and dining, Christmas gifts and gift ideas.
Frequently Asked Questions
What comes in each set?
A plunger handle, 6 silicone stamps in one theme, a storage tube for the spare stamps and a round cutter cup.
How big are the cookies?
The cutter makes round cookies about 5.5-6 cm across before baking.
Which dough works best?
Firm doughs such as shortbread, sugar cookie and gingerbread. Soft, high-rising doughs lose the pattern as they spread.
Can I use it on fondant?
Yes. Roll the fondant thin, dust with cornflour and press as you would with cookie dough.
Will it arrive before Christmas?
Orders ship from Sydney on business days, and most metro deliveries arrive within a few business days. Order by early December to be safe for Christmas.
Fast Australian Shipping
Orders ship from our Sydney warehouse and GST is included in the price. We deliver to Sydney, Melbourne, Brisbane, Perth, Adelaide, Hobart, Canberra and Darwin, as well as regional addresses in every state and territory. Orders are dispatched on business days and tracking is provided once your parcel is on its way.
Colours may vary slightly from the photographs. Supervise children while baking.
