Sprinkle Cookies for Cookie Stamps (using Pokémon Cookie Stamps)

This recipe is so easy. It’s full of sprinkles and holds its shape well, which makes it perfect for cookie stamps. I’ve been obsessed with cookie stamps lately, especially my Pokémon ones! Sometimes I don’t want to decorate with icing; I just want a simple cookie that tastes amazing, and this one has been perfect for me.

I hope you love this recipe! If you try it, let me know what you think.

Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.

Ingredient List:

(Grab the full recipe with amounts at the bottom):

·      All-purpose flour

·     Baking Powder

·      Table Salt

·      Unsalted Butter

·      Granulated Sugar

·      Powdered Sugar

·      Egg

·      Lemon and Vanilla Extract

·      Jimmies (colorful soft sprinkles)

Equipment/Tools:

·      Cookie Stamps and Cutters. Mine are from the Pokémon Center but you can use any stamps

·      Electric Mixer (hand or stand)

·      Baking Pan

·      Rolling Pin with guides

·      Parchment Paper

·      Wire Rack

·      Kitchen Scale (optional but very recommended for precise measuring)

Step-By-Step:

I know a lot of people have a hard time with getting their cookies to hold their shape, so let’s walk thru this one step by step.

1.  Combine the dry ingredients

Whisk together the flour, baking powder and salt.  Set aside.

🚨Flour Alert! If you have a kitchen scale, I highly recommend weighing your flour for the best results. If you’re using measuring cups, don’t scoop directly from the bag; that packs in too much flour. Lightly spoon the flour into the measuring cup and level it off with the back of a butter knife.

2. Mix the Butter and Sugar

🧈 Butter Tip! Your butter should feel soft enough to leave a fingerprint when you press it, but it shouldn’t be too hard or melting.

Beat the softened butter and sugar together on medium speed until the mixture is light, smooth, and fluffy.

3. Add flavorings

Flavoring is important. We’re going without icing here… so add some flavor!

I’m using a combination of lemon and vanilla extract, but feel free to experiment with your favorite flavorings. Other extract options are almond, cake batter or clear vanilla. Lemon is is always my fave though.

4.  Mix in the dry ingredients

Slowly add the dry ingredients a little at a time. Scrape the bowl as needed.

5. Add optional sprinkles

First (and this is important!) taste your sprinkles to make sure they taste good and are fresh. Some taste bad and it will ruin the delicious cookie. (The Betty Crocker ones in the tub are the worst- Blech!)

I also like using jimmies with bright colors. Some mixes have brown mixed into the rainbow sprinkles and they’re just not as pretty. The ones I’m using had little confetti bits in them which were pretty but kinda crunchy.

Mix in the sprinkles on low speed, and resist the urge to dump in extra because too many can hide the design.

6. Roll out the dough

Place the dough between two sheets of parchment paper and roll to about 5/16” thick. (a little thicker than 1/4”)

If you have a guided rolling pin, that will come in handy right now.

Transfer the whole sheet to the fridge to chill for 1 hour.

7. Stamp and cut out the cookies

Let the dough sit out for a few minutes so it’s soft enough to stamp but still has a chill to it.

Lightly dust the dough, stamp and cutter with flour (or dip your stamp in some flour).

My favorite method for stamping and cutting:

Press the stamp into the dough (pressing on the top evenly) and leave it there. Then use the cutter to cut around it and leave it in the dough too.

Lift the stamp and check the design. If it’s not stamped perfectly, you can re-stamp it and get it back into the right spot since the cutter is still there. (Be sure to dust with flour if needed.) Then remove the cutter. Voila! Look at that cutie!

Transfer cookies to a baking sheet lined with parchment paper.  

If you want a sweeter cookie, you can then lightly sprinkle the tops of the cookies with granulated sugar. I like an even sprinkle across the top. Once they’re baking it leaves behind a pretty sparkle✨

8. The Second Chill + Reroll

Before baking, chill again. I usually re-chill them for about 10 minutes in the freezer while the oven preheats. This will help the cookies hold their cute shape while baking. (If your pan doesn’t fit in your freezer, refrigerator will work but make sure they’re completely cold before baking.)

You can reroll the scraps and repeat, just keep the dough cold.  I know it’s lots of extra steps, but it makes a big difference, imo!

9.  Bake

Bake at 350° until golden around the bottom edges. Around 10-12 minutes.

Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

One other tip, try to use a nice, light colored baking sheet like this one. It makes a big difference. A darker, thinner pan will brown the edges of the cookies before the cookies have enough time to bake all the way through.

10. Enjoy!

That’s it! Flavorful sprinkle cookies that actually hold their shape.

You can find all of my favorite cookie tools here. If you try out this recipe, please let me know how it goes!:)

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