Special Notes About Stamping Cookies With Brown Bag ® Cookie Stamps
Roll unchilled cookie dough into 1 1/2" - 1 3/4" balls, dust each ball lightly with flour
and place 4" apart on an ungreased baking sheet. Stamp each ball with your Classic Cookie
Stamp, being careful to press down evenly. You can vary the thickness of your cookies according
to how much dough you use and how hard you press. Bake on the top shelf in a 350° oven
until lightly browned; start checking after 12 minutes. Note: Do NOT oil your cookie stamp.
If you are having trouble with sticking, lightly dust the stamp base with flour, then tap
to remove excess and stamp. Wash your Classic Cookie Stamp in hot soapy water or in the
See our other cookie stamp designs.
All our ceramic bakeware is handmade and handpainted at Emerson Creek
Pottery. All pieces are microwave and dishwasher safe, ovenproof, and
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All rights reserved. Brown Bag Designs® is a registered trademark of Hill Design, Inc.
For private use only. All commercial uses of Hill Design products involving reproduction of
imagery are prohibited unless specifically licensed in writing by the copyright owner.