I’ve been eyeballing these Fall cookie stamps from Nordic Ware for quite some time.

I finally took the plunge and bought a set a couple of weeks ago. They’re just so festive and photogenic, I couldn’t pass them up!

Nothing rings in the fall season quite like a fresh batch of warm, fragrant cookies baking in the oven. Imagine a crisp, cool afternoon with the scent of cardamom and cinnamon wafting through your kitchen. These Orange Cardamom Stamped Cookies are a delightful way to celebrate the season, marrying the sweet, citrusy brightness of fresh orange zest with the rich, aromatic spices that define autumn baking. In this post, I’ll be sharing my favorite tips and tricks to help you master these stamped beauties, along with a few ideas for enjoying and pairing them throughout the cozy months ahead.

Stamped Cookies: More than just a pretty face!

Stamped cookies have become one of my favorite styles to bake. They offer a gorgeous visual appeal without the need for additional decorations like icing or glazes. The secret? The right technique for stamping and a few insider tips to ensure your cookies come out picture-perfect every time.

Even Thickness is Everything
For consistent results, roll your dough out to a uniform thickness. I recommend aiming for about 1/4 inch thick. Using a rolling pin with guide rings is a great way to ensure even thickness. This helps the cookies bake evenly and hold their shape better during baking.

Chill the Dough… and the Stamp!
When it comes to stamped cookies, chilling is key. I don’t just mean chilling the dough — I also recommend chilling the stamp itself. Place your metal or wooden stamp in the fridge for at least 15 minutes before using. The colder the stamp, the less likely it is to stick to the dough as you press down. This trick is especially helpful if your dough is soft or if your kitchen is warm, ensuring you get sharp, defined edges on every cookie.

Tips & Tricks continued…

Sugar for a Smooth Release
Another trick to keep the stamp from sticking is to use a bit of granulated sugar. After rolling out the dough, lightly sprinkle the surface with a mixture of granulated sugar and orange zest. Not only does this add an extra layer of flavor, but it also acts as a barrier, preventing the dough from clinging to the stamp. Each time you press the stamp into the dough, the sugary coating will keep the intricate design intact. Just make sure to sprinkle a thin, even layer — too much sugar, and the details might get a little fuzzy.

Re-rolling the Dough: Friend or Foe?
You can absolutely re-roll the dough if you want to maximize every last bit, but there’s a catch: the more you work the dough, the more sugar gets incorporated into it. This means that your re-rolled cookies will be slightly different from your first batch. Expect them to be a little crispier, and they might turn golden faster during baking. This isn’t necessarily a bad thing (in fact, I love the textural contrast between the original and re-rolled cookies!), but it’s something to keep in mind. To avoid over-browning, keep a close eye on the second batch and consider reducing the baking time by a minute or two.

Stamping Techniques: Don’t Press Too Hard!
One of the most common mistakes when stamping cookies is pressing too hard, which causes the dough to squish out from under the stamp. The trick is to press gently, with steady pressure, until the stamp reaches the desired depth. If the dough spreads out too much around the edges, don’t worry — simply trim the excess with a sharp knife before transferring the cookie to the baking sheet.

Fall Pairings for Orange Cardamom Cookies

When it comes to pairing these Orange Cardamom Cookies with fall treats and drinks, the options are endless. Here are a few ideas to make the most of your baking session:

1. Hot Apple Cider or Spiced Tea

Is there anything more quintessentially fall than apple cider? The spiced notes of cinnamon and cloves in a warm cup of cider perfectly complement the flavors of cardamom and orange in these cookies. Alternatively, a cup of chai tea with its rich blend of spices would make a delightful pairing.

2. Dark Chocolate Dipping Sauce

For an extra indulgent treat, melt some dark chocolate and serve it alongside your cookies as a dipping sauce. The richness of the chocolate pairs beautifully with the bright citrus notes and warm spices. Plus, who doesn’t love chocolate-dipped cookies?

3. Pumpkin Spice Latte

If you’re a PSL fan, these cookies were practically made for you. The sweet and spicy combination of pumpkin spice and the cardamom-cinnamon blend in the cookies is a match made in fall heaven. Plus, the orange zest adds a lovely brightness that cuts through the richness of a latte.

4. Cheese Boards and Charcuterie

Believe it or not, these cookies work well as a sweet addition to a savory cheese board. Pair them with creamy brie or tangy goat cheese, and you’ve got yourself a sophisticated fall appetizer. The hint of citrus and spice is a wonderful counterpoint to rich, savory flavors.

Make these Orange Cardamom Cookies your own!

• One of the things I love most about these cookies is how customizable they are. If you’re feeling adventurous, you can swap out the orange zest for lemon zest, or add a little ground ginger for an extra kick of spice. You could even sprinkle a little flaky sea salt on top before baking for a sweet and salty twist.
• Want to get extra festive? Play around with different cookie stamps for various holidays. These cookies would look beautiful with a fall leaf stamp for autumn, or you could switch things up for winter and use snowflake or star stamps. The possibilities are endless!

Gifting and Storing Your Cookies

These cookies make wonderful gifts for friends and family. Simply stack them up in a pretty jar or tin, tie it with a ribbon, and you’ve got a thoughtful, homemade gift that’s sure to be appreciated.

As for storing, if you manage to resist eating them all in one sitting, these cookies can be stored in an airtight container for up to a week. They also freeze well, so you can make a big batch and enjoy them throughout the season.

Print Recipe

Orange Cardamom Cookies

Stamped Orange Cardamom Cookies with a delicate citrus flavor and spiced warmth, perfect for fall gatherings or gifting as a sweet treat.

Equipment

• Electric mixer with paddle attachment
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Microplane or grater
• Parchment Paper
• Rolling Pin
• Square cookie stamp
• Knife
• Spatula
• Baking Sheet
• Silicone mat (optional)
• Wire cooling rack

Ingredients

• 1 cup 2 sticks unsalted butter, room temperature
• 1 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp finely grated orange zest about 1 large orange
• 2 2/3 cup all-purpose flour
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 cup granulated sugar
• Optional: 1 tsp orange zest for rolling

Instructions

• Cream Butter and Sugar:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and dark brown sugar on medium speed until light and fluffy, about 2-3 minutes.
• Add Wet Ingredients:
Beat in the egg, vanilla extract, and finely grated orange zest until fully combined.
• Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cardamom, cinnamon, and salt.
• Combine Dough:
Gradually add the dry ingredients to the wet ingredients and mix on low speed until the dough forms. Avoid overmixing.
• Roll and Chill:
Turn the dough onto a sheet of parchment paper and cover it with another sheet of parchment. Roll the dough out into a 13”x13” square. The dough should be about 1/4” thick. Place the rolled-out dough square in the fridge and refrigerate for 15-30 minutes.
• Preheat Oven:
Preheat your oven to 350°F (175°C). Line an uncoated aluminum baking sheet with parchment paper or a silicone mat.
• Sugar the Dough:
Once chilled, let the dough sit out for a few minutes to soften slightly. Cover the entire surface of the 13”x”13 square with sugar. The sugar will help keep the stamp from sticking.
• Stamp the Cookies:
To stamp, press your square cookie stamp down onto the dough in a circular motion until the stamp cuts through the dough. Twist the stamp back and forth slightly and slowly tilt to release. Remove any excess dough around the design with a knife if desired. Use a spatula to transfer to the prepared baking sheet. Repeat until the square is gone. If you want to use all the dough, roll it back out until it is 1/4” thick, re-sprinkle with sugar, and stamp more. Continue until the dough is gone. (Be aware that the cookies you stamp after the first batch will have more sugar worked into the dough, so they will be crispier and potentially turn golden brown faster.
• Bake:
Bake for 12-17 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
• Optional Finish:
Once cooled, dust the tops lightly with powdered sugar or enjoy them as-is for a perfect fall treat!

Notes

Yield: Makes about 12-14 stamped square cookies for the first 13”x13” square – 22 cookies if you use the entire amount of dough.

Share on Facebook

Post on X

Follow us

Save