Holiday Stamped Cookies

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5 star Avg. rating 5 from 5 votes.

Recipe Information

Recipe Created By: Sarah Wunderlich


1 cup unsalted margarine
1/2 cup sugar
1 tsp imitation almond extract (OR vanilla)
1/4 tsp salt
2 1/8 cup flour
1/2 cup sugar (reserve)


Cream margarine, sugar and almond extract. Add salt and slowly add flour until it forms a stiff dough. The dough should come close to forming a ball on the mixing paddle.

Chill dough for 1-2 hours. Roll into 1″ balls and roll in reserved sugar. Place on ungreased cookie sheet and stamp with cookie stamp or cross hatch with a fork. Leave cookies about 1/4″ thick.

Bake at 325 °F for 11-13 minutes until edges are just turning golden. Be careful to not over bake. Remove to wire rack for cooling.


This is a simple and fun recipe to make with younger children. I loved making them when I was very young, and greatly enjoy making them with my children now. My older kids make the dough and roll the balls, and the little ones stamp them. You can shape them into chunky shapes and roll this recipe out as well as it does not spread.

Wilton has a lot of cute stamps for holidays and birthdays.

I use Fleischmann’s Unsalted margarine.

I bake these on aluminum non-coated cookie sheets.


Even if using imitation almond extract, be sure to verify that it is safe when dealing with tree nut allergies. Any other flavoring like vanilla works well if you prefer to not use the almond.

Do not use light or tub margarine as these have too much air incorporated and too high of a water content.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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