Minted St. Patrick’s Day Cookies

Ok, admit it, don't these minty cut-out cookies look awesome? I really wanted to make some pretty cookies for St. Patrick's this year. A while ago I saw these beautiful celtic cookie stamps on Amazon and absolutely fell in love. Celtic patterns and patterns that mimic nature and sacred geometry have a special place in my heart. But alas, the price was too steep and considering the fact my kitchen drawers and cabinets are already over-filled with every gadget imaginable, I just couldn't justify spending this much on more cookie stamps {though maybe one day I still might splurge, who knows... ;) }.

However, I had the best experience using cookie stamps back in December for these gingerbread men that I just couldn't let the idea go. Put a good stamp design on a cookie and you can totally skip the sugary fussy icing and have an elegant, pretty, and unique cookie instead {both kinds of cookies are good in my world, but serve different purposes, you know?}. I was so ecstatic when on my visit to Michaels {an arts & crafts chain store, for those unfamiliar} I spotted this pretty clover rubber stamp:

Ok, it's not a cookie stamp, but it would still totally work, I thought {without the ink, of course}. And as you can see it obviously did! The best part is that this discovery means an infinite pool of future pretty cookies. Looking around the shop I spotted so many beautiful stamp designs to fit any occasion ~~ whether it's for a holiday {like I'd done with these minted St. Patrick's Day cookies}, for special occasions {imagine stamping pretty initials on cookies for DIY party favors}, or just to suit your totally personal style {I saw so many stamps that just had "Audrey" written all over them! :) }. Anyhow, you get the idea -- so many beautiful options!

Going for an actual cookie stamp is still obviously an option, and if you end up picking up one of those celtic design stampers, I'm going to be so jealous of you super happy for you :). But now you know that checking out an arts and crafts shop is totally an option for finding customizable unique patterns and I almost like it better because I feel like I'm making something very personal {+ you can always use the rubber stamp as an actual stamp later}. One word of caution though if you go with any stamper -- pick a pattern that will imprint well. Some patterns are full of very tiny intricate details and they probably won't print as clearly. This clover leaf stamp is probably as intricate/detailed as I would go.

If you're looking for other stamp ideas, cookie or otherwise, here are a few options I spotted that I actually quite liked:

• these awesome cowboy boots
• a beautiful tree
• the best bunny in the world {I'm absolutely in love with this one!}
• letters for initials, etc.
• a simple "thank you"
• a cute paw print
• Narnia?
• a sampler of floral doily patterns
• and I actually found some beautiful cheaper celtic cookie stampers later on Amazon you might want to check out {like this one, or this one for example}.

I found that the selection was much, much better at the store in person -- there were just so many gorgeous ones! I encourage you to go check out your local shops and see what you can find. Another idea I had was to use a vintage button -- I feel like I've seen and even possibly owned ones in the past with intricate designs that could double as a pattern stamp. Just a thought...

Oh, but you're here for the cookies, right? :) Well, here's a recipe for minty gluten-free cut-out cookies that work really well for stamping {or just as simple cut out cookies too -- the stamped pattern is obviously optional, as is the minty flavor :) }

Minted St. Patrick's Day Cookies

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★★★★★ 5 from 3 reviews

• Author: Audrey @ Unconventional Baker
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: 26-28 2-3" cookies
• Category: Cookies
• Method: Baked
• Cuisine: Dessert

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Description

Simple, light gluten-free mint cookies, stamped with fun St. Patrick's Day decorations. Vegan and dairy-free cookie recipe.

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Ingredients

• ½ cup non-dairy butter, at room temperature OR coconut oil, softened
• ½ cup maple syrup {or any liquid sweetener of your choice}
• 1 tsp pure vanilla extract
• 1 tsp pure mint extract
• ½ tsp pure almond extract
• dash of salt
• The following gf flour blend: 1 cup brown rice flour, ¾ cup tapioca starch, 10 tablespoon sweet rice flour, ½ teaspoon guar gum} {or if using a store-bought mix I recommend using 2 ¼ cups of Pamela's Artisan Flour Blend}

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Instructions

1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy.
2. Place butter in a large mixing bowl and whip it with a mixer for a few seconds to soften it. Add sweetener, extracts, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky, but should press together when pinched -- be sure to knead it really well first for some time -- if it's still a little sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
3. Roll out one of the dough balls between two sheets of parchment paper to ¼" - ⅛" thickness. Use a cookie cutter to cut out the cookies {I used a 2.5" round cutter}. Carefully transfer to a prepared cookie sheets, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
4. Optional: Once the cookies are on the baking sheet, carefully stamp each one with a stamper of your choice.
5. Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool for 10 minutes and enjoy!