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
Simple, light gluten-free mint cookies, stamped with fun St. Patrick's Day decorations. Vegan and dairy-free cookie recipe.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 26-28 2-3" cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
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 2¼ cups of Pamela's Artisan Flour Blend}
Instructions
- 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.
- 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.
- 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.
- Optional: Once the cookies are on the baking sheet, carefully stamp each one with a stamper of your choice.
- 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!
Raquel B Saltsman says
Hi there! My son is in a classroom of 2 yo kids where one child has egg, nut, sesame and dairy allergies. Thankfully no gluten or wheat allergies. Which brings me to my question: this recipe is otherwise perfect for their St. Patrick's Day party as a vegan cookie, but how much regular flour would you use instead? Have you tried a wheat flour version for those that can eat gluten and wheat, but have many other allergies? Looking forward to hearing from you!
claire says
Hi, I made this biscuits using coconut oil and omitted the mint. They turned out brittle. Not pleasant to eat. I wonder if adding some baking powder would make them a bit lighter?
Audrey says
Hi Claire,
Sorry it didn't turn out as you expected. What flour mix did you use? I wonder if that had anything to do with it. I'm suspecting either it's something about the flour mix itself or possibly just that a bit too much flour was used? Let me know and I'll try to see if I can figure it out...
Here's an example of someone who made it with coconut oil and the Pamela's mix: http://imgur.com/TQVwQEO -- she told me they tasted just the same as when she made them with non-dairy butter. Did yours look more or less like that or a bit different?
Claire says
I followed your recipe exactly except: I used white instead of brown rice, coconut oil and xanthan gum instead of guar gum.
What cup size do you use? There are variations in what a cup is. Do you use metric sizes? I've just seen that UK cup size holds 250 ml water but US cup size holds about 236ml. Perhaps that's the difference! I'm from UK.
http://en.wikipedia.org/wiki/Cup_%28unit%29
I'll have to buy myself a USA measuring cup!
Audrey says
Yep, the cup size was it, Claire. And thanks for mentioning this. I think I'll start including the cup sizes in the recipe measurements from here on just to avoid this from happening. It's interesting too as I've got a few different measuring sets at home and some are 250 and some are 236! So better be more accurate.
Try it with less flour next time then. I'd start with less and just keep adding a tiny bit more until it's no longer too sticky to roll out.
Claire says
Thanks. I'll try it again. We did like the taste and it was nice to have a dough for rolling that's gluten, dairy and egg free!
Audrey says
I hope it works this time, Claire! They are great cookies, and once you get them right it's honestly hard to stop making them :) I shared a recipe yesterday for a cinnamon version you might like -- I think they are my favorite to date: Cinnamon Bunny Cookies.
Joanne (JoMakesStuff) says
What a brilliant idea using a stamp to add graphics to the cookie!! I went to my local art supply store yesterday (DeSerres) to have a look at their stamp collection but was unable to find anything that appealed to me in their selection ( like butterflies, flowers, Day of the Dead skull). I'll have a look online and see if I'm luck there. Your blog is so inspiring!!! Thanks for sharing your awesome recipes. I'm going to try and make these cookies once I find a nice rubber stamp :-)
Audrey says
I love it too. I found that the Michael's I visited had a decent selection -- they had more in the store than they did on their website. I like the idea of making something unique though too -- like for instance finding a textured old button {I've seen some nice ones of trees for example} and using that as a stamp. Anyways, lots of options and it's a fun way to make things personalized. I hope you find some stamps you like somewhere :)
claire says
I can't eat brown rice. Do you think white rice flour would work instead? Thanks
Audrey says
Hi Claire -- yes, absolutely! White rice would work perfectly well here.
jules says
This is so like you, Audrey! It's so, unconventional ... and so brilliant! Thanks so much for sharing!!!
xoxoxo
~jules
Audrey says
Thanks Jules! :)
swathi says
Love those cooking with shamrock stamps, thanks for sharing with Hearth and soul blog hop, pinning, tweeting and featuring on this week's hop.
Audrey says
Thanks so much, Swathi! <3
Linda says
Those cookies are beautiful. I love the stamp idea. Thanks for sharing at Gluten-Free Wednesdays. (Looks like you forgot to leave a link back to us.)
Audrey says
Thank you so much, Linda! And sorry about the link -- all fixed now ;)
Shirley @ gfe & All Gluten-Free Desserts says
Those cookie stamps are genius! My kind of simple decoration. Who needs frosting or sprinkles when you have those?
Shirley
Audrey says
I agree Shirley -- it's definitely a great way to shave off the extras and still have a beautiful cookie in the end :)
Morri says
OHHHHHH! I like this! I've never used cookie stamps before... and now I want to.
Audrey says
Glad to have inspired you, Morri :) Have fun!
Kat from curlsnchard.com says
I admired those cookies already on Instagram and now I finally got around to actually looking at them on your blog :) It's such a genius idea to use rubber stamps for the cookies - I definitely have to try this the next time I'm baking cookies like that. Using this for party favors or like a birthday is such a good idea!
Audrey says
Thanks Kat! :) I'm quite happy with how they turned out too -- I love cut out cookies in all varieties, but this stamp option just took them to a whole 'nuther level of fun, most especially for gifting. Imagine getting a batch of personalized cookies, or monogrammed ones, or just ones with a pattern that you just know will make someone happy... I know I'd be a happy to be on the receiving end!
Sharon @ What The Fork Food Blog says
I love how you stamped these Audrey - such a creative idea!
Audrey says
Thanks Sharon -- it's an easy way to personalize a trusty old recipe to keep things fun and fresh!
Raia says
Mmm... Mint and I get along marvelously. ;) Genius idea on the stamp, too... Definitely pinned!
Audrey says
Thanks Raia. I'm a huge mint fan too {especially with chocolate though felt like minty simplicity was called for here... ;)}.
Thalia @ butter and brioche says
I love that you stamped these cookies! They look awesome. Definitely an idea I need to try.
Audrey says
Thanks Thalia. I can't wait to see the kinds of gorgeous stamped things you'd make! ♥
Terje says
These biscuits look great and I love your idea of using normal rubber stamps instead of expensive cookie stamps. They're the same thing, really, just one is with a higher price due to marketing.
I wanted to check out the stamps you linked, but the links are broken. I recommend checking and fixing them :)
Audrey says
Goodness, Terje -- I managed to botch every single link somehow, didn't I? :S Well, the good news is that they're all fixed now. Thanks for pointing it out. And I agree -- though some rubber stamps can still be on the expensive side {maybe I'd use those more for a special occasion, like wedding favor cookies, etc., where it's expected you'll be splurging anyhow...}, but you can find lots of nice ones for just a few dollars too. I bet a good dollar store would have some great options!
Terje says
Glad you got them fixed! The ceramic celtic stamps look so lovely, I may have to put them on a wishlist for when I actually have money for stuff like that ^_^
Audrey says
Agreed, Terje. They're on my wishlist too :)
Nissrine @ Harmony a la Carte says
Love this fabulous idea, so creative...and these cookies look great.
Audrey says
Thanks Nissrine. I love it when you can add a lot to a recipe with something so simple.