JTB Makes... Stamp-lettered Sugar Cookies


I didn't think I could truly profess to being a lover of all things Do-It-Yourself without actually Doing-It-Myself, so here it is: My first (and hopefully not my last) step-by-step guide for some absolutely delicious and INCREDIBLY simple stamp-lettered sugar cookies! I made these for my stand at The Wonderous Wedding fair a few weeks back and funnily enough, pretty much every person that walked past couldn't resist to stop and have a nibble, so they're a tried and tested crowd please and would make brilliant favour options, late-night reception snacks or even just treats for you whilst your in the midst of wedding planning fun..!


Prep, Make and Decorate Time: About 2 Hours

Makes: About 25 Cookies


You will need:

For the Cookies:

225g unsalted butter, softened

110g caster sugar

275g plain flour (extra for dusting)

Double sided cookie cutters - Try these ones from Kitchen Craft


For the Decorating:

Renshaw ready-to-roll Icing, min 250g, variety of colours - I got mine from Hobbycraft

Letter Stamp Kit - Again, Hobbycraft!

Ramekin of cool boiled water

Icing sugar (for dusting)


Let's Bake!


Step 1:

Preheat your oven to 170℃ (Fan)

Cream together the butter and sugar until pale and fluffy


Step 2:

Add the flour, mix together and then use your hands to bring it together into a ball - Wrap in clingfilm and chill for 15 minutes.


Step 3:

Lightly dust a work surface with flour, roll out the dough until it's about 1/2 cm thick and cut into circles with the 68mm cutter - Place on a lined baking tray at least 1cm apart and chill for another 15 minutes.


Step 4;

Place the biscuits in the oven and set a timer - this is your chance to get a bit bake-offy and watch the oven like a hawk as they can catch really easily! About 7 minutes should do it and they should just be starting to turn a light golden brown.

Repeat until all the cookies are cooked and leave them to cool.



Step 5:

Lightly dust a clean work surface with icing sugar and roll out your coloured icing until it's about 1/2cm thick (more or less depending on how much icing you like!).

Cut out your toppers using the scalloped side of the 68mm cutter.



Step 6:

Gently dab some cool-boiled water on the top of each biscuit and place the icing on top, gently smooth down.

Stamp each cookie with your desired message.



And you're done! Instagram the hell out of them, box them up or eat the lot...



Keep your eyes peeled for more makes and DIY tutorials from Jump the Broom coming your way very soon!


Love, Kate x

Brighton, England, UK | Tel: 07716534099 | Email: kate@jumpthebroom.co.uk 

© 2020 Jump The Broom. 

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