I continue to experiment (the "lab" results are delicious) with the Stampin' Up! Cookie Stamps. My conclusion? The "innie" stamps (like the snowflake and heart) work best if I roll the dough in about a 1" ball, flatten them with the stamp and then bake. The size remains pretty consistent this way. The image is softer but still festive and fun, even with cinnamon sprinkled on top.
For the "outie" stamp (like the pumpkin–see cookie below), I think it works best to bake according to directions and stamp about a minute AFTER the cookies are removed from the oven. My daughter baked the cookies below.
Another helpful tip from my fellow blog readers, try dusting a little powdered sugar on the stamp before stamping the dough. Recipes and ovens vary so you may need to experiment a bit on your own. For further Stampin' Up! Cookie Stamp product information, click here. ANYBODY HUNGRY?
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