Recipes & Diet

Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Holiday Stamped Cookies

Rate Holiday Stamped Cookies

5 star  Avg. rating 5 from 5 votes.

Recipe Information

Category: Cookies
Recipe Created By: Sarah Wunderlich


Your photo should meet the following requirements:

  • It must be in jpg/jpeg format
  • It must be no larger than 800px wide by 600px tall
  • It must be have a file size of less than 1Mb
  • Focus on the food: Use good lighting and take a close - up shot.


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.

 This recipe is free of:

Return to top





Megan + Fiona 12/31/2015 2:22:27 PM

We made a moldy cheese version with food coloring !

Megan and Fiona 12/31/2015 3:28:35 PM

We tried this recipe. They were quite dry, but if you use some milk they are a bit better. We recommend you add some amount of milk or water to reduce the dryness. :)

Kathy P - KFA Admin 1/4/2016 12:00:41 PM

Good to know that the consistency may need to be adjusted a little.

Would love to see a photo of your moldy cheese version! You can use the "Upload Your Image" button to share a photo.

Return to top