Chill the cookie dough. This is a soft dough, so it needs to chill for at least one hour in order to roll out easily.


Grease & flour the cookie stamps. To achieve a defined stamp design, grease and flour the cookie stamps before cutting out the cookies.


Chill the dough scraps. Before re-rolling cookie dough scraps, be sure to chill it in the fridge for about 15 minutes.


Freeze the cut out cookie dough. To ensure the cookies maintain their shape and design, freeze the cut out cookie dough for at least 15 minutes.