Meet Our New Cookie Stamps

Baking is one of the most nostalgic holiday traditions — it fills your home with warmth, creates cherished memories with children, and brings joy to annual cookie swaps with friends. To honor these rituals, we’re excited to add handcrafted cookie stamps to this year’s holiday collection. It’s a simple, beautiful way to make your holiday baking even more special.

These stamps have been handmade by a single family in the USA since 1968. Each piece is crafted from terracotta and finished with our classic Farmhouse white glaze. The designs pay homage to antique Scandinavian designs and heirloom cookie stamps that are passed down through generations. The designs are hand-carved, and each stamp is individually cut, imprinted, and glazed — using the same processes for the last 50 years.

Our cinnamon shortbread recipe is the perfect pairing with these stamps. It's inspired by the warming ginger molasses cookies James’s mom bakes every year — using spices that make the whole house smell like the holidays.

For the prettiest patterns, it’s best to bake your cookies without baking powder or soda. A little tip: you can pop your stamp in the oven for a minute to warm it up — this will help keep it from sticking to your dough. You can also chill the dough before and after stamping for clean impressions.

Happy baking! We would love to see what you make; share your cookies with us by tagging us @farmhousepottery.

Cinnamon Shortbread Stamped Cookies

Ingredients

• 1 cup (8 oz.) butter, softened
• ½ cup brown sugar, lightly packed
• 1¾ cup flour
• ¼ cup cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Directions

1. Preheat the oven to 325°F.

2. Line a baking sheet with parchment paper.

3. In a large bowl, cream the butter and brown sugar together until light and fluffy.

4. In another bowl, mix together the flour, cornstarch, cinnamon, and salt.

5. Mix the flour into the butter until just combined. Take care to not over-mix.

6. Divide the dough into 12–18 equal pieces and roll each piece into a ball.

7. Place a dough ball on the prepared cookie sheet and press down with a cookie stamp until the dough is about ⅓” thick. Dip the cookie stamp in flour before pressing into dough if it doesn’t release easily.

8. Repeat with remaining dough balls, spacing cookies at least an inch apart.

9. Bake for 11-13 minutes or until just golden brown on the edges.

10. Cool on a wire rack and store in an airtight container.