How to Use Our Cookie Cutters & Stamps

Whether you're a beginner baker or a seasoned decorator, our two-piece cookie cutter and stamp sets make it easy to create stunning, professional-looking cookies. Here's everything you need to know about getting the best results with your new tools from JLL Cookie Cutter Co.

Start with the Right Dough

To achieve clean, crisp shapes with minimal spreading, your cookie dough should be very cold — ideally frozen for 5–10 minutes before cutting. This helps maintain sharp edges and prevents the dough from sticking to your cutter or losing its shape during baking.

We highly recommend using our tried-and-tested dough recipe for best results:

Sugar Cookie Recipe

Our recipe has been specially developed for cut-out cookies — it doesn’t spread much thanks to the inclusion of the cornflour, holds detail beautifully, and pairs perfectly with fondant or royal icing.

Using the Cutters

  1. Roll out your chilled dough to your desired thickness (usually 6–8mm works best).

  2. Press the outline cutter firmly into the dough, giving it a little wiggle before lifting to ensure a clean cut.

  3. Transfer the cut-out shapes to your baking tray using a spatula or palette knife to avoid distortion.

Pro tip: If your dough starts to soften, pop your tray into the freezer for another 5 minutes before baking.

Embossing Directly into Cookie Dough

If you’ve selected the Embosser Style stamp, you can use it before baking to press designs directly into the dough.

  • Simply align the embosser with the cut dough shape and press down gently but firmly.

  • Lift away to reveal the pattern — the design will bake into the cookie for a beautifully detailed finish.

Important: Only our Embosser Style stamps are suitable for use directly on cookie dough. All other stamp styles are designed for use with fondant after baking.

Using Stamps with Fondant

Most of our stamps — including the Debosser, Colour Stamp, and Layered Embosser — are made specifically for use with fondant. Here’s how to get great results:

  1. Roll out your fondant to around 3mm thick.

  2. Dust the fondant and your stamp lightly with cornflour or icing sugar to prevent sticking.

  3. Press the stamp firmly into the fondant and lift cleanly.

  4. Use the matching cutter to cut out the fondant shape and place it on your fully cooled cookie using a small amount of edible glue or water.

Each style creates a different look:

  • Embosser: Creates an impression into the fondant

  • Debosser / Raised Outline: Creates a raised outline impression.

  • Colour Stamp: Ideal for using multiple colours of fondant or hand-painting.

  • Layered Embosser: Adds depth and dimension with multi-level design elements.

Finishing Touches

Once your cookies are decorated, let them set at room temperature or in a cool, dry area. Store them in an airtight container to preserve the detail and freshness.

You can also check out our YouTube tutorials and Instagram reels for step-by-step videos, tips, and inspiration. Follow us @justlittleluxuries to see our tools in action!

Need Help?

If you’re having trouble or unsure which stamp is best for your needs, don’t hesitate to reach out. We're always happy to offer guidance — and we've got loads of examples from happy customers that prove just how effective our cutters and stamps really are.