Cinnamon Stamped Cookies

So, here’s a random but I think very useful tip for those of you who love to bake: the prettiest cookies do not have to come from cookie cutters, or cookie stamps.

At least, not most of them. I will say that certain springerle molds can make absolutely beautiful, unreal looking cookies. The problem with most springerle molds is that because they’re hand-crafted wood, they don’t run cheap.

I got into collecting cookie stamps a little while ago and although I got some pretty nice ones, the designs weren’t as elaborate as the springerle molds, which was what I really wanted. Then one day, I was surfing the web for cookie stamps, and stumbled across something different. They were called moon cakes. Mooncakes are Chinese pastries that are typically eaten during the Mid-Autumn festival. I’ve never had one and had never heard of them until then; all I knew that the designs on top of them were beautiful.

Traditional mooncakes are made with what’s called a mooncake mold. It’s a plunger like tool where the ball of filled pastry gets pressed into a shaped mold, then imprinted on top with the intricate design. After I’d done my quick Google search to learn how THAT was done, I then turned to the thought that aligned with my interest: would I be able to use the mooncake mold as a cookie stamp?

Since they were much, MUCH more cheaper than springerle molds, I decided to take a chance and ordered a set of mooncake molds to put my theory to the test. They came in a couple of days and within hours I was in the kitchen rolling out cookie dough. What do you y’all think? Was I right, or was I right?

A couple of things: first, this is a recipe that can be made with ANY cookie stamp, mold or cutter you have. The dough is a basic butter cookie that is flavored with cinnamon and vanilla but you can always switch the flavors up to what you’re inclined towards. It bakes up crisp on the outside and tender on the inside–just as a butter cookie should be. Second, if this post has inspired you to buy and test out mooncake molds for yourself, I would recommend to always use a cookie dough that has been designated as a cut-out cookie recipe. There’s no point in going to the trouble of using the mold if the recipe is one that doesn’t hold it’s shape or design after baking.


Cinnamon Stamped Cookies

Recipe Adapted from Martha Stewart


  • 3 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 sticks (12 ounces) unsalted butter, softened
  • 1 cup white sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract


In the bowl of a standing mixer or using a handheld one, beat together the butter and sugar until creamy and fluffy. Add the egg yolks one at a time, mixing just until combined and yellow disappears. Add the vanilla extract.

In a small bowl combine the flour with the cinnamon and salt, stirring together with a fork. Beat the flour mixture into the butter mixture in 1 cup increments, mixing just until combined.

Wrap cookie dough in plastic wrap, and refrigerate overnight, or at least for a few hours.

Preheat oven to 350 degrees Fahrenheit.

Line a sheet pan with parchment paper and lightly spray with cooking spray.

Roll dough out on a clean and floured surface to about 1/4 inch thick. Dip your cookie stamps into powdered sugar, then tap to remove excess. Press firmly into the dough. Use a slightly larger round cookie cutter to cut out shape, then transfer to cookie sheets. Repeat until you’ve used up all of the dough.*

Freeze cut out cookie dough for 10-20 minutes

Bake in the oven on the middle rack until just golden brown, about 9-12 minutes. Allow to set on sheets for about 60 seconds before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Linking to the Fiesta Friday #258, co-hosted this week by Laurena @ Life Diet Health.

36 thoughts on “Cinnamon Stamped Cookies

  1. I love the idea of using moon cake molds for cookies! I’ll have make some of these when the Mid-Autumn Moon Festival rolls back around. Would you mind sharing where you ordered the molds? 🙂

  2. These are so beautiful looking! I don’t even like cookies much, but I’d probably want one of these! My favorite cookie mold when my kids were little came in a Playdough kit! The plastic didn’t hold up and it broke, but I had confiscated it and used it many years at Christmastime.

    1. Thanks Dorothy! And YES–I think playdough cookie cutters are great for making dainty little cookies for gift giving and cookie platters 😀

  3. I recently got a chance to try out mooncakes on our holiday in Thailand, and was charmed by the pretty patterns on them. Such a great idea to use a mooncake mould as a cookie stamper!

    Thank you for this lovely recipe!

    1. I would love to be able to try mooncakes one day–having them in Thailand sounds like they’d be even better. Thanks 😉

  4. Jess how absolutely gorgeous! I’ve already searched mooncake mold! Thanks. The recipe sounds great and not too difficult to veganize either (we love cinnamon)! Your baking tip is great too – we always do single tests for recipes but hadn’t considered testing shapes like this! Thanks for sharing at Fiesta Friday (I couldn’t find your links?)

    1. Awesome! I had forgot to post the link before to the FF, but it’s there now. Thanks for stopping by and for the reminder 😉

  5. I am going to try this recipe out for my 7 year old daughter. She doesn’t like traditional mooncakes but wants to participate in the mooncake tradition. I will make her these cookies so she has a more kid friendly flavor option!

  6. Works perfectly for my deep cavity wooden moon cake molds — unfolds easily and pattern holds during baking. For my mold, I had to roll the dough to a log, then cut to pieces that will fit my mold then press in. Also baked at 300 to 325 for an hour to ensure pattern will stay and prevent browning too fast because my cookies are thick. Absolutely delicious! Wish I found your recipe sooner! Thank you so much!!

  7. Gorgeous and I am going to order those moo cake molds! I have quite a few springerle molds but these look amazing and I can’t wait to try! Thanks SO much!

    1. Please do! I have a couple of wood springerle molds myself, but moon cake molds really do give a gorgeous design to cookie dough. Enjoy–thanks 😉

  8. Thank you for the recipe, Jess;
    I had the same idea a month ago to use a Mooncake press as a cookie stamp to make attractively embossed cookies, when I couldn’t find a single regular cookie stamp that wasn’t sickeningly cutesy or obviously ‘Western Holiday Season’ themed.
    I just received my Mooncake press kit in the mail today; I am champing at the bit to make stamped cookies! *happy dance*
    I have carefully read your advice and recipe; will report back on my results.
    Kind regards,
    Angela B,
    Newcastle, New South Wales, Australia. 🌹

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