The Stamp and Bake Blog

Cookie decorating guides, dough recipes and honest advice on getting the most out of a 3D printed cutter.

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Baking, decorating and the things we learn at the printer

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Baking Guides 15 Sep 2026

How Thick Should You Roll Cookie Dough?

The difference between a crisp dinosaur and a blurred blob is about 2mm. Exact rolling thicknesses in mm and inches for plain cut-outs, embossed designs and biscuits you plan to ice, plus three cheap tricks for a perfectly even sheet, no dough sheeter required.

Decorating 14 Sep 2026

Why Is My Royal Icing Bleeding? How to Stop Colour Runs

Crisp lines on Sunday, fuzzy red-into-white by Monday. We cover the four real causes of royal icing colour bleed — humidity, thin flood, dye overload and rushed drying — with a fix-it checklist and honest rescue options for biscuits already going soft at the edges.

Seasonal Baking 13 Sep 2026

Maple Leaf Cookies for Canadian Thanksgiving

Canadian Thanksgiving lands on the second Monday of October, weeks before the American one, so the baking starts sooner than you think. A maple-sweetened cut-out recipe that holds its shape, the syrup grade worth buying, and a timeline that gets cutters to you in time.

Baking Guides 10 Sep 2026

Do You Really Need to Chill Cookie Dough?

Chilling cookie dough does three jobs: it firms the butter, hydrates the flour and deepens the flavour. But the two-hour rule is lazy. Here's what chilling actually does, when you can skip it, and the minimum times that work when the party starts in three hours.