Give Homemade Cookies A Bakery-Worthy Look With This Cocoa Powder Trick

One of the frustrating things with cookie molds and cutters is that once the cookies are baked you don't always have much definition, just a clever outline. A cookie stamp helps, but even if a cookie doesn't spread out too much or puff up you're still dealing with near-invisible impressions which are the same color as the rest of the cookie. That's where this brilliant little trick comes in.

Dusting a cookie stamp with a little cocoa powder lets you embed the powder into the impression, creating a visible, bakery-worthy design on your cookies. Once baked, you'll have clean, crisp definitions of any stamped pattern (like a Santa face or pumpkin) contrasted against a golden cookie background.

The process is simple, but you need the right equipment to create a unique cookie decoration. Essentially, you need a shaped cookie cutter and a matching plunger stamp or a cutter with a built-in stamp on the underside. Stamps are normally dipped in a little flour to help them pull away from the cookie. Instead of flour, dip the cookie stamp in a plate of cocoa powder and tap it to remove any excess, then press it into the flattened cookie dough like normal. The result is a decorative impression delineated by dark cocoa lines. If cutter and stamp are two separate tools, simply line up your cutter around the shape left by the stamp to finish the task. Once the cookies bake, the lines will be a bit less intense in color and shape, but you'll wind up with professional-looking decorations anyway. You can also use these well-defined lines as a guide for icing or additional decorating.

The technique works best with doughs designed to roll thin (not too thin, that's a rookie cookie mistake) and keep their shape while baking. Popular options include shortbread, gingerbread, and spiced speculaas recipes which use minimal leavening agents. It's equally important to use chilled butter and to keep the dough chilled throughout the process. Some people even pop the unbaked cookies in fridge while working on the rest of the batch.

It may take some practice to find just the right amount of cocoa powder, as will aligning the cutter if you're using something like a stamp set. When using cutters with the stamp recessed inside, try "painting" the cocoa powder onto the design with a dry brush (rather than dipping) to minimize excess. Also, if you find the cocoa powder isn't sticking to the stamp, grease it lightly first by pressing it into some spare, warm dough.

If you're working with a darker dough, like gingerbread, those cocoa powder lines won't show up as well. Instead, consider playing around with other colors. Powder food coloring can be a little pricey but offers a literal rainbow of options. Edible food paint is another option that's great for holiday decorating. For particularly vibrant results, paint edible gold onto the stamp design. The gold retains its brilliant color and definition, creating an elegant (and delicious) contrast.