Our Roses embossed rolling pin and cookie stamps make the patterns on these melt-in-your mouth cookies and on the strawberry buttercream! The buttercream is so thick you can roll it out and emboss it! Half of these cookies are sandwich cookies with embossed cookie tops, the other half are single cookies topped with the pretty pink buttercream.
These cookies are light and delicate with an incredible melt-in-your mouth texture. They’re made with powdered sugar and have a sweet pop and smooth feel. The super thick buttercream is richly flavored with real freeze-dried strawberries and heavy cream. A decadent cookie experience!
The embossed buttercream was so heavenly I couldn’t help but try it on cupcakes and cake. (Described at post bottom.) So delicious and cute!
This is the first post using our new 2 1/4″ cookie stamps! As the year goes on we will be rolling out (pun intended!) stamps for all four seasons and many holidays. We’re starting with Valentine’s Day and Roses stamps, and they’re available on our website and Etsy shop. You can make many sizes of cookies with them, from the small sandwich cookies shown here to big 3 1/2″ cookies.
This post has written instructions, photos, and videos of how to make these surprisingly EASY treats.
Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, stamps, baking accessories plus more about our Women/Family Owned company! impressbakeware.com
All products are on our Etsy shop.
Our Amazon shop has our cookie press and disks and embossed rolling pins.
Powdered Sugar Rolled Butter Cookies
1 cup (2 sticks) butter
1 cup powdered sugar
1 teaspoon vanilla
3 cups all-purpose flour
1/4 teaspoon salt
In a large bowl, combine flour and salt. Set aside. Using an electric mixer, cream the butter. Add the sugar and cream together very well, until it is light and fluffy. Add the vanilla, then the egg, re-creaming the mixture after each addition. Add the flour mixture slowly, mixing on a slow speed until a workable dough forms. Make sure all of the flour is incorporated evenly. Knead it a bit by hand to make sure it is uniformly smooth and mixed. This dough may seem crumbly at first but it kneads together well. Perfect rolling dough has a clay-like, workable texture that is not too sticky or too stiff. If it feels difficult to knead, it is probably too stiff. Add a little water or vanilla extract a teaspoon at a time until you achieve a workable texture. If it is too easy to knead or is sticking to your fingers, it is probably too soft. Add flour a tablespoon at a time until it is workable like clay.
Divide your dough into balls a little bigger than your fist. Work with one portion at a time to keep it manageable. Cover the unused portion to keep it from drying out.
You can use an embossed rolling pin or cookie stamps or both to make patterns in the cookies.
To use the rolling pin:
Use a regular rolling pin (preferably one with thickness spacer rings to make a perfect thickness, picture of ours at bottom of post) to roll your dough on to a silicone baking mat, glass cooktop, or lightly floured surface. Roll to a 1/4” thickness, and wide enough to accommodate the designed pin. Create a long rectangular slab of dough. The patterns on the embossed pins are designed to repeat, so you will be rolling a long rectangle of patterned dough.
Oil your embossed pin with canola (or similar) oil before rolling. Make sure to get it down into the engraved areas. Wipe off any excess with a paper towel. Oil should be down in the patterns, but not pooling in them! You can use a pastry brush or apply by hand, gently squeezing the pin to get oil into the shapes, and rubbing the surface to coat.
Roll with your embossed pin, pressing down with a steady pressure that leaves a deep impression in the dough. The designs should be as raised up on the dough as deep as they are in the pin. If the pattern is not deep enough it will disappear as the cookies bake and puff. As this dough is not cold or stiff, you do not have to press terribly hard! Just an even pressure.
Here’s a quick video clip of me oiling the pin, rolling this dough, cutting shapes and lifting them.
To use the cookie stamps:
Roll the dough out flat to 1/4″ as described above. Oil the stamps the same way as the rolling pin, as described above. Gently press the stamps into the dough as shown. Use cookie cutters to cut out the stamped shapes. I used our round 1 3/4″ cutters for the small sandwich cookies. You can use many different sizes, especially if you’re not doing sandwich cookies go ahead and cut out BIG cookies and decorate them!
Cut out some plain, un-stamped or un-embossed bottom cookies to make the sandwich cookies.
Once rolled or stamped, use cookie cutters to cut out shapes. Remove any excess dough around the edges. Keep your spatula/lifter flat, dust the end with a little flour, and lift the shapes, beginning by lifting one edge slightly first, then sliding the spatula/scraper under the whole shape. Transfer them to a cookie sheet lined with parchment paper, spacing them at least an inch apart. The rolling pin with thickness rings, bench/dough scraper and cookie cutters I’m using here are available at our website and Etsy shops. Links at bottom!
Bake at 400°F for 6-10 minutes, checking at 6 minutes and every minute after as cookies brown quickly. They are done when the edges are slightly brown.
Move to a cooling rack after 5 minutes.
With your cookies cooling make the epic strawberries & cream thick buttercream! It is heavenly!
Super Thick Strawberry Buttercream
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla
2 tablespoons pulverized freeze dried strawberries (pulverize in any blender or food processor.)
Cream the butter, then add the cream and vanilla extract and mix thoroughly. Add powdered sugar a little at a time. Last add the freeze dried strawberries. Do not be alarmed or surprised! This mixture will be very dry and crumbly, so finish kneading by hand until a smooth clay-like dough forms. As you knead it will become smoother and smoother. Add cream to an overly stiff mixture, or powdered sugar to a soft sticky mixture, as needed to get a workable clay-like consistency. It will be fun to knead when it’s the right texture. It will be stiffer than the cookie dough.
Roll this out the same way I showed in the cookie dough video. Same basic process. Lift them the same way, starting with an edge. You can use powdered sugar to keep your spatula non-stick for lifting the same way you use flour for cookies.
For sandwich filling, roll these to 1/4″ thick or 1/8″ if that’s too sweet for you. Use the same cookie cutter that you used for the cookies to cut non-embossed pieces to use as sandwich stuffing. Lightly wet the bottom of the of the buttercream circles with a touch of water and they will stick to the bottom cookies. Then lightly wet the top of the buttercream and top with an embossed cookie.
If you’re doing embossed buttercream for “topless” sandwiches, also roll to 1/4″ thickness, or less if you like, and then emboss and cut out. Again slightly wet the backs so they stick.
Here’s a video of me rolling, embossing, and cutting out the buttercream:
For stamping the buttercream roll it the same way with the spacing pin, then stamp and cut out just like cookies!
If you want to make these cookies even fancier, paint them with luster dust! The cookies on the right of this next photo are embossed with the Valentine’s Pin and the cookies on the left are embossed with the Roses Pin. They are all finger painted using luster dust! It’s a super easy fun technique.
I have a nice finger painting tutorial and video on the Chocolate Mint Sandwich Cookies post from December 2022. The whole post is another example of patterning cookies &/or buttercream! Scroll down in that post for the painting video. 🙂
Close-up of the painted cookies!
The last thing I did with this strawberry yummy stuff was to emboss it and put it on a cake and cupcakes!
It was so easy. I used a store-bought cake mix and divided the batter into 12 cupcakes and a small 6″ cake.
For the cupcakes I used the spacer pin to roll a batch of buttercream to 3/8″ thick. I cut plain circles with the 2 3/4″ cookie cutter and placed that on the cupcakes as a base layer.
Then I rolled out a thick 1’4″ slab and embossed, stamped, and cut out 1 3/4″ disks and put those thicker rounds on top of the thinner, larger circles. Easy right?
For the cake I put a thin “crumb layer” of buttercream all over to make the cake surface even and give the strawberry stuff something to stick to.
For the top, I embossed a 1/4″ slab and then used the cake pan as a big 6″ cookie cutter! SO the top is all one piece. I was able to easily lift it with no tearing using my bench/dough scraper and a big spatula. I set it on the cake top and lightly pressed it down.
For the sides, I embossed another 1’4″ slab, this time measuring to make sure it was long enough to go halfway around the cake. A 6″ (across) cake has a circumference (around) of about 19 1/2″ and is almost 3″ high.
So I rolled a slab of buttercream about 10″ long. Then I cut away the un-embossed edges with my bench scraper. The pin is just the right width (5 7/8″) that when this slab was cut in half, I had two 10″ long by just under 3″ high pieces to wrap around the sides!
With my fingers I smeared a little clear piping gel (it’s like edible glue) onto the top edge of the sides and in a ring around the middle, just for extra hold. I gently lifted the slabs of embossed buttercream one at a time and wrapped them around the cake, gently pressing in.
I added some heavy cream to the rest of my buttercream to thin it out and used a big round tip on a decorating bag to make big dots along the seam between the top and sides. I used a star tip to make a nicer edge on the bottom. Clearly I’m a cookie baker and not a cake artist!🤣 I can only imagine some of the ridiculously creative things some of you can do with this embossed icing on cakes!🤩
For a last-second idea I think it turned out really cool!
Here’s one last look at the cookies.
Happy Valentine’s Day everyone! Wishing you all love and sweetness.💕
Disk, Pin, & Stamp Designer/Co-Owner at Impress! Bakeware, LLC
Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, stamps, luster dusts, baking accessories plus more about our Women/Family Owned company! impressbakeware.com
All products are on our Etsy shop.
Our cookie press, disks, and embossed rolling pins are also available on Amazon
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If you’re not familiar with rolling pins with thickness rings, here’s ours:
Can’t WAIT to try! I’m assuming you rolled out your cookie filling do that tge edges of the cookie/filling matched up (instead of piping?)
And can you clarify the freeze-dried strawberries – the really lightweight almost styrofoam-y ones??
Hi! To match up the thick cookie filling/embossed tops, yes I rolled it out with a regular pin then cut out the round icing pieces with the same cookies cutters that I used for the cookies. That way they match And yes, freeze-dried strawberries are the really lightweight ones. They do feel like Styrofoam I love that description! Thanks for the great questions & Happy Baking! ~Susie the Disk, Pin, & Stamp Designer