Prep & Assembly
Stamp
Cut neat, repeated shapes from rolled dough with a cutter
Stamping presses a cutter through rolled dough to punch out clean, repeated shapes — cookies, biscuits, ravioli, or pastry rounds. It makes for uniform, professional-looking batches. Press straight down without twisting so the edges stay sharp and rise evenly.
Stamping presses a cutter through rolled dough to punch out clean, repeated shapes — cookies, biscuits, ravioli, pastry rounds. It makes for uniform, professional-looking batches. Press straight down without twisting so the edges stay sharp and rise even.
- Difficulty
- Easy
How to do it
- 1
Roll the dough to an even thickness.
- 2
Flour or chill the cutter so it releases.
- 3
Press straight down through the dough — do not twist.
- 4
Lift the cutter and gently free the shape.
Common uses
Tips & pitfalls
- Twisting seals the cut edge and stops biscuits rising straight.
- Cut close together to minimize re-rolled scraps.
- Re-rolled dough is tougher — keep scraps for the last, hardiest batch.
Good to know
- Tool
- Cookie or biscuit cutter, ravioli stamp
- Best for
- Cookies, biscuits, scones, ravioli
- Cue
- Clean edges, no twist, no drag
Also called
cut out · cookie cutter
Dishes that rely on it
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