Sugarcraft Logo
 .cookie stamps by
A Scandinavian Tradition!
Cherished collectibles since 1968, Rycraft Heirloom Collection Cookie Stamps are available in over 325 beautifully detailed designs. Handmade in an Arizona workshop from natural red clay and glazed with vibrant colors.
2" diameter. $9.95 each - Just Stamp and bake
unless marked otherwise

The women of Scandinavian countries bake cakes and cookies for special occasions. Traditionally they are decorated with designs made on carved stamps handed down from one generation to the next. These decorated cakes and cookies are offered to friends during the Christmas season, at weddings, christenings, and other festive occasions.
Animals | Baby | Bees & Butterflies | Christmas | Flowers & Leaves | Jewish | Miscellaneous | Patriotic  | Sea & Water | Soccer | Wedding 
Each one comes with a small booklet of recipes for cookies, candy, crunches etc., also helpful hints instructions.


316 Old Glory

488 Saddle

281 Lone Star

480 Fireman Helmet

459 Yellow Ribbon

474 US Air Force

477 US Navy

478 US Army

479 US Marines

US Coast Guard


Animals, Bees, Butterflies etc.

331 Paw Print

33 Scottie

400 Friendly Frog

57 Butterfly

422 Dragonfly

386 Mallard Duck

380 Swans

424 Bird House

439 Bumble Bee

407 Bees & Hive

348 Kitten w/Yarn

37 Duck w/ Bow

44 Turkey

358 Horse

219 Bossie the Cow

158 Prancing Pig

1048 Butterfly


Sea & Water

397 Sea Turtle

264 Dolphin

466 Starfish

328 Lighthouse

246 Anchor

313 Seahorse

265 Sailboat

315 Rainbow trout

367 Pelican

89 Seashell

314 Turban Shell


Wedding, Flowers, Leaves

465 Wedding Cake

80 Bells

405 Ruffled Heart

379 Heart Blossom

409 Daisy

125 Rose

412 Rose Bud

129 Lily Close-up

242 Maple Leaf

380 Swans

1060 Parasol

Baby, Soccer, Miscellaneous

87 Steam Engine

269 Soccer

1014 Home Sweet Home

1069 Stork

1060 Parasol

115 Windmill

326 Birthday Cake

280 Pumpkin


1054 Noah's Ark


131 Star of David

319 ichtus

343 Driedel

344 Menorah

Custom Designs - You design it. . . we'll make it!
Company Logos, Executive Gifts, Birth of a Baby, Weddings, Baby Showers, Anniversaries, Family Crest, Anything You Want!
Average Turnaround Time: 6 to 8 weeks
Design Fee:  by quotation
Send us your artwork and we'll be happy to give you a quotation on a custom cookie stamp for any occasion. A non-refundable $15.00 retainer fee is required prior to all price quotes. Carving of the master design can be as little as $150 and up to $550 or more depending on the size and detail of the design and the amount of time required for carving and production. The standard cost for a 2" round cookie stamp is $10.95 each with no minimum quantity required. 



Alphabetical Cookie Stamp Index of Designs
Just email us the design number and name then we will be happy to add that item to our site for your purchase.

BASIC PREPARATION & HELPFUL HINTS - We would like to share with you some of our tasty recipes and some helpful hints to make your Rycraft Cookie Stamp experience delightful as well as delicious.
Season your new cookie stamps before using them by brushing them with cooking oil. This helps prevent sticking. Each time before mixing a batch of dough, brush the stamps again with cooking oil. A toothbrush is ideal for this.
Note: Never season your stamps with butter! The oil protects the stamp from the butter in your recipes and keeps them from turning rancid while stored.
When finished decorating your cookies, clean the face of your stamps with hot water and a soft brush to remove all traces of butter.
Let them dry and store in one of our cookie stamp home displays for a charming addition to your kitchen decor.
If your recipe calls for creaming the butter and sugar, be sure not to overcream, as this may introduce excess air into the batter which can cause the imprinted design to “melt away” somewhat during baking.
High-speed mixers (such as Cuisinart) can cream too fast – try turning it to the slowest speed or else cream by hand. Experiment with your own butter cookie recipes.
Avoid ones that contain baking powder, or baking soda and eggs, as the design becomes less distinct if the cookie rises.
You may also want to experiment with the type and brand of flour you use, as flours vary and may affect the dough’s texture and ability to hold the stamp designs. You may find you prefer to use more flour than is called for in our recipes.
You may also find that bread flour holds the designs better because it has more gluten.
You may also add 1 tsp gluten (found in the grocery store) to your recipe to give more body to the dough and hold the design during baking.
Dough tinted with food coloring often makes the design more distinct. Lightly beaten egg white may also be tinted with food coloring and painted on the cookie with a brush. This is done immediately after the cookies come out of the oven.
To paint your cookies after they are cooled, try mixing food coloring with water and powdered (confectioners’) sugar, then painting with a paintbrush.
You can also melt your favorite chocolate in the top of a double boiler (over boiling water to melt it slowly without burning it), and use a paintbrush to apply it to the design like paint. Be sure to use “homogenized” peanut butter rather than the type that separates in the jar (the oil rises to the top and it has to be stirred).
Any name brand like Skippy will do. Some people like to warm their cookie stamps in the oven while it is preheating because they say it helps prevent the stamp from sticking to the dough.
To keep the stamps warm to the touch while you are using them, simply place them near the oven vent on your stove. Note: It is not necessary to warm your cookie stamps to imprint your cookies; this is only a technique some bakers like to use.
Adjustments in baking time and temperature: if cookies are too brown on the outside and not done on the inside, lower your oven temperature and increase the baking time. thin cookies bake quicker than thick cookies; adjust baking temperature and time accordingly. when using more than one cookie sheet, rotate the sheets on the oven racks half way through the baking cycle.


1 cup peanut butter
1 tsp vanilla
1 cup white sugar
1 egg
Mix all ingredients well. Form one inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake at 325° F for 10 to 12 minutes. (Unbelievable means this recipe has no flour.)

1 cup butter
3/4 cup brown sugar
2 1/4 cups unsifted flour
Cream butter and sugar thoroughly. Add unsifted flour. Beat at low speed until combined and well mixed. Form one inch balls. Place 2" apart on ungreased cookie sheet. Stamp with cookie stamp and bake at 325° F for 10 to 12 minutes.

3/4 cup butter or margarine
1 cup sugar
3/4 cup peanut butter
1/4 cup milk
1 egg
3 cups flour
Beat butter and peanut butter until well mixed. Add sugar and egg. Add flour alternately with milk. Roll into one inch balls. Stamp with cookie stamp. Bake at 325° F for 10 to 15 minutes.

(Adapted from her original recipe in the 1968 Rycraft Recipe Booklet)
1 1/2 cups butter or margarine
3/4 cup sugar
4 cups flour (can use as little as 3 cups if preferred
Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time – mixer may be used – and mix until well blended (do not overmix).
Option 1: Press in 9” x 15” jelly roll pan. Stamp in rows with cookie stamp. Bake at 325° F for 35-40 minutes. Cut in squares when hot from the oven. Dough may also be rolled and cut in squares or with round cutter and stamped.
Option 2: Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with warm cookie stamp. Bake at 325° F for 15 to 20 minutes or until very lighty browned, but not brown on top.

1/2 cup sugar
2 1/2 cups flour
3/4 cup shortening
1 tsp baking powder
1 3oz pkg fruit flavored Jello
1 tsp salt
2 eggs
1 tsp vanilla
Mix first five ingredients. Then blend remaining dry ingredients. Roll into 1 inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake 6 to 8 minutes at 400° F.

1/2 cup cornstarch or tapioca flour
1 cup sifted flour
1/2 cup powdered sugar
3/4 cup butter or margarine
Granulated sugar (optional)
Stir together cornstarch, sugar, and flour in a bowl. Mix in butter or margarine to form a soft dough. Chill about 1 hour. Form into one inch balls, and roll in granulated sugar. Cover with plastic wrap. Stamp with cookie stamp. Remove the plastic wrap. Bake at 350° F for 20 to 25 minutes.

3 oz cream cheese
2 1/2 cups powdered sugar
1/2 tsp flavoring (your choice) sifted
3 tsp cocoa (optional)
Food coloring (optional)
Cream the cheese. Add 1 cup powdered sugar, flavoring, and food coloring. Continue to add powdered sugar until mixture is stiff enough to kneed. Roll into one inch balls. Place on cookie sheet lined with wax paper. Stamp with cookie stamp. Refrigerate to set. Keep refrigerated or freeze until needed.
For chocolate candy: add 3 tsp cocoa to the recipe with either vanilla or peppermint to flavor and use no food coloring.

1 cup butter or margarine
1/4 tsp salt
1/2 cup sugar
1 tsp almond extract
2 cups flour
Cream butter and sugar. Add extract. Add salt and flour and mix well. Chill dough. Form one inch balls. Stamp immediately with cookie stamp. Bake at 325° F for 12 to 15 minutes.

Submitted by: Elizabeth Agoff
“This cookie rises, but holds a design beautifully.”
4 eggs
1 pound sifted confectioners sugar (about 4 cups)
1/2 tsp (20 drops) anise oil (or substitute 1 tsp anise extract)
4 cups sifted all-purpose flour
1 tsp soda
2 tsp anise seed, crushed
With electric mixer, beat eggs till light. Gradually add sugar. Continue beating on high speed 15 minutes or until mixture is like soft meringue. Add anise oil. Sift together flour and soda and blend into mixture on low speed. Cover bowl tightly and let stand for 15 minutes (for easier handling). Divide dough into thirds. On lightly-floured surface, roll each piece in an 8” square, a little more than 1/4” thick. Let stand 1 minute. Dust rolled-out dough very lightly with flour and dust cookie stamp lightly with flour; then use pastry brush to brush off excess flour. Press stamp on dough with a rocking motion to make clear design. Cut cookies apart, place on a very lightly floured surface, cover and let stand over night.
Grease cookie sheets, sprinkle each with 2 tsp crushed anise seed. Moisten underside and 1/2 way up the sides of each cookie lightly with cold water and place on cookie sheets. Keep tops dry. Bake at 300° F about 16 minutes or until very light straw colored. Use “bake” oven setting and not “convection” oven. Cookie is not supposed to brown on top. Recipe makes 6 dozen cookies. Store in airtight container for a couple of days.