Cookie stamp with cutter - Gingerbread star

A star to hang in the tree, only this one you can eat: this stamp gives you a star with a hanging loop, a bow with holly leaves and a snowflake pattern with a little heart in the middle. You get the stamp and a cutter of about 8 cm in exactly the same shape.

What does the Gingerbread star stamp look like?

The star has a hanging loop at the top, just like a real Christmas ornament. A bow with holly leaves and berries sits across the top, and the centre is decorated with a snowflake pattern with a small heart. A rich design that already looks beautiful in two or three colours.

Combine the star with Gingerbread man and Gingerbread bells, or tie a few stars to a ribbon for the Christmas tree.

What is in the Gingerbread star set?

You get the stamp with a star with a bow and a snowflake pattern in relief and a cutter in exactly the same shape. Use the cutter for your cookie dough first and for your fondant after baking, so the fondant always fits your cookie perfectly. Cookies, fondant and the other shapes in the photos are not included.

How do you create a gingerbread Christmas?

Gingerbread belongs to Christmas: the scent of cinnamon and a box full of little men, stars and houses. With the gingerbread collection by Le Monde de Mely you make cookies that look exactly like that, with the icing lines already in relief. Stamp them in light brown fondant, finish the details in white and red, and they look straight from Santa's bakery. In my Christmas packaging you will find matching boxes and ribbon.

How do you gift these cookies beautifully?

Give a single cookie in the kraft cookie box or the white cookie box with shop window: the window shows off your gingerbread straight away. Put a few cookies together in the red letterbox cookie box with a clear lid. Finish it with gingerbread house ribbon and a kraft Christmas tag with a name or wish. You will find more options in my cookie boxes and in the cookie bags and cookie cards.

How do you use the Gingerbread star stamp?

The video next to the photos shows you how it works. In short:

1. Cut out your cookies with the cutter, bake them and let them cool completely.
2. Roll out your fondant to about 3 mm.
3. Press the stamp firmly and evenly into the fondant and lift it off carefully.
4. Cut out the shape with the cutter and stick it onto your cookie with a little water or edible glue.

Tip for this design: Inlay the bow in red and the holly leaves in green, stamp the star in light brown and keep the snowflake pattern white by tracing it with white edible paint once dry. To inlay several colours, press thin pieces of coloured fondant into the sections of the stamp, trim off the excess and place your base colour on top.

Why Le Monde de Mely?

Le Monde de Mely is a French brand that is hugely popular with cookie bakers: they design all their stamps themselves and print them in their own workshop. At Cupcakedozen.nl you order them together with your cookie boxes, bags and ribbon, all in one order. You will find more designs in my cookie stamps.

Material, food contact and disposal

According to the manufacturer's declaration of conformity, the stamp and cutter comply with Regulation (EC) 1935/2004 and Regulation (EU) 10/2011 for brief contact with food at room temperature. Wash them by hand in warm water and let them dry well; a soft brush gets even the smallest corners clean. PLA can warp in the dishwasher. When the set is worn out after a long time, it goes in general waste (advice for the Netherlands).

Frequently asked questions

Can I really hang the star in the tree?

The loop is part of the design. To hang it, make a small hole in the dough before baking and thread a ribbon through once cooled.

Can I press the stamp into cookie dough?

It may briefly touch cookie dough, but fine details often fade during baking. For a crisp result I recommend fondant of about 3 mm.

How big will my cookie be?

The shape is about 8 cm. After baking, your cookie often turns out slightly larger than the cutter, leaving a pretty edge of cookie visible around the fondant.