Fa La La La Cookie Stamp – Christmas Singing Trees Fondant Embosser

Fa La La La Cookie Stamp – Christmas Magic in One Press

Fa la la la la... you know the rest – and I’m here to help your cookies sing it loud! I’m the festive cookie stamp that brings all the carolling cuteness to your Christmas bakes. With a whimsical row of doodle-style Christmas trees and a curly fa la la la script complete with love hearts, I’m your shortcut to holiday magic (and seriously stylish cookies).

My design is embossed in a single press onto fondant or chilled dough, leaving a clean, raised finish that’s easy to paint, dust, or leave as-is. Whether you're team traditional or pastel Christmas, I look stunning with all colour palettes – gold and green, blush and mint, red and white – go wild, you festive creative genius.

Perfect for Christmas cookie boxes, holiday markets, teacher gifts, or just because you need a little sparkle with your sugar. I fit beautifully on rectangle or plaque-shaped cookies and look amazing with a touch of edible glitter or hand-painted detail. Think Instagram-worthy bakes with none of the stress.

I’m easy to use, reusable, and loved by beginners and pro decorators alike. Add me to your Christmas cookie collection and watch the smiles roll in.

Made to order with love – and once the festive frenzy kicks off, I’m gone faster than the last pavlova at Christmas lunch!

FAQs

What size is it?
Measurements – 13cm wide x 6cm tall
Stamp – embossed (finished design on cookie is raised)

Do I need the cutter too?
No special cutter needed – I’m designed to suit standard rectangle or plaque cookie shapes. Use your go-to cutter or trim to suit your style.

Can I use cookie dough as well as fondant?
For best results, use firm fondant rolled to 2.5–3mm thick. You’re welcome to try chilled dough, but fondant gives the cleanest detail with this design.

How do I clean and store it?
Handwash gently in warm, soapy water. Avoid soaking or dishwashers. Dry thoroughly and store flat, out of direct heat or sunlight.

Cookie Decorating Made Simple

1. PREPARE YOUR FONDANT

• Knead your fondant until smooth and pliable. PRO TIP – put fondant in microwave for 5–10 secs at a time until pliable enough to work with.
• Dust your bench with cornflour and roll out your fondant to between 2.5–3mm thickness.

2. TRANSFER YOUR DESIGN

• Lightly dust the acrylic stamp with cornflour to prevent sticking.
  PRO TIP – Use a paintbrush to get into the smaller spaces.
• Press the stamp firmly onto the fondant, applying even pressure.
  PRO TIP – Use a rolling pin to roll over the design.
• Carefully lift the stamp to reveal the design.

3. ADD TO YOUR COOKIE

• Use a matching cutter to trim the fondant to size.
• Attach the fondant to your cookie.
  PRO TIP – make your own sugar syrup (1:1 ratio of boiling water and sugar) to create a sugar syrup glue.

Care Instructions

HANDWASH ONLY:
Before first use and after each use, wash gently with warm, soapy water.

NO SOAKING:
Avoid soaking for prolonged periods.

DRY COMPLETELY:
Air dry thoroughly before storing.

HEAT SENSITIVE:
Not dishwasher safe and may warp in hot water or high temperatures.

Use a soft-bristle brush (like a toothbrush) to clean any intricate details.

ALWAYS ENSURE YOUR CUTTERS AND STAMPS ARE CLEAN AND DRY BEFORE USING