Nutcracker Soldier Cookie Stamp & Cutter – Christmas Ballet Biscuit Embosser

Nutcracker Soldier Cookie Stamp – Holiday Tradition Meets Cookie Mission

Stand to attention – I’m the Nutcracker Soldier Cookie Stamp, reporting for baking duty! With my dashing uniform, tall hat, and classic nutcracker moustache, I bring ballet charm and vintage Christmas nostalgia to your cookie collection. Whether you’re baking for a holiday market, a ballerina’s birthday, or just to impress the in-laws, I’m the hero of your biscuit tin.

One press with my detailed embosser reveals crisp lines of my festive uniform – from shoulder buttons to polished boots. My matching outline cutter keeps everything neat and dramatic (just like my personality), giving you a bold silhouette that’s fun to decorate and guaranteed to stand out. Add edible gold, pastel pinks, or traditional reds and blacks – I wear all colour palettes like a pro.

I’m perfect for Christmas cookie boxes, ballet-themed gifts, stocking stuffers, and festive party favours. Whether you keep things simple with fondant and a touch of shimmer or go full-on sugar-art masterpiece, I’ve got your back (and boots).

Use me with fondant or chilled dough – I’m sturdy, reusable, and surprisingly easy to clean for someone with such impeccable style. Loved by beginners and seasoned cookie creators alike, I’m your go-to tool for holiday baking with a twist.

Made to order with care – and just like a sold-out ballet, I disappear fast when the season hits. Secure your stamp before the curtain rises!

FAQs

What size is it?
Measurements – 12cm tall x 4cm wide
Stamp – embossed (finished design on cookie is raised)

Do I need the cutter too?
Yes – this shape is custom to the Nutcracker design. The matching cutter ensures a perfect fit and polished silhouette.

Can I use cookie dough as well as fondant?
This design works best with firm fondant rolled to 2.5–3mm thick. You’re welcome to experiment with dough, but fondant is recommended for a clean, detailed result.

How do I clean and store it?
Handwash only in warm soapy water. Avoid heat, dishwashers, or soaking. Dry completely before storing flat and out of direct 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