Cinnamon Brown Sugar Stamped Cookies

dough per cookie and roll into balls. The dough may seem crumbly but will come together as you roll. Arrange dough balls 3 inches apart on the baking sheets. Place the cookie stamp directly on top of each cookie dough ball centering the ball as best as you can then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp mine does! lightly dip the cookie stamp in a bowl of flour before stamping the cookie dough ball. If dipped lightly the flour bakes right off the cookie.
Bake cookies until the edges are set about 13 minutes.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
Cover leftover cookies tightly and store at room temperature for up to 1 week.