I need cookie receipes...

http://allrecipes.com/recipe/springerle-i/ are meant to be stamped!

Snickerdoodles! I think traditionally these are thin and crunchy, but my favorite recipe makes them softer and thicker and calls for the cookie dough to be flattened a bit prior to baking. That recipe is vegan, and I can post it if you'd like, but http://www.howsweeteats.com/2010/12/fat-fluffy-snickerdoodles/ is a very similar, non-vegan one.

Here are some http://fredandfriends.com/blog/view/cookies, followed by a few recipes that work well.

I made a million of http://firstlookthencook.com/tag/gingersnap-cookies/ this year and they're great. You would have to press them down to stamp them, but they don't spread much, so it seems do-able.

You actually can stamp chocolate-chip cookies - you just have to do it after baking. Try it when they're a couple of minutes out of the oven, still warm but starting to cool and harden (the message will come out clearer if you flip them and stamp on the flat backs)

Butter spritz cookies.

Sugar cookies are perfect for stamping. If you don't have a go-to recipe, I've used http://www.bakerella.com/peppermint-candy-sugar-cookies/ at Bakerella to make stamped cookies. (No icing, just the biscuit.) I don't know that I'd say they were the best sugar cookies I've ever tasted but they were pretty good.

I wonder if the http://smittenkitchen.com/blog/2008/04/brownie-roll-out-cookies/ from Smitten Kitchen would work. I can certainly vouch for their flavour and ability to hold a cookie-cutter shape. Springerle are meant to be stamped! Ooh, good point. So are http://en.wikipedia.org/wiki/Speculoos (speculaas, Spekulatius).