hehe. it's a matter of how hard the dough itself is. A way to avoid having the dough stick to the stamp is to stick the stamp in flour first, then stamp.
Also, try to find a stamp that doesn't have sharp edges to not break into the dough.
Speed is key. The longer the stamp is in the dough the more it sticks. But if it sticks, so what? Just pull hard and pat down the part that came up and you're good to go
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