Lemon Cookie Stamp Recipe
Soft, chewy and perfectly flavored, this lemon cookie stamp recipe is delicious and perfectly holds your stamp designs!
Ingredients
- 1 cup (226 g) Unsalted Butter Chilled, Cubed
- 1.5 cups (300 g) Granulated Sugar Reserve half cup (100g) for rolling dough
- 1.5 tsp (7.5ml) Lemon Baking Emulsion (I use LorAnn's brand)
- 1 Large Egg Chilled
- 1 tsp (5 g) Baking Powder
- 1/2 tsp (3 g) Salt
- 3 cups (420 g) All-Purpose Flour
- Optional: Yellow Gel Food Coloring
Instructions
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- In your mixer bowl (or large bowl with hand-mixer) cream butter and 1 cup (200 g) sugar until smooth. No need to excessively cream as it can lead to cookie spread.
- Beat in lemon emulsion and egg. Optional: add a couple drops of yellow food coloring during this step.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- For crispest stamping designs, chill dough for at least 3 hours.
- Roll dough into balls slightly larger than golf ball size.
- Roll dough balls in granulated sugar
- Using cookie stamp, center over ball and push down hard. Dough will squeeze out around stamp. Slowly lift/remove stamp.
- If dough sticks to stamp, use a lip of the dough to carefully peel the cookie dough off the stamp and place on cookie sheet.
- Trim any excess dough around the stamped design, using a circle cookie cutter or pen blade for baking.
- Bake at 350 for 12-13 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.