The Best Vanilla Cookie Stamp Recipe
The simplest way to make delicious and beautiful cookies with stamps! No chilling needed and even the most intricate stamp designs turn out perfectly with this recipe! One secret ingredient takes this vanilla cookie stamp recipe to the next level! Enjoy!
Ingredients
- 1 cup (227g) Unsalted Butter Chilled, cubed
- 1 cup (200g) Granulated Sugar
- 1 tsp (4g) Vanilla Extract
- 1/2 tsp (2g) Butter Vanilla Baking Emulsion LorAnn brand
- 1 Large Egg
- 1 tsp (5g) Baking Powder
- 1/2 tsp (3g) Salt
- 3.5 cups (470g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- We bake on our favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in butter vanilla baking emulsion, vanilla and egg, until combined.
- In a separate bowl, combine flour, baking powder and salt. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius! If you prefer thicker cookies, you'll just want to adjust your baking time.
- I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 1-2 cookies.
- Use the cookie stamp to gently press down into the dough to create the design.
- You can use a cookie cutter before or after stamping (depending on style) to cut your dough.
- Bake at 350 degrees for 7-8 minutes. Once the shiny spot in the middle of the cookie is gone, your cookies are ready.
- Let cookies set 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 mixing bowl. If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.
If dough is not pulling away from the sides of the bowl, add more flour a Tablespoon at a time until it is.