The Perfect Cookie Stamp Recipe
After trying countless recipes and variations, this recipe provides the best of both worlds when using cookie stamps! The perfect, crisp designs and an amazing vanilla sugar cookie flavor!
Ingredients
- 1 cup (226 g) Unsalted Butter Chilled, Cubes
- 1.5 cups (300 g) Granulated Sugar Reserve half cup (100g) for rolling dough
- 1.5 tsp (7.5 ml) Vanilla Extract
- 1 Egg Chilled
- 1 tsp (5 g) Baking Powder
- 1/2 tsp (3.04 g) Salt
- 3 cups (420 g) All-Purpose Flour
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, at least 2 minutes
- Beat in vanilla and egg
- 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 until dough starts to squeeze out around stamp. Slowly lift/remove stamp.
- If desired, trim any excess dough around the stamped design.
- 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.