Worlds Best Cookie Stamp Sugar Cookies Recipes
BEST STAMPED SUGAR COOKIES
I got into "cookie stamps" a few years back, and have quite a collection. This recipe was absolutely the very best choice for stamped cookies. The cookies about melt in your mouth. These can be adapted to so many occasions by the color of the sugars you use.
Provided by Diana Perry
Categories Cookies
Time 50m
Number Of Ingredients 11
Steps:
- 1. Cream butter and sugars well
- 2. Add remaining ingredients, except decorating sugar, and mix well.
- 3. Scoop small balls (or hand roll). Press with cookie stamp, or you can just use a glass with a fancy cut bottom dipped into the decorating sugar. I usually spray the stamp, or glass bottom for the first few cookies to get enough sugar to coat and create the design in the cookie.
- 4. Bake in 350 degree oven for 10-12 minutes.
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- Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses, egg, and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.
- Add the flour mixture to the wet ingredients, then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.
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- In a bowl combine the flour, cornflour, and salt. Tip - sifting the flour will give light and airy cookies
- In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.
- Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough. Tip - if however, the dough is too crumbly you can add a tablespoon or two of water. Do not add water unless necessary otherwise, the dough will spread too much.
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