Stamp Sugar Cookies
Ingredients
- 1 C (226 g) Unsalted Butter Room Temperature
- 1½ C (300 g) Granulated Sugar Reserve half C (100g) for rolling dough
- 1½ tsp (7½ ml) Vanilla Extract
- 1 Egg Room Temperature
- 2 tsp (9.72 g) Baking Powder
- ½ tsp (3.04 g) Salt
- 3 C (360 g) All-Purpose Flour
Directions
- If I know I’ll be baking, I pull my unsalted butter out of the fridge the night before to get to room temp. But if you’re baking spontaneously, no worries, just zap your butter in the microwave on half-power for about 12 seconds.
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- 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.