Stamped Cookies

No spread, roll-out cookies ideal for using with cookie stamps.

30-50 cookies, depending on the size of your cutters.

Ingredients

  • 335 g (2⅔ cups) plain flour
  • 2 tbsp cornflour
  • ½ tsp salt
  • 226 g (1 cup) unsalted butter (room temperature)
  • 75 g (3/8 cup) white sugar*
  • 45 g (3/8 cup) icing sugar*
  • 1 egg
  • 1 tsp vanilla extract (for other flavours, see variations below)

* If you prefer a sweeter cookie, use 100 g (1/2 cup) white sugar and 60 g (1/2 cup) icing sugar.

Instructions

Make the dough:

  1. Prepare dry ingredients: combine the flour, cornflour and salt in a bowl.
  2. In a stand mixer with the paddle attachment, cream the butter and sugars until light and fluffy.
  3. Add egg and extract and mix until well combined.
  4. Gradually add the flour mixture. The dough will be soft.
  5. Divide the dough into two discs and wrap them in plastic wrap. Refrigerate for at least an hour until firm enough to roll.

Make the cookies:

  1. Working with one disc at a time, roll the dough on a lightly floured surface to about 6 mm (1/4 inch) thickness. I use a rolling pin with spacers.
  2. Dip the cookie stamps in flour and dust off excess. Press gently but firmly to impress without cracking the dough. Cut out the cookies and carefully place on a lined baking tray.
  3. Preheat the oven to 180°C / 170°C Fan Forced / 350°F / Gas Mark 4. Chill the entire tray for 10 to 15 minutes while the oven is preheating.
  4. Transfer the tray to the oven. Bake the cookies on the centre rack for about 8 to 10 minutes.
  5. Once baked, cool on the tray for 10 mins then transfer to a cooling rack to cool completely.

Variations

Spiced

Add 1 tsp spices to the flour mixture, e.g. cinnamon, ginger, mixed spice.

Maple

Add 1 tsp maple essence along with the vanilla. I also tried substituting raw sugar for white sugar - really yummy but left little brown specks in the baked cookies.

Maple glaze (optional but yummy):

Combine 1 tbsp (20 ml) maple syrup with 30 g (1/4 cup) icing sugar. Add milk 1/2 tsp at a time to thin it until it’s easy to spread on the cookies.

Notes

  • If you’re struggling to transfer the cut cookies to the tray without deforming them, try putting the dough back into the fridge after rolling. It can be helpful to roll/cut on a sheet of baking paper (I use a cut up large ziplock bag) so you can easily move it around.

  • I usually gather up the scraps, press them together and re-roll at least once. You can reroll again afterwards but each batch of cookies will get tougher.

  • If you don’t have time to make a full batch, freeze the second ball of dough! Defrost in the fridge and then roll and cut as normal.

Adapted from Shortbread Stamped Cookies by Veena Azmanov and The Best Sugar Cookie Recipe for Stamping by We Might Be Tiny (who also make adorable cookie stamps). The biggest change is reducing the sugar to 3/4 of the original.