Cookie Stamp Recipe
3/4 cup unsalted butter, softened
1 cup powdered sugar
1 tsp. vanilla extract
1/2 tsp. salt
2 1/2 cup flour
Heat your oven to 350 degrees
Cream together the 3/4 cup unsalted butter, softened and 1 cup powered sugar.
Add 1 egg and 1 tsp. vanilla. Beat until fluffy.
Add 2 1/2 cups of flour and 1/2 tsp. of salt. Beat on low until combined.
Note: If your dough is too sticky add a tablespoon of flour at a time until it isn’t sticky anymore. If it’s crumbly add a tablespoon of milk at a time until the dough comes together.
Roll the dough into 2 Tbsp. size balls ( I use a cookie scoop for this).
Place the balls of dough on an uncreased cookie sheet a couple inches apart.
Dip your cookie stamp in flour and dust off the extra flour.
Press your stamp straight down in the center of the ball of dough until you see the dough on the edges of the stamp.
Gently lift the stamp while rocking it side to side.
If you’re feeling extra you can use a cup to cut away the ragged edges of the dough before you cooke them so they come out perfectly round.
Bake your cookies 12-14 minutes or until they turn slightly brown on the edges.
Let your cookies cool a little before removing them from the cookie sheet but don’t let them cool completely or they’ll stick to the pan.
Decorate your cookies however you feel and voila! Beautiful cookies at your service.