Cut-Out Stamped Cookies
Traditional cut-out cookies often rely on ingredients like baking soda to achieve a certain rise and texture. However, this can sometimes lead to the cookies spreading and puffing up during baking, causing intricately stamped or detailed designs to lose their sharpness. This recipe has been specially crafted to address this concern. By omitting baking soda and instead using cream of tartar, these cookies maintain a dense texture that's neither too soft nor too crunchy. The result? A perfectly stamped cookie that doesn't spread and retains every detail of your chosen design, making it ideal for occasions where presentation matters just as much as taste.
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 to 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar (helps with texture without causing spread)
Creaming: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric or stand mixer on medium speed.
Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
Add dry Ingredients: Add 2 1/2 cups of flour, salt and cream of tartar. Mix until just combined. If the dough feels too sticky, you can add up to an additional 1/2 cup of flour.
Roll & Chill: Gather the dough to form two balls. Roll the dough between two sheets of parchment paper to a thickness of about 1/4 inch. Place this in the refrigerator and chill for 1 hour.
Preheat Oven: While the dough is chilling, preheat your oven to 350 degrees Fahrenheit. Position an oven rack in the middle
Cut & Stamp: After chilling, remove the dough from the refrigerator. Using a 2-inch cookie cutter, cut out your desired shapes. Gently press your stamp into each cookie, ensuring a clear impression.
Tip for Stamping: Ensure the stamp's surface is clean and free of residual dough for a crisp design. You can lightly dust the stamp with flour to prevent sticking.
Bake: Arrange the cookies on a baking sheet lined with parchment paper or a silicone baking mat, ensuring they are spaced adequately to account for minimal spreading. Bake for about 10-12 minutes, or until the edges are lightly golden. The exact time can vary based on the oven, so it's a good idea to keep an eye on them.
Bake: Arrange the cookies on a baking sheet lined with parchment paper or a silicone baking mat, ensuring they are spaced adequately to account for minimal spreading. Bake for about 10-12 minutes, or until the edges are lightly golden. The exact time can vary based on the oven, so it's a good idea to keep an eye on them.
Cool: Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Storage Recommendations: To maintain freshness and the stamped design, store the cookies in an airtight container. Place parchment paper between layers to prevent them from sticking together. Stored this way, they should remain fresh for up to a week.
This recipe is crafted to not only yield cookies that maintain intricate designs from stamped cutters but also to stand out as a go-to cut-out cookie formula, even if you're not using stamps. The resulting cookies are delightful on their own, serving as a blank canvas for your culinary creativity. For those with an artistic touch, consider decorating them with royal icing or your favorite toppings. Alternatively, their dense texture makes them ideal dippers. For a nostalgic treat, try pairing them with our "Dunkaboos Halloween Cookie Dipper" recipe. Whether you enjoy the them as stand-alone treats, decorated masterpieces, or as companions to a creamy dip, they promise to impress and delight.
