I’ve never used my mom’s ceramic cookie stamps and I’ve been dying to for years. I decided to make sugar cookies for my son’s therapy school teachers and thought the stamps would be perfect for banging out a large quantity of simple but gorgeous cookies. At the last second, I thought it might be pretty to dry brush some gel food coloring over the larger designs and they turned out great! These only took about 2 hours total to make, so they are perfect for a last-minute gift or for making in large quantities.
Stamped Sugar Cookies
makes 2 -3 dozen depending on size
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Whisk flour, baking powder and salt together in a bowl. Beat butter and sugar on medium high in a mixer until light and fluffy. Add the eggs and vanilla and beat until combined. Reduce speed to low and gradually add the flour mixture until combined. Line two or three cookie sheets with parchment paper. Roll dough into balls and place on the parchment. Depending on your cookie stamp, these could be anywhere from 1″ to 2″ balls. Test a few to figure out what works best. When you press them down with the stamp, aim for a 1/4″ thick cookie. I used two different sized stamps so I needed 1″ and 2″ balls. These don’t spread out much in the oven, so you only need about 1/2″ between the pressed cookies. Once all the balls have been pressed down, pop the cookie sheets into the refrigerator and chill for 1-2 hours.
Preheat oven to 325. Bake one sheet at a time in the center of the oven. These will take anywhere from 15 minutes to 25 minutes to bake depending on the size and thickness. They are done when they are very lightly golden on the edges.