Stamp Mold Butter Cookies
Transform your cookie game with these delightful Stamp Mold Butter Cookies, a perfect marriage of buttery richness and artistic flair. These tender, melt-in-your-mouth cookies are crafted from a simple yet luxurious mix of unsalted butter, granulated sugar, and vanilla, enhanced by the lightness of cornstarch for an irresistibly delicate texture. The real showstopper, however, is the use of cookie stamp molds, allowing you to imprint intricate designs onto each dough ball with ease. Whether you're baking for a holiday, a gift, or simply indulging your creative side, these cookies make a stunning centerpiece. With just 20 minutes of prep time and a quick bake, you can achieve bakery-quality confections in your own kitchen. Serve them alongside tea or coffee, or package them for edible gifts—these cookies are as versatile as they are visually enchanting.
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Ingredients
- 225 grams unsalted butter
- 120 grams granulated sugar
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 50 grams cornstarch
- 0.25 teaspoons salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 3
Add the vanilla extract and mix until combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
Step 6
Divide the dough into small, golf-ball-sized pieces, about 1 tablespoon (25 grams) each. Roll into smooth balls and place them on the prepared baking sheets, leaving about 2 inches between each ball.
Step 7
Lightly flour your cookie stamp molds to prevent sticking. Gently press the stamp mold onto each dough ball to flatten it and imprint the design. If needed, reshape the edges with your fingers.
Step 8
Chill the stamped cookies in the refrigerator for 10 minutes to help maintain the design while baking.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Avoid overbaking to keep the cookies tender.
Step 10
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (704.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3402.9 |
| Total Fat 195.8g | 0% |
| Saturated Fat 113.0g | 0% |
| Cholesterol 498.2mg | 0% |
| Sodium 632.2mg | 0% |
| Total Carbohydrate 395.6g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 121.7g | |
| Protein 32.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 91.2mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 389.3mg | 0% |
Source of Calories