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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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
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.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
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.
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.
Chill the stamped cookies in the refrigerator for 10 minutes to help maintain the design while baking.
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.
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.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 395.6 g | 144% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 121.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
