Sprinkle Cookies for Cookie Stamps
These sprinkle sugar cookies are perfect for cookie stamps! They’re absolutely delicious and hold their shape beautifully while baking.
Ingredients
- 3 cups (384g) all-purpose flour (plus extra for dusting the dough as needed)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (227g) unsalted butter, softened
- 3/4 cup granulated sugar (150g) (optional - plus extra for sprinkling on the cutouts)
- 1/2 cup powdered sugar (60g)
- 1 large egg, room temp
- 1 1/2 tsp lemon extract
- 1 1/2 tsp vanilla extract
- 3 tbsp colorful jimmies
Instructions
1. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
2. Using a stand or hand mixer, cream the butter and sugars on medium speed until smooth and fluffy.
3. Add the egg and extracts and mix until fully combined, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients, mixing on low speed until the dough comes together.
5. Add the sprinkles to the bowl and mix them in on low speed. Warning: taste your sprinkles before adding- some taste bad.
6. Place the dough between two sheets of parchment paper and roll to about 5/16” thick (a little thicker than 1/4”).
7. Transfer the rolled-out dough sheet to the refrigerator and chill for 1 hour.
8. Remove from the fridge and let it sit for a few minutes so it’s easier to work with. Stamp and cut into shapes. (Lightly dust or dip the stamps/cutters in flour to prevent sticking.)
9. Transfer the cookies onto a parchment-lined baking pan. Lightly sprinkle the cookies with granulated sugar, if desired. Chill again in the freezer while the oven preheats. (I put the entire pan in the freezer)
10. Bake at 350°F for around 10-12 minutes (depending on size and thickness), or until the cookies look set and are golden around the bottom edges.
11. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.