Sprinkle Shortbread for Cookie Stamps
This recipe is so easy. It’s buttery, delicious, and holds its shape really well, which makes it perfect for cookie stamps.
- Yield: 14-15 Cookies 1x
Ingredients
Scale
- 290 grams all-purpose flour
- 1/4 tsp (1.5 g) table salt
- 2 tbsp (20 g) cornstarch
- 14 tbsp (198 g) unsalted butter, softened
- 1/3 cup (45 g) powdered sugar
- 1/3 cup (67 g) granulated sugar
- 1 tsp vanilla
- 1/4 tsp almond extract
- 2 tbsp colorful Jimmies
Instructions
- In a medium bowl, whisk together the flour, salt and cornstarch. Set aside.
- Using a stand or hand mixer, cream the butter and sugars on medium speed until smooth and fluffy.
- Add the extracts and mix until fully combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients, mixing on low speed until the dough comes together. If the dough is crumbly, add drops of water until it comes together.
- If you’re adding sprinkles, mix them in on low speed. Warning: taste your sprinkles before adding- some taste bad.
- Place the dough between two sheets of parchment paper and roll to about 5/16” thick (a little thicker than 1/4”)
- Transfer the rolled out dough sheet to the refrigerator and chill for 1-2 hours.
- 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.)
- Transfer the cookies onto a parchment-lined (or even better, a perforated mat-lined) baking pan. Chill again in the freezer while the oven preheats.
- Bake at 350°F for around 10-12 minutes (depending on size and thickness), or until the cookies look set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.