Best Pattern Cookies Recipes

SHORTBREAD STAMPED COOKIES RECIPE

Steps:

• In a bowl combine the flour, cornflour, and salt. Tip - sifting the flour will give light and airy cookies
• In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.
• Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough. Tip - if however, the dough is too crumbly you can add a tablespoon or two of water. Do not add water unless necessary otherwise, the dough will spread too much.
• Divide the dough into two discs and wrap in plastic wrap. Tip - I like to chill the dough into small portions so I can work with chilled dough in batches.
• Refrigerate for at least two hours or until cold enough to roll.Tip - you want the dough chilled but still pliable so it can be rolled and stamped. If too chilled it will crack when rolling and the stamps will not create an impression.
• Preheat the oven to 350 °F /180 °C / Gas Mark 4
• Working with one disc at a time. roll the dough on a lightly floured surface to about 1/4 inch thickness.Tip - I prefer to roll on a parchment paper so I can transfer to the fridge if the dough gets too warm.
• Dip the cookie stamps in flour and dust off excess. Press firmly to impress but not too much that it cracks the dough. Cut out the cookies. Tip - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc. If necessary chill the dough between steps.
• Place cookies on a parchment or silicone-lined baking tray. Tip - I prefer to chill my cookies for 10 minutes before baking if the dough gets soft.
• Bake the cookies on the center rack for about 8 to 10 minutes.
• Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.

STAMPED COOKIES

Steps:

• Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• Using stand mixer, cream together butter and brown sugar until fluffy. Mix in egg and vanilla extract.
• Add flour in two batches, mixing just until combined.
• Divide dough into two, then shape each half into a ball. Flatten each ball into a disk about 1-inch thick, then cover with plastic wrap. Chill for at least 2 hours (or overnight). Place cookie stamps in refrigerator, too.
• Once dough has chilled, preheat oven to 375 degrees. Line two baking sheets with parchment paper. Add granulated sugar to a small bowl.
• Roll a piece of dough into a golf ball-sized ball, then roll in granulated sugar. Place on baking sheet.
• Dip cookie stamp into sugar, then press ball until dough reaches edges of stamp. Repeat with remaining dough.
• Once you have filled a baking sheet, freeze cookies for 10 minutes.
• Bake chilled cookies until golden brown on bottom, about 9 to 10 minutes.
• Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating. Enjoy!
• Whisk together powdered sugar, milk, and vanilla until smooth. Add just enough milk to make a thin glaze (should be fairly runny).
• Dip cooled cookies in glaze, then brush off excess. Or brush glaze on cookies using a decorating brush. Place cookies on a parchment lined tray until glaze is set.