Fall Spice Stamped Cookies

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 cup dark brown sugar (packed)
• 1 large egg
• 1 tsp vanilla
• 2.6667 cups flour
• 1 tbsp pumpkin spice (or cinnamon)
• 0.5 tsp salt
• granulated sugar (for rolling; optional)

Steps

1. 1

   Using an electric mixer fitted with a paddle attachment, cream the room-temperature butter and packed dark brown sugar at medium speed until fluffy.

2. 2

   Beat in the egg and vanilla until incorporated.

3. 3

   In a separate bowl, combine the flour, pumpkin spice (or cinnamon), and salt.

4. 4

   Slowly add the flour mixture to the butter mixture, mixing until a dough forms.

5. 5

   Turn the dough out onto a work surface and knead it until smooth.

6. 6

   Return the dough to the bowl, cover it, and refrigerate for 15–30 minutes.

7. 7

   When ready to shape the cookies, let the chilled dough sit out for a few minutes to soften. Preheat the oven to 350°F.

8. 8

   Roll the dough into large balls, about ¼ cup or 70 g each.

9. 9

   Roll each dough ball in granulated sugar, if desired, and place it on an uncoated aluminum baking sheet.

10. 10

    Press a square cookie stamp down onto the dough in a circular motion until the stamp reaches the surface and the dough spreads beyond the stamp's outside edges.

11. 11

    Twist the stamp back and forth, then slowly tilt it to release it from the dough. Remove excess dough around the design if desired, and repeat with the remaining stamp designs and dough balls.

12. 12

    Bake the stamped cookies at 350°F for 12–15 minutes.

13. 13

    Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.

14. 14

    Repeat the shaping, stamping, baking, and cooling process with the remaining dough.

Notes

The recipe makes about 12–14 square cookies. Serving suggestions include enjoying the cookies plain; brushing them lightly with honey or melted butter and sprinkling them with cinnamon sugar; adding a thin maple or vanilla glaze that does not obscure the stamped designs; or sandwiching them with buttercream. A recipe review notes that the dough should remain cold while stamping and may be returned briefly to the freezer if it becomes too warm. Apple pie spice can be used in place of pumpkin spice, according to another review.

Nutrition per serving

• dessert
• cookies
• baked
• fall
• stamped cookies
• shortbread-style
• vegetarian