Equipment: Digital scale (preferred,) Cookie Sheets, Unbleached parchment or baking mats, Electric mixer or Stand mixer with paddle attachment, Mixing bowls, Measuring cups and spoons, Whisk, Silicone spatula, Baking spatula, Cookie stamps, Melon scoop or teaspoon, Cooling Rack

Before You Dive In – Prep: Please read!

• Bring butter to room temperature
• Bring egg to room temperature (preferred)
• Move rack in oven to center
• Place parchment or baking mats on cookies sheets
• Make room in refrigerator/freezer for cookie sheets

Make cookies!

Step 1: Whisk together dry ingredients in a medium bowl, set aside.

Step 2: In a large bowl or bowl that attaches to the stand mixer, cream together the butter and sugar until fluffy. Scrape down the sides of the bowl. Add the egg, beat to combine. Add the vanilla, beat to combine. Scrape down the sides of the bowl.

Step 3: Set the speed to low and slowly spoon in the flour mix. When flour is fully incorporated, turn off the machine and scrape down the sides. Mix with a sturdy spoon. If you are using metal cookie stamps, pull the dough into a ball, cover and refrigerate for 20-30 minutes.

Note: If you are using spring loaded stamps, divide the dough into two balls, press into disks, wrap each in plastic wrap and refrigerate for 20-30 minutes. You will roll out each disk to 1/2″ (1.25 cm) thick and cut out/stamp cookies. It’s best to use a pie bag, or roll out between parchment on a floured or powdered sugared surface. Place cookies about 1 inch apart on a lined cookie sheet. Skip to step 5.

Step 4: Remove dough from refrigerator. Scoop out small balls of dough using a melon scoop or teaspoon. We make balls that weigh about 14g/.5 oz each. Place each ball about 2 inches apart on a lined cookie sheet. Use your hand to gently press each ball into a disk about 1/2″ (1.25 cm) thick. You may need to dampen your hands to prevent sticking.

Step 5: Place the cookie sheet into the refrigerator for another 20-30 minutes. Prepare another sheet.

Preheat oven to 350 F/177 C.

Step 6: If your cookies are already stamped, remove cookie sheet from refrigerator. Optional: sprinkle on a topping. Place the sheet in the center of a preheated oven. If your cookies need to be stamped, dip the metal press into hot water, shake off the excess, and gently press a cookie. (If the cookie sticks to the stamp, use care to pull it off. Wetting the stamp with hot water helps to prevent sticking.) Repeat process for each cookie. Optional: sprinkle on a topping. Place the cookie sheet in the center of a preheated oven.

Step 7: Bake for about 10-11 minutes. Cookies are done when tops and edges appear light golden brown. Actual baking time will depend on the size and thickness of your cookies, so monitor the first batch closely.

Step 8: Remove from the oven and allow cookies to cool on the sheet for a few minutes before transferring to a rack to finish cooling. When completely cool, store in an airtight container on the counter for a few days, or in the freezer for up to a month.

Enjoy!