The Best Sugar Cookie Recipe for Stamping – Tried and Tested by the Team at We Might Be Tiny HQ
Which little (or big kid) doesn’t love a sugar cookie or two?
We haven’t come across any.
That’s why we’re letting you in on the best Sugar Cookie recipe for stamping so you can put a fun spin on these old-school family favourites.
This irresistibly tasty recipe has been handed down through the generations and has stood the test of time.
What you need? Your ingredients, a rolling pin, a baking tray (or a non-stick silicone Placie) and a set of We Might Be Tiny Stampies.
Our Stampies are the key to fun animal encounters of the edible kind. Every Stampies set comes with a stainless steel cookie cutter, 1 wooden stamper and 15 easily interchangeable, food-grade silicone animal stamps.
Simply make your dough, roll it out and use the cookie cutter to prep the stamping production line. And then it’s time to Invite your munchkin to join in the fun.
This recipe is the perfect opportunity to spend quality baking time together where your tiny human decides which fun animals get to feature in your personal edible Sugar Cookie zoo.
Our usual ring leaders are Sally Sloth, Ziggy Zebra and Ricky Raccoon. But your personal collection of edible animal friends is entirely up to you and your Sugar Cookie-hungry toddler. Enjoy!
- 2⅔ cups all purpose flour
- 2 tbsp cornflour or rice flour
- ½ tsp salt
- 226 g butter (room temperature)
- ½ cup white sugar
- ½ cup icing sugar
- 1 egg
- 1 tsp vanilla extract or essence
- 1 tsp cinnamon
- Sift and combine the flour, cornflour, cinnamon and salt in a bowl.
- Using a mixer, cream butter, sugar, and icing sugar until light and fluffy.
- Add egg and vanilla extract, followed by the flour mixture.
- If dough is too crumbly, add 1-2 tablespoons of water if necessary.
- Divide the dough into two flat discs, wrap with plastic wrap and place in fridge.
- Refrigerate for at least 1.5 hours or until cold enough to roll.
- Preheat the oven to 180°C.
- Working with one disc at a time, roll the dough on a lightly floured surface to about 6mm thickness.
- Roll onto baking paper, so it can be transferred to the fridge if dough gets too warm.
- Prepare Stampies by lightly flouring them and dusting off any excess.
- Using your Stampies, press firmly into the dough (ensure it does not crack the dough).
- Cut out the cookies using a stainless steel cutter.
- Place cookies on baking paper or silicone-lined baking tray.
- Place in refrigerator for 10 minutes to prevent the dough from getting soft.
- Bake the cookies on the centre rack for 8-10 minutes at 180°C. DO NOT cook them over 10 min. They should remain blonde in colour.
- Cool for 10 minutes, then transfer to a wire rack to further cool before storing.
Tip: chill the dough between steps to prevent it getting warm and soft.
Recipe credit: Sharon Hunter from @emondo.kids