Stamped Cinnamon Brown Sugar Cookies Food

STAMPED CINNAMON BROWN SUGAR COOKIES

Steps:

• Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses, egg, and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.
• Add the flour mixture to the wet ingredients, then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Measure 1 Tablespoon of chilled cookie dough per cookie and roll into balls. The dough may seem crumbly, but will come together as you roll. Arrange dough balls 3 inches apart on the baking sheets. Place the cookie stamp directly on top of each cookie dough ball, centering the ball as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp (mine does!), lightly dip the cookie stamp in a bowl of flour before stamping the cookie dough ball. If dipped lightly, the flour bakes right off the cookie.
• Bake cookies until the edges are set, about 13 minutes.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cover leftover cookies tightly and store at room temperature for up to 1 week.

BROWN SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

CINNAMON SUGAR COOKIES

Steps:

• Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
• Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
• Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.