Stamp & Bake Sugar Cookie Recipe

No Spread Sugar Cookie Recipe

I've been using this recipe for more than a decade for sugar cookies that hold their shape – and a cookie stamp – perfectly! The secret is in letting the dough rest, so it can hydrate and deliver that melt-in-your mouth texture.

I strongly recommend you use a kitchen scale for this recipe – and all recipes, TBH! Read in the Baker's Notes below why I passionately believe in weighing ingredients.

Download a printable version here!

Tools You'll Need

Rolling pin 
Dough rolling mat (optional)
A stand mixer or electric hand mixer

Instructions

1. Whisk together dry ingredients in your mixing bowl. Then add the softened butter. 

2. Mix on low speed until you get a sandy texture – it will feel like sand if you touch it! There should be no large chunks of butter left.

3. Whisk the egg until combined and then add to the sandy mixture. Continue mixing on low until the dough comes together (it will ball up & pull away from the edge of the bowl.

4. Remove the dough and pat into a disc shape. Wrap tightly in plastic wrap and refrigerate for at least one hour**

5. Remove from the refrigerator and allow the dough to soften until it’s easy to roll out. Roll on a well-floured surface to ¼ thickness. 

6. Transfer to a baking sheet and chill in the fridge or freezer just until firm. 

7. Remove dough and cut with cookie cutters. If using cookie stamps, stamp designs onto your cut cookies. Be sure to flour the cookie stamps first!

8. For best results, re-chill cookies for 10 min before baking. Re-chilling helps the cookies keep their shape when baking!

9. Bake at 350F for 10-12 minutes, or just until the edges firm up and turn golden.

* The easiest way to prepare the butter is to cube it while cold and then allow it to soften to room temperature.

** Don’t skip this step! To keep their shape, these cookies don’t have any liquids. The dough needs to absorb the butter & egg to have a soft-melt-in-your mouth texture.

Baker’s Notes

Weighing vs Scooping: All my recipes are measured primarily by weight, not volume. It's the most accurate way to get consistent results. Using a kitchen scale is a game-changer. It's actually also easier and less messy than measuring by volume!

Baker's Sugar: It's a finer grain than regular cane sugar that helps give the cookies that melt-in-your-mouth texture. You can use regular cane sugar, but I find this small choice makes a big difference! C&H makes baker's sugar and it's widely available at grocery stores across the US.

Room Temp Ingredients: This is a must! When your eggs and butter are cold, they don’t emulsify as well. Allow them to come up to room temperature (about 68 degrees) before using for best results.

Prep & Freeze: to freeze this dough, wrap tightly in cling wrap or place in an airtight container and place in the freezer. To defrost, put the container in the refrigerator and allow it to defrost overnight. Can be frozen for up to one month.

Xo,

Kristina