Stamped Cookies

Step 1

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Step 2

Using stand mixer, cream together butter and brown sugar until fluffy. Mix in egg and vanilla extract.

Step 3

Add flour in two batches, mixing just until combined.

Step 4

Divide dough into two, then shape each half into a ball. Flatten each ball into a disk about 1-inch thick, then cover with plastic wrap. Chill for at least 2 hours (or overnight). Place cookie stamps in refrigerator, too.

Step 5

Once dough has chilled, preheat oven to 375 degrees. Line two baking sheets with parchment paper. Add granulated sugar to a small bowl.

Step 6

Roll a piece of dough into a golf ball-sized ball, then roll in granulated sugar. Place on baking sheet.

Step 7

Dip cookie stamp into sugar, then press ball until dough reaches edges of stamp. Repeat with remaining dough.

Step 8

Once you have filled a baking sheet, freeze cookies for 10 minutes.

Step 9

Bake chilled cookies until golden brown on bottom, about 9 to 10 minutes.

Step 10

Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating. Enjoy!

Step 11

Whisk together powdered sugar, milk, and vanilla until smooth. Add just enough milk to make a thin glaze (should be fairly runny).

Step 12

Dip cooled cookies in glaze, then brush off excess. Or brush glaze on cookies using a decorating brush. Place cookies on a parchment lined tray until glaze is set.