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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.