Classic Cookie Stamp Recipe

Buttery standard cookie for any of Pie Berry Kitchen's Cookie Stamps
Prep Time1 hour
Cook Time13 minutes
Course: Cookies, Dessert, Stamped Cookies
Cuisine: American, European
Keyword: Buttery, Classic, Quick
Servings: 24


  • 1 cup butter (no substitutes)
  • 2 1/3 cup unbleached flour
  • 2/3 cups granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon table salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract


  • Preheat oven: 350° F.
  • Cream butter and sugar together until combined well. Do not over-beat because you don't want to beat in too much air.
  • Add egg yolk and vanilla to the mixture and beat until combined fully.
  • Finally, add in the flour, sprinkle the salt on top of the flour, and mix together until fully combined.
  • Cover and refrigerate for 20-30 minutes to let the flour absorb into the mixture. Then check the dough. If it is still a bit sticky, add a small amount of flour.
  • After stamping, bake for 10-15 minutes until desired browning. Cool on wire rack.


For complete instructions, helpful tips, and tricks, please see our Basic Cookie Stamp Shaping & Stamping.
To purchase any of our cookies stamps please visit us at, or go directly to the cookie stamp product page.
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