High Altitude Stamped Snickerdoodle Shortbread Cookies
All the flavors of snickerdoodles in a rich, buttery shortbread cookie. Stamp the cookies with a waffle cookie stamp for a beautiful presentation, and sprinkle with cinnamon and sugar!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Food Processor
Ingredients
- 2 ½ cups (325g) all-purpose flour, spooned and leveled
- ½ cup (70g) powdered sugar
- ½ cup (80g) light brown sugar, lightly packed
- 1 tsp cream of tartar
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup (226g) cold unsalted butter, cut into tablespoons (16 pieces)
- 2 tsp vanilla extract
- 2 tbsp (33ml) milk
- cinnamon-sugar for sprinkling (1/4 cup granulated sugar + 1 tsp cinnamon)
Instructions
- In your food processor, pulse the flour, powdered sugar, brown sugar, cream of tartar, salt, cinnamon and nutmeg until combined.If making the dough without a food processor, whisk the ingredients together in a large mixing bowl.
- With the food processor running, drop the butter in a few pieces at a time, and pulse until the butter is evenly dispersed.If making the dough without a food processor, use a pastry cutter to cut the butter into the dry ingredients by hand until very small pieces of butter remain, and the mixture resembles damp sand.
- Add the vanilla and the milk, and run the food processor just until the mixture starts to clump together into a ball of dough. Dump the mixture out onto a clean work surface, and gather together any floury bits left; knead the dough 3-4 times to make sure everything is well incorporated, and the dough is smooth and supple.If making the dough without a food processor, use your hands to gather the dough together, kneading it quickly to work the moisture into the flour, until it comes together into a smooth, supple dough.
- Divide the dough into 22 equal portions. They should be as close in size as possible, so it's helpful if you have a food scale, to weigh the dough, then weigh each portion so they're uniform in size.Roll each portion between your hands to shape a ball, and lightly dust each ball of dough in flour.Place the dough balls on a baking sheet lined with parchment paper.
- Dip a cookie stamp in flour, then tap off the excess. Center the stamp over a ball of dough, then firmly press down on the dough, until it flattens and spreads out all the way to the edge of the stamp. Carefully pull the dough off the stamp and set onto the baking sheet.Use a round cookie cutter that's slightly smaller than the cookie stamp to cut the pressed cookie and trim off the uneven edges. Save the scraps.Repeat pressing all the cookies, dipping the stamp in flour and tapping off the excess in between each.
- Gather up all the scraps from the trimmed edges, roll into a ball, dust in flour, and press two more cookies, for a total of 24 cookies.Place all the pressed cookies about 1 inch apart on the baking sheet.
- Line a large baking sheet with parchment paper. Place the cookies 1 1/2 inches apart. Freeze the cookies on the baking sheet for 30 minutes, or refrigerate for 1 hour.
- Preheat the oven to 350.Bake the chilled cookies for 10-12 minutes. To tell if the cookies are done, very carefully turn one cookie over (they're fragile while hot). If the cookie looks damp or under-baked on the bottom, then bake them for a couple more minutes.
- Cool the cookies on the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Sprinkle the cookies with the cinnamon sugar mixture.
Notes
- Make in Advance: The dough can be made in advance, wrapped well, and refrigerated up to 5 days, or frozen for 3-6 months.
- Storing: Leftover cookies should be stored in an airtight container for 7-10 days, or frozen for 3-6 months.
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