Cookie Stamped Snickerdoodles

I am always saying this, but it's true.  I get sent the nicest things.  I was recently sent the Chef'n Cookie Cutter and Stamp.



The set is composed of a sturdy plastic receptacle to hold the individual stamps (5 in this set) with the lid being the cutter and stamp punch.

 

There are four stamps in this set.   A flower, a star, a heart, a crown and a butterfly.



On the bottom side of each is a screw shaped piece, which twists onto the little blue fixture inside of the cutter.  It attached very simply with a little twist and detaches likewise.

 

Once attached it is very simple to just push down on the blue button and it  stamps an impression into your cookie dough very easily.  Press harder on the outside part and it cuts out perfectly round cookies.

There is a simple recipe which is included with the set for a simple  sugar cookie.



I did not make simple sugar cookies.  I made snicker doodles, for what is a snickerdoodle, but . . . a sugar cookie rolled in cinnamon sugar.   Tis true.

 

Oh, and I decided to stamp them after they came out of the oven, instead of before baking.   This cookie cutter worked perfectly, stamped perfectly and I ended up with snickerdoodles which were crisp where the stamp had pressed down in the centre of the hot cookie, and soft chewy outsides . . . the crisp bits having been cut off.    This only meant I should have shaped the balls a bit smaller, but . . .  c'est la vie.  More nibbles for me.



Just look at those perfect impressions.   Are they not very pretty???   The thought just occurs to me now as I am looking at this photograph, that they would be perfect for filling with a tiny bit of jam or jelly.



Or in the case of a savoury biscuit, you could use hot pepper jelly.  OH, that does sound good.
In any case, these cookies were just lovely.   And I thought this Chef'n Cookie Cutter and Stamp to be absolutely wonderfully delightful!  I call this a winner.

  

*Snickerdoodles*

Makes about 3 dozen

Printable Recipe 

Crisp edges, soft chewy middles.   Buttery and sweet and lightly spiced with cinnamon sugar.  Perfect. 

225g butter (1 cup)

285g of caster sugar (1 1/2 cups)

2 large free range eggs

375g of plain flour (2 3/4 cup)

2 tsp cream of tartar

1 tsp bicarbonate of soda

granulated sugar and ground cinnamon mixed to taste 

Preheat the oven to 200*C/400*F/ gas mark 6.   Line several baking sheets with baking paper. 

Cream together the butter and sugar until light and fluffy.   Beat in the eggs one at a time.   Sift together the flour, cream of tartar and the soda.   Stir this into the creamed mixture until well combined.  Roll the dough into 1 inch balls.   Roll the balls in the cinnamon sugar and then place them onto the paper lined baking sheets, leaving several inches between each.  Flatten slightly with your fingers.   Bake for 8 to 10 minutes.   

If you are using a cookie stamp, as soon as you take them from the oven press the cookie stamp into the tops.  

Remove to a wire rack to cool completely.  Store in an airtight container. 

Chef'n products are available at a variety of locations both in North America and here in the UK. 

Many thanks to Annabel and Chef'n for sending it to me to try out.   I highly recommend.