Stencil Cookies
featured in 25 Most-Loved Cookie Recipes
Take your cookie game to the next level with these show-stopping treats that are as impressive as they are tasty! Using a simple stencil technique, you'll create stunning designs on your cookies that will have your guests ooh-ing and aah-ing. With a buttery, melt-in-your-mouth texture and a hint of vanilla, these cookies are the ultimate edible art.
Tasty Team
91% would make again
Ingredients
for 10 cookies
- 4 oz unsalted butter (115 g), room temperature
- ½ cup sugar (100 g)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 g), plus more for dusting
- 1 tablespoon cocoa powder
Special Equipment
- xacto knife, for cutting stencils
- 1 cheese cloth, 36 x 36 inch (91 x 91 cm)
- ½ lb butchers twine (225 g)
Nutrition Info
- Calories 223
- Fat 10g
- Carbs 29g
- Fiber 0g
- Sugar 7g
- Protein 3g
Estimated values based on one serving size.
Preparation
- In a medium bowl, cream the butter and sugar with a flexible spatula until smooth, about 1 minute.
- Add the egg and vanilla and stir until well combined.
- Place a fine-mesh sieve over the bowl and sift in the flour. Fold with the spatula until the flour is fully incorporated and the dough comes together.
- Shape the dough into a disc, then cover with plastic wrap, and refrigerate until firm, at least 30 minutes to overnight.
- Meanwhile Using thick paper and a craft knife, cut out a round stencil of your choosing. Set aside.
- Cut a square from a double layer of cheesecloth. Place the cocoa powder in the center. Gather the edges, twist, and tie with kitchen string to create a sachet.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Lightly dust a clean surface with flour. Place chilled dough on work surface and lightly dust with flour. Roll the dough out to ¼-inch (6-mm) thick, lifting and turning the dough as you roll to keep it from sticking. Using a 2-inch (5-cm) round cookie cutter, cut out rounds of dough. Gather scraps of dough and reroll to cut out more rounds, lightly dusting the work surface with flour as needed.
- Place the rounds on the prepared baking sheet, spacing 1 inch (2 ½ cm) apart.
- Place the stencil over a dough round, making sure to press down, and gently dab with the cocoa powder sachet to cover completely.
- Bake the cookies for 10 minutes, rotating baking sheet halfway through, until pale golden. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Enjoy!
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