Stamped cookies aren’t holding shape or design

I made a speculoos cookie recipe that suggested they could be made with stamps. I followed the recipe exactly as written except for the flour, I only have access to pastry flour where I live so I used that instead of all purpose. After they baked they lost almost all shape and design from the stamp and looked rather plain. How can I ensure the dough holds the shape of the cookie stamp? Also would the baking temperature/speed affect this? Mine finished baking in 7-8 minutes instead of suggested 11 minutes on convection setting. Here are the ingredients :
1/2 cup butter
1/2 cup white sugar
3/4 cup brown sugar
1 egg
1 1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cardamon
1 3/4 cup flour
cinnamon sugar

Thanks for any help

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  • 3 Comments

3 Comments

zwieback December 30, 2019
The flour is going to be an issue, maybe mail-order some AP flour? Also, when we make Springerle, where the stamped design is really the most important thing, we let them dry overnight after stamping. Without the overnight dry the design melts into the cookie. I have no idea whether that could work for this recipe but if they are supposed to be thin and crunchy I'd give it a go. Then I'd use the "traditional" setting on your convection oven or lower the temp, e.g. from 350 to 335, if you can only do convection.
 
Lori T. December 29, 2019
The pastry flour is a contributing problem because it has less protein content than all purpose flour. It makes a cookie that is too delicate to hold the shape you stamp into it. You also have better luck with stamped cookies holding their shape and definition if you freeze them for a few minutes before sliding them into the oven. If you can, you might also look to find whole wheat pastry flour- which has more protein than the bleached white version. Since you are making speculoos, the spices will already be giving the cookies a darker brown color and it wouldn't make a major difference in the final color of the cookies.
 
Miss_Karen December 29, 2019
I have found that if the recipe calls for baking soda/ powder they rise as they cook, and then settle as they cool. The cookie dough holds it's shape the best when it is a shortbread style recipe. (No leavener) Also, I use a cookie scoop to measure out the dough. Then roll each portion into a ball. Stamp the cookies and then chill them on the baking sheet about 15 minutes. Make sure your oven is preheated to the required temp. Take the chilled cookie sheet out & put it directly in the oven. Bake as directed.
 
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