Shortbread Stamped Cookies Recipe
These shortbread stamped cookies are a treat to both kids and adults. This is a simple and easy recipe to make. They are butter based with a soft crumb that melts in the mouth. A must-have recipe when you need an afternoon tea cookie. Also, you can use them as a gift or festive treats during the holidays or any time of the year.
Growing up I use to call these Christmas cookies. Why?
Well, my mom only made them during Christmas time. The best part? She made tons of these. Mom used to sell little Christmas hampers with different goodies in them like these Shortbread Stamped Cookies, 3 minute Dark Chocolate Fudge, Coconut Macaroons, Linzer Cookies, Marzipan/Almond Fruits... ah, the lists go on. Now you know why I have a sweet tooth, don't you?
I loved helping mom with making these treats and she loved having a little help from me and my sister. Being a single mom was really hard and yet she made it look so easy and effortless.
Back then, mom, had a few treasured Christmas designs stamp cookie cutters. And yet, nowadays we are spoiled with lots of choices. Whenever I ever see a stamp cookie cutter - I'm buying it! I have already collected quite a few. Did I tell you baking gadgets are like my toys? I love collecting them.
About this Stamp Cookie Recipe
This is the best shortbread cookie recipe you will ever get!! I use it as a base (with few variations) for some other cookies too. like my Classic Linzer Cookies as well as my Almond Linzer Cookies, Valentine Pink Heart Cookies. This recipe is derived from my butter cookie recipe and my very popular The Best Vanilla Sugar Cookie recipe. Just the perfect balance where you have a cookie that holds its shape so perfectly and yet crumbles in the mouth the instant you bite into it. I love that!
Don't have cookie stamps? but want to make stamp cookies?
The truth is we are spoiled for choice. We want everything given to us in a gadget. (guilty!!) Back then, I remember mom never had all the designs because they were not available.
Technically you can use anything to impress a design on the dough before you cut it out with a round cookie cutter. I remember my mom would use this special table mat with beautiful hearts that she would use only for her cookies. She'd impress the whole rolled cookie sheet - chill it. When chilled used a cookie cutter and cut out just the parts you want making sure to center them correctly, Voila, now you have perfect stamped cookies! (without using cookie stamps)
We cake artists do that all the time with fondant. We use whatever we can find to impress fondant and then cut it out. Same technique, different uses.
Let's talk ingredients (Save/Pin)
- All-purpose flour - yes, plain all-purpose flour is what you need for these cookies. NO self-raising flour, no pastry flour. These will spread out.
- Cornflour - This is what gives these cookies that crumble in the mouth texture. If you must omit cornstarch I'd say add some rice flour. Also, you can add all-purpose flour. And yet, the cornflour and rice flour add nice crispiness.
- Sugars - the white sugar adds lightness to the cookies when the creaming method while the powder sugar works best for the texture and consistency of the dough. You can add all white sugar and make sure to cream it well but I find this balance works just perfect with these cookies keep them crumbly without spreading.
- Unsalted butter - I always use unsalted butter in my baking. And yet if you have to use salted butter - go ahead just omit the salt in the recipe.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive which is why I make my own homemade vanilla extract, bean paste or sugar.
Useful Tips and Tools
- I prefer to weigh my ingredients with a kitchen scale for accurate measurements. Also, when appropriate, I use my measuring cups and spoons. Read - how to measure ingredients correctly when baking.
- I'm not a slave to mixers. And yet, when you need some good creaming, I highly recommend you use the Kenwood or Kitchen Aid mixers.
- A good baking tray is always important. So, try using a light-colored baking tray. Another option is to line the baking tray with parchment paper.
- If you aren't going to fill or decorate cookies, a regular rolling pin will work just fine. I like to use my cookie rolling-pin that has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
- Also, it is really important to cool cookies completely on all sides. So, after 10 mins take them off the baking tray to prevent them from cooking further. Place them on a cooling rack so air circulates on all sides. This prevents steam from going back into the cookie, thus, keeping them crispy not soggy.
- Most cookies usually bake between 10 to 12 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.
These are fun with my kids. They love pressing the stamps and seeing the designs being impressed. Reminds me of my mom and working her. Precious memories.
How to Make Shortbread Stamped Cookies (Save/Pin)
These make approximately 24 cookies - 3-inch diameter.
- Swift or mix the salt with the flour.
- Combine the flour, cornflour together.
Prepare Dough
- Cream butter, sugar and confectioners sugar until light and fluffy.
- Add the egg followed by the vanilla.
- Next, add in the flour - the dough will be soft.
Divide Dough and chill
- Divide into two discs and wrap in cling/plastic wrap.
- Refrigerate for at least two hours or until cold enough to roll.
- Work with one disc at a time while the second is chilling.
Prepare for rolling
- Roll the first disc to a little more than 1/4 inch in thickness on a lightly floured surface.
- Use the stamps and cut cookies as directed - (see the note above).
- Place cookies on a parchment-lined paper for baking.
Bake the cookies
- I prefer to chill the cookie in the fridge while the oven is preheating.
- Preheat the oven to 170 C / 340 F.
- Bake the cookies on the center rack for about 8 to 10 minutes.
- Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
Tips for making the perfect stamped cookies
- Work with chilled cookie dough - no matter how rushed you are, there is always a few minutes to chill a cookie dough while you do other things.
- Never overwork the cookie dough - if the cookie door is chilled and stiff let it rest out for a few minutes rather then kneading it too much. Over kneading a cookie dough will make tough cookies.
- Don't roll the cookies too thin. Keep them thick so that when you impress the pattern the design has something to sink into. Often you get stamp cookies that are almost faded away because the design is lost on a thin cookie while baking. It's better to gift one pretty cookie then two washed-out cookies. Don't you agree?
- Dust the stamps with flour and dust off any excess - this will ensure your cookie stamp releases but also allows for a nice firm impression.
- Use a pastry brush to dust off any excess flour on the cookies - if the cookies are soft dust them after they are chilled but before they are baked.
- Chill the cookies before you bake them. This is a good practice in general with most cookies. Chilling the cookies gets the butter to be firm making them spread less.
- Bake them at a temperature not too high but not too low either. The low temperature will force them to spread while the high temperature will bake them crisp making them hard the next day. For these, I find 170 C / 340 F just right. In general, it's best to keep a close eye on the first tray and adjust the temperature accordingly. As a guide, these cookies should bake no later than 10 mins but no earlier than 8 mins either.
Frequently asked questions
These eggless custard cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies don't spread. They should not spread or the stamp will get distorted.
However, too much butter or sugar in the recipe can lead to cookies spreading. Too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
Yes, the cookie dough will be very soft so even if you roll it, you won't be able to get a defined print. Chilled cookie dough will work a much better stamp.
You can if you want cinnamon stamped cookies. You can add about 1/2 tsp cinnamon powder.
These cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before coating and baking.
You can also place the unbaked cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
Yes, you can replace some of the all-purpose flour with almond flour. However, almond flour will also keep the cookie dough soft and may spread slightly. Try the soft almond sugar cookies
Troubleshooting
My stamp cookies spread too much in the oven
Ensure the butter is room temperature when you start making the cookie dough. A soft butter can cause the cookies to melt when baking. Bake at the right temperature, a low oven can cause the butter to melt and spread the cookies too.
My stamped cookies are overbaked.
Shortbread cookies typically take between 8 to 10 minutes unless they are rolled too thick. The cookies will continue to bake on the hot baking tray even after taking them out of the oven. Having said that if you feel the cookies are very underbaked, you can put them back into the oven for 2 to 3 minutes. Keep a close eye as they can easily overbake
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Description
Ingredients
- 375 grams (3 cups) All-purpose flour
- 30 grams (0.25 cups) Cornflour
- 228 grams (1 cups) Unsalted butter 2 sticks, room temperature
- 100 grams (0.5 cups) Sugar
- 60 grams (0.5 cups) Confectioners sugar
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1 Egg
Instructions
- Swift or combine the salt with the flour.
- Combine the flour, cornflour together.
Prepare Dough
- Cream butter, sugar and confectioners sugar until light and fluffy.
- Add the egg and vanilla
- Next, add in the flour, the dough will be soft.
Divide Dough and chill
- Divide into two discs and wrap in cling/plastic wrap.
- Refrigerate for at least two hours or until cold enough to roll.
- Work with one disc at a time while the second is chilling.
Prepare for rolling
- Roll the first disc to a little more than 1/4 inch in thickness on a lightly floured surface.
- Use the stamps and cut cookies as directed - (see note above).
- Place cookies on a parchment lined paper for baking.
Bake the cookies
- I prefer to chill the cookie in the fridge while the oven is preheating.
- Preheat the oven to 170 C / 340 F.
- Bake the cookies on the center rack for about 8 to 10 minutes.
- Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
Recipe Notes
- My cookies stamps were 3-inch round and 1/4 inch thick
- The number of cookies you get out of one batch will vary on the thickness of the cookies you roll. I like to use a rolling pin with spacers when rolling cookies (linked above in useful tips and tools)
- The impress on you cookies will work well only if you ensure you use the recipe correctly. And substitutions can change the outcome of the dough.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Allan Thorne
These cookies look perfect. WHERE can I get the stamp? I tried some nordic ware stamps but they are really too big, especially if I am baking cookies which will be joined with a butter / fondant filling. I tried an Amazon search and the closest I could find were moulds for moon cakes.
Veena Azmanov
Hey, Allan. These stamps I picked locally. I have not been able to find them overseas or I'd leave a link. Sorry
Andrea
I am so utterly disappointed in this recipe! I am a baker and have never had a cookie spread as much as these did... I followed the directions precisely and used a kitchen scale in grams to measure everything precisely as well, including the cornstarch (which is what I used in lieu of cornflour as that's what the comments said to do?? They taste of delicious butter but are far too malformed to display 🙁
Veena Azmanov
Hey Andrea. So sorry to hear that. I'm surprised but not sure I understand why. Cornstarch and cornflour are just two names for the same product. So that is definitely not the issue. I did check the recipe again and everything looks fine.
This is my very standard cookie dough recipe and I've used it as a base in many other cookies as well. Some have videos as well so you can see the process. I highly recommend you look at the recipe again to see what could have happened. It is a soft dough which is why we need to chill it but it should not spread in the oven at all.
I've added a troubleshooting section just based on your comment.
Also, if you look at the comments below you will see many have had success with this recipe and loved it.
Again, I'm sorry for your outcome. I wish I could help troubleshoot more.
Have a good day.
Andrea
Hi sweets and thanks for your reply. I chilled the dough 24 hours before molding, allowed the dough to sit for only 5 minutes before molding, rolled the dough to 3/8" between dough guides, and chilled the molded cookies 2 hours before baking at 340 degrees. I used Argo cornstarch (which is the consistency of baking powder/baking soda/AP flour), even though 30 grams didn't seem like much compared to the 256 grams of AP flour (for which the recipe has been changed since I printed it last week to 375 grams?!)
Veena Azmanov
Hey Andrea. Sorry to hear that but not sure how?
375 grams sounds about the right amount for 1 cup butter. And so many have tried this recipe before you. You can see in the positive reviews below.
I'm so sorry, not sure what happened when you printed it out. I just printed and my copy has the same as the post.
Cornstarch is definitely not an issue with this recipe but if you used 256 gram flour then yes, that could be the culprit.
I will check with the tech guys to test the print outs but this has not happened before.
Thank you so much for the feedback
Andrea L Hampton
Yes, that must be the culprit as I'm looking right at the recipe I printed and it says 256 grams! Phew!!! ! I'm very anxious to try these again. I also have Bird's Custard Powder so I'll try that in liue of the cornstarch. I'll keep you posted - thanks again!!!
Veena Azmanov
Thank you, Andrea. Yes, I do hope you try this recipe again. And again I'm sorry about your print out.
I was surprised to see your comment this morning because it was the first on this one after so many positive ones.
Thank you for being so understanding. Appreciate that.
Have a good day.
Andrea L Hampton
OK, I can't post a photo, but I tried the recipe again and doubled it and have beautiful shortbread now using the proper amount of flour 🙂 Thank you so much! I'm going to try the linzers as well. Have a sweet day!
Veena Azmanov
Yeey, I am so happy to hear that. Again I apologize that you had an issue with the printout before.
Thank you for being so understanding and thanks for the feedback. I'm so happy it all turned out great.
Yes, you must try Linzer cookies with this dough - my kids love it.
Have a great day Andrea.
Oh and you can tag me on any social media @veenaazmanov so I can see your photos. Alternatively, you can upload an image on Pinterest below my image (click add photo). You will find the link in the post. Thanks
Annie
Love love love this recipe and the Classic Linzer. Best I’ve ever made. I’d also be interested in the cookie stamp you used if your able to get more from your local shop. Keep these awesome recipes coming and thank you for all the hard work, it’s greatly appreciated! Annie
Veena Azmanov
Hey Annie. So happy to hear you enjoyed both these recipes. I think I still do have two sets which I can send out. Message me on my Facebook page and I can check on shipping for you. Thanks
Rhonda Hawkins
Love the recipes! I’m very interested in the cookie stamp you used,
Thank you
Rhonda
Veena Azmanov
Hey Rhonda. Sorry, I don't have any more of these cookie stamps. I don't sell these but I did buy a few extra when they were available and sent them to the first few that asked for it. But it's all over now. Thanks
Neha
Hi can we make these short bread cookies without egg
Veena Azmanov
I believe some of the girls used 2 tbsp of yogurt instead of the egg.
Anika F
Hi Veena.
These cookies were amazing! Going to make these again Can you make these in advance and freeze them? Either baked or unbaked?
Veena Azmanov
Hey Anika. So happy you enjoyed these cookies.
Yes, you can freeze these cookies. personally, I like to freeze them unbaked and bake them fresh. You can also freeze them baked. Wrap them well in parchment then ziplock bag so the condensation will stay on the paper, not the cookies
Anika F
Thank you so much! Can' wait to make these 🙂
Vika
Super yum! I didn't chill enough so I couldn't stamp them they were sooo soft even after fridge... I just put them in the oven and after 2min quickly put little star cookie cutter on them to make slight shape pressed into them...Look cute! Taste heavenly!
Veena Azmanov
Hey Vika. You stamp the cookies when cutting them out not when you place them in the oven. Thanks
M’Lisa Long
What changes do we need to make to the recipe to adjust for high altitude?
Veena Azmanov
Hey M'Lisa. Sorry I'm not very familiar how my recipes would work at high altitude. I know usually you would reduce baking powder and increase the liquid ingredient. But since this is not tried or tested I'm not confident I can tell you how. Sorry.
Christina S
Made these cookies for Christmas Gifts this week. So delicious and so pretty. Definitely going to make them again. I wish I knew where you got your stamps from.
Veena Azmanov
Thank you Christina. So happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback
Ashley
What diameter of cookie stamp did you use? Also, how many cookies does this recipe make?
Thanks.
Veena Azmanov
Hi Ashley, My cookie stamps are 3 inch in diameter. I got about 24 cookies. The number of cookies will depend on the thickness you roll the dough. Hope this helps. Feel free to ask any more questions
Picha
I am trying this recipe now. Let's see how it will turn out.
But I have questions when I did along the processes. What is the texture I should look for when mixing cream butter and flour together? Should I mix those two parts with the electronic handmixer or by hand? (The only the handmixer one)
Veena Azmanov
You can mix with the hand mixer or electric mixer. What's important is that you mix until it's creamy light and fluffy. If the sugar stays grainy it will affect the texture of the final cookies. Thanks
Sunny
So can I use cornstarch in place of corn flour? You mentioned they are the same in an earlier comment.
Veena Azmanov
Sunny, cornstarch and cornflour is the same. Just different names. Thanks
Dorothy
Do you use a mixer or do you mix everything by hand. And I have a face cookie cutter will this receipt work.
Veena Azmanov
You can mix it by hand - I usually use a stand mixer. just make sure you cream the butter and sugar well.
Sabrina Gow
Hello Veena,
Just made these and they were so delicious. I can't wait to use the same dough to make linzer cookies. Thank you for sharing your recipe and the story of helping your Mom make these when you were a little girl.!
Veena Azmanov
Hey Sabrina. So happy you enjoyed these cookies. Thank you for the lovely comment and for coming back to write this feedback.
Joan M
Beautiful cookies and I'm sure delicious. I know I would love them 🙂 May I ask where you purchased the cookie stamp set you used here, I love it.
Veena Azmanov
Hey Joan. I do love this one.. Actually you are the second person asking me about this. I got this at my local shop here. I think I paid only 20 dollars and it has 6 designs in there. I am going there this week again I will check. I am getting two for someone else so let me know may be I can get you one as well. Not sure how much will shipping be but can check that as well.
Charlene
Hi Veena. These shortbread cookies look amazing. I am very much interested in the cookie stamp you used that is shown with your cookies. Could you provide info on where and how to purchase. Thank you!
Veena Azmanov
Hey Charlene. These are so good... I have to check at the local shop again to see if they have any. I had 6 extras but those are over now.. Message on my Facebook page and I'll let you know when I get more. Thanks
valmg @ From Val's Kitchen
I love shortbread cookies, I have since I was a little girl visiting my Grandma's house. These look wonderful!
Veena Azmanov
I know what you mean val. Love shortbread myself since I was a little girl. It's just those little things that always make kids happy.
Daniela Anderson
Shortbread biscuits are one of my favourite, l love having them with a cup of tea. Yum, can't think of a better treat.I was looking up for some nice cookie stamps not long ago,but l decided to get some Christmassy ones for later on in the year. They really make these cookies look very pretty.
Veena Azmanov
They do make amazing Christmas gift cookies
Molly Kumar
The cookies look so cute and love those detailed stamp work. We actually ate tons of them during our recent visit to Ireland and I was jut about thinking to try make them at home.
Veena Azmanov
Irish shortbread are absolutely delicious Molly. Use to love them myself. I hope you try these
Adriana Lopez Martn
Lovely cookies, they were so buttery and melted in your mouth. Shortbread is such a classic and delicious. Everyone loved these. Def making them again.
Veena Azmanov
They are buttery Adriana. I love the flavor of butter in these. Happy you enjoyed these. Thanks for coming back to write this feedback
Jessica (Swanky Recipes)
This is such a cute idea to get the kids involved with making. I bet they taste amazing, too, yum!
Veena Azmanov
They sure did taste amazing Jessica. The kids sure have fun.
Uma Srinivas
Wow! I need this stamp. what a great idea to make cookies with these stamp print.! Thanks for the idea Veena.
Veena Azmanov
You are very welcome Uma - Thanks
Pam
Shortbread cookies are my favorite. I love the butter flavor and the way that they just melt in your mouth!
Veena Azmanov
Mine too! I've always loved them.
Noel Lizotte
So pretty! Perfectly baked and all the same shade of golden! No wonder you couldn't wait til holiday tmie and mom's cookies... I'm drooling looking at these pictures.
and if you have to collect something, cookie stampers are great thing to collect~
Veena Azmanov
Thank you Noel. Yeah I make them almost all the time.
Amanda
I have an antique shortbread stamp, but it doesn't do the cutting, too. Now I have a recipe to use it with.
Veena Azmanov
Yeah the old one usually only come with a same then you have to use a cookie cutter to cut it out. I have these that comes with a cutter on the outside so it works great when my kids help out.
Cristina
They do look cute, and I bet they taste amazing. I would have some with a cup of milk 🙂
Veena Azmanov
They do taste absolutely delicious. I hope you try it. Thanks
Nirmala Tailor
Looks lovely. Can't wait to try out the recipe soon.
Veena Azmanov
Thank you Nirmala. Let me know how they turned out..!