These shortbread-stamped cookies are a treat for 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. This a must-have recipe when you need an afternoon tea cookie. Also, you can use them as a gift or festive treat during the holidays or any time of the year.
Table of Content
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, she had a few treasured Christmas designs and 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.
Why make this recipe
- This is the best shortbread cookie recipe you will ever get!! I use it as a base (with a few variations) for some other cookies too like my Classic Linzer Cookies as well as my Almond Linzer Cookies, and 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!
- These are fun with my kids. They love pressing the stamps and seeing the designs being impressed. Reminds me of my mom and working with her. Precious memories.
- Don't have cookie stamps? but want to make stamp cookies? 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, use 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)
Ingredients and substitutes
- 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 - white sugar adds lightness to the cookies when the creaming method while powdered 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 perfectly 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 and 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.
Stamped cookies
These make approximately 24 cookies - 3-inch diameter.
- Dry ingredients - In a bowl combine the flour, cornflour, and salt.
Pro tip - sifting the flour will give light and airy cookies - Dough - In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and powdered sugar until light and fluffy. Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough.
Pro tip - if however, the dough is too crumbly you can add a tablespoon or two of water. Do not add water unless necessary otherwise, the dough will spread too much. - Chill - Divide the dough into two discs and wrap them in plastic wrap. Refrigerate for at least two hours or until cold enough to roll
Pro tip - I like to chill the dough into small portions so I can work with chilled dough in batches. You want the dough chilled but still pliable so it can be rolled and stamped.
- Roll - Working with one disc at a time. roll the dough on a lightly floured surface to about ¼ inch thickness.
Pro tip - I prefer to roll on parchment paper so I can transfer it to the fridge if the dough gets too warm. - Stamp - Dip the cookie stamps in flour and dust off excess. Press firmly to impress but not too much that it cracks the dough. Cut out the cookies.
Pro tip 1 - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc.
Pro tip 2 - Also note, If the dough is too chilled, it will crack when rolling and the stamps will not create an impression.
- Tray - Place cookies on a parchment or silicone-lined baking tray. Chill the cookies for 10 to 15 minutes while the oven is preheating.
Pro tip -Chilling the cookies will prevent them from spreading in the oven.
- Preheat the oven to 350 °F /180 °C / Gas Mark 4
- Bake - Transfer the cookie sheet to the oven. Bake the cookies on the center rack for about 8 to 10 minutes.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
Pro tip - try not to move them as soon as they are baked. The soft cookies could lose shape.
Tips for Success
- Work with chilled cookie dough - no matter how rushed you are, there are always a few minutes to chill 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 than kneading it too much. Kneading 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 than 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 180 C / 360 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
- My cookie stamps were 3 inches round and ¼ 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
- The impress on your cookies will work well only if you ensure you use the recipe correctly. And substitutions can change the outcome of the dough.
Troubleshooting
- My stamp cookies spread too much in the oven - First, ensure the butter is at room temperature when you start making the cookie dough. Soft butter can cause the cookies to melt when baking. Secondly, bake at the right temperature, a low oven can cause the butter to melt and also spread the cookies.
- My stamped cookies are overbaked - Shortbread cookies typically take between 8 to 10 minutes unless they are rolled too thick. However, the cookies will continue to bake on the hot baking tray even after taking them out of the oven. And yet, if you feel the cookies are very under-baked, you can put them back into the oven for 2 to 3 minutes. But keep a close eye as they can easily over-bake.
More cookie recipes
- The Best Chocolate Sugar Cookies
- No Chill Sugar Cookies or No-Spread Sugar Cookies
- Rice Flour Sugar Cookies - Gluten-Free or Soft Almond Sugar Cookies
- Cinnamon Sugar Cookies
- Marbled Heart Cookies - Valentine Sugar Cookies
- Stenciled Halloween Sugar Cookies or Stenciled Christmas Sugar Cookies
- Eggless Chocolate Sugar Cookies or Eggless Vanilla Sugar Cookies
- Gingerbread Sugar Cookies
- See all cookie recipes
How long will these shortbread stamp cookies keep?
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.
How do you fix cookies that spread too much? How to prevent cookies from spreading?
These cookies don't spread. In fact, they should not spread or the stamp will get distorted.
However, too much butter or sugar in the recipe can lead to cookies spreading. Also, too much baking powder or baking soda can also make cookies spread too much.
So, place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
Do I need to chill the cookie dough before stamping and baking?
Yes, the cookie dough will be soft so even if you roll it, you won't be able to get a defined print. And chilled cookie dough will work a much better stamp.
Is it ok to chill the cookie dough overnight? Do I have to make the cookies immediately?
These cookies have a good shelf life as dough as well as cookies.
In fact, the dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before coating and baking.
And you can also place the unbaked cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
Printable Recipe
Shortbread Stamped Cookies Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350 °F /180 °C / Gas Mark 4
Difficulty: Medium
Diet : NF
Calories: 140kcal
Adjust Servings Here: 24 Cookies
Description
These shortbread stamped cookies are a treat to both kids and adults. This is a simple, easy and effortless 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2⅔ cups (335 g) All-purpose flour
- 2 tablespoon Cornstarch
- ½ teaspoon Salt
- 8 oz (226 g) Unsalted butter (room temperature )
- ½ cup (100 g) Sugar
- ½ cup (60 g) Powdered sugar (confectioners)
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
- Dry ingredients - In a bowl combine the flour, cornflour, and salt. Pro tip - sifting the flour will give light and airy cookies2⅔ cups All-purpose flour, 2 tablespoon Cornstarch, ½ teaspoon Salt
- Dough - In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and powdered sugar until light and fluffy. Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough. Pro tip - if however, the dough is too crumbly you can add a tablespoon or two of water. Do not add water unless necessary otherwise, the dough will spread too much.8 oz Unsalted butter, ½ cup Sugar, ½ cup Powdered sugar, 1 Egg, 1 teaspoon Vanilla extract
- Chill - Divide the dough into two discs and wrap them in plastic wrap. Refrigerate for at least two hours or until cold enough to rollPro tip - I like to chill the dough into small portions so I can work with chilled dough in batches. You want the dough chilled but still pliable so it can be rolled and stamped.
- Roll - Working with one disc at a time. roll the dough on a lightly floured surface to about ¼ inch thickness.Pro tip - I prefer to roll on parchment paper so I can transfer it to the fridge if the dough gets too warm.
- Stamp - Dip the cookie stamps in flour and dust off excess. Press firmly to impress but not too much that it cracks the dough. Cut out the cookies. Pro tip 1 - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc. Pro tip 2 - Also note, If the dough is too chilled, it will crack when rolling and the stamps will not create an impression.
- Preheat the oven to 350 °F /180 °C / Gas Mark 4
- Bake - Transfer the cookie sheet to the oven. Bake the cookies on the center rack for about 8 to 10 minutes.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.Pro tip - try not to move them as soon as they are baked. The soft cookies could lose shape.
Recipe Notes & Tips
- Work with chilled cookie dough - no matter how rushed you are, there are always a few minutes to chill 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 than kneading it too much. Kneading 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 than 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 180 C / 360 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
- My cookie stamps were 3 inches round and ¼ 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 your cookies will work well only if you ensure you use the recipe correctly. And substitutions can change the outcome of the dough.
Nutrition Information
Calories: 140- kcalCarbohydrates: 16- gProtein: 1- gFat: 7- gSaturated Fat: 4- gCholesterol: 27- mgSodium: 52- mgPotassium: 26- mgFiber: 0- gSugar: 6- gVitamin A: 245- IUCalcium: 9- mgIron: 0.5- mg
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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Monica
Hi, can I use margarine for this biscuits? Thank you!
Veena Azmanov
I believe you can but you will need a little more flour since margarine has more water in it. I have not tested so I can't tell you how much extra flour. Start with 2 tbsp and see if more is needed.
Allaboutthecake
question: Recipe ingredients you state Cornflour but in your comments you state if you leave out "the Cornstarch". Cornstarch is starchy-flour whereas Cornflour is protein-flour. So am I to use Cornflour or Cornstarch? (sorry cannot rate your recipe as need clarification.)
Veena Azmanov
It is cornflour. In some countries, cornstarch is listed as cornflour. What matters is that it is the same consistency as flour.
Allaboutthecake
thank you for prompt reply!
Clarissa
I’m so excited to try these for my Christmas cookie box. I am super lazy and hate rolling out cookies, so you think it would work if these were rolled into logs and sliced, then stamped? Thanks so much!
Taylor
Perfect recipe for beautifully stamped cookies! And they were soft, buttery and perfectly sweet! Definitely a must save recipe!