Shortbread Stamped Cookies

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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.

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 1/4 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.

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

Christmas Tree Cookies

Hazelnut Cookies Recipe

Almond Coconut Macaroons (GF)

Gingerbread Sugar Cookies

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Frequently asked questions

Christmas Star Cookies

Gingerbread Sandwich Cookies

Ginger Molasses Cookies

Sweetened Condensed Milk Cookies

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Shortbread Stamped Cookies Recipe

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr 20 minutes mins

Coooking Temperature: 350 °F /180 °C / Gas Mark 4

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.

Ingredients 

1x2x3x

• ▢ 2⅔ cups (335 g) All-purpose flour
• ▢ 2 tbsp Cornstarch
• ▢ ½ tsp Salt
• ▢ 8 oz (226 g) Unsalted butter (room temperature )
• ▢ ½ cup (100 g) Sugar
• ▢ ½ cup (60 g) Powdered sugar (confectioners)
• ▢ 1 Egg
• ▢ 1 tsp Vanilla extract

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Instructions

• Dry ingredients – In a bowl combine the flour, cornflour, and salt.

  Pro tip – sifting the flour will give light and airy cookies
  2⅔ cups All-purpose flour, 2 tbsp Cornstarch, ½ tsp 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 tsp 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 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 1/4 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.

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 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 your cookies will work well only if you ensure you use the recipe correctly.  And substitutions can change the outcome of the dough. 

 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

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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