Shortbread Stamped Cookies Recipe
These shortbread stamped cookies are a treat to both kids and adults. This is a simple, easy and effortless recipe to make these shortbread cookies are butter based with a soft crumb that melts in the mouth. A must-have recipe on hand when you need an afternoon tea cookie or if you want to gift them as festive treats during the holidays or any time of the year.
Shortbread Stamped Cookies
Growing up I use to call these Christmas Cookies!! Why?
Well, my mom only made them during Christmas time. Â The best part? She made tons of these. Mom uses 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 but she made it look so easy and effortless.
Shortbread Stamped Cookies
Back then, mom, had a few treasured Christmas designs stamp cookie cutters but nowadays we are spoiled for choice. If I ever see a stamp cookie cutter – I’m buying it! I have quite a few collected, still a few unused. I have a thing for collecting these.
About this 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 (which I still have to share). Â The recipe is derived from my butter cookie recipe and my very popular Classic Vanilla Sugar Cookie recipe. Just the perfect balance where you have a cookie that holds it’s shaped so perfectly and yet crumbles in the mouth the instant you bit into it. I love that!
Shortbread Stamped Cookies
Let’s talk ingredients
- 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. Â You can add all purpose flour but the cornflour and rice flour add a nice crispiness.
- Unsalted Butter – I always use unsalted butter in my baking but if you have to use salted – go ahead just omit the salt in the recipe.
- Vanilla Extract – I do use vanilla in this recipe but as you will see in my Classic Linzer Cookies I use the same base recipe but with rose extract. You are welcome to try. If you love the scent of sweet roses then you will truly welcome the flavor. If you are not sure…. stick with the vanilla extract.
Shortbread Stamped Cookies
Recipe – Shortbread Stamped CookiesÂ
These make approximately 24 cookies – 3-inch diameter.
ToolsÂ
- K-Mix or Kitchen AidKitchen Aid
- Spatula
- Mixing Bowls
- Cookie Sheets
- Parchment Paper
- Stamp Cookie Cutters
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.
Shortbread Stamped Cookies Recipe
- All-purpose flour – 330 grams
- Cornflour  – 30 grams ( 1/4 cup)
- Unsalted butter  – 228 grams (1 cup or 2 sticks)
- Sugar – 150 grams  ( 3/4 cup)
- Confectioners sugar  – 60 grams / 1/2 cup
- Vanilla essence  – 1 tsp
- Salt – 1/2 tsp
- Eggs -1 whole egg + 1 egg yolk
- Baking powder – 1/2 tsp
Method
- Swift or mix the baking powder and 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 egg yolk
- Then add 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
Shortbread Stamped Cookies Recipe
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.
Shortbread Stamped Cookies
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.
A few tips when working with Stamp cookiesÂ
- 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.
- Chill the cookies before you bake them. This is a good practice in general with most cookies. Chilling the cookies gets the better to 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. Ideally, these cookies should bake no later than 10 mins but no earlier than 8 mins either.
Shortbread Stamped Cookies Recipe
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Shortbread Stamped Cookies Recipe by Veena Azmanov
Shortbread Stamped Cookies Recipe
These shortbread stamped cookies are a treat to both kids and adults. This is a simple, easy and effortless recipe to make these shortbread cookies are butter based with a soft crumb that melts in the mouth. A must-have recipe on hand when you need an afternoon tea cookie or if you want to gift them as festive treats during the holidays or any time of the year.
Ingredients - Choose (Metric or US Customary) below
- 330 grams All-purpose flour
- 30 grams Cornflour
- 228 grams Unsalted butter 2 sticks
- 150 grams Sugar
- 60 grams Confectioners sugar
- 1 tsp Vanilla essence
- 1/2 tsp Salt
- 1 Egg
- 1 Egg yolk
- 1/2 tsp Baking powder
Instructions
-
Swift or mix the baking powder and 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 egg yolk
-
Then add 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 note above)
-
Place cookies on a parchment lined paper for baking.Â
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.
Love Cookies? Me too! You may like to check out some of my other cookie recipes.
Or Click here to see a Recipe Index of all recipes on my blog.
Must have cookie jar recipe collection by Veena Azmanov
What changes do we need to make to the recipe to adjust for high altitude?
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.
In the ingredients list is has vanilla essence, but in the directions it says to add the rose essence and vanilla…am I missing something? In addition, is there a difference between vanilla extract, pure vanilla and vanilla essence? Thank you in advance for your assistance.
Hey Christina. Sorry about that. No there is no rose essence in this. I do love rose essence in some of my cookies so must have typed it by mistake. Thanks for bringing it to my attention. You can use any vanilla extract. Pure vanilla is what is made using real vanilla pod and is usually good quality. Some essence is just caramel water with synthetic vanilla flavor added.
What diameter of cookie stamp did you use? Also, how many cookies does this recipe make?
Thanks.
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
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)
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
So can I use cornstarch in place of corn flour? You mentioned they are the same in an earlier comment.
Sunny, cornstarch and cornflour is the same. Just different names. Thanks
Do you use a mixer or do you mix everything by hand. And I have a face cookie cutter will this receipt work.
You can mix it by hand – I usually use a stand mixer. just make sure you cream the butter and sugar well.
Hello Veena,
This looks like a wonderful recipe. Hoping to make it soon. Should I use corn meal or corn flour? Thank you for sharing your recipe and the story of helping your Mom make these when you were a little girl.!
Cornmeal is not the same as cornflour. Cornflour and cornstarch are the same and they look similar to flour. Cornmeal looks like semolina so won’t work here.
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.
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.
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!
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
I love shortbread cookies, I have since I was a little girl visiting my Grandma’s house. These look wonderful!
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.
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.
They do make amazing Christmas gift cookies
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.
Irish shortbread are absolutely delicious Molly. Use to love them myself. I hope you try these
Lovely cookies I bet are buttery and melt in your mouth. Shortbread is such a classic and delicious when done right.
They are buttery Adriana. I love the flavor of butter in these
This is such a cute idea to get the kids involved with making. I bet they taste amazing, too, yum!
They sure did taste amazing Jessica. The kids sure have fun.
Wow! I need this stamp. what a great idea to make cookies with these stamp print.! Thanks for the idea Veena.
You are very welcome Uma – Thanks
Shortbread cookies are my favorite. I love the butter flavor and the way that they just melt in your mouth!
Mine too! I’ve always loved them.
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~
Thank you Noel. Yeah I make them almost all the time.
I have an antique shortbread stamp, but it doesn’t do the cutting, too. Now I have a recipe to use it with.
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.
They do look cute, and I bet they taste amazing. I would have some with a cup of milk 🙂
They do taste absolutely delicious. I hope you try it. Thanks
Looks lovely. Can’t wait to try out the recipe soon.
Thank you Nirmala. Let me know how they turned out..!