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.
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, 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 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?
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)
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.
Ingredients and substitures
- 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.
Step by step instructions
These make approximately 24 cookies - 3-inch diameter.
- In a bowl combine the flour, cornflour, and salt.
Tip - sifting the flour will give light and airy cookies - In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.
- Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough.
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. - Divide the dough into two discs and wrap in plastic wrap.
Tip - I like to chill the dough into small portions so I can work with chilled dough in batches. - Refrigerate for at least two hours or until cold enough to roll.
Tip - you want the dough chilled but still pliable so it can be rolled and stamped. If too chilled it will crack when rolling and the stamps will not create an impression. - Preheat the oven to 180 C / 360 F.
- Working with one disc at a time. roll the dough on a lightly floured surface to about ¼ inch thickness.
Tip - I prefer to roll on a parchment paper so I can transfer it to the fridge if the dough gets too warm. - 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.
Tip - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc. If necessary chill the dough between steps.
- Place cookies on a parchment or silicone-lined baking tray.
Tip - I prefer to chill my cookies for 10 minutes before baking if the dough gets soft. - 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.
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. 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.
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.
These cookies have a good shelf life as a 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.
Troubleshooting
My stamp cookies spread too much in the oven
First, ensure the butter is room temperature when you start making the cookie dough. A 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.
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Printable Recipe
Shortbread Stamped Cookies Recipe
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Ingredients
- 2⅔ cups (335 g) All-purpose flour
- 2 tablespoon Cornflour
- ½ teaspoon Salt
- 8 oz (226 g) Unsalted butter (room temperature )
- ½ cup (100 g) Sugar
- ½ cup (60 g) Confectioners sugar
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
- In a bowl combine the flour, cornflour, and salt. Tip - sifting the flour will give light and airy cookies
- In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.
- Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough. 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.
- Divide the dough into two discs and wrap in plastic wrap. Tip - I like to chill the dough into small portions so I can work with chilled dough in batches.
- Refrigerate for at least two hours or until cold enough to roll.Tip - you want the dough chilled but still pliable so it can be rolled and stamped. If 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
- Working with one disc at a time. roll the dough on a lightly floured surface to about ¼ inch thickness.Tip - I prefer to roll on a parchment paper so I can transfer to the fridge if the dough gets too warm.
- 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. Tip - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc. If necessary chill the dough between steps.
- 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
- 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 than 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 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-inch 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
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
robin richardson
I'm confused about the corn flour. Do you mean corn flour or do you mean corn starch ? When I google it it says they are two different things. Corn starch is the starch only and Corn flour is very finely ground corn meal.
Veena Azmanov
Yes, Robin. here I get them as the same. My packet says cornflour and cornstarch. Yes, you can use cornflour. Thanks
Bobbie
So is cornstarch ok?
Veena Azmanov
Yes, Bobbie
Lynn
Spectacular! The cookies retained their stamped patterns beautifully through baking and they are yummy!
Veena Azmanov
Thank you for the lovely feedback, Lynn. Happy to hear you enjoyed these cookies.