Make beautiful cookies with very little effort! Shortbread stamped cookies are easy to make and have eye-catching designs. They are the perfect addition to your holiday cookie platter!

many shortbread stamped cookies dusted with sugar on a tabletop.

Remember making cut-out sugar cookies as a kid? They were really fun, but admittedly messy, unlike stamped cookies. These are just as decorative, but with less cleanup! The homemade shortbread dough is rolled out and stamped with beautiful designs. Today I’m sharing some recipe tips and techniques to achieve that clean-cut texture.

Why You’ll Love This Recipe

  • So easy to make! The recipe requires few ingredients that are easy to find. Then all you have to do is stamp and bake!
  • Melt-in-your-mouth texture. Just like classic shortbread, the buttery taste makes these cookies melt away with each bite.
  • Stunning appearance. The stamps creates an eye-catching design with very little effort.
  • Versatile. Decorate with sanding sugar sprinkles or a simple glaze. You can also dye the dough different colors!
  • Perfect for any holiday! There are spooky stamps for Halloween and I love these yuletide designs for Christmas.

Ingredient Notes

bowls of ingredients to make shortbread stamped cookies.
  • Butter: Use unsalted butter that is room temperature. It should be soft, but not greasy, to the touch. Different brands of butter have varying amounts of salt so it’s best to add it separately.
  • Egg: To bind the ingredients, add one large egg (make sure it’s room temperature for easy mixing).
  • Powdered sugar: This is combined with the granulated sugar to make a soft texture.
  • Vanilla and almond extracts: A combination of the two extracts makes a deliciously unique flavor that is irresistible! You can always omit the almond if you prefer.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Add some icing. Whisk together 1 cup powdered sugar with 2 to 3 Tablespoons milk and 1/2 teaspoon vanilla extract (the consistency should be on the thinner side). Use a pastry brush to generously brush icing all over the cooled cookies. Icing will harden in about 30 minutes.

Add food coloring. When mixing in the vanilla, add 1/2 to 1 teaspoon colored food gel (or 2 teaspoons liquid dye).

Make chocolate stamp cookies. Replace 3/4 cup flour with 3/4 cup unsweetened cocoa powder.

Add some spices. I personally love 1 teaspoon ground cardamom in this recipe, but cinnamon is also a good option! For a little boost of spice, add 1/2 teaspoon ground nutmeg too.

Make brown butter. For a subtle nutty flavor, brown the butter and let it solidify before using in the recipe. Start with 1 1/4 cups butter (the water evaporates in the melting process and reduces to 1 cup).

How to Make Shortbread Stamped Cookies

photo collage demonstrating how to make shortbread cookie dough for stamped cookies.
  1. Beat butter on medium speed until light and fluffy. Mix in the confectioners’ sugar, granulated sugar and salt until well combined.
  2. Add the egg, vanilla and almond extract. Mix until combined.
  3. Add the flour and mix just until combined.
  4. Divide the dough into two 8-inch round discs. Cover each disc in plastic wrap and chill them for 2 hours and up to 48 hours.
photo collage demonstrating how to roll dough and use cookie stamps for shortbread stamped cookies.
  1. Remove one disc from the refrigerator and, on a lightly floured surface, roll dough ¼ inch thick. Dip the cookie stamps in flour and press the stamp into the dough. Reroll scraps and repeat. Place cookies on a parchment lined baking sheet and place in the refrigerator while the oven preheats. Repeat process with second dough disc.
  2. Preheat oven to 350 F. Remove the baking sheet from the refrigerator and sprinkle granulated sugar on the cookies. Bake for 8 to 10 minutes. Cool completely.

Expert Tips

Use room temperature ingredients. This is important to get a dough with a consistent texture. It also makes it easier to mix!

Dust the stamps with flour before pressing. This prevents the dough from sticking to the stamps. It helps to dip the stamps in the flour after each press.

Chill the dough before baking. Since shortbread has a higher ratio of butter, it helps to chill the dough to keep the butter from melting too quickly in the oven and causing the cookies to spread. I personally choose to chill the stamped cookies while the oven preheats. I find this helps keep the printed designs looking sharp!

stacks of shortbread stamped cookies in front of nordicware stamps.

Make Ahead and Storage Tips

Store in an airtight container at room temperature for up to one week.

Freeze dough discs wrapped in plastic wrap for up to 3 months. Defrost in the refrigerator before rolling out and stamping. You can also freeze the baked cookies for up to 3 months. Wrap the cooled cookies in plastic wrap to prevent freezer burn and place in an airtight container.

Make ahead the dough and store in the refrigerator for up to 48 hours.

Recipe FAQ

Why did my cookies spread?

Most likely the dough was too warm. Remember to chill the cookies for 15 minutes prior to baking. If it’s the second batch, it’s possible the baking sheet was still warm and needed time to cool before placing the cookies on top.

How do you stamp cookies without sticking?

The stamps need to be dusted in flour before bring pressed into the dough. Do this each time you stamp to prevent the dough from sticking.

Can you use a regular stamp on cookies?

Yes, rubber stamps work too! Generously coat them with flour before each imprint.

What types of designs can I make with stamped cookies?

All kinds! Nordicware has a good selection and they are well made. You can also find custom cookie stamps on Etsy.

stamped shortbread cookie with starry design imprinted on it and leaning on more stamp cookies.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

many shortbread stamped cookies dusted with sugar on a tabletop.

Get the Recipe: Shortbread Stamped Cookies

Looking for a fun baking project? Try these stamped cookies that are simple, yet impressive. The melt-in-your-mouth shortbread is delicious!
5 (24 ratings)

Ingredients

  • 2 ¾ cups (345 g) all-purpose flour, plus extra for dusting stamps
  • ½ teaspoon salt
  • 1 cup (226 g or 2 sticks) unsalted butter, room temperature
  • ½ cup (60 g) confectioners’ sugar
  • ½ cup (100 g) granulated sugar, plus extra for sprinkling
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract, optional

Instructions 

  • In the bowl of a stand mixer (or using a hand mixer), beat butter on medium speed until light and fluffy, about 3 minutes. Add confectioners' sugar, granulated sugar and salt. Beat until well combined, about 1 minute, and. Add the egg, vanilla and almond extract (if using). Mix until combined. Scrape down the sides and bottom of the bowl.
  • With the mixer on low, slowly add the flour. Mix just until combined. If the dough is crumbly, add 1 tablespoon of milk only if necessary.
  • Divide the dough in half and shape into two 8-inch round discs. Cover each disc in plastic wrap and chill the dough for 2 hours and up to 48 hours.
  • Take one disc out of the refrigerator. On a lightly floured surface, roll dough until ¼ inch thick. Dip the cookie stamps in flour and tap off any excess. Press the stamp into the dough (see notes on different stamp sets). Reroll scraps and stamp cookies until no dough remains.
  • Place cookies on a parchment lined baking sheet and place in the refrigerator for about 15 minutes while the oven preheats. Repeat process with second dough disc.
  • Preheat oven to 350 F. Once fully preheated, remove the baking sheet from the refrigerator and sprinkle granulated sugar on the cookies. Bake for 8 to 10 minutes or until the edges are set. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Stamp sets: If your stamp set has a separate round cutter, use that to cut the dough into a circle after stamping. If you don’t have a round cookie cutter, roll the dough into balls and press down with the stamps. They won’t be perfect circles, but they will still be delicious!
Almond extract is optional. If you do not prefer the taste, increase the vanilla to 2 teaspoons.
Make ahead the dough and keep it in the refrigerator for up to 48 hours. When ready to bake, let the dough sit on the counter for 20 to 30 minutes or until soft enough to roll without breaking.
Store in an airtight container for up to 1 week. 
Freeze cookie dough for up to 3 months. Defrost in the refrigerator before rolling and baking.
Serving: 1cookie, Calories: 149kcal, Carbohydrates: 18g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 27mg, Sodium: 52mg, Potassium: 21mg, Fiber: 0.4g, Sugar: 7g, Vitamin A: 246IU, Calcium: 6mg, Iron: 1mg

Note: This post was formerly a sponsored post containing this disclaimer: “This is a sponsored conversation written by me on behalf of Crisco®. The opinions and text are all mine.” It has been modified to better serve my readers.

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