Shortbread Stamped Cookies (easy and fun!)
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!
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
- 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
- Beat butter on medium speed until light and fluffy. Mix in the confectioners’ sugar, granulated sugar and salt until well combined.
- Add the egg, vanilla and almond extract. Mix until combined.
- Add the flour and mix just until combined.
- 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.
- 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.
- 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!
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
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.
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.
Yes, rubber stamps work too! Generously coat them with flour before each imprint.
All kinds! Nordicware has a good selection and they are well made. You can also find custom cookie stamps on Etsy.
Related Recipes
Did you enjoy this recipe? Try these Christmas treats next!
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.
Get the Recipe: Shortbread Stamped Cookies
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
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.
9 Comments on “Shortbread Stamped Cookies (easy and fun!)”
I love making stamp cookies with my kiddos especially ones with such sweet words. Santa would be delighted. Making some this weekend.
These are lovely! What a fun milk & cookies stamp! Want both the stamp AND the cookies!
How fun are these?! Santa is going to gobble these up!
Oh boy they look great, such a fab looking texture!
Such a beautiful cookie idea! I want one of these right now!
Hi Haley! By any chance do you know how much does the bar of crisco weights? Where I love they don’t sell crisco so I have to use another brand.
Thanks!
Hi Faby! One bar (or stick) of Crisco equals one cup, or approximately 189 g. Hope this helps!
with the egg, these tasted more like a sugar cookie and less like shortbread. clean cuts, though.
I made these for the first time this year so I could use my Christmas stamps. They are delicious and look amazing! I used a little colored sugar that filled in the indents. I will make again but get a better set of stamps for the future!