Shortbread Stamped Cookies (easy and fun!)

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

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.

5. 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.
6. 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.

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.