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4.7 from 81 votes

Stamped Shortbread Cookies

Stamped Shortbread Cookies are a delicious buttery melt in your mouth cookie that makes the perfect Holiday Treat.

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
50 mins
Total Time
30 mins
Servings: 15 cookies
Calories: 185 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1¾ cups all purpose flour
  • 1 pinch salt*
  • ¼ cup cornstarch
  • 1 cup butter (room temperature)
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
If using unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently the year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.

Instructions

    Cup of Yum
  1. Sift the flour, salt and cornstarch into a medium bowl.
  2. In a large bowl cream the butter, sugar and vanilla then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.
  3. Wrap the dough in plastic and refrigerate for 30 minutes.
  4. Remove dough from the fridge and roll on a lightly floured flat surface into a thickness of ¼ inch, dust the cookie stamp lightly with flour and firmly press on the dough, with a round cookie cutter (as close to the same size as the stamp) cut out the cookie. Place on 1-2 parchment paper lined baking sheets, continue until all are cut out. While the oven is pre-heating refrigerate the cookies for about 15-20 minutes.
  5. Pre heat oven to 325F (163C).
  6. Bake for approximately 15-20 minutes.  Let cool completely before serving.

Notes

  • If you don’t have a cookie stamp then you can use cookie cut outs or even roll the dough into a log instead of a ball and then slice and place on the prepared baking sheet.
  • Shortbread is baked when it is a very light pale color. 
  • The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.
  • To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.

Nutrition Information

Calories 185kcal (9%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.5g Cholesterol 33mg (11%) Sodium 100mg (4%) Potassium 19mg (1%) Fiber 0.4g (2%) Sugar 4g (8%) Vitamin A 378IU (8%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 15cookies

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.5g 25%
Cholesterol 33mg 11%
Sodium 100mg 4%
Potassium 19mg 0%
Fiber 0.4g 2%
Sugar 4g 8%
Vitamin A 378IU 8%
Calcium 6mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.