These exceptionally beautiful yet easy-to-make Shortbread Stamp Cookies will always be the highlight of your Christmas cookie box. These cookies are super fun to make and can come in a ton of different shapes.
These exceptionally beautiful, and delicious yet easy-to-make Shortbread Stamp Cookies will always be the highlight of your Christmas cookie box. These cookies are super fun to make and can come in a ton of different shapes.
How To Make These Cookies
- This cookie recipe as the name suggests has a shortbread base and is stamped with the most beautiful and sturdy stamps from Nordicware Cookie Stamp. These Stamps are made of heavy-duty cast iron and have a sturdy handle that will last for good.
- These cookies can be stamped or just cut into different shapes, and then baked.
- The recipe is adaptable to a variety of other cookie recipes such as gingerbread cookies or brown sugar cookies.
- Also, the decoration can be endless. We can decorate them with sugar pearls, sprinkles, or melted chocolate or glaze them just like what I did here. I used cinnamon glaze on these Shortbread Stamp Cookies.
- To have a clean cut on the edges, we need to chill the dough for at least an hour.
How To Make These Shortbread Stamp Cookies
- This recipe calls for room-temperature butter, and powdered sugar to start the dough. Powdered sugar blends into the dough much faster than granulated sugar and does not require too much beating, resulting in air incorporation into the dough. With this recipe, we do not too much air into the dough.
- One important fact to keep in mind when making Shortbread Stamp Cookies is not to add any leavening such as baking powder or baking soda. Both these ingredients make the cookies rise and puff up which will ruin the stamp design.
- The next important step to consider is that this cookie dough needs to chill for at least an hour. When the dough is chilled and not too soft, will make clean and sharp cuts, and designs.
How To Use The Cookie Stamp
- Lightly press the stamp on the dough and let the stamp get oily. Then press the stamp into the flour, and tap the stamp to drop off the excess flour.
- Make a small ball of the dough, and press the stamp on it until you can see the dough from the sides, then wiggle the stamp and remove it.
- If the dough expands too much, use a cookie cutter a touch smaller than the stamp's diameter, and cut the edges of the cookie dough. Or simply go around the excess dough with a sharp pairing knife and clean the edges.
How To Make The Glaze for these Shortbread Stamp Cookies
- This glaze is very simple to make, all you need to do is to melt the butter and add the powdered sugar, vanilla, lemon juice, and cinnamon. Mix well.
- Once the cookies are out of the oven, lwait for a few minutes, and brush them with the glaze while they are warm.
- Let the cookies sit on the cooling rack until the glaze is set. It will take 10 minutes for the glaze to solidify.
See more Christmas cookie recipes here; Red Velvet Cookies; Brown Butter Marble Cookies; Peppermint Swirl Cookies
📖 Recipe
Shortbread Stamp Cookies
These exceptionally beautiful yet easy-to-make Shortbread Stamp Cookies will always be the highlight of your Christmas cookie box. These cookies are super fun to make and can come in a ton of different shapes.
Ingredients
For The Stamped Cookies
- 2½ cups All-purpose flour, Spooned and leveled
- ½ teaspoon Salt
- 1 cup Powdered sugar, Sifted
- ¾ cup Butter, Room temperature and softened
- 1 Eggs, Room temperature
- 1 teaspoon Vanilla extract
For The Glaze
- 1½ cup Powdered sugar, Sifted
- 1½ tablespoon Butter
- 1 tablespoon Lemon Juice
- ½ teaspoon Cinnamon
- 2-3 tablespoon Warm water
Instructions
How To Make The Cookies
- Sift the flour and salt, and set them aside.2½ cups All-purpose flour, ½ teaspoon Salt
- Set the mixer on the paddle attachment and beat the butter and the powdered sugar until combined.1 cup Powdered sugar, ¾ cup Butter
- Add in the egg and vanilla extract and beat.1 Eggs, 1 teaspoon Vanilla extract
- Add the flour in two passes, and mix with a spatula. Do not overmix.
- Shape the dough into a disk and wrap it in cling wrap, and chill for one hour.
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- After an hour put the dough on the counter for 10 minutes. Make small balls of dough.
- Gently press the stamp on the dough to grease it lightly, then press it into a small dish of flour, then tap the stamp to drop the excess flour. Press the stamp on the dough ball, and press until you can see the dough from the sides.
- If the dough is wider than the stamp, cut the dough with a cookie cutter to make the edges clean and sharp.
- Place the cookies on the lined baking sheets, leave an inch of space and bake for 10-12 minutes.
- Let the cookies cool down for only e few minutes and brush the glaze on them.
How To Make The Glaze
- Melt the butter in a saucepan, add the powdered sugar, lemon juice, and warm water, and mix well.1½ cup Powdered sugar, 1½ tablespoon Butter, 1 tablespoon Lemon Juice, ½ teaspoon Cinnamon, 2-3 tablespoon Warm water
- The mixture should look like warm honey, If it is too stiff, add one tablespoon of warm water at a time.
- Brush this mixture over the warm cookies. Do not let cookies cool down completely or the glaze won't adhere to them.
Nutrition
Calories: 129kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 123mgPotassium: 24mgFiber: 0.5gSugar: 0.1gVitamin A: 251IUVitamin C: 0.4mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!
Farnaz says
Look sooo good. Great job.love your recipes 👏👏❤️
Farnaz says
I was lucky to taste it and guess what?
It was amazing 🤩 ❤️
Arezou Bahador says
Aww, Thank you so much Farnaz for your feedback!