Cookie stamps are such fun to play with. They turn ordinary cookie dough into convoluted works of edible art, with just a quick firm press. I like to roll the cookie dough balls in white sugar before stamping them. This prevents them from sticking and they look so sparkly. 

These rich buttery cookies have a melt-in-your-mouth texture. They are simply beautiful. 

A Few Tips for Using Cookie Stamps 

• Use a firm dough that doesn’t spread or rise too much. 
• In my opinion the best cookie stamps are metal. They have nice deep patterns.
• Chill the stamps in the freezer while you make the dough. The cold stamp won’t stick to the dough.
• If the dough does stick you can lightly dust the stamp with flour or dip in some white sugar. Tap off any excess before stamping. 
• Chilling the cut cookies before baking helps them keep their stamped shape. 

What You Need

• all-purpose flour 
• white sugar
• brown sugar
• salted butter
• vanilla
• salt

I recommend NordicWare cookie stamps. They are sturdy and the patterns are beautiful. Have fun with different stamps to make patterns and shapes. The end result is a simple cookie dough transformed into a delicious sparkly textured treat.

Print Pin

Stamped Shortbread Cookies

These rich buttery cookies have a melt-in-your-mouth texture. They are simply beautiful. 

Course Dessert

Ingredients

• 3 tbsp white sugar
• 1 cup )226 g) salted butter, room temperature
• ½ cup (120 g) brown sugar, firmly packed
• 1 tsp vanilla
• ¼ tsp salt
• 2 cups (300 g) all-purpose flour

Instructions

• Preheat oven to 325ºF.
• Line two baking sheets with parchment paper.
• Place the white sugar in a small bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, vanilla and salt on medium speed until well combined, about 4 to 5 minutes, scraping down the sides of the bowl.
• With the mixer running on low, begin to add the flour gradually, a few tablespoons at a time making sure the flour is mixed in before adding more.
• Once all of the flour is added, and the dough is well combined, dump the dough out onto a work surface and knead it to ensure the flour is evenly distributed and you have a smooth dough.
• Divide the dough into approximately 25 g portions (you should get 24-26 portions). Roll each portion into a smooth ball.
• Place the ball of dough in the bowl of white sugar. Gently swirl it around so that it’s completely coated. Repeat for all of the dough balls, placing them on the prepared baking sheets as you go.
• Stamp each sugar-coated dough ball, directly on the baking sheet, with a cookie stamp. Press the stamp firmly to flatten the dough balls to the edge of the stamp.
• Place the baking sheet in the preheated oven and bake for 22 to 24 minutes until the edges are lightly golden, rotating halfway through.
• Remove from the oven and cool on a wire rack. Recipe inspired by KellyNeil.