Christmas season is in full swing and with it all of the fun of baking. These festive and delicious Stamped Shortbread Cookies are almost too beautiful to eat but won’t last long.
The holidays and cookies go hand in hand, like Festive Sugar Cookies. Whether you’re looking for the perfect cookies to leave under the tree for Santa or gorgeous cookies to gift to friends, these buttery cookies will be a total hit.
Making Stamped Shortbread Cookies not only is easy, it also only requires four simple ingredients. Using pantry staples, this classic favorite comes together with simple ease.
- Butter – The star of any shortbread cookie, this gives them their texture and rich flavor. Use the highest quality butter available, and unsalted butter.
- Powdered Sugar – Mixes in easily to the dough while also keeping these delicate and not overly sweet.
- Flour – All-purpose flour is all that is needed to bring these pretty cookies together.
- Almond Extract – Gives a delicate, nutty flavor to every bite.
How to Make Stamped Shortbread Cookies
Shortbread is a classic holiday staple, especially in Scotland. Skip buying it as these fun and festive cookies come together with only a couple of steps. These are the perfect cookies to make with your kids and are just as fun to gift as they are delicious to devour.
Time needed: 1 hour
The hardest part of making these pretty treats is waiting for them to cool enough to handle.
Preheat the oven to 350 degrees. Line your cookie sheet with parchment paper. This recipe will make about 12 3″ cookies.
Add the butter and powdered sugar to a bowl. Use a handheld mixer or stand mixer to beat the butter and sugar for about five minutes or until it is light and fluffy.
Add the flour and almond extract and mix until it is just combined. The dough will be a little crumbly.
Form the dough into a ball. Wrap it tightly with plastic wrap and let it chill in the refrigerator for 15-20 minutes.
Roll out your dough onto a lightly floured surface until it is about 1/4 thick.
use a round or fluted cookie cutter to cut out 3″ disks.
Dust your stamps with flour. Press the stamp into the disks to leave the pattern.
Transfer the stamped cookies to the prepared baking sheet. Allow them to bake for 15-20 minutes or until they are lightly golden brown.
Let your cookies cool before transferring them to baking racks to cool completely.
This same recipe can be made using vanilla extract in place of the almond extract. Just make sure to use a high quality pure vanilla extract for the most flavor.
These festive and decorative cookies come out perfectly every time thanks to using cookie presses. I used Nordic Ware Heirloom Cookie Stamps. The cookies are cut out first using a 3″ round cookie cutter. You can also use a scalloped edge cookie cutter.
To help your cookies brown evenly and not stick to the pan, always line your baking sheets with parchment paper.
These cookies are the perfect make ahead both for entertaining with and also for gifting. Use them for your cookie exchange or to say thank you to friends, neighbors, and teachers.
They can be stored for up to a week in airtight containers at room temperature. You can also freeze the cookies once cooled and they will keep for several months.
Top Tip for Stamped Shortbread Cookies
Cold dough is happy dough, especially when butter is one of the main ingredients. Always take the time and allow your cookie dough to chill before rolling it out. You can even make your dough the day before and roll it out and bake the next day.
Stamped Shortbread Cookies
- 1 mixing bowl/mixer
- 1 Rolling Pin
- 1 3" cookie cutter
- cookie stamps
- parchment paper
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1 tsp almond extract
- Add the butter and powdered sugar to a bowl. Mix on medium until the mixture is light and fluffy.
- Add the flour and almond extract to the bowl and mix until just combined.
- Use your hands to form the dough into a ball.
- Place the dough into plastic wrap and wrap tightly. Refrigerate for 15-20 minutes.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Lightly flour your surface. Roll the dough out to approximately 1/4" thick.
- Use a 3" cookie cutter to cut out your cookies.
- Lightly flour your cookie stamp. Stamp each cookie. Place the cookies on the prepared baking sheets.
- Bake the cookies for 15-20 minutes or until lightly golden brown.
- Allow the cookies to cool before transferring them to baking racks to cool completely.