Cookie Stamp Shortbread
Delight your taste buds with these elegant and buttery Cookie Stamp Shortbread cookies, a perfect mix of simplicity and artistry. Made with just six pantry-staple ingredients, these tender shortbread cookies boast a melt-in-your-mouth texture, thanks to the addition of cornstarch for extra softness. Impressively embossed with a cookie stamp of your choice, they’re as visually stunning as they are delicious—ideal for holidays, gifts, or any occasion. With a quick prep time of 20 minutes and customizable designs, this versatile recipe combines classic flavors of vanilla and butter in a fun and creative way. Serve these handcrafted beauties with tea, coffee, or as a standalone treat, and watch them disappear!
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Ingredients
- 226 grams unsalted butter, softened
- 100 grams powdered sugar
- 1 teaspoon pure vanilla extract
- 270 grams all-purpose flour
- 20 grams cornstarch
- 0.25 teaspoons salt
Directions
Step 1
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
Step 2
Mix in the vanilla extract until fully incorporated.
Step 3
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 4
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft, cohesive dough forms. Avoid overmixing.
Step 5
Divide the dough in half and shape each half into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
Step 6
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a round cutter to cut out cookies, then press each cookie with your cookie stamp to emboss the design. Repeat with the remaining dough.
Step 8
Place the stamped cookies onto the prepared baking sheets, leaving about 1 inch of space between them.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
Step 10
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
| Serving size | (351.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2100.9 |
| Total Fat 183.4g | 0% |
| Saturated Fat 116.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 493.4mg | 0% |
| Sodium 626.3mg | 0% |
| Total Carbohydrate 118.7g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 98.0g | |
| Protein 2.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 49.1mg | 0% |
| Iron 0.3mg | 0% |
| Potassium 52.3mg | 0% |
Source of Calories