Stamped Shortbread Cookies
Elevate your baking game with these charming and buttery Stamped Shortbread Cookies! Crafted with a simple yet indulgent blend of softened unsalted butter, granulated sugar, and a hint of pure vanilla extract, these cookies boast a melt-in-your-mouth texture thanks to the addition of cornstarch. What makes them truly special is the delicate imprint left by a cookie stamp, turning each one into a mini work of art. Perfectly balanced with a touch of salt, these cookies bake to golden perfection in just 15 minutes, making them ideal for holiday gifts, afternoon tea, or a sweet snack. Plus, with just 20 minutes of prep time and no frosting or decorating required, they make an effortless yet elegant treat to bake and share. Bake up a batch of these beautifully embossed shortbread cookies and enjoy their timeless appeal!
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Ingredients
- 225 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1.5 teaspoons Pure vanilla extract
- 280 grams All-purpose flour
- 50 grams Cornstarch
- 0.25 teaspoons Salt
Directions
Step 1
In a large bowl, beat the softened unsalted butter with granulated sugar using a hand mixer or stand mixer for 2-3 minutes until light and fluffy.
Step 2
Add the vanilla extract and mix until fully incorporated.
Step 3
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 4
Gradually add the flour mixture into the butter mixture, mixing on low speed until a smooth dough forms. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 5
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 6
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
Step 7
Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing each ball about 2 inches apart.
Step 8
Gently flatten each ball with a cookie stamp dipped in flour to prevent sticking. Press evenly to create a clear imprint.
Step 9
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are just starting to turn golden. Be careful not to overbake to maintain the delicate texture.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the stamped shortbread cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
| Serving size | (663.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3225.4 |
| Total Fat 185.3g | 0% |
| Saturated Fat 115.9g | 0% |
| Cholesterol 491.2mg | 0% |
| Sodium 631.7mg | 0% |
| Total Carbohydrate 360.3g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 100.8g | |
| Protein 30.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 86.6mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 352.2mg | 0% |
Source of Calories