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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Recipe Information
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
Instructions
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.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft, cohesive dough forms. Avoid overmixing.
Divide the dough in half and shape each half into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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.
Place the stamped cookies onto the prepared baking sheets, leaving about 1 inch of space between them.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 98.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 52 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
