A perfect treat for anyone at anytime; Stamped Shortbread Cookies are buttery and delightfully bright and vibrant to match the holiday season!
Do you ever wake up on a cold, snowy Saturday morning and think to yourself that the day is just perfect for cooking and baking? That happens to me quite often! In fact, it happens to me on bright, sunny summer mornings too. (But, I’m weird that way.)
When those moods strike, and you want to bake because it brings you joy, and not out of necessity, these Stamped Shortbread Cookies are the cure. These beauties allow you to bust our your rolling pin and your cookie cutters.
They allow you to use simple ingredients that you already have on hand. They allow you to get flour all over your kitchen and onto your clothes. But, more importantly, they allow you to eat delicious, homemade, pretty cookies!
Do I need a stamp to make these?
No, indeed you do not! If you don’t have any cookie stamps at home, you can just roll out the dough and use a cookie cutter to cut out rounds or any shape you want for that matter.
Lately, I’ve been seeing a lot of cookies that have been rolled out using a patterned rolling pin. If you don’t have a cookie stamp, but have one of those rolling pins, it would work well for this cookie too.
Now, just in case you have not heard heard of cookie stamps, let me tell you a bit about them. Basically, they imprint a design onto a cookie and turn it into a lovely work of art!
If you can’t find them in a store, just do a search on Amazon for cookie stamps. You can find them in almost any design or pattern. I have quite the collection of Christmas cookie stamps, but I also have a number of Halloween cookie stamps as well.
How to get the perfect cookie:
I have a few tips that I want to share with you on how to get the perfect stamped cookie. I have seen many times a rolled cookie that has that unsightly baked flour residue on it. Who wants to eat that?
You will note in the recipe instructions that there’s a lot of dusting with flour. It’s important to dust the rolling surface with flour to prevent sticking. You’ll also dust the rolling pin and the top of the dough with flour. Then, you’ll dust the stamp too. That’s a lot of excess flour!
Once you have rolled out the dough to the 1/4 inch thickness, use a pastry brush to lightly brush off the excess flour. It’s important to use one with a hair tip rather than a silicone tip. Silicone pastry brushes will leave marks in the rolled dough and will not leave it as clean.
Next, you must dust the stamp with flour as well. To do this, I just dunk the stamp into my flour jar and tap the handle of the stamp against the rim of the jar to tap off the excess flour.
Once again, after the cookie has been cut out and transferred to a baking sheet, gently and lightly brush off any excess flour with a pastry brush before baking.
Can I decorate these cookies?
You most certainly can! I have baked cookies before using this same recipe where I have added sprinkles before and after baking. I’ve also frosted them.
Once the dough is rolled out flat, top the dough with sprinkles. It is imperative that you use small sprinkles and use sprinkles that do not melt in the oven. Some sprinkles are not meant for baking, just decorating!
Roll the rolling pin over the sprinkles, which will push the sprinkles gently into the cookie dough. Cut the cookies out and bake as per usual.
Once the cookies are baked and cooled, you also have the option of glazing the cookies with a simple icing and adding sprinkles to the icing before it dries. The possibilities are endless!
You can find all of my Christmas recipes on my Christmas archives page here: Christmas Recipes This is where you’ll find all of the recipes in this series as they become available. And, just in case you’re impatient, you can always refer back to last year’s 24 Cookies of Christmas! Click on the image below for a complete list. I’ll see you back here tomorrow with another great cookie from Lord Byron’s 24 Cookies of Christmas series – Volume 2!!
If you loved this recipe, here are some others that might interest you as well:
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Stamped Shortbread Cookies
- 4 cups all-purpose flour
- 2 cups butter, softened
- 1 cup confectioner’s sugar
- In a large bowl, use a hand-held mixer to combine the butter and sugar until well blended.
- Add the flour and blend into the butter until just incorporated. Do not over mix!
- Turn the dough out onto a sheet of plastic wrap and wrap tightly. Refrigerate for 15 minutes.
- In the meantime, preheat your oven to 350 degrees and prepare a baking sheet by lining it with a silicone mat or parchment paper. Set aside.
- Dust a flat surface, such as your counter top, with flour and roll the chilled dough out with a rolling pin to 1/4 inch thick.
- Dust the cookie stamp by pressing the stamp end gently into the flour. Tap the stamp gently on the counter top to get rid of the excess flour.
- Holding the stamp as straight as possible, press the stamp into the dough just slightly to make the indent. (This might take a time or two to practice how hard you need to press to get a deep enough indent.)
- Next, set the stamp aside, and use a round cookie cutter to cut around the stamped dough.
- Transfer the dough to the baking sheet using a flat, slotted, metal spatula. Leave 2 inches between each cookie.
- Bake for 15 minutes. Remove from oven promptly and allow cookies to rest for 2 minutes before transferring to a wire cooling rack to finish cooling.
- Re-roll the left over dough, and bake the next batch.
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