Stamped Shortbread Cookies
This stamped cookies recipe uses a buttery shortbread dough designed to hold sharp cookie stamp impressions as it bakes. Using Claddagh and Shamrock stamps, these Irish stamped cookies bring a festive touch perfect for St. Patrick’s Day.
Servings: 24 cookies
Calories: 203kcal
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Perforated Silpat mats
Ingredients
- 1½ cups butter room temperature
- 1 cup granulated sugar
- 1½ teaspoon vanilla extract
- 3½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt reduce to half if using salted butter
Instructions
- Preheat the oven to 325°F and line a large baking tray with a silicon perforated baking mat or parchment paper.
- In a large bowl, beat the butter, sugar, and vanilla with an electric mixer on medium high speed until light and pale, about 3 minutes.1½ cups butter, 1 cup granulated sugar, 1½ teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cornstarch and salt, then add to the butter mixture. Mix on low speed until a soft dough forms.3½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon salt
- Turn the dough onto a work surface and shape into a flat disk. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll each disc chilled dough between two sheet of parchment paper to ¼ inch to ⅜ inch thickness, your preference.
- Cut cookies out using a 2½ inch or 3 inch round cutter and stamp each circle with your cookie stamp.
- Transfer cookies to the prepared baking tray and bake for 18 to 20 minutes, until the edges are lightly golden.
- Remove from the oven and cool on the counter for 10 minutes before transferring them to a cooling rack.
Notes
- Cream thoroughly: Beating the butter and sugar until light and pale creates the tender shortbread texture these stamped cookies need.
- Chill before rolling: Proper chilling firms the dough so stamps create clean impressions without sticking or spreading.
- Flour the stamp lightly: A light dusting of flour helps release the stamp while keeping details crisp.
- Stamp after cutting: Cutting circles first and stamping afterward keeps shapes neat and prevents distortion.
- Bake until just golden: Removing cookies when edges are lightly colored preserves their tender texture and defined designs.
Nutrition
Calories: 203kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 189mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 355IU | Calcium: 6mg | Iron: 1mg
