Stamped Shortbread Cookies are a delicious buttery melt in your mouth cookie that makes the perfect Valentine’s Day Treat. Stamped with your favourite message! The kids will love helping you bake these Shortbread Cookies.
Nothing better than a Shortbread Cookie and not just during the Christmas Season.
Shortbread Stamped Cookies
I always loved decorated cookies, even though I am probably one of the worst decorators. So when I see something that is easy and makes things (food) pretty I will grab it.
Just like Spritz Cookies, how cute are they!? When I was in Toronto just after Christmas and I saw these cookie stamps for Valentine’s Day, I just couldn’t resist.
I also picked up a couple of Christmas Stamps that were on sale also. Stamped Cookies are my new favourite cookie.
Helpful tips for making Stamped Cookies.
- You need to use a dough that does not spread.
- Make sure to chill your dough at least 30 minutes.
- Keep your stamp very lightly floured so it doesn’t stick to the cookie.
- Roll out your dough as little as possible.
- If your dough starts to warm up pop it back in the fridge to chill.
I think these would make the perfect cookie to make with your kids or grandkids. So fast and easy and they would love deciding on which stamp to use.
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What you need to make Shortbread Stamped Cookies.
Cookie Sheets These are the perfect cookie sheets and the perfect sizes, great when you have a big batch or even a smaller batch of cookies.
Cookie Stamps I actually just ordered these stamps and I can’t wait to get them. That way I can use them for any season!
Hand Mixer Sometimes all you need is a hand mixer to do the job and this one does a good one!
So if this is your first time stamping cookies or you are an expert I hope you enjoy these Shortbread Stamped Cookies. Enjoy.
Shortbread Stamped Cookies
Ingredients
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 cup butter (room temperature)
- 1/2 cup powdered sugar
Instructions
- Sift the flour and cornstarch into a medium bowl.
- In a large bowl cream butter and sugar, then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Remove dough from the fridge and roll on a lightly floured flat surface into a thickness of 1/4 inch, dust cookie stamp lightly with flour and firmly press on dough, with a round cookie cutter (as close to the same size as the stamp) cut out cookie. Place on prepared cookie sheet, continue until all our cut out. While the oven is pre-heating refrigerate the cookies for about 15 minutes.
- Pre heat oven to 350° (180°C), line a large cookie sheet with parchment paper.
- Bake for approximately 15-20 minutes. Let cool completely before serving.
Ginger says
Should the butter be chilled/firm when mixed into the dry ingredients? Or room temp? Aside from chilling the dough, does temp of the butter when mixing affect how well the dough is able to keep the shape of the pressed stamp?
Rosemary says
Hi Ginger, the butter should be room temperature and make sure you use a high protein flour (at least 12%) that way the stamp will hold and the cookies won’t spread. Also while the oven is pre-heating chill the cookies for about 15 minutes. Be sure to use powdered/icing sugar because this helps the cookies from spreading also. Let me know how it goes.
Patricia says
Can you use just cookie cutters ?
Rosemary says
Hi Patrica, sure that would work too.
Louise Edwards says
These rose when baked so the pattern completely disappeared even when well chilled so they weren’t suitable for the purpose I intended them for. They tasted ok but were a bit greasy.
Pam says
Where can you purchase the valentine cookie stamps?
Rosemary says
Hi Pam, I bought mine at William Sonama, but I think you can get them at Amazon also.
Barb says
These are so cute and the cookie is so delicious.
Rosemary says
Thanks Barb, and they really are. Have a great weekend.