Cookie Stamp Shortbread Recipe

Create stunning, personalized shortbread cookies with this recipe, perfectly paired with a 2-inch diameter cookie stamp (sold separately). These delicate cookies are easy to make and feature beautifully imprinted designs. The warm stamp creates a unique impression on each unbaked cookie, making them perfect for gifts or special occasions. Yields approximately 12-15 cookies.

Prep Time 20 mins

Cook Time 35 mins

Calories 182.8 kcal

Protein 3g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cookie Stamp Shortbread

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
2 ½ cups all-purpose flour

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How to Make Cookie Stamp Shortbread

Preheat oven to 325°F (160°C).
Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
Gradually add 2 ½ cups all-purpose flour, one cup at a time, mixing until just combined. Do not overmix.
Roll the dough into 1-inch balls.
Place the dough balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
Gently press a warmed cookie stamp into the top of each dough ball, creating your desired impression.
Bake for 15-20 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.