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Home / Holiday / Christmas / Shortbread Stamped Cookies

Shortbread Stamped Cookies

By: 👩‍🦳 Linda · Published: 🖨 December 17, 2013 · Updated: 💻November 13, 2019 · 🗨 65 Comments

Recipe ▼

Buttery melt-in-the-mouth Shortbread Stamped Cookies using only 4 simple ingredients. A beautiful and delicious addition to any holiday.

Buttery melt-in-the-mouth Shortbread Stamped Cookies using only 4 simple ingredients. A beautiful and delicious addition to any holiday. | RotiNRice.com #shortbreadcookies #stampedcookies #thanksgiving #christmascookies

Nowadays, cookie stamps are relative rare items. They are not to be found in most kitchen stores except during the Christmas and holiday season. Whenever I see them, I tend to snap them up because of their beauty and the collector’s bug in me. 🙂

Cookie Stamps

Two weeks ago I came across these adorable wood and silicone stamps at Homegoods. They come in four different designs but the store I was at only carried two of them. Not to be deterred, I called the other stores in the Metro area to check for availability. It paid off as I was able to get all three holiday designs and one with the words “Home Made” on it.

These beautiful cookie stamps are from Birkmann, a German producer of bake ware. The colorful silicone portion of the stamp is about 3 inches in diameter and it can be removed from the wooden handle for soaping and washing. The great thing about these stamps are that they do stamp and release the cookie dough very easily.

Buttery cookies with their respective cookie stamps.

4 Ingredients Egg-Free Shortbread Stamped Cookies

There is a recipe that came with each stamp but I decided to use a simple egg free 4 ingredients shortbread recipe instead. I am glad I did as these delightful Shortbread Stamped Cookies are so buttery with an almost melt-in-the-mouth texture. I am really happy with the way they turned out. If you do not have cookie stamps, simply use your favorite cookie cutter.

Stamped cookies in individual cookie tins.

A Giveaway to Celebrate 4th Blogiversary

On a different note, Roti n Rice will be 4 years old on December 31st, 2013. I am giving away this special cookie stamp made by Birkmann with the words Home Made to one lucky reader. The winner will be selected from those leaving a comment on my 4th Blogiversary post to be published on December 31st, 2013.

Homemade cookie stamp for giveaway.

Tools Used in Making These Shortbread Stamped Cookies

This post contains affiliate links. Please read my disclosure policy here.

Hamilton Beach Power Deluxe Hand Mixer
Stainless Steel 5 Inch Fine Mesh Flour Sifter
Cookie Stamp Gingerbread Man
Cookie Stamp Snowflake
Merry Christmas Cookie Stamp
Stainless Steel Round Cookie Cutter Set, 3 pieces

Buttery melt-in-the-mouth Shortbread Stamped Cookies using only 4 simple ingredients. A beautiful and delicious addition to any holiday. | RotiNRice.com #shortbreadcookies #stampedcookies #thanksgiving #christmascookies
5 from 10 votes

Shortbread Stamped Cookies

Buttery melt-in-the-mouth Shortbread Stamped Cookies using only 4 simple ingredients. A beautiful and delicious addition to any holiday.
(Makes 12 shortbread stamped cookies)
Author : Linda Ooi
Course : Dessert
Cuisine : American
Keyword : shortbread cookies, shortbread stamped cookies
Print Recipe Pin Recipe Rate this Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings : 12
Calories : 246kcal

Ingredients
  

  • 1¾ cups all-purpose flour (260 gm)
  • ¼ cup rice flour (35g)
  • 2 sticks salted butter (softened) (8oz/226g)
  • ½ cup powdered sugar / icing sugar (65g)

Instructions
 

  • Prepare one 3-inch round cookie stamp and one 3-inch round cookie cutter. Line a baking tray with parchment paper.
  • Combine all-purpose flour and rice flour in a medium sized bowl.
  • In a large bowl, cream salted butter and powdered sugar until light and fluffy.
  • Sift in flour mixture. Blend with pastry blender until dough comes together. Wrap in plastic and chill for 15 minutes.
  • Place dough on a large piece of parchment paper. Roll out dough to about ¼ inch thick.
  • Dust cookie stamp with flour and press onto dough. Remove cookie stamp. Place cookie cutter over stamped dough and cut out stamped cookie.
  • With a flat edge spatula, lift cookie onto prepared baking tray. Repeat until all dough is used up. You may need to roll out remaining dough 2 or 3 times.
  • Bake in a 350°F (180°C) oven for 18 to 20 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.

Nutrition

Calories: 246kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Stamped cookies cooling on wire rack.

Other Stamped Cookie Recipes

Please do check out the other wonderful stamped cookies on this blog.
Simply click on the link or image to view recipe.

Peanut Butter Stamped Cookies

These buttery and fragrant Peanut Butter Stamped Cookies uses only 4 ingredients. They make a delightful tea time treat or snack. | Food to gladden the heart at RotiNRice.com

Lavender Almond Cookies

These beautiful Lavender Almond Cookies are a little soft and not overly floral. The almond meal gives it a slightly nutty flavor. | RotiNRice.com

The Reason for the Season

And remember the reason for the season which is to commemorate the birth of our Lord and Savior, Jesus Christ. Merry Christmas!

Shortbread cookies ready for gift giving.

Enjoy…..and have a wonderful day! 😎
Biren

18.7K shares

Categories: 🗂 Christmas, Cookies, Thanksgiving, Western Tags: 📋 cookie stamp

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Comments

  1. Mixue says

    December 17, 2013 at 8:39 pm

    Dear Biren

    May I know where to get the stamp?

    Thank you.

    Reply
    • Biren says

      December 18, 2013 at 7:40 am

      You may have to buy it on-line. Here is a similar one but from a different producer – link.

      Reply
  2. Lisa says

    December 17, 2013 at 9:56 pm

    I love your blog and appreciate all you share with us! Thank you for your time on our behalf! Have a Merry Christmas and a wonderful New Year!

    Reply
    • Biren says

      December 18, 2013 at 8:20 am

      Thank you, Lisa and you are welcome! Wishing you a Blessed Christmas and a Happy New Year! 🙂

      Reply
  3. betty says

    December 18, 2013 at 4:00 am

    Hi thank you for sharing these yummy shortbread.will bake them soon.
    Have a Merry Christmas n a Joyful NewYear!
    Looking forward to your recipes in the new year!

    Reply
    • Biren says

      December 18, 2013 at 8:21 am

      Thank you Betty! Wishing you a very Blessed Christmas and Happy New Year to you and your family. 🙂

      Reply
  4. Heather says

    December 18, 2013 at 10:27 am

    Love these! I’ll have to go through my cookies cutter box and see if I have any stamps. Merry Christmas!

    Reply
    • Biren says

      December 31, 2013 at 9:28 pm

      Thanks Heather! I hope you had a lovely Christmas. Happy New Year to you!

      Reply
  5. Ramona says

    December 20, 2013 at 5:11 am

    Wow, these stamps are truly beautiful. Gorgeous cookies. 🙂

    Reply
    • Biren says

      December 31, 2013 at 9:28 pm

      Thanks Ramona!

      Reply
  6. Cheryl says

    December 20, 2013 at 10:10 am

    Just discovered your blog. These cookies are so cute! Now need to find the cute stamps. Thanks for sharing.

    Reply
    • Biren says

      December 31, 2013 at 9:30 pm

      Thanks for visiting! I am currently giving away a similar cookie stamp on my Top 10 Recipes of 2013 post. Leave a comment to enter. 🙂

      Reply
      • Goh Soon Phong says

        December 5, 2016 at 6:23 pm

        5 stars
        YOur creation is nothing short of a miracle and is guaranteed to relieve tension as well as produce fabulous result for the golden moment when we can bite into the delecious cookie.
        Thank you

        Reply
        • Linda says

          December 11, 2016 at 12:01 pm

          Thank you! Please enjoy the cookies.

          Reply
  7. Alaine says

    December 20, 2013 at 7:08 pm

    Lovely cookies! Will try this recipe to make some! Thanks!

    Reply
    • Biren says

      December 31, 2013 at 9:30 pm

      Thanks Alaine!

      Reply
  8. Lea Ann (Cooking On The Ranch) says

    December 21, 2013 at 4:06 pm

    I could eat a hundred of these and they look so pretty. Happy Holidays to you and your family Biren.

    Reply
    • Biren says

      December 31, 2013 at 9:31 pm

      Thanks Lea Ann! Always good to see you here. Happy New Year!

      Reply
  9. Joan Poh says

    December 31, 2013 at 8:36 pm

    Wow they are so pretty! Wld love to get a hold of those cookie stamps!!

    Reply
    • Biren says

      December 31, 2013 at 9:32 pm

      Thanks Joan! I have a giveaway of a similar cookie stamp happening right now on this Top 10 Recipes of 2013 post. Just leave a comment to enter the giveaway.

      Reply
  10. Jeffnie says

    January 5, 2014 at 5:04 am

    I enjoy trying to cook your recipes in here. Thanks for sharing Biren! 🙂

    Reply
  11. Kmb says

    December 21, 2015 at 10:29 pm

    These are beautiful cookies! I’m wondering, though, why do you combine rice flour with all purpose flour? I’ve never used rice flour, so I’m not sure of its benefits in baking- unless you require gluten free recipes.

    Reply
    • Linda says

      December 22, 2015 at 7:04 am

      The use of rice flour is to give the cookies a slightly “sandy” and “melt-in-mouth” texture. You can also use corn starch if you do not have rice flour.

      Reply
      • Candice says

        October 26, 2016 at 9:17 am

        The same amount of corn starch for rice flour substitute? 1/4 cup?

        Reply
        • Linda says

          November 16, 2016 at 9:00 am

          Yes! 🙂

          Reply
  12. Monique says

    January 31, 2016 at 11:39 am

    Thank you!Delicious!

    Reply
  13. Cathy at Wives with Knives says

    February 3, 2016 at 10:50 am

    I tried your recipe and love it. It holds the stamp design better than any other recipe I’ve tried. I was in a hurry and didn’t think twice about the baking time (20 minutes) and set my timer at 12 minutes to check them. They had already over cooked. I know my oven temp is correct. I made another batch and found that 10 minutes was the correct baking time. I have the same stamps you have and am always looking for new ones.

    Reply
    • Linda says

      February 3, 2016 at 11:12 am

      Wow…you made my day, Kathy! Love these cookies and have made them several times. I guess my cookies are a little thicker at 1/4 inch. I made them such because I wanted them to have that soft buttery shortbread texture. My Peanut Butter Stamped Cookies are a little thinner and so I did bake them for only 12 minutes.

      Love these cookie stamps! 🙂

      Reply
      • Sica says

        August 8, 2021 at 6:51 am

        5 stars
        I made these last night for the kids, in the middle of a half-packed kitchen (we are moving next week), and made them with two bowls and our (very clean) hands. They turned out so perfect that we will be making them for my son’s baptism! I wanted to comment on the cook time, that ours took the full 16-18 minutes (16 on top shelf) and 18 on middle shelf). Also, we ran out of our parchment paper with the first batch, and liked them even better on a prepared baking sheet–they retained more of the butteriness. Keep up the great work!

        Reply
        • Sica says

          August 8, 2021 at 6:53 am

          5 stars
          18-20*

          Reply
  14. Marilyn Stiles says

    August 13, 2016 at 9:12 am

    5 stars
    I made these cookies yesterday. They are a wonderful, melt in your mouth shortbread. I used my mixer for the whole blending process. I mixed the dry ingredients on low with the paddle attachment, until it came together in the bowl. I refrigerated the dough in syran wrap for 15 minutes, but it could have used more time. It baked to perfection in 20 minutes, as you stated. I dipped the press, circle cutter, and metal spatula each time for ease of handling. Thank you for the yummy recipe! I did foxes, hearts, and owls.

    Reply
    • Marilyn Stiles says

      August 13, 2016 at 9:13 am

      “In flour”. Added ti dipped….

      Reply
    • Linda says

      August 14, 2016 at 11:58 pm

      You are welcome, Marilyn. So glad to hear you shortbread cookies turned out beautifully. It is okay to chill the dough slightly longer especially on a warm day as long as you can stamped and cut out the cookies. 🙂

      Reply
  15. Kathryn Tackett says

    October 18, 2016 at 10:00 am

    I have two of the stamps, but not the homemade one, but thats ok. Love shortbread cookies, and to my surprise so does my daughter. I tried to make cookies using a different recipe, and the stamp stuck to the dough, so this year, I’m going to use your recipe. Crossing my fingers and saying a prayer!

    Reply
    • Linda says

      October 21, 2016 at 8:20 am

      Homemade shortbread cookies are just the best. these don;t last long at our house. They also make lovely gifts. These were actually given away after the photo shoot, hence those cute Christmas tins. 🙂

      Happy baking!

      Reply
  16. Beth says

    October 30, 2016 at 7:34 pm

    I can’t wait to try this recipe with my brand new cookie stamps! There seem to be several kinds of rice flour on the market – is there a particular kind of rice flour that you recommend? thank you!

    Reply
    • Linda says

      November 16, 2016 at 8:54 am

      I usually buy packaged rice flour from Thailand with a very fine texture.

      Reply
  17. Brownie says

    December 6, 2016 at 12:44 am

    Hi Biren, I read your recipe today and while shopping later this afternoon I saw the cookies stampers. I bought 4.Can I use other cut out cookie recipe with this cookie stamper ?

    Reply
    • Linda says

      December 11, 2016 at 12:02 pm

      Yes, you can use regular cut out cookie stamps.

      Reply
  18. Kristen Wambach says

    January 21, 2017 at 12:49 pm

    I Too, am a blogger. Love your presentation. I picked up a couple of cookie stamps hiding in the clearance rack at a home goods store yesterday, which led me to your site. Love how you use mini images above the directions. Saves bulky image space. The cookie jar is empty, weekend at hand, looking forward to baking these. Blessings

    Reply
    • Linda says

      February 16, 2017 at 11:29 pm

      Thank you, Kristen. Of late I am very much into cookie stamps and my small collection is growing. Gives me an excuse to make cookies every now and then. 🙂

      Glad you like the step-by-step pictures.

      Reply
  19. Penelope says

    November 21, 2017 at 8:04 am

    Based on your stunning pictures and helpful hints, I bought the three Christmas stamps and am looking forward to using them. One question though. In your directions, you say to “prepare” the cookie stamp. I understand that the stamp should be dipped in flour before stamping out the design, but have no idea what you mean by “prepare”. Please explain. Thanks for your help.

    Reply
    • Linda says

      November 21, 2017 at 8:12 am

      I mean get the cookie stamps ready for use. 🙂

      Reply
    • Penelope says

      November 30, 2017 at 5:46 pm

      Thank you for your prompt reply! I thought of another question that I hope you can answer, too. Instead of flour, do you think dipping the stamp in granulated sugar before stamping out the cookies would make them sparkle a bit, or would it obscure the design? I can’t wait to try these super cute stamps!

      Reply
      • Linda says

        December 23, 2017 at 9:49 am

        I am not sure if dipping them in granulated sugar will work. You will have to give it a try.

        Reply
  20. samar says

    December 15, 2017 at 6:41 am

    5 stars
    I just made it with my kids and I get the same one as your picture thank you so much for the recipe

    Reply
    • Linda says

      December 15, 2017 at 10:50 am

      You are welcome. Glad to hear you got those cookie stamps. They are very popular and tend to sell out at this time of the year.

      Reply
  21. Kim says

    December 21, 2017 at 8:00 am

    5 stars
    I made my cookie dough yesterday and stored it wrapped in the fridge. It will be in there 24 hours since I will make them this evening. How long should I let it sit out for before rolling?

    Thank you,
    Kim

    Reply
    • Linda says

      December 23, 2017 at 9:51 am

      Probably 15 to 20 minutes.

      Reply
  22. Zara says

    March 3, 2018 at 1:15 pm

    5 stars
    Thank you for this recipe. I’m going to make about 80 cookies follyour recipe for my daughter wedding. How long I can make them in advance and can I just times the ingredients by 7?
    Zara

    Reply
    • Linda says

      March 4, 2018 at 1:17 am

      You are welcome! I would bake the 80 cookies in 3 to 4 batches. If you hover your cursor over the servings number in the recipe card, a slide rule will appear. I think it allows for a maximum of 48 cookies and the amount of ingredients required will change accordingly. You can make these cookies 3 days in advance for freshness.

      Congratulations to your daughter on her marriage! 🙂

      Reply
      • Zara says

        March 4, 2018 at 11:29 am

        5 stars
        Thank you very much. I’ll will update if I had any success.
        X

        Reply
        • Zara says

          March 4, 2018 at 11:40 am

          Just one more question, is it possible to make them two weeks before and freeze them? Or it will change the taste?

          Reply
  23. Myra says

    November 19, 2018 at 12:46 pm

    Hi, I just discovered this great sounding recipe. Have you ever tried it using one of the new embossed rolling pins? I bought a set of them and they’re beautiful but I haven’t found a good recipe yet. I’ve had a few failures, so thought I’d ask before trying it out.

    Reply
    • Linda says

      December 6, 2018 at 9:11 pm

      I have seen those rolling pins and am tempted to buy one. Maybe one day I will if I see a pattern I really like. Will test it out when that happens. 🙂

      Reply
  24. Jennifer says

    December 2, 2018 at 2:07 pm

    5 stars
    Thank you for this recipe, these are delicious & so pretty! I made them today (I found the stamps at Winners of all places!) I believe I didn’t make them quite 1/4 inch as they were done after 12 minutes. The next batch I will make thicker.

    Reply
    • Linda says

      December 3, 2018 at 8:13 pm

      Glad you found the cookie stamps and were able to make these delicious cookies. These cookies are a personal favorite. Happy to know that you like them too. 🙂

      Reply
  25. sharron says

    December 4, 2018 at 9:46 am

    Hello! I have 3 questions. 1. Can I roll this dough into a small ball and stamp my cookie that way? I don’t usually roll out my dough when making shortbread cookies. This recipe sounds wonderful! 2. Does the rice flour have to be fine? 3. Is it ok to put the rice flour into a grinder to make it finer? Your cookies are SUPER cute!! 🙂

    Reply
    • Linda says

      December 6, 2018 at 9:19 pm

      1. Yes, you can but the stamped cookies may not appear evenly shaped unless you cut off the excess.
      2. Yes, please use fine rice flour to give it a slightly sandy and melt-in-the-mouth texture. You don’t want the cookies to be grainy.
      3. I don’t think there is a need to further grind white rice flour. They are already very fine, almost like powder.

      Glad you think the cookies are cute. They are one of my favorite cookies. 🙂

      Reply
  26. Kara says

    February 4, 2019 at 10:23 am

    5 stars
    These are delicious! Thank you for the recipe.

    I used your recipe to make stamped cookies with seedless raspberry jam in the center, using a stamped cookie set I bought from Williams-Sonoma. They are perfect as is, but I am wondering if adding a teaspoon of vanilla would greatly change the texture in any way? I’m planning to make some with a chocolate ganache center, and I think adding vanilla to the batter would make them ultra tasty.

    Reply
    • Linda says

      February 6, 2019 at 8:55 am

      I am glad you enjoyed the recipe. Adding a teaspoon of vanilla extract should not change the texture.

      Reply
  27. Jenny says

    March 19, 2019 at 8:10 pm

    Hi! I just made these and they are incredible! Thank you for sharing your recipe! I was wondering if they can be made ahead and frozen? Will it change the texture or flavor?

    Reply
    • Linda says

      March 26, 2019 at 8:29 am

      I have personally never tried freezing them. Most cookie dough can be frozen and I would think you can freeze this dough as well. Not sure if it will be a good idea to freeze them after shaping.

      Reply
  28. Vlcatko says

    December 1, 2020 at 3:43 am

    They taste amazing and the texture, thanks to the rice flour, is sooo tender!

    I did a smaller ones so I expected a shorter baking time but still almost burned the first batch… 18-20 minutes, even with bigger ones, seems a tad too long – other than that a great recipe – thanks! 🙂

    Reply
    • Linda says

      December 8, 2020 at 9:22 am

      I was using an older oven in our previous house but have not had a chance to bake this again after the move. I will make it again soon with the new oven and update the duration. Thanks for your feedback.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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