Buttery melt-in-the-mouth Shortbread Stamped Cookies using only 4 simple ingredients. A beautiful and delicious addition to any holiday.
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.
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.
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.
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.
(Makes 12 shortbread stamped cookies)
- 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)
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Prepare one 3-inch round cookie stamp and one 3-inch round cookie cutter. Line a baking tray with parchment paper.
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Combine all-purpose flour and rice flour in a medium sized bowl.
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In a large bowl, cream salted butter and powdered sugar until light and fluffy.
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Sift in flour mixture. Blend with pastry blender until dough comes together. Wrap in plastic and chill for 15 minutes.
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Place dough on a large piece of parchment paper. Roll out dough to about ¼ inch thick.
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Dust cookie stamp with flour and press onto dough. Remove cookie stamp. Place cookie cutter over stamped dough and cut out stamped cookie.
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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.
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Bake in a 350°F (180°C) oven for 20 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.
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.
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!
Enjoy…..and have a wonderful day! 😎
Mixue says
December 17, 2013 at 8:39 pmDear Biren
May I know where to get the stamp?
Thank you.
Biren says
December 18, 2013 at 7:40 amYou may have to buy it on-line. Here is a similar one but from a different producer – link.
Lisa says
December 17, 2013 at 9:56 pmI 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!
Biren says
December 18, 2013 at 8:20 amThank you, Lisa and you are welcome! Wishing you a Blessed Christmas and a Happy New Year! 🙂
betty says
December 18, 2013 at 4:00 amHi 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!
Biren says
December 18, 2013 at 8:21 amThank you Betty! Wishing you a very Blessed Christmas and Happy New Year to you and your family. 🙂
Heather says
December 18, 2013 at 10:27 amLove these! I’ll have to go through my cookies cutter box and see if I have any stamps. Merry Christmas!
Biren says
December 31, 2013 at 9:28 pmThanks Heather! I hope you had a lovely Christmas. Happy New Year to you!
Ramona says
December 20, 2013 at 5:11 amWow, these stamps are truly beautiful. Gorgeous cookies. 🙂
Biren says
December 31, 2013 at 9:28 pmThanks Ramona!
Cheryl says
December 20, 2013 at 10:10 amJust discovered your blog. These cookies are so cute! Now need to find the cute stamps. Thanks for sharing.
Biren says
December 31, 2013 at 9:30 pmThanks for visiting! I am currently giving away a similar cookie stamp on my Top 10 Recipes of 2013 post. Leave a comment to enter. 🙂
Goh Soon Phong says
December 5, 2016 at 6:23 pmYOur 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
Linda says
December 11, 2016 at 12:01 pmThank you! Please enjoy the cookies.
Alaine says
December 20, 2013 at 7:08 pmLovely cookies! Will try this recipe to make some! Thanks!
Biren says
December 31, 2013 at 9:30 pmThanks Alaine!
Lea Ann (Cooking On The Ranch) says
December 21, 2013 at 4:06 pmI could eat a hundred of these and they look so pretty. Happy Holidays to you and your family Biren.
Biren says
December 31, 2013 at 9:31 pmThanks Lea Ann! Always good to see you here. Happy New Year!
Joan Poh says
December 31, 2013 at 8:36 pmWow they are so pretty! Wld love to get a hold of those cookie stamps!!
Biren says
December 31, 2013 at 9:32 pmThanks 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.
Jeffnie says
January 5, 2014 at 5:04 amI enjoy trying to cook your recipes in here. Thanks for sharing Biren! 🙂
Kmb says
December 21, 2015 at 10:29 pmThese 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.
Linda says
December 22, 2015 at 7:04 amThe 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.
Candice says
October 26, 2016 at 9:17 amThe same amount of corn starch for rice flour substitute? 1/4 cup?
Linda says
November 16, 2016 at 9:00 amYes! 🙂
Monique says
January 31, 2016 at 11:39 amThank you!Delicious!
Cathy at Wives with Knives says
February 3, 2016 at 10:50 amI 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.
Linda says
February 3, 2016 at 11:12 amWow…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! 🙂
Marilyn Stiles says
August 13, 2016 at 9:12 amI 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.
Marilyn Stiles says
August 13, 2016 at 9:13 am“In flour”. Added ti dipped….
Linda says
August 14, 2016 at 11:58 pmYou 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. 🙂
Kathryn Tackett says
October 18, 2016 at 10:00 amI 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!
Linda says
October 21, 2016 at 8:20 amHomemade 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!
Beth says
October 30, 2016 at 7:34 pmI 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!
Linda says
November 16, 2016 at 8:54 amI usually buy packaged rice flour from Thailand with a very fine texture.
Brownie says
December 6, 2016 at 12:44 amHi 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 ?
Linda says
December 11, 2016 at 12:02 pmYes, you can use regular cut out cookie stamps.
Kristen Wambach says
January 21, 2017 at 12:49 pmI 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
Linda says
February 16, 2017 at 11:29 pmThank 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.
Penelope says
November 21, 2017 at 8:04 amBased 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.
Linda says
November 21, 2017 at 8:12 amI mean get the cookie stamps ready for use. 🙂
Penelope says
November 30, 2017 at 5:46 pmThank 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!
Linda says
December 23, 2017 at 9:49 amI am not sure if dipping them in granulated sugar will work. You will have to give it a try.
samar says
December 15, 2017 at 6:41 amI just made it with my kids and I get the same one as your picture thank you so much for the recipe
Linda says
December 15, 2017 at 10:50 amYou 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.
Kim says
December 21, 2017 at 8:00 amI 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
Linda says
December 23, 2017 at 9:51 amProbably 15 to 20 minutes.
Zara says
March 3, 2018 at 1:15 pmThank 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
Linda says
March 4, 2018 at 1:17 amYou 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! 🙂
Zara says
March 4, 2018 at 11:29 amThank you very much. I’ll will update if I had any success.
X
Zara says
March 4, 2018 at 11:40 amJust one more question, is it possible to make them two weeks before and freeze them? Or it will change the taste?
Myra says
November 19, 2018 at 12:46 pmHi, 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.
Linda says
December 6, 2018 at 9:11 pmI 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. 🙂
Jennifer says
December 2, 2018 at 2:07 pmThank 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.
Linda says
December 3, 2018 at 8:13 pmGlad 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. 🙂
sharron says
December 4, 2018 at 9:46 amHello! 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!! 🙂
Linda says
December 6, 2018 at 9:19 pm1. 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. 🙂
Kara says
February 4, 2019 at 10:23 amThese 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.
Linda says
February 6, 2019 at 8:55 amI am glad you enjoyed the recipe. Adding a teaspoon of vanilla extract should not change the texture.
Jenny says
March 19, 2019 at 8:10 pmHi! 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?
Linda says
March 26, 2019 at 8:29 amI 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.