Stamped Shortbread Cookies

Prep time; 15 mins
Cooking time; 15 mins
Total time; 30 mins
Recipe inspiration; livewellbakeoften


1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour 
1/4 teaspoon salt


Preheat oven to 175°C. In a large mixing bowl, beat together the butter, powdered sugar and salt until light (you can either use a machine or without a machine). Then add vanilla, mix for another minute

Add flour into the mixture, mix until well incorporated

Divide the dough into 1-tablespoon sized balls. Place on a baking sheet. Make sure you leave enough space in-between each cookie. Flatten the cookie dough balls using a cookie stamp, fork or any other tool of your choice.

Remember to dip the cookie stamp in powdered sugar before stamping each cookie to avoid the dough sticking on it

Bake for 12-15 minutes in a preheated oven over 175°C; or until the bottoms are lightly brown.

Cool in the baking sheet for 5 minutes before moving them to the wire racks to cool completely.


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