Stamped Shortbread Cookies


Stamped shortbread cookies -use this recipe to make cut out, pressed or stamped shortbread cookies. These cookies are so easy to make with only 4 ingredients, melt in your mouth, and turn out beautiful every time.

These shortbread cookies are the perfect cookie to make when you’re wanting to make cookies last minute. They are so easy to whip up and I bet you already have all the ingredients on hand. They are also a great recipe for the kids to help with. They taste delicious plain, but could be dressed up with frosting, glaze, drizzled chocolate, nuts or sprinkles.

stamped sugar cookies on

Make sure to use only real butter and vanilla in these shortbread cookies to get the best flavor.


stamped sugar cookies on

stamped sugar cookies on

A little tip with using stamps. Make sure to dip the stamp into flour BEFORE stamping (preferably after each stamp) to keep the dough from sticking.

stamped sugar cookies on

We used the We Made It by Jennifer Garner Cookie Stamps for these cookies. They turned out so cute! My kids loved all the fun designs, and I especially loved the wooden handles. We will definitely be using them again and again. You can find the stamps online or in stores. Don’t forget to print out a 40% off coupon for a discount on them!

stamped sugar cookies on

My kids and I had such a fun afternoon baking these cookies. They loved using the stamps and ended up making these cookies all by themselves, with just a little bit of assistance. It sure was messy, but I have found that if I tell myself going into the kitchen with kids that it’s going to be a mess, I end up not freaking out about it. ;)

stamped sugar cookies on

My happy cookie makers! These cookies were enjoyed by all. Super yummy!

stamped sugar cookies on

After we were done, we packaged them up and gave them to a friend. These would be perfect for the holidays with Christmas stamps too.

You can download the free printable thank you tags HERE.

hand stamped sugar cookies and free printable thank you card on

Enjoy! :)

If you make these cookies with the We Made It Cookie Stamps, share favorite pics for a chance to win one of five $250 Jo-Ann Gift Cards, by entering the #WeMadeItSweepstakes on Instagram. No purchase necessary to enter. For complete rules, visit

Disclosure: This post was brought to you by Jo-Ann’s. All opinions are 100% my own. Thanks for supporting the brands that keep I Heart Naptime going. 

Looking for more cookie recipes? You’ll love these too:

Stamped shortbread cookies

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18
Calories: 180 kcal
Author: Jamielyn

Stamped shortbread cookies -use this recipe to make cut out, pressed or stamped shortbread cookies. These cookies are so easy to make with only 4 ingredients, melt in your mouth, and turn out beautiful every time.



  • 1 cup 2 sticks salted butter, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cup all-purpose flour
  • Cookie stamps


  1. Pre-heat oven to 350ºF. Line a baking sheet with a silicone mat or parchment paper. In a large bowl combine the butter, sugar and vanilla. Whip using an electric mixer, for one minute or until it is nice and fluffy. Slowly mix in the flour and stir just until combined and the dough is smooth.
  2. Using a medium cookie scoop, or 1.5 Tablespoons, scoop out the dough and roll into a ball. If using stamps, lightly flour the stamp. Then press down firmly on the dough ball with the stamp until the dough is about 1/4″ thick. Gently pull the stamp away. Bake cookies for 10-12 minutes or until the bottoms are slightly golden. You don’t want the tops or edges to brown. Let cool on the cookie sheet for a few minutes, then transfer to a cooling rack.
Nutrition Facts
Stamped shortbread cookies
Amount Per Serving
Calories 180 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 90mg 4%
Potassium 19mg 1%
Total Carbohydrates 20g 7%
Sugars 8g
Protein 1g 2%
Vitamin A 6.3%
Calcium 0.5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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9 comments on “Stamped Shortbread Cookies”

  1. These cookies are so fun and so cute (along with your little ones faces!), I’ll definitely be trying these out soon!


  2. These look amazing! I haven’t found a good shortbread recipe, so I can’t wait to try these.

  3. I don’t have the adorable stamps, so I made the cookies and flattened them with a glass instead.  They aren’t as cute as your cookies, but they taste amazing.  Plus they were so easy to make.  Thanks for another great recipe!

  4. These are so pretty, and I can’t believe there’s only 4 ingredients! Also, your kiddos are so cute!!

  5. These turned out delicious! A bit more golden but that’s probably because of the butter. The stamping looked prettier before baking ;) but still yummy! Thanks for the recipe! 

  6. I want to stamp some cookies for May The Fourth, but my stamps are shapes too. Can this recipe be rolled out after being chilled? I don’t want to use up the last of my butter without asking first :)

  7. Kavita Parmanand Reply

    Not sure what I did wrong. My dough turned out a little dry. I am not an experience baker. I didn’t want to waste anything so I took time and made balls and then flatten them. They turned out ok and taste delicious. I do have a cookie stamp that I bought from kitchen stuff plus. I dipped it in flour befor stamping, but the dough was cracking. So I decided to do without the cookie stamps. I am open to suggestions as I don’t really know much about baking. So please share so that I can make them better next time. Thanks. 

    • Hi Kavita! Everyone measures flour a little differently so I would recommend adding the 2 cups of flour and then slowly adding in the last 1/4 cup until you get a goo texture for the cookie dough. :)

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