Christmas Stamped Cookies Recipe, very easy to make with just a few simple ingredients. The cookies are rich and buttery, with a shortbread texture, and are so beautifully flavoured. They are just perfect if you are looking for offer homemade cookie gifts to families and friends during the festive season.
The festive season wouldn't be the same without some homemade cookies to fill the whole kitchen with their wonderful aroma. I have baked all sorts of biscuits and cookies, but there is something about the stamped cookies that makes them particularly nice for Christmas.
A simple festive greeting makes the cookies stand out even more. And then there is the amazing taste that cannot be replicated by any ready-made cookies. I'm so in love with my cookie stamper, I absolutely love it. And I am going to bake more cookies to offer them as edible gifts for Christmas.
Using the right dough is critical - shortbreads usually spread in the oven, and the stamp fades or disappears completely - but if you follow the step-by-step instructions you can get failproof cookies that come out perfect every single time.
Because they look so pretty, there is no need to decorate them, but the same dough can be used to make cut-out iced cookies, I have used it for my Christmas Iced Sugar Cookies and they very so yummy.
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Ingredients needed to make stamped cookies
- butter - soft but not melted
- sugar - granulated or caster sugar
- egg - at room temperature
- plain flour
- vanilla extract
- lemon extract
Variations
As for the flavour, I used a mixture of vanilla and lemon extract, I find that the two together work wonderfully well. But you can either go for one of them, or use orange, almond, rum or any other extract of your choice.
Sep-by-step photos and instructions
Before I got the perfect recipe, I had several disasters. The taste was amazing, but the cookies very spreading too much in the oven, and the stamp was so faded, it was hard to see the writing. So, I tried again and again until I perfected the recipe - and I can guarantee you a success now.
The dough
- beat the soft butter with the sugar
- add the egg and beat well to get a smooth cream-like texture
- add the vanilla and lemon extract, and sift the flour in
- knead the dough well, then cover it with clingfilm and chill for 30 minutes.
Chilling the dough is crucial, otherwise the dough is too warm, and the butter will spread while baking. The cookies will be flat and thin - still tasty though.
The cut-out
- use a rolling pin to roll the dough to a ¼ cm thickness
- dust the cookie stamp by pressing the stamp end gently into the flour, and shake the excess flour
- press the stamp into the dough to make the indent, then use a round cookie cutter to cut around the stamp cookie
- refrigerate the stamp cookies for 10 minutes before baking them at 180 degrees Celsius (350 Fahrenheit) for 1012 minutes until pale yellow
- leave to cool slightly before transferring to a cooling rack to cool completely
Expert tips
Chilling the dough before rolling and after cutting the cookies out is a step that cannot be skipped. Butter warms up quickly, and before you cut out all the cookies, chances are, the dough is not cold anymore.
Also, make sure the oven is preheated well before you pop the cookies in, if the oven is at the right temperature, the cookies will be ready in 10 minutes- maximum 12 depending on the size and thickness of your cookies.
Don't get me wrong, these cookies are easy and fun to make - but you might need a few tries before you get perfectly stamped and cut-out cookies. Press too hard, then the dough sticks to the stamper, press too gently, and the writing won't be deep enough.
If you want to have some fun baking with the kids, this is one recipe for you. For more festive bakes, why not have a look at my Easy Christmas Treats to Bake with the Kids?
If you’ve tried my CHRISTMAS STAMPED COOKIES RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Christmas Stamped Cookies Recipe
Ingredients
- 100 g butter, soft
- 100 g sugar
- 1 egg
- 250 g plain flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Instructions
- Beat the butter with sugar using a hand-held mixer.
- Add the egg and mix again to get a smooth cream-like texture.
- Add the vanilla and lemon extract, and sift the flour in.
- Use your hands to knead everything into a dough that does not stick to the hands.
- Cover the dough with clingfilm and refrigerate for 30 minutes.
- Using a rolling pin, roll the dough to a ¼ cm thickness.
- Dust the cookie stamper with flour, shaking off the excess flour.
- Keeping the stamper straight, press it into the dough firmly to form an indent.
- Use a round cookie cutter to cut around the stamped cookie.
- Arrange the cookies on a baking tray lined with non-stick baking paper.
- Chill the cookies for 10-15 minutes before baking them in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 10-12 minutes until pale yellow.
- Remove from the oven and leave to cool slightly, before transferring to the cooling rack to cool completely.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- Chilling the dough before rolling and after cutting the cookies out is a step that cannot be skipped. Butter warms up quickly, and before you cut out all the cookies, chances are, the dough is not cold anymore.
- Also, make sure the oven is preheated well before you pop the cookies in, if the oven is at the right temperature, the cookies will be ready in 10 minutes- maximum 12 depending on the size and thickness of your cookies.
Rachel
Hi! Question about rolling out the dough - 1/4 cm? or 1/4 inch? You do say cm, but in my mind, that's too thin. Thanks!
Daniela Apostol
Hi! You can roll them thicker, that is absolutely fine. I like the cookies thin, as the edges crisp up nicely, if they are thicker, they loose that crunch. But it's entirely up to you, you can roll them to 1/2 cm and keep an eye on them in the oven after the 10 minutes are gone.