I think shortbread cookies are wildly underrated. Don’t get me wrong, you know chocolate chip cookies are my #1. But, there’s just something about a good shortbread that really hits the spot and they don’t get enough respect.
When made well, even the simplest of shortbreads are drool-worthy. The best shortbread is tender, buttery, and not overly sweet. They pair well with coffee (a big priority in my book) and are perfect for when you have that “I just had something salty, let me have a little something sweet” feeling. Not to mention, shortbread are so versatile. You can make them “slice and bake” style, you can turn them into cutouts, you can sandwich them with jam…the options are endless really.
My favorite shortbread (as of this year) are stamped shortbread. If you follow me on Instagram, you might have seen the cardamom and ginger shortbread I made this past summer using the coolest stamps from Nordic Ware. I love stamping shortbread because they look super impressive all while being super easy. The cookies I’m sharing today don’t use those cool Nordic Ware stamps, but they do use some cute little letter stamps.
These shortbread cookies are everything I want in a shortbread at this time of year— buttery, tender, packed with vanilla, and so festive in the subtlest way.
Follow along to make these little message-stamped shortbread cookies step-by-step or skip to the bottom for the recipe.
A note before beginning—
This is one of those times where I highly recommend breaking out the kitchen scale and using the gram measurements.
Begin by making the dough.
Put the butter in the bowl of a stand mixer fitted with a paddle attachment. Use a paring knife to split the vanilla bean half down the middle lengthwise. Use the tip of the paring knife to scrape the vanilla bean seeds and add it to the bowl with the butter along with the vanilla extract (if using).
I like to use vanilla extract and the seeds from a vanilla bean in these shortbread. The vanilla bean speckles so beautifully throughout the dough, adding a touch of something special for the holidays. The vanilla extract, I think, really helps to drive the vanilla flavor home. Because there isn’t a glaze or anything on the cookies, I think it’s really important to pack as much flavor in as possible.
If you don’t have vanilla bean, you can 100% substitute all vanilla extract or vanilla bean paste.
Beat the butter, vanilla bean seeds, and extract together on medium speed until the ingredients are combined and the butter is slightly fluffy.
Add the confectioner’s sugar to the butter/vanilla mixture and beat on medium speed until well combined and fluffy.
Whisk the flour and salt together in a separate small bowl to combine. Add the flour/salt to the butter mixture and mix on low speed until just combined, with some dry bits remaining.
Add the milk and mix on low until no dry bits remain.
Turn the dough out onto a sheet of plastic wrap. Form the dough into a disc and wrap tightly. Chill the dough in the fridge for about an hour, until firm.
Once chilled, divide the dough in half. Generously dust your work surface, rolling pin, and one half of the dough with flour. Return the other half of dough to the fridge.
Roll out the piece of dough to 1/4-inch thick, dusting with more flour as needed.
Use a floured 2 1/2-inch round cutter to punch at as many rounds of dough as possible. Gather the scraps, re-roll, and punch out more rounds. You should be able to get about 10 rounds from each half of the dough.
Flouring if needed, use the letter stamps to press a message into each cutout.
Transfer the message-stamped shortbread, staggered, onto one of the lined baking sheets.
Repeat the rolling, punching out, and stamping with the other half of dough. Transfer the cutouts to the other lined baking sheet.
Chill the two sheets of cutouts in the freezer for about 15 minutes, until solid. If you can’t fit more than one baking sheet in your freezer, condense all the cookies to one sheet, freeze, and then split the cookies between the two sheets before baking.
Once chilled, bake the cookies at 350 degrees f until the cookies are golden around the edges, 10 to 13 minutes. Let the cookies sit on the baking sheets for 2 minutes and then transfer to a wire rack to cool completely.
Store the cookies in an airtight container or resealable bag for up to a week.
Directions for making the dough in advance can be found below.
Stamped Vanilla Bean Shortbread
Yield: About 20- 2 1/2-inch cookies
160 grams (about 11 tablespoons) unsalted butter, softened
1/2 vanilla bean
1 teaspoon vanilla extract, optional (see notes)
80 grams (2/3 cup) confectioner’s sugar
240 grams (1 3/4 cups plus 1 1/2 tablespoons) all-purpose flour, plus some for dusting
1/2 teaspoon kosher salt
1 tablespoon milk (see notes)
Special Equipment
Tiny letter stamps for cookies
Scalloped or regular 2 1/2-inch round cutter
Method
Put the butter in the bowl of a stand mixer fitted with a paddle attachment. Use a paring knife to split the vanilla bean half down the middle lengthwise. Use the tip of the paring knife to scrape the vanilla bean seeds and add it to the bowl with the butter along with the vanilla extract (if using). Beat the butter, vanilla bean seeds, and extract together on medium speed until the ingredients are combined and the butter is slightly fluffy, about 1 minute.
Add the confectioner’s sugar to the butter/vanilla mixture and beat on medium speed until well combined and fluffy, 30 seconds to a minute.
Whisk the flour and salt together in a separate small bowl to combine. Add the flour/salt to the butter mixture and mix on low speed until just combined, with some dry bits remaining. Add the milk and mix on low until no dry bits remain.
Turn the dough out onto a sheet of plastic wrap. Form the dough into a disc and wrap tightly. Chill the dough in the fridge for about an hour, until firm.
Line 2 rimmed baking sheets with parchment paper.
Once chilled, divide the dough in half. Generously dust your work surface, rolling pin, and one half of the dough with flour. Return the other half of dough to the fridge. Roll out the piece of dough to 1/4-inch thick, dusting with more flour as needed.
Use a floured 2 1/2-inch round cutter to punch at as many rounds of dough as possible. Gather the scraps, re-roll, and punch out more rounds. You should be able to get about 10 rounds from each half of the dough.
Flouring if needed, use the letter stamps to press a message into each cutout.
Transfer the message-stamped shortbread, staggered, onto one of the lined baking sheets.
Repeat the rolling, punching out, and stamping with the other half of dough. Transfer the cutouts to the other lined baking sheet.
Chill the two sheets of cutouts in the freezer for about 15 minutes, until solid. Preheat the oven to 350 degrees f while the cutouts freeze.
Once chilled, bake the cookies at 350 degrees f on the top and bottom thirds of the oven, rotating front to back and top to bottom halfway through baking, until the cookies are golden around the edges, 10 to 13 minutes. Let the cookies sit on the baking sheets for 2 minutes and then transfer to a wire rack to cool completely.
Storing
Store the cookies in an airtight container or resealable bag for up to a week.
Notes
This is one of those times where I highly recommend breaking out the kitchen scale and using the gram measurements.
Vanilla extract is optional. The vanilla bean will provide a pleasant vanilla flavor and beautiful speckling, but the vanilla extract really drives the flavor home.
If you don’t have vanilla bean, you can use a total of 1 tablespoon of vanilla extract or vanilla bean paste in the dough.
The milk used in the dough is simply used to moisten and imparts little to no flavor. Milk of any fat content or even a milk alternative can be used here.
Make ahead
There are a few options here—
The dough can be made and kept wrapped tightly in the fridge for up to 2 days. Once you’re ready to roll, take the dough out and let it sit at room temp for 5-10 minutes to soften ever so slightly. This will help keep the dough from cracking. Proceed as instructed in the method.
OR
The dough can be made, cutout, and stamped as instructed. Freeze the cutouts until solid. Once solid, the sheet with the cutouts can be wrapped tightly or the cutouts can be transferred to a freezer-safe container or resealable bag and stored in the freezer. The frozen cutouts can then be kept for up to 3 months. The cutouts can be baked from frozen and will likely need to be baked for an extra minute or so.
OR
The dough can be made and frozen for up to 3 months. Thaw the dough in the fridge overnight before using. Proceed as instructed in the method.
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