Over the last three years, these stamped brown sugar shortbread cookies have become my family’s number one requested holiday cookie. I got the recipe from my friend Pete. When he gave me the recipe, it was literally a list of ingredients, an oven temperature, and a bake time. I’ve made these cookies so many times since, I’ve developed my own step-by-step method for ease and consistency.
This recipe is nothing like the shortbreads I grew up with. My Mum’s shortbreads, made from the recipe on the side of the cornstarch box, were always so delicate, crumbling into a hundred pieces upon the first bite. These brown sugar shortbread cookies are much more sturdy.
I like to roll my cookie dough balls in white sugar before stamping them with a ceramic cookie stamp. I love the way the sugar sparkles, but it also prevents the cookie dough from sticking to the stamp. You can use one cookie sheet and bake the cookies in two separate batches of 12, or bake all 24 cookies on two sheets in the oven at the same time. Keep reading for more notes and tips.
Jump to:
A Note On Cookie Stamps
The first time I came ever came across ceramic cookie stamps was while thrifting. I immediately knew I loved the blue and white handmade pottery piece I was holding, I just had no clue what it was.
After sharing my find on Instagram, I received a message saying what I had bought was actually a handmade Scottish thistle shortbread stamp. Inlaid with the carving of a thistle, with leaves reaching up and around the flower, this stamp has gone on to bake many batches of brown sugar shortbread cookies.
You can easily find ceramic, metal, and plastic cookie stamps online, however, if you love thrifting like I do, I highly recommend keeping your eyes peeled! Since that day, I buy handmade vintage pottery cookie stamps whenever I find them, and now own a small collection.
Ingredients
- white sugar
- salted butter
- brown sugar
- vanilla
- salt
- all-purpose flour
Step-By-Step Instructions
Preheat the oven. Place the white sugar in a small container and have one or two standard half-sheet baking pans ready.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, vanilla, and salt on medium-high speed until well combined. Scrape down the sides of the bowl halfway.
With the mixer running on low, begin to add the flour gradually, a little bit at a time. Wait until the flour is mixed in before adding more. Stop the mixer and scrape down the paddle if the dough starts to clump around it. As more flour is added, the cookie dough may seem dry, however, it will eventually turn smooth.
Once all of the flour is added, and the dough has pretty much cleared the sides of the bowl, stop the mixer.
Dump the cookie dough out onto a work surface and knead it a few times ensure the flour is evenly distributed with the brown sugar and butter.
Divide the dough into 24 similar-sized portions. You don’t have to weigh the dough, however, I do because I prefer the cookies to be exactly the same size for a more consistent bake. I like the size of 25 g brown sugar shortbread cookies. At 25 g per portion, you will have dough for 24 cookies, plus another cookie and a half if you want to bake those too. Of course, you can always weigh out the portions at 26 g with no dough leftover.
Roll a cookie dough portion between your hands and shape it into a smooth ball with your fingertips. Place the ball of dough in the container of white sugar. Swirl the dough ball gently inside the container to coat it with sugar. Repeat this process for all of the cookie dough balls, placing them on the prepared baking sheet(s) as you go.
Stamp the top of each sugar-coated dough ball, directly on the baking sheet, with a cookie stamp.
Press the stamp gently but firmly and flatten the dough balls to the edge of the stamp until the edges of the shortbread cookies just start to crack.
Once all of the brown sugar shortbread cookies are stamped, place them in the preheated oven and bake them until the edges are lightly golden, rotating the pan halfway through. Remove the cookies from the oven and cool them on a wire rack.
Notes & Tips
This recipe for brown sugar shortbread cookies doubles well.
Use salted butter because it tastes better.
This is a drier dough traditionally made by hand. If you don’t have a mixer, and want to make the recipe by hand, it may seem like the last of the flour won’t mix in, but trust me, it will eventually become supple and smooth!
Because the dough is fairly dry it holds the imprint of the cookie stamp and doesn’t spread too much.
Cracking along the edges of the brown sugar shortbread cookies when stamping is a sign you have the correct butter to flour ratio.
This dough really isn’t meant for rolling and using cookie cutters. For a delicious rolled-cookie option, try these lavender sugar cookies with Earl Grey glaze.
Because of the amount of butter in this recipe, you don’t have to bake the cookies on parchment paper, however you can if you want to.
Do not stamp the brown sugar shortbread cookies beyond the edge of the cookie stamp. The cookies will flatten too much which risks the edges of the cookies sticking to one another.
It is important to add the flour gradually. It must be mixed well and evenly or else some of the dough will be too buttery, and some of the dough will be too dry and crumbly.
Kept in an airtight container or zip-top plastic bag, brown sugar shortbread will keep for over a week at room temperature, and up to three months in the freezer. They don’t take long to defrost and are a pretty and festive treat to serve company with a cup of tea or eggnog.
In a small box or bag tied with pretty ribbon they make a beautiful holiday gift!
Substitutions
You could try substituting ½ cup (75 g) of the all-purpose flour with rice flour. Many people claim this makes for a crispier brown sugar shortbread cookie.
More Cookie Recipes For Gifting!
Nova Scotia Oatcakes There are two kinds of Nova Scotia oatcakes – soft and chewy, and buttery and crisp. This recipe is for the latter, most often associated with Cape Breton.
Brown Butter Chocolate Chip Cookies Perfectly balanced with crisp outsides, chewy insides, chocolate chips, and a sprinkle of sea salt.
Snickerdoodles Without Cream Of Tartar An old-fashioned classic, with no chilling required, this is a soft, chewy cinnamon cookie without the acrid, metallic taste!
Vegan Gingerbread Cookie Ornaments Not only great tasting, they can also be strung on the tree for simple holiday decor. A fun activity the whole family can enjoy!
🖨Recipe
Stamped Brown Sugar Shortbread Cookies
Equipment
- baking sheet(s)
- measuring cups and spoons or digital kitchen scale
- stand mixer with paddle attachment
- small container to coat cookie dough balls in sugar
- ceramic cookie stamp or drinking glass optional
- wire cooling rack
Ingredients
- 3 tablespoons sugar
- 1 cup butter, room temperature to soft
- ½ cup brown sugar, tightly packed
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 325ºF (160ºC). Place the white sugar in a small container or bowl and have two baking sheets ready.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, vanilla, and salt on medium-high speed until well combined, about 4 to 5 minutes, scraping down the sides of the bowl halfway.
- With the mixer running on low, begin to add the flour gradually, a couple of tablespoons at a time. Wait until each addition of flour is mixed in before adding more. Stop the mixer and scrape down the paddle if the dough starts to clump around it. As more flour is added, the cookie dough may seem dry, however, it will eventually become smooth.
- Once all of the flour is added, and the dough has pretty much cleared the sides of the bowl, stop the mixer. Dump the cookie dough out onto a work surface and knead it 15 to 20 times to ensure the flour is evenly distributed with the brown sugar and butter.
- Divide the dough into approximately 24 x 25 gram portions (there will be enough leftover dough to make approximately another 1 ½ cookies or one larger cookie if you want). Roll a cookie dough portion between your hands and shape it into a smooth ball with your fingertips. Place the ball of dough in the container of white sugar. Swirl the dough ball gently inside the container to completely coat it in sugar. Repeat this process for all of the cookie dough balls, placing them on the prepared baking sheet(s) as you go, 12 balls per sheet.
- Stamp the top of each sugar-coated dough ball, directly on the baking sheet, with an approximately 2-¼ inch (5-½ cm) cookie stamp (see notes). Press the stamp straight down, gently but firmly, and flatten the dough balls to the edge of the stamp until the edges of the cookies just start to crack.
- Once all of the cookies are stamped, place the two baking sheets in the preheated oven and bake the cookies for 22 to 24 minutes, rotating the pans halfway through. The cookies are done when the edges are lightly golden. Remove the sheets from the oven and place them on a wire rack to cool.
Andrea says
The cookies are great and super easy to make even with a hand mixer. Next time I will keep an eye on them as mine got too brown.
Mary Delaney says
I’ve never made shortbread before, these are so lightly sweet, crunchy and easy, Thankyou, a keeper, I’m impressed!
Brigitte says
The thistle stamp was a good find! I like it and wish I would have known about cookie stamps when I took a pottery class.
Monique says
Now one of my favorite stamped cookie recipe.
Thank you!
jeanie says
These look terrific. Thank you!
Karen says
Easy to make and taste delicious. This recipe is a keeper.