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Easy embossed Rolling Pin Shortbread Cookie recipe

Get ready to transform your kitchen into a sweet haven with this easy embossed rolling pin shortbread cookie recipe! they taste amazing and have a beautiful pattern that’s perfect for the holiday season.

You only need simple, everyday ingredients and the secret weapon – an embossed rolling pin! Watch as these buttery, melt-in-your-mouth shortbread cookies get a dash of extra charm with just a hint of sophistication. It’s like giving your cookies a little fancy flair without the fuss! 

Perfect for bakers of all levels, because who says making delicious treats can’t be easy and fun? 

Easy embossed Rolling Pin Shortbread Cookie recipe

Ingredients you’ll need for these holiday cookies

This recipe needs a few simple ingredients, found in any grocery store:

  • Unsalted butter. The unsalted butter brings rich flavor and a tender texture to your embossed shortbread cookies. It’s the key player in creating that melt-in-your-mouth goodness we all love.
  • Powdered sugar. This sweet ingredient not only adds sweetness but also contributes to the cookies’ delicate crumb. 
  • All-purpose flour. (At least 11% protein content) The all-purpose flour provides structure to your cookies, ensuring they hold their embossed shape beautifully. The 11% protein content gives the cookies the right amount of structure without making them too dense. Basically, if the flour has more protein, it means there’s more gluten forming when you add water. And as that gluten gets stronger, so does the dough, which helps with the cookies holding their shape.
  • Egg. The egg acts as a binding agent, bringing all the ingredients together and giving the cookies a soft and cohesive texture. 
  • Vanilla extract. Adding a touch of vanilla extract enhances the flavor profile of your cookies and enhances the flavors.
  • Salt. Salt balances the sweetness, enhances the flavors, and adds a subtle depth that makes your embossed shortbread cookies stand out.

Look at the recipe card at the bottom of this post for the full recipe.

Easy embossed Rolling Pin Shortbread Cookie recipe

Add-ins and substitutions for embossed shortbread cookie recipe

A slight tweak in your dough can make a huge difference:

  1. Gingerbread cookies. For a spicy touch, spice up your dough by adding 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, and a dash (about 1/8 teaspoon) of cloves.
  2. Lemon shortbread cookies. Infuse your cookies with a burst of citrusy freshness by adding finely grated lemon zest and lemon juice to the dough. 
  3. Christmas cookies. Shape into candy canes or Christmas trees, with the same embossed pattern instead of the round cookie cutters, to add an extra Christmassy touch.
  4. Stamped cookies. Use cookie stamps instead of embossed pin for different patterns and designs.
  5. Pumpkin spice shortbread cookies. Mix in pumpkin spice blend into the dough. 1 teaspoon Cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves will give your embossed shortbread cookies a warm, autumnal flavor
  6. Almond Shortbread cookies. For a nutty twist, substitute almond extract for the teaspoon vanilla extract. This simple swap gives a distinct almond flavor to your cookies.
  7. Chocolate dunked cookies. Dunk half of your cookie into melted chocolate for chocolate-dunked cookies.
Easy embossed Rolling Pin Shortbread Cookie recipe

How to make these embossed cookies

Line 2 baking sheets with parchment paper, and preheat your oven to 350 F.

Begin by beating together sugar and butter in a large bowl at medium speed for 3 minutes with the paddle attachment. Add vanilla extract and scrape down the sides of the bowl.

Incorporate the egg into the mixture, mixing until just combined.

Add the flour and salt, starting at low speed and then increasing to medium speed. Beat until all ingredients are well incorporated, and large crumbles form. Do not overbeat.

Divide your dough into four discs, wrap dough with plastic wrap, and let them chill in the refrigerator for 15-30 minutes.

Lightly dust your work surface and a regular rolling pin, then roll out the first disc of shortbread dough to a thickness of 1/4″.

Lightly flour the embossing rolling pin and use it to impress intricate designs onto the top of the dough, applying gentle pressure. Use a circular cookie cutter to cut out your cookies and arrange them on the prepared baking sheet, leaving 1.5″ inches of space between each.

Bake cookies on the middle wire rack of your oven for 8-10 minutes or until the edges take on a light golden brown color. Once baked, remove them from the oven and allow them to cool completely. Repeat this process with the remaining dough.

Expert tips for the best-embossed cookie recipe

  1. Quality Ingredients: Start with high-quality, fresh ingredients. Since shortbread has a simple flavor profile, using the best butter, flour, and sugar will make a noticeable difference.
  2. Butter Temperature: Ensure your butter is at the right temperature. It should be cool to the touch but soft enough to leave a slight indentation when pressed. This helps create a tender, melt-in-your-mouth texture.
  3. Avoid Overmixing: Once the flour is added, mix just until combined. Overmixing can lead to a tougher texture. Stop mixing as soon as the dough comes together to prevent the development of excess gluten.
  4. Chill the Dough: Refrigerate the dough before rolling and cutting. Chilled dough is easier to handle, and it helps the cookies maintain their shape during baking. It also enhances the flavor by allowing the ingredients to meld.
  5. Rolling Thickness: Roll the dough to a consistent thickness. Using guides, such as rolling pin rings, ensures even cookies.
  6. Embossing or Stamping Techniques: When using an embossed rolling pin or stamps, apply even pressure. This ensures that the designs are clear without distorting the cookie shape. Lightly dust the rolling pin or stamps with flour to prevent sticking.
  7. Watch the Bake Time: Keep a close eye on the cookies as they bake. The edges should just start to turn golden. Shortbread cookies can go from perfectly baked to overdone quickly, so check them a minute or two before the minimum recommended time.
Easy embossed Rolling Pin Shortbread Cookie recipe

Frequently Asked Questions

How do I store my shortbread cookies?

You can store your shortbread cookies in an airtight container or a cookie tin, at room temperature for one week.

You can also refrigerate your cookies if you want them to last longer, using a well-covered airtight container. Refrigerated cookies will last for 10 to 12 days if stored properly.

Can I freeze my shortbread cookies?

Sure you can! to freeze your shortbread cookies, grab a freezer-safe airtight container or a zip-top bag – something that seals tight is key to keeping the cookies tasting as good as the day you made them. 

If you’re stacking the cookies in the container, toss a piece of parchment paper between layers to keep them from sticking together. Seal that container or zip that bag up tight, making sure to remove as much air as possible from the bag to prevent any freezer burn. They will last frozen for up to 3 months.

When the time comes to eat your cookies, just take them out of the freezer and let them thaw at room temperature.

How do you keep the dough from sticking to embossed rolling pins?

Chill the Dough: Before rolling, chill your shortbread dough. A cooler dough is firmer and less likely to stick. Place it in the refrigerator for at least 15-30 minutes, or until it’s easy to handle.

Lightly Flour the Dough: Lightly dust your work surface and the surface of the dough with flour. This thin layer of flour acts as a barrier between the dough and the rolling pin, helping to prevent sticking.

Work Efficiently: Roll the dough efficiently to minimize the time it spends on the surface. The longer the dough is in contact with a warm surface, the more likely it is to stick.

What will happen if you sprinkle too much flour on the rolling pin when rolling out cookie dough?

If you sprinkle too much flour on the rolling pin when rolling out cookie dough, it can lead to altering the texture of the cookies, making them dry and crumbly instead of tender. It can also dilute the rich and buttery flavor you aim for, leaving your cookies with a bland taste. Additionally, too much flour can result in tougher cookies by contributing to the development of extra gluten in the dough.

Here’s a video of these Embossed Cookies so you can see up-close texture and consistency.

Follow this link if you’re looking for more Cookie recipes, or click the links below for some Christmas recipes:

Easy Cranberry Tart Recipe

Peppermint Hot Chocolate

Crescent Roll Christmas Tree dessert

Easy Candy Cane Ice Cream Recipe

Brownie Peppermint Cookies

If you make this recipe, please be sure to give it a star rating and leave a comment!

Easy embossed Rolling Pin Shortbread Cookie recipe
Print Recipe
4.75 from 8 votes

Easy embossed Rolling Pin Shortbread Cookie recipe

Get ready to transform your kitchen into a sweet haven with this easy embossed rolling pin shortbread cookie recipe! they taste amazing and have a beautiful pattern that's perfect for the holiday season.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Cookies
Cuisine: American
Keyword: embossed cookies, embossed rolling pin cookie recipe, embossed Rolling Pin Shortbread Cookie recipe, holiday cookies, Maria Corcuera, sweet fix baker
Servings: 40 cookies
Author: Maria Corcuera

Equipment

  • 1 regular rolling pin
  • 1 embossed rolling pin
  • 1 Cookie sheet

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup powdered sugar spooned and leveled
  • 1 teaspoon pure vanilla extract
  • 1 Large egg room temperature
  • 2 ¾ cup all-purpose flour Spooned and leveled.

    At least 11% protein content, like King arthur Baking® unbleached all-purpose flour

  • 1/4 teaspoon salt

Instructions

  • Line 2 baking sheets with parchment paper, and preheat your oven to 350 F.
  • Begin by beating together sugar and butter in a large bowl at medium speed for 3 minutes with the paddle attachment. Add vanilla extract and scrape down the sides of the bowl.
    1 cup unsalted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
  • Incorporate the egg and vanilla into the mixture, mixing until just combined.
    1 Large egg
  • Add the flour and salt, starting at low speed and then increasing to medium speed. Beat until all ingredients are well incorporated, and large crumbles form. Do not overbeat.
    2 ¾ cup all-purpose flour, 1/4 teaspoon salt
  • Divide your dough into four discs, wrap dough with plastic wrap, and let them chill in the refrigerator for 15-30 minutes.
  • Lightly dust your work surface and a regular rolling pin, then roll out the first disc of shortbread dough to a thickness of 1/4".
  • Lightly flour the embossing rolling pin and use it to impress intricate designs onto the top of the dough, applying gentle pressure. Use a circular cookie cutter to cut out your cookies and arrange them on the prepared baking sheet, leaving 1.5" inches of space between each.
  • Bake cookies on the middle wire rack of your oven for 8-10 minutes or until the edges take on a light golden brown color. Once baked, remove them from the oven and allow them to cool completely. Repeat this process with the remaining dough.

Video

Notes

Expert tips for the best-embossed cookie recipe
  1. Quality Ingredients: Start with high-quality, fresh ingredients. Since shortbread has a simple flavor profile, using the best butter, flour, and sugar will make a noticeable difference.
  2. Butter Temperature: Ensure your butter is at the right temperature. It should be cool to the touch but soft enough to leave a slight indentation when pressed. This helps create a tender, melt-in-your-mouth texture.
  3. Avoid Overmixing: Once the flour is added, mix just until combined. Overmixing can lead to a tougher texture. Stop mixing as soon as the dough comes together to prevent the development of excess gluten.
  4. Chill the Dough: Refrigerate the dough before rolling and cutting. Chilled dough is easier to handle, and it helps the cookies maintain their shape during baking. It also enhances the flavor by allowing the ingredients to meld.
  5. Rolling Thickness: Roll the dough to a consistent thickness. Using guides, such as rolling pin rings, ensures even cookies.
  6. Embossing or Stamping Techniques: When using an embossed rolling pin or stamps, apply even pressure. This ensures that the designs are clear without distorting the cookie shape. Lightly dust the rolling pin or stamps with flour to prevent sticking.
  7. Watch the Bake Time: Keep a close eye on the cookies as they bake. The edges should just start to turn golden. Shortbread cookies can go from perfectly baked to overdone quickly, so check them a minute or two before the minimum recommended time.

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