Shortbread Cookies are melt-in-your-mouth soft with crisp, sugared edges. Drizzle or dip your finished cookies with chocolate for the ultimate shortbread treat!
For more shortbread, try Thumbprint Cookies, Lemon Curd Cookies, or Toffee Shortbread Cookies next.
The Best Shortbread Cookies!
This recipe is based on one of my favorite cookie recipes from Alison Roman’s “Dining In” Cookbook. Her Chocolate Chip Shortbread Cookies went viral a couple of years ago and of course, I had to try it. I’ve yet to have a shortbread cookie I like as much, and so this recipe is adapted from hers.
I swapped salted butter for unsalted, added cornstarch for softness, and amped up the vanilla with a hint of almond extract. Instead of chocolate chunks, I drizzled melted chocolate over the baked cookies and finished with sea salt.
Buttery, crisp, and topped with rich chocolate and sea salt—these are the best shortbread cookies!
Ingredients In Shortbread Cookies
- Unsalted Butter: Gives the cookies a rich and creamy base.
- White Granulated Sugar & Brown Sugar: Sweeten the cookies; brown sugar adds a hint of molasses flavor.
- Vanilla & Almond Extracts: Boost the flavor (almond is optional).
- Salt: Balances sweetness and brings out the flavor.
- Cornstarch: Makes the dough softer and gives a melt-in-your-mouth texture.
- All-Purpose Flour: Provides the main structure of the cookies.
- Egg: Helps bind everything and makes the dough smooth.
- Crystal Sugar: Coats the cookies for a sweet, crispy outside.
- Chocolate Chips: Use any kind of chocolate you like.
Quick Tip
Drizzle the cookies with chocolate by melting it in the microwave, putting it in a plastic bag, cutting a small corner, and squeezing it onto the cookies for a fine, delicate finish.
How To Make Shortbread Cookies
- Cube butter: Cut cold butter into small cubes.
- Cream sugars: Beat white and brown sugars with butter until light and fluffy.
- Add flavorings: Mix in vanilla and almond extract (optional).
- Mix dry ingredients: Stir in cornstarch, salt, and flour until just combined.
- Form dough: If crumbly, knead until smooth.
- Shape and chill: Roll dough into two 9-inch logs, wrap, and chill for 2+ hours.
- Prepare to bake: Brush logs with egg, roll in sugar, and slice into 1/2-inch rounds.
- Bake: Bake at 350°F (175°C) for 9-11 minutes.
- Finish with chocolate: Drizzle melted chocolate on cooled cookies.
Tips For Making Shortbread Cookies
- Use good butter: Butter is key, so choose a good brand and skip margarine.
- Chill the dough: Don’t rush this step! Chilling overnight gives the best texture and flavor.
- Roll even logs: Make sure the dough logs are the same size for even baking.
- Roll in sugar: For crispy edges, roll the dough in sugar after brushing with egg, or just toss in sugar before baking.
- Slightly underbake: Stop baking when the edges are lightly golden; they’ll firm up as they cool.
Storage
Storage Tips
- Store cookie dough (tightly wrapped) for up to one week in the refrigerator.
- To freeze: Cut chilled dough into rounds and freeze individual rounds on a sheet pan in the freezer. Once the dough is fully frozen, transfer it to an airtight bag and store in the freezer for up to one month.
- Store baked Shortbread Cookies in an airtight container at room temperature. Best enjoyed within 4 days.
More Delicious Cookie Recipes
- Toffee Cookies with chocolate chips
- No-bake Oreo Truffle Cookies
- Oatmeal Pecan Cookies reader favorite recipe!
- Peanut Butter Blossoms with chocolate centers
- Mexican Wedding Cookies tender and buttery
Shortbread Cookies
These Shortbread Cookies are buttery and soft with crisp, sugared edges. Dip or drizzle with chocolate for the ultimate treat!
Equipment
- Hand mixer or stand mixer
- Sheet pan
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
- 16 tablespoons cold, unsalted butter cut into small cubes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract optional
- 3/4 teaspoon salt
- 1 teaspoon cornstarch
- 2-1/4 cups all-purpose flour
- 1 large egg lightly beaten
- 1/2 cup sparkling sugar for rolling cookies in
- 1 cup milk chocolate chips or semi-sweet or dark chocolate
Instructions
- Using a hand mixer or a stand mixer (fitted with the paddle attachment), beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes (don’t rush this!). Scrape the sides of the bowl as needed.
- Beat in vanilla extract, almond extract, salt, and cornstarch just to combine. Add flour and again beat to just combine. Don’t overmix.
- Divide the dough in 2 equal pieces. Form each piece into a round log shape that is 9–9.5 inches long and about 2 inches in diameter. Roll it on the counter to help smooth out (use plastic wrap to avoid touching the dough with hands and warming the butter too much). Wrap tightly in plastic wrap and place in the fridge to chill for 2 hours. May be stored this way for up to a week.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat. Pour the cane sugar onto a large, flat plate and set aside. Removing one log at a time, pull the dough out of the freezer and remove the plastic wrap. Brush the outside of the dough with the beaten egg. Immediately roll the dough log in the sparkling sugar.
- Slice each log into 1/2-inch-thick cookies. Place cookies on the prepared tray. Bake cookies until edges are *just* beginning to lightly brown, about 8–11 minutes. Watch carefully to avoid overbaked cookies.
- Remove from oven and let cookies stand on sheet pan for 2–3 minutes, then use a metal spatula to transfer cookies to a cooling rack. Allow to cool completely.
- Add chocolate to a bowl and microwave (at 50% power) in bursts of 20 seconds, stirring between each burst until the chocolate is melted and smooth. Transfer the chocolate to a resealable plastic bag and snip off the tip. Drizzle completely cooled cookies with chocolate and allow the chocolate to harden at room temperature.
Video
Recipe Notes
Inspired by Alison Roman’s shortbread cookies!
Storage: Baked cookies are best enjoyed within 2–3 days; store at room temperature in an airtight container.
Nutrition
Serving: 24cookies | Calories: 207kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 140mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 256IU | Calcium: 14mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Do these freeze well?
I like freezing the dough best!
Next time I make these I will not use cold butter as my favorite NY Times Cooking shortbread recipe calls for. This dough never really got soft enough to roll in a log even after kneading the dough by hand. I did manage two logs, but when slicing each one had small cracks in the mild where from dryness the dough would not come together in the middle. Otherwise, it’s a great cookie. especially with the drizzled chocolate. Will make again with the modifications I mentioned.
I love soft cookies and I have a shortbread pan that I’ve been wanting to use, would these cookies turn out well if I baked them in it?
I’ve never actually used a shortbread pan, but I think they’d work great 🙂