These Shortbread Cookies are the ultimate buttery treat — tender, crumbly, and melt-in-your-mouth delicious. With a golden crisp edge and a soft center, they’re elegant in their simplicity. Whether you drizzle them with rich chocolate or enjoy them plain, these cookies are a timeless classic that never fails to impress. Perfect for gift-giving, holiday platters, or pairing with your favorite cup of coffee or tea.
Why You’ll Love This Recipe
You’ll adore this Shortbread Cookies Recipe because it’s buttery, simple, and effortlessly elegant. Made with just a handful of pantry staples, these cookies have a smooth, crumbly texture that’s both rich and light. The subtle sweetness of vanilla enhances their flavor, while a quick dip or drizzle of chocolate takes them to the next level of indulgence. These cookies are perfect for any occasion — from afternoon tea to festive celebrations — and they store beautifully, making them a baker’s dream.
Shortbread Cookies
There’s something undeniably comforting about the simplicity of homemade shortbread cookies. With their buttery aroma, crisp texture, and golden edges, they strike the perfect balance between indulgence and elegance. Every bite melts gently on the tongue, leaving a hint of vanilla sweetness that keeps you reaching for more.
This Shortbread Cookies Recipe delivers everything you love about the classic version — but with a touch of refinement. The secret lies in the perfect ratio of butter to flour, combined with a bit of cornstarch to create that ultra-delicate, crumbly texture that defines traditional shortbread. The addition of pure vanilla brings warmth and depth, while a light chocolate drizzle or dip adds a hint of decadence.
Unlike overly sweet cookies, these shortbreads rely on high-quality butter and a gentle bake for flavor. That means they’re rich without being heavy, crisp yet tender, and perfect for pairing with coffee, hot chocolate, or tea.
Whether you’re baking for the holidays, preparing edible gifts, or simply indulging in a cozy afternoon treat, these buttery shortbread cookies are sure to become a household favorite. They keep well for days, travel beautifully, and look stunning on any dessert table.
This recipe also adapts easily — swap the chocolate drizzle for a dusting of powdered sugar, or infuse the dough with citrus zest or almond extract for a new twist. Every variation starts with the same buttery foundation and ends with the same irresistible texture.
From their irresistible aroma to their delicate crumble, these cookies capture the heart of home baking: simple ingredients, perfect technique, and results that always impress. Once you make them from scratch, you’ll never go back to store-bought again.
Servings & Time
Servings: 20 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Ingredients
Shortbread Cookies:
12 tablespoons unsalted butter, softened to room temperature
½ cup granulated sugar
1½ teaspoons pure vanilla extract (use Mexican vanilla for deeper flavor)
1¾ cups all-purpose flour (lightly measured, not packed)
½ tablespoon cornstarch
Pinch of salt
Chocolate Drizzle:
1 cup semi-sweet, milk, or dark chocolate chips
2 teaspoons coconut oil or vegetable oil
Instructions
Cream the butter and sugar: In a large mixing bowl, beat softened butter and sugar together with a hand or stand mixer until light and fluffy, about 2–3 minutes.
Add vanilla extract and mix until well combined.
Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, and salt.
Gradually add the dry mixture to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix.
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
Roll and cut: On a lightly floured surface, roll the dough to about ¼-inch thickness. Use a cookie cutter to cut into desired shapes and transfer to a parchment-lined baking sheet.
Bake: Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the chocolate drizzle: In a microwave-safe bowl, combine chocolate chips and oil. Heat in 20-second intervals, stirring until smooth.
Drizzle or dip cooled cookies in melted chocolate and place on parchment paper to set.
Let chocolate harden before storing or serving. Enjoy your buttery, crisp, and perfectly sweet shortbread cookies!
Tips
Chill the dough before baking for perfectly shaped cookies.
Use high-quality butter for the richest flavor.
Substitute almond extract for a nutty twist.
Store in an airtight container for up to 1 week or freeze for longer freshness.
Shortbread Cookies
Ingredients
Shortbread Cookies:
- 12 tablespoons unsalted butter softened to room temperature
- ½ cup granulated sugar
- 1½ teaspoons pure vanilla extract use Mexican vanilla for deeper flavor
- 1¾ cups all-purpose flour lightly measured, not packed
- ½ tablespoon cornstarch
- Pinch of salt
Chocolate Drizzle:
- 1 cup semi-sweet milk, or dark chocolate chips
- 2 teaspoons coconut oil or vegetable oil
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat softened butter and sugar together with a hand or stand mixer until light and fluffy, about 2–3 minutes.
- Add vanilla extract and mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix.
- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Roll and cut: On a lightly floured surface, roll the dough to about ¼-inch thickness. Use a cookie cutter to cut into desired shapes and transfer to a parchment-lined baking sheet.
- Bake: Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the chocolate drizzle: In a microwave-safe bowl, combine chocolate chips and oil. Heat in 20-second intervals, stirring until smooth.
- Drizzle or dip cooled cookies in melted chocolate and place on parchment paper to set.
- Let chocolate harden before storing or serving. Enjoy your buttery, crisp, and perfectly sweet shortbread cookies!
Notes
- Chill the dough before baking for perfectly shaped cookies.
- Use high-quality butter for the richest flavor.
- Substitute almond extract for a nutty twist.
- Store in an airtight container for up to 1 week or freeze for longer freshness.
