Classic Shortbread Cookies (2024)

These Classic Shortbread Cookies are the perfect mix of buttery and sweet. Drizzled with melted chocolate and sprinkled with chopped pistachios, these are the perfect cookies for the holidays.

If you love these cookies, you should try our festive Raspberry Linzer Cookies and Chocolate Pecan Thumbprint Cookies.

Recipe Details

I love these Classic Shortbread Cookies because they are delicious and really versatile. You can shape and decorate them to fit your mood or the occasion and they look beautiful on holiday cookie platters and make great gifts!

• TASTE: These are so buttery and yummy. If you want a cookie that’s not as sweet as a sugar cookie, but still makes your sweet tooth happy, this is it.
• TEXTURE: These cookies are delicate and crumbly and decorated with gooey chocolate and crunchy pistachios.
• TIME: This recipe takes less than 40 minutes to make.
• EASE: Shortbread is really easy to make and uses only a few simple ingredients. This is the perfect recipe to break out for the holidays.

What You’ll Need

Ingredient Notes

• Butter- This is a major component of these cookies, so use softened unsalted butter, as we are adding salt in the recipe.
• Powdered sugar- This adds sweetness as well as a fine texture to the cookies.
• Chocolate chips- Semi-sweet is a delicious mix of bitter and sweet, which is perfect for these sweet cookies.

Add-ins and Substitutions

• Add chocolate dip/drizzle- As you can see, I chose to dip these shortbread cookies into melted chocolate, which looks gorgeous on a cookie platter.
• Add icing-If you’re making holiday cookies, icing and sprinkles are perfect for bright and cheerful designs.
• Make them with jam-These cookies also go really well with jam. A coating of your favorite jam or preserves (try this Strawberry Jam) on top gives them a pop of color and burst of flavor.
• Change their shapes-Traditional shortbread is “forked,” with holes poked into the top. You can also shape them into circles, rectangles, or any other cookie cutter shape you like.

How to Make Classic Shortbread Cookies

• Beat the butter, vanilla, and sugars. Using an electric hand mixer, beat together the softened butter, vanilla, powdered and granulated sugars in a large mixing bowl on high speed. It takes about 1-2 minutes for the butter to become lightly whipped.
• Add in the flour and salt.Add the flour and a pinch of salt to the butter mixture, then mix it together on low until it comes together. It will be a little crumbly, but you can still form it with your hands.

• Roll out the dough.Form the cookie dough into a ball and place it on top of a sheet of parchment paper. Then press it down and put another piece of parchment paper on top. Now roll it out with a rolling pin to about 1/4-1/2 inches thick.
• Cut out shapes.Remove the top parchment paper sheet and begin cutting out circles or any other desired shape.

Pro Tip:You can use cookie cutters or even a glass cup or pizza cutter to make the shapes you want.

• Bake.Preheat the oven to 325°F and bake the shortbread cookies for about 12-14 minutes. Let them cool on the baking sheet for about 5 minutes before transferring them to the cooling rack.
• Decorate.Leave the cookies as they are or dip them in melted chocolate and garnish with chopped pistachios for an extra fancy look.

Recipe Tips

• Don’t scoop the flour- Scooping packs too much flour into the measuring cup, so instead spoon the flour in and level it off with a knife for a more accurate measurement.
• Use parchment paper for rolling- Wrapping the dough in parchment paper before rolling it out makes this step so much easier. No dough sticking to your rolling pin!
• Let them cool- Don’t try to move the cookies to a cooling rack right out of the oven or they will fall apart. They are delicate, so let them cool for 5 minutes before transferring.
• Don’t scorch the chocolate- If you are adding chocolate, then melt it in 10-20 second intervals in the microwave, taking it out when it is almost entirely melted. Mix it and the hot parts will melt anything still solid.

FAQs

Serving Suggestions

These Classic Shortbread Cookies are a scrumptious dessert that tastes great with other sweet treats. Serve them with other cookies on a cookie tray, with cake, chocolate, or your favorite hot drink.

• Cookies: Make up a cookie tray with these shortbread cookies and some Pecan Shortbread Cookies, Cookies And Cream Cookies, Chewy Oatmeal Raisin Cookies, or Chewy Ginger Molasses Cookies.
• Cakes: Serve them alongside a slice of Chocolate Honey Cake (Spartak Cake), Tiramisu Cake (VIDEO), Pumpkin Cheesecake (VIDEO), or Easy Napoleon Cake Recipe (VIDEO).
• Chocolate: Pair these buttery cookies with some Chocolate Covered Dates, White Chocolate Creme Brulee, Coffee Chocolate Mousse, or Chocolate Caramel Pretzels Bars.
• Beverages: Enjoy them with a Pumpkin Spice Latte, Hot Chocolate, Iced Matcha Latte, or Iced Caramel Macchiato.

Make This Recipe in Advance

Make ahead: You can make the dough for these cookies ahead of time and store it covered in the refrigerator. When you’re ready, let it come to room temperature before shaping and baking.

Storing: To store these delicious Shortbread Cookies, you can leave them at room temperature in an airtight container for about 1 week. If you prefer to refrigerate them, then they will last for about 10 days.

Freeze: Just wait until the cookies are completely cooled, then wrap them in plastic wrap and foil and place them in a ziplock freezer bag. They will last for about 3-4 weeks.

More Festive Cookies!

Full Recipe Instructions