Home > Desserts > Shortbread Cookies Shortbread Cookies February 1, 2020 | 29 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 these Thumbprint Cookies (raspberry-almond flavored), these Lemon Curd Cookies, or these Toffee Shortbread Cookies. The best Shortbread Cookies! This shortbread 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 butter and then add salt later in the recipe–which I think makes the flavor brighter. Next, I added some cornstarch to make these cookies just a little softer and to give them that “melt-in-your-mouth” quality. I also amped up the vanilla extract just a touch and then added a few drops of almond extract for a very subtle nutty flavor. Instead of adding chocolate chunks, I melted chocolate and piped it over the cookies after they’re baked and cooled. I also liked adding the flaked sea salt on top of the chocolate after baking, instead of adding it to the unbaked cookies. These cookies are ultra buttery, flavorful, and have perfectly crisp sugary edges. Adding a drizzle of chocolate and a sprinkle of sea salt makes these the best Shortbread Cookies ever! How to make Shortbread Cookies The descriptions below correlate to the numbered photos above. Cube cold butter. Use butter straight from the fridge and cube it into small pieces. Beat in sugars. We’re adding mostly white sugar (crispier cookies) with a little brown sugar for a depth of flavor; cream the two together with the butter. Take your time here– we want to beat in lots of air. Add flavor enhancers. Mix in the vanilla paste (or extract) and optional almond extract. I like using vanilla bean paste for the slightly more intense flavor and flecks of vanilla bean throughout the dough, but either will do the job! If you have a hard time finding the paste, here’s the brand I use. Mix in dry ingredients. Add in the cornstarch, salt, and flour. Mix until everything is just combined. You don’t want to overmix the dough. Finish the dough. The dough might seem a little dry and crumbly, but this is fine. It should knead together easily with your hand (if it’s so dry that the dough won’t knead together, the flour was likely over-measured). Gently shape the dough. The dough should make two cylinders, each around 9 to 9.5 inches long. Wrap the cylinders tightly and chill for at least 2 hours and up to a week. At baking time, brush a beaten egg around the cylinders of cookie dough. Roll the egg-covered dough in cane sugar (for crispy sugary edges), and cut the cylinder into 1/2-inch-thick cookies. Add unbaked cookies to a lined sheet pan. Either line the pan with parchment paper or a Silpat® liner. Bake the cookies in a fully preheated oven for 9-11 minutes or until bottoms are very lightly browned and top is no longer glossy. Add some chocolate. If desired, add a chocolate drizzle to the completely cooled cookies. Let the chocolate harden at room temperature and enjoy these delicious Shortbread Cookies! Tips for making Shortbread Cookies Use high-quality butter. The main ingredient in Shortbread Cookies is butter — so use a good brand and avoid margarine or butter spread. Don’t skimp on the chilling time. Chilling the dough is vital to the end result, as far as texture and flavor go; don’t rush this step! I personally think these cookies turn out best when chilled overnight. Roll even logs of dough. The more even and uniform your cylinders of dough are, the better your baked cookies will look. Roll cookies in sugar before baking. This is one of the secrets to Alison Roman’s famous cookies! She brushes a beaten egg on the edges of the cookies and then rolls in sugar which gives you a deliciously crispy edge. I highly recommend this method, but as a quicker alternative, you can quickly toss cut cookies into regular granulated sugar (no egg or liquid needed). Slightly underbake. As soon as the edges and underside are a light brown, these Shortbread Cookies are done. They’ll continue to firm up as they dry and harden. If you wait until the entire cookie is light brown, it’ll be overcooked, too dry, and less flavorful. QUICK TIP We like to drizzle these Shortbread Cookies with melted chocolate. Melt the chocolate pieces in the microwave and spoon into a resealable plastic bag. Snip the tiniest tip possible from one corner, and pipe the chocolate through it, just like using an icing bag. The smaller the tip, the more delicate the stream of chocolate will be. Why cold butter? Cold butter is ideal for baked goods you want to be crispy (not chewy). When you use cold butter straight from the fridge, it never fully incorporates with the batter. Instead, it breaks into tiny pieces throughout the dough. When you bake the dough, the steam released from the butter creates pockets in the baking– which will create flaky layers — exactly what you want with Shortbread Cookies! 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 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Shortbread Cookies 5 from 6 votes - Review this recipe These 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! SAVE TO RECIPE BOX Print Recipe Shortbread Cookies 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These 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! Course Dessert, Snack Cuisine American Keyword shortbread, shortbread cookies Prep Time 25 minutes minutes Cook Time 11 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 36 minutes minutes Servings 24 cookies Calories 168kcal Author Chelsea Lords Cost $4.50 Ingredients▢ 1 cup + 2 tablespoons cold, unsalted butter, cut into small cubes▢ 1/2 cup white granulated sugar▢ 1/4 cup light brown sugar, packed▢ 1/2 tablespoon pure vanilla extract▢ 1/8 teaspoon pure almond extract, optional▢ 3/4 teaspoon fine sea salt▢ 1 teaspoon cornstarch▢ 2 and 1/4 cups white, all-purpose flour▢ 1 large egg, lightly beaten▢ 1/2 cup cane sugar, for rolling cookies in▢ 1 cup milk chocolate chips or semi-sweet or dark chocolate; whichever you preferUS - Metric USMetric InstructionsBUTTER AND SUGARS: Using an electric mixer or a stand mixer (fitted with the paddle attachment), beat together the butter, white sugar, and brown sugar until light and fluffy, about 3 to 5 minutes (don't rush this!). Scrape the sides of the bowl as needed.DRY INGREDIENTS: Beat in the vanilla extract, almond extract, salt, and cornstarch just to combine. Add in the flour and again beat to just combine. Don't over-mix.SHAPE DOUGH: Divide the dough in two equal pieces. Form each piece into a round log shape that is 9 to 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.BAKE: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat liner. 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 into the cane sugar on the plate.BAKE CONT.: 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.COOL: Remove from the oven, let cookies stand on sheet pan for 2-3 minutes, and then use a metal spatula to transfer cookies to a cooling rack. Allow to cool completely.CHOCOLATE DRIZZLE: Add chocolate to a bowl and microwave (at 50% power) in bursts of 20 seconds, stirring in between each burst until the chocolate is melted and smooth. Transfer the chocolate to a plastic bag and snip off the tip with scissors. Drizzle completely cooled cookies with chocolate and allow the chocolate to harden at room temperature.STORAGE: Baked cookies are best when used within 2-3 days; store at room temperature in an airtight container. Nutrition FactsServing: 24cookies | Calories: 168kcal | Carbohydrates: 18.7g | Protein: 1.4g | Fat: 10g | Cholesterol: 29.7mg | Sodium: 10.4mg | Fiber: 0.4g | Sugar: 14.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.