Shortbread Cookies are a testament to simple indulgence, offering a truly melt-in-your-mouth experience complemented by crisp, beautifully sugared edges. Elevate this classic treat by drizzling or dipping your finished cookies in chocolate for an irresistible dessert that will captivate your senses. Whether served with a cup of tea, as a special occasion dessert, or simply as an everyday delight, these buttery cookies are a universally loved confectionery. Their delicate texture and rich flavor make them a staple in any baker’s repertoire.

Craving more shortbread variations? Explore our other delightful recipes such as Raspberry Almond Thumbprint Cookies, Lemon Curd Cookies, or Toffee Shortbread Cookies for more buttery bliss.

The Ultimate Melt-in-Your-Mouth Shortbread Cookies

Why These Are the Best Shortbread Cookies!

This exceptional shortbread recipe is inspired by one of my all-time favorite cookie creations from Alison Roman’s acclaimed “Dining In” Cookbook. Her now-famous Chocolate Chip Shortbread Cookies took the culinary world by storm a few years ago, and like countless others, I was eager to try them. I quickly discovered that her recipe yielded a shortbread unlike any I had tasted before – supremely tender, perfectly crumbly, and bursting with rich flavor. It set a new standard, and since then, I’ve yet to encounter a shortbread cookie I adore quite as much.

Building upon that incredible foundation, I’ve meticulously adapted her recipe to create what I believe are truly the best shortbread cookies you’ll ever bake. My adaptations were designed to enhance specific qualities, resulting in an even more sublime experience. I swapped salted butter for high-quality unsalted butter to better control the seasoning and let the pure dairy flavor shine. To achieve an unparalleled softness that literally melts on your tongue, I incorporated a touch of cornstarch. And for a more complex and inviting aroma, I significantly amplified the vanilla extract, adding a subtle yet delightful hint of almond extract (which is entirely optional but highly recommended for an extra layer of warmth).

Instead of chocolate chunks baked into the dough, which can sometimes interfere with the delicate shortbread texture, I opted for a beautiful and equally decadent finish: a generous drizzle of rich melted chocolate over the cooled, baked cookies. A sprinkle of flaky sea salt on top provides a sophisticated contrast, balancing the sweetness and intensifying the chocolate flavor. The result? Buttery, crisp, wonderfully soft shortbread cookies, crowned with luxurious chocolate and a hint of sea salt—a truly unforgettable treat that promises pure bliss with every bite.

Essential Ingredients for Perfect Shortbread Cookies

Crafting the perfect shortbread starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why it’s crucial for achieving that signature melt-in-your-mouth texture and rich flavor:

• Unsalted Butter: This is the star of shortbread! Using high-quality unsalted butter is paramount as it provides the foundation for the cookie’s rich, creamy flavor and tender texture. Cold, cubed butter is essential for creaming properly, ensuring air is incorporated for a light crumb.
• White Granulated Sugar & Light Brown Sugar: While granulated sugar sweetens the cookies and contributes to their crisp edges, a touch of light brown sugar adds depth, a subtle hint of molasses, and helps achieve a slightly softer, chewier interior. The combination creates a beautifully balanced sweetness.
• Vanilla & Almond Extracts: These extracts are flavor powerhouses. Pure vanilla extract infuses a classic, warm aroma, while a small amount of almond extract (which is optional, but highly recommended) can elevate the flavor profile, adding a subtle, sophisticated note that complements the butter beautifully.
• Salt: A crucial ingredient often overlooked! Salt doesn’t just add seasoning; it balances the sweetness of the sugars and enhances all the other flavors, making the butter and extracts taste even richer and more pronounced.
• Cornstarch: This secret ingredient is key to achieving that incredibly delicate, melt-in-your-mouth texture that defines superior shortbread. It softens the gluten in the flour, preventing the cookies from becoming tough and ensuring they crumble deliciously.
• All-Purpose Flour: The primary structural component of the cookies. All-purpose flour provides the necessary body without being too heavy. Measuring it correctly (spooned and leveled) is vital to avoid dense cookies.
• Egg: In this recipe, a single large egg is lightly beaten and used to brush the dough logs before rolling in sugar. This creates a sticky surface for the sparkling sugar to adhere to, resulting in those wonderfully crisp, glistening edges and a beautiful golden finish.
• White Sparkling Sugar: More than just decoration, rolling the dough in sparkling sugar before baking creates a delightful crunchy texture on the exterior of each cookie, adding an extra layer of sweetness and visual appeal.
• Chocolate Chips: For the decadent drizzle! You can use any type of chocolate you prefer – milk chocolate for a classic sweet touch, semi-sweet for a balanced flavor, or dark chocolate for a richer, more intense experience. Good quality chocolate melts smoother and tastes better.

How To Make the Best Shortbread Cookies: Step-by-Step

Making these shortbread cookies is a rewarding process, and following these detailed steps will ensure a perfect batch every time.

1. Prepare Your Butter: Begin by cutting your cold unsalted butter into small, uniform cubes. This helps it soften evenly and incorporate air more effectively during the creaming process. Ensure your butter is cold, not softened, to achieve the ideal texture.
2. Cream Sugars and Butter: In a large mixing bowl, combine the cubed cold butter with both granulated and light brown sugars. Using either a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium-high speed until it becomes noticeably light, fluffy, and pale in color. This process usually takes about 3 to 5 minutes. Patience here is key; do not rush this step, as adequately creaming the butter and sugar creates air pockets vital for the shortbread’s tender crumb. Remember to scrape down the sides and bottom of the bowl periodically to ensure everything is evenly combined.
3. Infuse with Flavor: Reduce the mixer speed to low. Add the vanilla extract, optional almond extract, salt, and cornstarch to the creamed mixture. Mix just until these ingredients are incorporated. The cornstarch, as mentioned, is your secret weapon for that melt-in-your-mouth softness, so ensure it’s evenly distributed.
4. Incorporate Dry Ingredients: With the mixer still on low, gradually add the all-purpose flour to the wet mixture. Mix only until the flour is *just* combined and no dry streaks remain. Overmixing the flour can develop too much gluten, resulting in tough cookies, which is precisely what we want to avoid with delicate shortbread.
5. Form the Dough: The dough may appear crumbly at first, which is perfectly normal. If it’s too crumbly to handle, gently knead it a few times by hand within the bowl until it comes together into a cohesive, smooth mass. Avoid overworking it, but ensure it’s pliable enough for shaping.
6. Shape and Chill: Divide the dough into two equal portions. On a clean surface, roll each portion into a smooth, round log, approximately 9 to 9.5 inches long and about 2 inches in diameter. You can use plastic wrap to help shape the logs without direct hand contact, which prevents the butter from warming too much. Tightly wrap each log in plastic wrap, then place them in the refrigerator to chill for a minimum of 2 hours. Chilling is a critical step that allows the butter to firm up and the flavors to meld, preventing the cookies from spreading excessively during baking and ensuring a crisp, defined shape. The dough logs can be stored in the refrigerator for up to a week, making this a great make-ahead recipe.
7. Prepare for Baking: When ready to bake, preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper or a silicone baking mat. Pour the sparkling sugar onto a large, flat plate. Remove one chilled dough log from the refrigerator and unwrap it. Using a pastry brush, evenly brush the entire surface of the dough log with the lightly beaten egg. Immediately roll the egg-washed log in the sparkling sugar, pressing gently to ensure a generous, even coating. This creates a beautiful, sugary crust.
8. Slice and Bake: Carefully slice each sugar-coated dough log into uniform 1/2-inch-thick rounds. Place these rounds on your prepared baking sheet, leaving a little space between each cookie. Bake in the preheated oven for 9 to 11 minutes, or until the edges are *just* beginning to turn a very light golden brown. Keep a close eye on them, as shortbread can go from perfectly baked to overbaked quickly, losing its tender quality.
9. Cool and Finish with Chocolate: Once baked, remove the sheet pan from the oven and let the cookies cool on the pan for 2 to 3 minutes. This brief resting period helps them firm up before you move them. Then, using a thin metal spatula, carefully transfer the warm cookies to a wire cooling rack to cool completely. Once the cookies are entirely cool, melt your chocolate chips (as described in the Pro-Tip above). Drizzle the melted chocolate artistically over the cooled shortbread cookies. Allow the chocolate to set and harden at room temperature before serving.

Expert Tips for Making Flawless Shortbread Cookies

Achieving perfect shortbread cookies is simpler than you might think with a few key techniques. These tips will help you master the art of shortbread baking:

• Invest in Quality Butter: Since butter is a primary ingredient and contributes most of the flavor, its quality significantly impacts the final taste. Opt for a high-quality unsalted butter (European-style butter often has a higher fat content, which is fantastic for shortbread) and always skip margarine. Better butter means better shortbread.
• Don’t Skimp on Chilling the Dough: This step is non-negotiable! Chilling the dough thoroughly (at least 2 hours, but preferably overnight) is crucial. It allows the butter to firm up, preventing the cookies from spreading too much in the oven. More importantly, it gives the flour time to fully hydrate and the flavors to deepen, resulting in a superior texture and richer taste.
• Ensure Even Dough Logs: When forming your dough into logs, strive for as much uniformity as possible. Logs that are consistently sized will yield cookies of similar thickness, which is essential for even baking. Uneven logs can lead to some cookies being underbaked while others are overbaked.
• Roll Generously in Sugar: For those signature crispy, glistening edges, rolling the egg-washed dough logs in sparkling sugar is a must. The egg wash acts as a binder, helping the sugar adhere beautifully. If you prefer, you can also gently toss the sliced cookies in sugar before placing them on the baking sheet for a less uniform but equally delicious sugary coating.
• Slightly Underbake for Tenderness: Shortbread is known for its pale color and delicate texture. Watch your cookies carefully and remove them from the oven when their edges are *just* beginning to turn a very light golden-brown. They will continue to set and firm up as they cool on the baking sheet, ensuring they remain tender and not dry.
• Avoid Overmixing the Dough: Once you add the flour, mix only until it’s just combined. Overmixing develops gluten, which can make your shortbread tough and chewy, rather than crumbly and tender.
• Use a Reliable Oven Thermometer: Oven temperatures can vary significantly. An inexpensive oven thermometer can help you ensure your oven is truly at 350°F (175°C), which is vital for consistent baking results.
• Parchment Paper is Your Friend: Always line your baking sheets with parchment paper or a silicone baking mat. This prevents sticking, promotes even browning on the bottom, and makes cleanup a breeze.

More Delicious Cookie Recipes to Try

If you loved these shortbread cookies, you’ll surely enjoy exploring other cookie recipes that are perfect for any occasion. Here are some of our favorites:

• Chocolate Dipped Toffee Pecan Cookies: A delightful combination of crunchy toffee, nutty pecans, and rich chocolate.
• No-bake Oreo Truffle Cookies: Indulgent and incredibly easy, these truffles are a chocolate lover’s dream without turning on the oven.
• Oatmeal Pecan Cookies: A reader favorite, these wholesome cookies are chewy, hearty, and packed with flavor.
• Peanut Butter Blossoms: Classic peanut butter cookies with a soft, chewy texture and a sweet chocolate kiss center.
• Mexican Wedding Cookies: Tender, buttery, and dusted with powdered sugar, these delicate cookies simply melt in your mouth.

5 from 6 votes

Shortbread Cookies

By Chelsea Lords

These Shortbread Cookies are buttery and soft with crisp, sugared edges. Dip or drizzle with chocolate for the ultimate treat!

Prep Time: 25 minutes

Cook Time: 11 minutes

Chilling Time: 2 hours

Total Time: 2 hours 36 minutes

Servings: 24 cookies

Video

Watch a video on how to make these delicious shortbread cookies:

View Recipe Video

Equipment

• Hand mixer or stand mixer
• Sheet pan (15″ x 10″)
• Parchment paper or silicone baking mat
• Cooling rack

Ingredients

• 16 tablespoons unsalted butter cold, 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 White sparkling sugar for rolling cookies in
• 1 cup milk chocolate chips or semi-sweet or dark chocolate

Instructions

1. 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 step as proper creaming incorporates air, vital for a tender crumb. Scrape the sides of the bowl as needed to ensure all ingredients are well combined.
2. Beat in the vanilla extract, almond extract (if using), salt, and cornstarch just until they are combined. Then, add the all-purpose flour and continue to beat on low speed until the flour is just incorporated and no dry streaks remain. Be careful not to overmix, which can lead to tough cookies.
3. Divide the dough into two equal pieces. On a clean surface, shape each piece into a round log, approximately 9 to 9.5 inches long and about 2 inches in diameter. Rolling it gently on the counter, perhaps with the aid of plastic wrap, helps create a smooth log and prevents your hands from warming the butter too much. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or up to a week. This chilling period is crucial for preventing spread and enhancing flavor.
4. When ready to bake, preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper or a silicone baking mat. Pour the sparkling sugar onto a large, flat plate. Remove one chilled dough log from the fridge, unwrap it, and brush its entire surface with the lightly beaten egg. Immediately roll the dough log in the sparkling sugar, pressing gently to adhere a generous coating.
5. Slice each prepared log into 1/2-inch-thick rounds. Place these cookie rounds onto the prepared baking tray, leaving a small space between each. Bake for 8–11 minutes, or until the edges are just beginning to turn a very light golden brown. Keep a close watch to prevent overbaking, as shortbread is best when slightly underbaked for tenderness.
6. Remove the cookies from the oven and let them rest on the sheet pan for 2–3 minutes to firm up slightly. Then, use a metal spatula to carefully transfer the cookies to a wire cooling rack to cool completely before handling further.
7. Once the cookies are entirely cool, prepare your chocolate drizzle. Add your chosen chocolate chips to a microwave-safe bowl. Microwave at 50% power in 20-second intervals, stirring thoroughly after each burst, until the chocolate is fully melted and smooth. Transfer the melted chocolate to a resealable plastic bag, snip a tiny corner off the tip, and drizzle it creatively over the cooled cookies. Allow the chocolate to harden at room temperature before serving or storing.

Recipe Notes

This recipe is lovingly inspired by Alison Roman’s celebrated shortbread cookies!

Storage: Baked cookies are best enjoyed within 2–3 days for peak freshness. Store them at room temperature in an airtight container to maintain their crispness and flavor.

Nutrition

Serving: 24 cookies

Calories: 207 kcal

Carbohydrates: 26 g

Protein: 2 g

Fat: 11 g

Saturated Fat: 7 g

Polyunsaturated Fat: 0.4 g

Monounsaturated Fat: 2 g

Trans Fat: 0.3 g

Cholesterol: 28 mg

Sodium: 140 mg

Potassium: 49 mg

Fiber: 0.3 g

Sugar: 16 g

Vitamin A: 256 IU

Calcium: 14 mg

Iron: 1 mg

Nutrition information is automatically calculated and should only be used as an approximation.