Butter Shortbread Cookies, 4 Ways
I've found the BEST buttery shortbread cookie recipe, and made it even better with 4 delicious flavor variations!
Ingredients
Shortbread Cookies:
- 1 ½ cup (340 grams) salted butter , at room temperature
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 3 ¼ cup (420 grams) all-purpose flour
- ¼ teaspoon salt
For Dark Chocolate Espresso Cookies:
- ¼ cup (43 grams) chopped bittersweet or dark chocolate
- ¼ teaspoon instant espresso powder
For Nutty Cinnamon Cookies:
- ¼ cup (28 grams) chopped nuts , like pecans, walnuts, etc.
- ¼ teaspoon ground cinnamon
For White Chocolate and Toasted Coconut Cookies:
- ¼ cup (43 grams) chopped white chocolate
- ¼ cup (21 grams) toasted coconut
For Cranberry Orange Cookies:
- ¼ cup (28 grams) chopped dried cranberries
- 2 tablespoons candied orange peel
Optional Toppings:
- Melted white or dark chocolate
- Coarse sugar
- Flaky salt
Instructions
To Make the Shortbread Cookie Dough:
- Beat butter until smooth and creamy, 2-3 minutes. Add sugar and vanilla, and beat for an additional 2-3 minutes until light and fluffy. Stop and scrape down the bowl a few times as needed.1 ½ cup (340 grams) salted butter, 1 cup (200 grams) granulated sugar, 1 teaspoon vanilla extract
- Add flour and salt and mix until dough comes together. It will be dry and shaggy but should hold together when pressed.3 ¼ cup (420 grams) all-purpose flour, ¼ teaspoon salt
To Make Flavor Variations:
- Divide shortbread dough into 4 bowls and add mix-ins to the bowls (see Notes).
- Use your hands to work the mix-ins into the dough and press it together into a log about 4 inches wide. Wrap each in plastic wrap, using the plastic wrap if needed to encourage the dough together.
- Chill in the fridge for 1 at least hour, and up to 1 week.
To Bake Cookies:
- When ready to bake, preheat oven to 350°F.
- Use a sharp knife to slice cookie dough log into ¼-inch rounds. Place rounds on a sheet pan lined with parchment paper.
- Bake cookies until they appear dry and set, about 12-15 minutes. The bottoms should be lightly browned underneath (lift a test cookie with a spatula to check). For crisper cookies, bake until bottom edges appear lightly browned.
- If adding coarse sugar or flaky salt, sprinkle over cookies when they are hot from the oven. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- If adding melted white or dark chocolate, drizzle over the top of cooled cookies, or dip a corner of the cookie. Place on parchment or wax paper to set up.
Video
Notes
- The basic shortbread recipe is delicious if you don't want to try the variations.
- Feel free to try all 4 flavor variations or just a few. The mix-in quantities above are intended to be combined with ¼ of the shortbread cookie dough. If you're not making all 4 variations, adjust quantities accordingly (double, quadruple, etc.).
Calories: 118kcal, Carbohydrates: 13g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 67mg, Potassium: 24mg, Fiber: 1g, Sugar: 6g, Vitamin A: 177IU, Calcium: 8mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
