One cookie dough recipe that can be made into 12 delicious shortbread cookies. Which one will you try first?

Clotted Cream Shortbread, stacked — clotted cream shortbread

I have a soft spot in my heart for shortbread of all kinds. It was probably the first cookie I learned to make and I’ve been perfecting it ever since. The recipe is so simple, and the distinctive buttery rich flavor and melting texture is hard to match. Most of my shortbread cookie recipes can be traced back to a root recipe that itself is adapted from the traditional Scottish shortbread formula of 1 part sugar to 2 parts butter to 3 parts flour (by weight.)

Shortbread dough is incredibly versatile and can be baked in a pan, rolled out and cut with cookie cutters, or rolled into a log for a convenient “slice-and-bake” style so you can keep some in your fridge or freezer ready to go when you need a little holiday cheer or an everyday cookie fix.

These festive shortbread cookies are my latest iteration, and I have to say, they’re pretty genius. The fresh cranberries add a burst of tart fruity flavor that’s rare in any cookie, let alone shortbread. They’re a must try.

a stack of cranberry orange shortbread cookies

Shortbread dough can be rolled and cut into all sorts of shapes, and they are perfect for dipping into chocolate. A generous amount of cinnamon in the dough brings me right back to the first warm churro I ever ate!

chocolate dipped shortbread cookies on a plate

Maple walnut is one of my all time favorite flavor combinations, and it happens to work really well with a buttery shortbread base. The glaze is optional, but gives these cookies a sweet boost.

A woodsy shortbread made with fresh fir needles…making them perhaps the ultimate Christmas cookie!

A stack of shortbread cookies made with fir needles

These pretty cookies are delicately flavored with vanilla bean and peppermint. Sparkling sugar gives them great texture and crunch, and the illusion of a dusting of fresh snow.

Omg, what can I say? These cookies aren’t for the faint of heart. They’re ultra dark, ultra chocolatey, and over-the-top delicious in a decadent sort of way. Try one warm from the oven…

double dark chocolate chip shortbread cookies

One of my favorites…this recipe swaps in brown sugar for a different flavor profile, and lots of toasted pecans. They’re great with after dinner coffee.

I’ve infused these colorful cookies with fruitcake inspired candied and dried fruits ~ the effect is lovely and delicious. These cookies are just plain fun, and they really do taste like the holidays.

a cascade of fruit cake cookies on a white ground

Lemon shortbread is crisp on the outside, buttery soft inside, with a lovely aromatic lemon flavor. This easy elegant dessert literally melts in your mouth!

Who says shortbread cookies has to be sweet? Shortbread “cookies” lend themselves well to savory flavors too like herbs, cheese, and spices. They make a great addition to the cocktail hour or cheese course. Before baking I laminated fresh herbs onto the surface of the shortbread and they baked up so pretty.

Rosemary Parmesan Shortbread dough being cut out on waxed paper.

Freeze dried strawberry powder makes this cookie possible. They have, believe it or not, a vibrant fresh strawberry flavor, plus, they’re so pretty in pink.

strawberry shortbread cookies in a ceramic berry basket

These cookies have a cult following, and I’m not surprised. Peanut butter doubles down on the melt-in-your-mouth texture of shortbread ~ and when you add in chunks of chocolate, oh my! This is what I make when I want to treat myself 🙂

a stack of peanut butter chocolate chip shortbread cookies

Basic Shortbread Cookie Dough

5 from 9 votes

One shortbread cookie dough recipe that can be made into 12 delicious cookies. Which one will you try first?

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Prep Time:10

Cook Time:10

Total Time:20

Servings: 12 cookies

Ingredients

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 tsp salt
2 cups all purpose flour

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until fluffy and well combined, 2-3 minutes.
Add the flour and mix until the dough has come together, it will be somewhat crumbly.
Transfer the dough to a work surface and bring it together with your hands until it's no longer dry and crumbly. Form into a log about 8 inches long. Wrap in plastic wrap or parchment paper and chill in the fridge for at least an hour, or until ready to bake your cookies. Note: you can make the dough the day ahead, or freeze it at this point.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Slice the chilled dough into about 12-16 slices about 1/2 inch thick. Place them on your prepared cookie sheet and bake for about 10-12 minutes. They will still be pale, and will be quite soft until they have cooled down a bit. Allow them to cool partially on the baking pan and then transfer to a baking rack to finish cooling. Note: for a crisper cookie, slice them thinner or cook them a little longer.

Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: Chrismtas, cookies, dessert, shortbread, slice and bake

Nutrition

Calories: 244 kcal · Carbohydrates: 24 g · Protein: 2 g · Fat: 16 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 51 mg · Potassium: 27 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 473 IU · Calcium: 8 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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