One cookie dough recipe that can be made into 12 delicious shortbread cookies. Which one will you try first?
one shortbread cookie dough ~ 12 recipes!
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.
shortbread cookie dough #1 Cranberry Orange Shortbread Cookies
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.
shortbread cookie dough #2 Chocolate Dipped Churro 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!
shortbread cookie dough #3 Maple Walnut Shortbread Cookies
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.
shortbread cookie dough #4 Douglas Fir Shortbread Cookies
A woodsy shortbread made with fresh fir needles…making them perhaps the ultimate Christmas cookie!
shortbread cookie dough #5 New Fallen Snow Shortbread Cookies
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.
shortbread cookie dough #6 Double Dark Chocolate Shortbread Cookies
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…
shortbread cookie dough #7 Pecan Sandies
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.
shortbread cookie dough #8 Fruitcake Shortbread Cookies
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.
shortbread cookie dough #9 Lemon Shortbread
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!
shortbread cookie dough #10 Savory Herb Shortbread
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.
shortbread cookie dough #11 Strawberry Shortbread Cookies
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.
shortbread cookie dough #12 Peanut Butter Chocolate Chip Shortbread Cookies
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 🙂
Basic Shortbread Cookie Dough
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 cups all purpose flour
- 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.