Shortbread ~ the world’s most elegant butter cookie ~ is incredibly versatile. Simple shortbread dough can be made into 20 delicious cookies and bars!
In this post I’m sharing 20 different ways to transform one simple shortbread dough into cookies for every occasion.
I have a soft spot in my heart for shortbread of all kinds. It was probably the first cookie I ever learned to make, and I’ve been perfecting it ever since. The dough is wonderfully simple, and that distinctive buttery richness with its melting texture is hard to match.
Most of my shortbread recipes can be traced back to a root formula adapted from classic Scottish shortbread: 1 part sugar, 2 parts butter, 3 parts flour (by weight). It’s the magic ratio that never lets me down.
Shortbread dough is incredibly versatile ~ bake it in a pan or mold, roll it out for cookie cutters, or shape it into a log for easy slice-and-bake cookies you can keep in the fridge or freezer for a little holiday cheer (or an everyday cookie fix).
The high butter, low-moisture makeup of shortbread also makes it ideal for freezing, so pick one or two (or three!) of these recipes and get a head start on your holiday baking.
shortbread 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 (but yes, you can also use dried cranberries.)
They are so good I reinvented them once again as White Chocolate Cranberry Cookies.
shortbread 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 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 dough #4 Brown Sugar Shortbread
One simple tweak ~ changing out white sugar for brown, makes these cookies so special (it’s the molasses!)
shortbread dough #5 Douglas Fir Shortbread Cookies
A woodsy shortbread made with fresh fir needles…making them perhaps the ultimate Christmas cookie!
shortbread dough #6 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 dough #7 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 dough #8 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 dough #9 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 dough #10 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 dough #11 Savory Herb Shortbread
Who says shortbread has to be sweet? Shortbread works with savory flavors, too like herbs, cheese, and spices. These crackers make a great addition to the cocktail hour cheese platter.
shortbread dough #12 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 dough #13 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 ~ this is what I make when I want to treat myself 🙂
shortbread dough #14 Peppermint Shortbread Cookies
Buttery shortbread slice and bake cookies with zippy peppermint ~ it’s a winning combination!
shortbread dough #15 Scottish Shortbread
A simple mold can transform plain shortbread into a stunning dessert! These pretty petticoat tails are perfect for gifting.
shortbread dough #16 Chocolate Espresso Chip Cookies
These rich cookies feature one of my favorite flavor combos and can be roll out for cutting, or formed into a log for slice and bake.
shortbread recipe #17 Chocolate Dipped Orange Shortbread Cookies
A bright and beautiful combination of flavors, orange and dark chocolate is a classic holiday combo.
shortbread dough #18 Pistachio Shortbread Cookies
The subtle flavor of pistachios shines through in these simple shortbread cookies. Add dried cranberries for a festive holiday variation.
shortbread dough #19 Chocolate Walnut Shortbread Cookies
A personal favorite of mine, these chocolatey cookies remind me of my favorite brownies ~ and they melt in your mouth!
shortbread cookie dough #20 Cornish Clotted Cream Shortbread
A unique take on shortbread made with thick rich clotted cream. Shortbread doesn’t get any more luxe!
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Basic Shortbread Cookie Dough
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°F 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.
I did 1 cup butter, 1 cup icing sugar, 2 cup flour and a tbsp vanilla, added in walnuts and chocolate chips… they were fantastic!
Sounds like the perfect shortbread chocolate chip cookie!
Hi, can I use all of these recipes in a shortbread mold pan, even the roll and cut recipes?
Actually, no. I find that mold pans can require a more specific recipe. My Scottish shortbread is baked in a mold and comes out beautifully. I might suggest trying to modify that recipe for different flavors. But with add ins like cranberries or chips, they wouldn’t work well in a mold.
Sue,
Do you think I could use Monk Fruit Sweetener in place of sugar?
You can use an alternative sweetener but it should be a 1:1 equivalent to granulated or powdered sugar, in other words, the same volume and texture as sugar. Not liquid.
Hi Sue,
I would love each of the shortbread cookie recipes that you have featured here, not just the basic recipe. How would I get access to those?
Andrea, you can tap on the name of the cookie or the pix and link will take you to each recipe.
I loved these recipes so much – gave me so many ideas.
I love the idea of one basic recipe for several cookies, however, I see that many of these cookie recipes have their own recipe-ingredients and instructions. Is it possible to just use the basic dough and glam it up with the other ingredients to make the specialized cookie?
In most cases yes, some have been tweaked to work with the additions.
Sue, you are a genius! Thank you for these recipes!! I am saving these and going to make every single one, just as soon as I replenish my butter and flour supplies! King Arthur flour is calling! LOL!
Any suggestions for making “ginger snap” shortbread? We love anything ginger!
Thanks!
I’ve actually made that very long ago on the site (here) and it’s time for a re-do. I love gingersnap flavors as well, so I’ll give a new look.
Sue, I don’t have a stand mixer. Will be able to use my hand-held beaters to make the dough for these cookies?
Yes, you can even make it with a wooden spoon, it just takes a little elbow grease. Be sure to start with soft butter.
You are a genius, girl!
I get daily inspired by you.
Merry Christmas and a Happy New Year.
Thank You for the lovely recipes.