Shortbread Cookies Four Ways with One Easy Dough

Everyone needs one really great shortbread cookie recipe. I promise this is that recipe. These shortbread cookies are tender and buttery, with just enough sweetness. One simple dough makes four varieties: chocolate-dipped shortbread cookies, shortbread cookies with jam, Rolo pecan chocolate chip shortbread cookies, and cranberry pistachio shortbread cookies.

When the boys were all home, and the house was constantly full of guests coming and going, I used to make double batches of shortbread cookies, and they disappeared so quickly. These days, with fewer people at home, I don’t need quite so many cookies, but I still love having a variety for Christmas.

Instead of making four separate batches, I make one batch of shortbread dough and divide it into four portions. Each portion becomes a different cookie, giving us a pretty assortment without filling the freezer with dozens of each kind. This recipe makes approximately 48 cookies, about 12 of each variety.

What Are Shortbread Cookies?

Shortbread cookies originated in Scotland and are traditionally made with butter, sugar, and flour. Unlike most cookies, shortbread doesn’t contain baking powder or baking soda. Its generous amount of butter gives it a rich flavour, while cornstarch helps make this version tender, with that lovely melt-in-your-mouth texture.

Shortbread Cookie Ingredients

Depending on which shortbread variations you choose, you’ll also need dipping chocolate, dried cranberries, pistachios, mini Rolos, chocolate chips, pecans, yogurt chips, or your favourite jam. The amounts for each variation are listed below.

How to Make the Shortbread Dough

Step 1: Mix the Butter and Vanilla

Mix the softened butter and vanilla until smooth and well combined.

Step 2: Add the Dry Ingredients

Sift the icing sugar, flour, and cornstarch together in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until a smooth, soft dough forms.

Step 3: Divide the Dough into Four Portions

Divide the dough into four equal portions, one for each variation below. Each portion makes approximately 12 cookies. Wrap each portion in plastic wrap or cover it with a clean kitchen towel and set aside.

Four Shortbread Cookie Variations

Chocolate Dipped Shortbread Cookies

These cookies look especially pretty on a Christmas tray, with pale buttery shortbread peeking out from a luscious layer of chocolate.

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Take 1/4 of the dough and roll it into approximately 12 small balls. Place them on the baking sheet and gently flatten each with the palm of your hand.
3. Bake for 20 to 25 minutes, until the edges are just beginning to turn light golden. Let the cookies cool completely.
4. Melt 1/2 cup of dipping chocolate. Dip half of each cookie into the chocolate and place on parchment paper.
5. Refrigerate briefly until the chocolate sets.

Rolo, Pecan, Chocolate Chip  Shortbread Cookies

You can add just the pecans for pecan shortbread cookies, or just the chocolate chips for a chocolate chip version. But it’s Christmas, so I went for the gusto and added both, along with mini Rolos for a little caramel goodness.

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Take 1/4 of the dough and gently mix in 1/4 cup mini Rolos, 1/4 cup chopped pecans, and 1/4 cup chocolate chips.
3. Roll into approximately 12 balls. Place them on the baking sheet about 1½ inches apart and gently flatten each with the palm of your hand.
4. Bake for 20 to 25 minutes, until the edges are just beginning to turn light golden.
5. Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.

Cranberry Pistachio Shortbread Cookies

Not everyone loves chocolate, so this version combines dried cranberries and chopped pistachios for a pretty Christmas cookie. I also added yogurt chips for a little extra sweetness. The red cranberries and green pistachios look lovely against the pale shortbread.

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Take 1/4 of the dough and gently mix in 1/4 cup dried cranberries, ¼ cup chopped pistachios, and 1/4 cup yogurt chips.
3. Roll into approximately 12 balls. Place them on the baking sheet about 1 1/2 inches apart and gently flatten each with the palm of your hand.
4. Bake for 20 to 25 minutes, until the edges are just beginning to turn light golden.
5. Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.

Shortbread Jam Cookies

These shortbread cookies with jam look so pretty on a Christmas cookie tray. I love using raspberry or strawberry jam for their lovely red colour, but apricot jam would be delicious as well. Use whichever flavour your family enjoys most.

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Take 1/4 of the dough and roll it into approximately 12 balls. Place them on the baking sheet about 1 1/2 inches apart.
3. Gently press your thumb into the centre of each ball to make a small well. Avoid pressing all the way through the dough.
4. Fill each well with about 1/2 teaspoon of your favourite jam.
5. Bake for 20 to 25 minutes, until the edges are just beginning to turn light golden.
6. Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. The jam will be hot, so let it cool before tasting.

This gives the family an assortment and I won’t need to store so many different dozens of cookies in my freezer.

How to Store Shortbread Cookies

Store your shortbread cookies in an airtight container like a cookie jar or pretty Christmas tin. If you want your shortbread cookies to last more than a week, I suggest storing them in the fridge. Just make sure they are very well sealed, too much moisture and the cookies will lose that melt in your mouth quality.

Can You Freeze Shortbread Cookies?

Yes, shortbread cookies freeze well for up to three months. Let your shortbread cookies cool completely before packaging. Place them in a sealed freezer container with parchment paper between each layer. I avoid using freezer bags because shortbread cookies are tender and can break easily. A sturdy container helps prevent ending up with a bag of shortbread crumbs.

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