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Shortbread Cookies Recipe | Shortbread Recipe

Shortbread Cookie Recipe or shortie is a traditional Scottish biscuit usually made from white sugar, butter, and plain wheat flour. Unlike many other cookies and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. It is easy to bake and can be made into any flavour combination as you prefer. In this blog post I have shared a basic shortbread cookie recipe along with 5 variations of shortbread with step by step pictures and video. Make these easy biscuits for delicious edible presents for Christmas.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 20 cookies
Calories: 228kcal
Author: Aarthi

Equipment

  • Mixing Bowl
  • Whisk
  • Cling Wrap or Parchment Paper
  • Cookie Cutters
  • Baking Tray
  • OTG or Oven

Ingredients

Shortbread Cookie Dough Recipe

Chocolate Dipped Shortbread Cookies

  • 1 cups Dark Chocolate Chips
  • ¼ cup Sprinkles for decoration

Cinnamon Sugar Shortbread Bars

  • 1 tbsp Ground Cinnamon
  • ¼ cup Sugar

Almond Shortbread Bars

  • 1 cup Almonds chopped finely

Orange Cranberry Slice & Bake Cookies

  • 1 tbsp Orange Zest
  • 1 cup Dried Cranberries

Cut-out-Shortbread Cookie

  • Shortbread cookie dough
  • Mini cookie cutters

Instructions

Shortbread Cookie Dough

  • Take butter, sugar in a bowl and cream till fluffy. Add in vanilla, salt and mix well.
  • Add in flour and mix well to form a dough. If the dough is dry and crumbly, add a tsp of milk. Shape this in a log and wrap in plastic wrap. Chill this in fridge for 2 hours. This is your shortbread cookie dough.

Chocolate Dipped Shortbread Cookies

  • Preheat oven to 180 degree C / 350 degree F.
  • Take the dough from fridge. Unwrap and place a parchment paper on top and bottom of the dough. Roll it thin. Cut shapes using cookie cutters.
  • Place it on a baking sheet and place in fridge for 10 mins. Bake for 15 mins. Remove from oven and cool completely.
  • Melt some chocolate in microwave or in a sauce pan gently. Coat the cookies in chocolate and decorate with sprinkles. Set aside so the chocolate harden. Serve.

Cinnamon Sugar Shortbread Bars

  • Preheat oven to 160 degree C / 320 degree F.
  • Take the shortbread cookie dough and flatten it in a square baking pan. Mix sugar and cinnamon together, sprinkle this all over the dough.
  • Bake for 30 to 40 mins. Now remove from oven and let it cool for 5 mins. Slice into bars. Arrange it in a cooling rack and cool completely. Store in an airtight jar.

Almond Shortbread Cookies

  • Preheat oven to 180 degree C / 350 degree F.
  • Chop the nuts in to fine pieces. Sprinkle them in the bottom of the muffin pan.
  • Take small ball of dough and press it over the nuts. Pop this in oven and bake for 20 to 25 mins. Now remove from oven and let it cool for 5 mins.
  • Remove and cool it on a wire rack completely. Store in an airtight container.

Mini Shortbread Cookies

  • Roll the dough between two sheets of parchment paper or cling wrap. Use mini cookie cutter to cut out shapes. Pop this cut cookies in fridge for 15 mins.
  • Preheat oven to 180 degree C / 350 degree F.
  • Now arrange it in a baking pan lined with parchment and bake for 12 to 15 mins depending on the thickness of the rolled cookies. The cookies should get light golden around the edges.
  • Now remove from oven and let it cool for 5 mins. Remove and cool it on a wire rack completely. Store in an airtight container.

Orange Cranberry Slice & Bake Cookies

  • Preheat oven to 180 degree C / 350 degree F.
  • To the dough, Add in orange zest and cranberries and mix well. Shape this in a log and wrap in plastic wrap. Chill this in fridge for 2 hours. Now remove from fridge, slice them into 2 cm cookies. Arrange it in a parchment lined baking tray. Bake for 12 to 15 mins.
  • Now remove from oven and let it cool for 10 mins. Arrange it in a cooling rack and cool completely. Store in an airtight jar.

Video

Notes

  • Instead of plain flour, you can use ½ wheat flour and ½ plain flour. You can also use whole wheat flour entirely, the texture might vary a little but still it will taste great.
  • You can use icing sugar or powder regular sugar and use.
  • Any flavoured extract can be used in the cookie dough like coconut or almond.
  • Shortbread cookie dough can be made and stored in fridge for 4 to 5 days.

Nutrition

Serving: 1servings | Calories: 228kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 127mg | Fiber: 2g | Sugar: 15g | Vitamin A: 191IU | Vitamin C: 0.5mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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