Name: Shortbread Cookies from the Pot
Yield: 24

Shortbread Cookies are melt-in-your-mouth soft with crisp, sugared edges. Drizzle or dip your finished cookies with chocolate for the ultimate shortbread treat!

For more shortbread, try Thumbprint Cookies, Lemon Curd Cookies, or Toffee Shortbread Cookies next.

The Best Shortbread Cookies!

This recipe is based on one of a reliable cookie recipes from Alison Roman’s “Dining In” Cookbook. Her Chocolate Chip Shortbread Cookies went viral a couple of years ago and of course, I had to try it. I’ve yet to have a shortbread cookie I like as much, and so this recipe is adapted from hers.

I swapped salted butter for unsalted, added cornstarch for softness, and amped up the vanilla with a hint of almond extract. Instead of chocolate chunks, I drizzled melted chocolate over the baked cookies and finished with sea salt.

Buttery, crisp, and topped with rich chocolate and sea salt—these are the best shortbread cookies!

Making the dough for the shortbread cookie recipe, from mixing ingredients to forming the dough.

Ingredients In Shortbread Cookies

Unsalted Butter: Gives the cookies a rich and creamy base.
White Granulated Sugar & Brown Sugar: Sweeten the cookies; brown sugar adds a hint of molasses flavor.
Vanilla & Almond Extracts: Boost the flavor (almond is skippable).
Salt: Balances sweetness and brings out the flavor.
Cornstarch: Makes the dough softer and gives a melt-in-your-mouth texture.
All-Purpose Flour: Provides the main structure of the cookies.
Egg: Helps bind everything and makes the dough smooth.
Crystal Sugar: Coats the cookies for a sweet, crispy outside.
Chocolate Chips: Use any kind of chocolate you like.

Quick Tip

Melt chocolate in the microwave, add to a plastic bag, snip a small corner, and drizzle over cookies for a thin, pretty finish like in my fudge stripe cookies.

How To Make Shortbread Cookies

Cube butter: Cut cold butter into small cubes.
Cream sugars: Beat white and brown sugars with butter until light and fluffy.
Add flavorings: Mix in vanilla and almond extract (skippable).
Mix dry ingredients: mix in cornstarch, salt, and flour until just combined.
Form dough: If crumbly, knead until smooth.
Shape and chill: Roll dough into two 9-inch logs, wrap, and chill for 2+ hours.
Prepare to bake: Brush logs with egg, roll in sugar, and slice into 1/2-inch rounds.
Bake: Bake at 350°F (175°C) for 9-11 minutes. Drizzle melted chocolate on cookies.

Rolling cookie dough in sugar, baking to perfection, and finishing with a chocolate drizzle.

Tips For Making Shortbread Cookies

Use good butter: Butter is key, so choose a good brand and skip margarine.
Chill the dough: Don’t rush this step! Chilling overnight gives the best texture and flavor.
Roll even logs: Make sure the dough logs are the same size for even baking.
Roll in sugar: For crispy edges, roll the dough in sugar after brushing with egg, or just toss in sugar before baking.
Slightly underbake: Stop baking when the edges are lightly golden; they’ll firm up as they cool.

Shortbread cookies adorned with a luscious chocolate drizzle.

Storage

Store cookie dough (tightly wrapped) for up to one week in the refrigerator.
To freeze: Cut chilled dough into rounds and freeze individual rounds on a sheet pan in the freezer. Once the dough is fully frozen, move it to an airtight bag and store in the freezer for up to one month.
Store baked Shortbread Cookies in an airtight container at room temperature. Best enjoyed within 4 days.