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A close-up shot of chocolate covered shortbread cookies arranged on a white plate

Shortbread Cookies Recipe

  • Author: Lindsay
  • Prep Time: 5 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 20
  • Category: Dessert
  • Method: Oven
  • Cuisine: Scottish


These shortbread cookies are crispy on the outside and soft on the inside, with that classic sweet and buttery flavor. They’re sprinkled with sugar and dipped in chocolate – everyone will love them!


  • 10 tablespoons unsalted butter, room temperature
  • 1/2 cup (58g) powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (195g) all-purpose flour
  • 1/4 cup sugar, for sprinkling
  • 46 ounces chocolate candiquick (or similar baking/melting chocolate)
  • Sprinkles, optional


Make the Cookies

  1. Beat the butter and powdered sugar in a large bowl until the mixture is well combined and smooth.
  2. Add the salt and vanilla extract and until well combined.
  3. Slowly add in the flour and mix until the dough is well combined. Don’t over mix.
  4. Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate it for at least 30 minutes, or until you’re ready to bake.
  5. Preheat the oven to 350°F.
  6. Roll out the dough until it’s slightly less than half an inch thick. You may need to let it come to room temperature first. I roll mine out between two pieces of parchment paper, which are non-stick and don’t require using additional flour.
  7. Cut the cookies into shapes of your desired size (I make mine 1×3-inch rectangles). Use a toothpick to score the cookies.
  8. Sprinkle a little sugar onto each cookie.
  9. Bake the cookies for 8-10 minutes, or until done but not golden. Refrigerate additional cookies until the first batch is baked. If your cookies are thicker than I make mine, you may need to bake them for longer.
  10. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Add the Chocolate (Optional)

  1. Melt the chocolate in the microwave for 30 seconds at a time, mixing after each interval, until melted and smooth.
  2. Dip each cookie halfway into the melted chocolate, then add some sprinkles, if desired.
  3. Place the cookies onto a sheet of parchment and allow the chocolate to set.


  • To store. These cookies should be stored in an airtight container at room temperature once the chocolate has set completely. They’ll last that way for up to a week.
  • To freeze. You can freeze your shortbread cookies for up to a month. Place them in a freezer-safe container or a storage bag with all the air squeezed out. If your cookies are covered in chocolate, I recommend layering them between pieces of parchment or wax paper to prevent sticking.


  • Serving Size:
  • Calories: 135
  • Sugar: 8.7 g
  • Sodium: 30.1 mg
  • Fat: 7.5 g
  • Carbohydrates: 16.3 g
  • Protein: 1.4 g
  • Cholesterol: 15.3 mg