Introduction

These classic shortbread cookies are buttery, tender, and melt in your mouth. Perfectly crisp with just a hint of sweetness, they’re an easy treat that pairs wonderfully with tea or coffee. Add a chocolate dip and a sprinkle of nuts or sea salt for a delicious finishing touch.

The image shows rectangular shortbread cookies arranged in two neat rows on a white marbled surface and a wooden board partially underneath. Each cookie has two layers: a light beige, crumbly shortbread base, and a dark brown chocolate layer covering one slanted corner of the cookie. Some of the chocolate-covered corners are topped with small green pistachio pieces or coarse salt flakes. Additional shortbread cookies without chocolate are scattered on the white marbled surface to the left and bottom edges. Two small wooden bowls on the lower right hold coarse salt and crushed pistachios. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 tablespoons (227g) salted butter, at cool room temperature*
1 cup (113g) confectioners’ sugar
2 teaspoons King Arthur Pure Vanilla Extract
1/4 teaspoon almond extract, optional, or the flavor of your choice
1/4 teaspoon table salt
2 cups (240g) King Arthur Unbleached All-Purpose Flour
3/4 cup (128g) semisweet or bittersweet chocolate, chopped
Chopped nuts or flaky sea salt, for sprinkling

Instructions

Step 1: Preheat the oven to 325°F. Lightly grease one 9″ round or 8″ square pan and line it with parchment paper.
Step 2: In a medium bowl, beat together the butter, confectioners’ sugar, vanilla and almond extracts, and salt. Gradually beat in the flour. The mixture may seem dry at first; continue beating until a stiff dough forms. If needed, add up to 1 tablespoon of water to help the dough come together.
Step 3: Press the dough evenly into the prepared pan, smoothing the surface with your fingers or a mini rolling pin. If the dough sticks to your fingers, cover with plastic wrap and press down on the wrap instead.
Step 4: Remove the plastic wrap if used. Use a fork to prick (dock) the dough all over to allow steam to escape and prevent bubbling during baking. You can create a random pattern or a decorative design.
Step 5: Bake for 35 to 40 minutes, until the top is a light golden brown and the edges are a deeper golden brown.
Step 6: Remove the shortbread from the oven and cool in the pan for 5 to 10 minutes. Then transfer it to a clean work surface.
Step 7: While still slightly warm, cut the shortbread into pieces using a pizza wheel or sharp knife. Cutting warm ensures cleaner edges.
Step 8: To garnish, melt the chopped chocolate slowly in the microwave or over low heat on the stove, stirring frequently. If microwaving, use 30-second bursts to avoid scorching.
Step 9: Dip half of each shortbread piece into the melted chocolate, then place back on the cooling rack. Sprinkle with chopped nuts or flaky sea salt if desired. Let the chocolate set completely before serving.
Step 10: Enjoy your delicious shortbread cookies!

Tips & Variations

Use a mix of extracts like lemon or orange in place of almond for a fresh twist.
If the dough is too crumbly, add a tiny bit more water, one teaspoon at a time, until it holds together well.
For a richer flavor, substitute half the butter with browned butter.
Try sprinkling coarse sugar on top before baking for added crunch.

Storage

Store the shortbread cookies well wrapped at room temperature for up to one week. For longer storage, freeze them in an airtight container. The flavor of the shortbread improves as they age. When ready to eat, thaw at room temperature. Reheating is not necessary, but you can warm them slightly in a low oven to refresh their crispness.

How to Serve

The image shows several rectangular pieces of light beige shortbread cookies lined up on white parchment paper over a white marbled surface. Each cookie is partially dipped in dark shiny chocolate on one end, creating a smooth, glossy layer that covers about one-third of the cookie. The chocolate-dipped ends are topped with small pieces of green pistachios, adding texture and color contrast. In the background, blurred hands are sprinkling salt or a similar white topping onto the chocolate. The overall scene feels clean and minimalist with a focus on the simple, elegant dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but be sure to increase the salt slightly to balance the flavor, about 1/2 teaspoon total.

How do I prevent the shortbread from becoming too dry?

Make sure to use the correct amount of butter and don’t overbake. Press the dough firmly into the pan to hold it together and avoid adding too much flour.