I adore this shortbread cookie recipe so much. It’s got that signature crisp and buttery texture. But we elevate the OG with a drizzle of chocolate on top. I don’t just make these for the holidays. I make them all year round. Thank you to my friend Sarah Keiffer for the recipe.
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How to Make Shortbread Cookies
Mix the Cookie Dough
Combine the flour, sugar, salt, and vanilla bean seeds in the bowl of your stand mixer and mix together on low speed.
Add the butter one piece at a time and mix on medium until it is incorporated and the dough starts to form a ball. When it’s done mixing, shape it into a flat disk, roll it in plastic wrap, and refrigerate for thirty minutes.
Roll the Cookie Dough
Roll out the dough into a half-inch thick square.
Cut the dough into circles using a 2-inch biscuit or cookie cutter.
PRO TIP: Only place 8-9 cookies on your baking sheet at a time. Store excess dough or any dough scraps wrapped in the refrigerator while the cookies are baked. Then repeat with the second batch.
Transfer the cookies to a prepared baking sheet using a metal spatula. Bake one sheet at a time until the edges of the cookies begin to brown. Transfer the pan to a wire rack and allow the cookies to cool completely before drizzling with chocolate.
Melt and Drizzle the Chocolate
Melt one ounce of chocolate in a heatproof bowl over a pan of shallow boiling water. Stir constantly until it’s melted. Add the remaining chocolate and continue to stir until smooth. Allow it to cool to room temperature.
PRO TIP: The water in the pot shouldn’t touch the bowl you use. You need just enough water to boil and you want to avoid splashing any water into your chocolate which may cause it to seize.
Spoon the room-temperature chocolate into a zipper-lock bag and seal it closed. Snip the tip to make a very small opening. Avoid making the opening too big because the chocolate will flow out too fast.
Drizzle the chocolate back and forth over the cookies. You can use a criss-cross pattern as shown in my pictures or any pattern you like. Let the chocolate set before removing the cookies from the pan (unless, of course, you need to eat one right away).
Shortbread Cookie Recipe
This Shortbread Cookie Recipe is irresistible! The initial bite is wonderfully crisp followed by a melt in your mouth buttery texture. The light drizzle of chocolate on top adds an added depth of flavor that is unforgettable!
For the Chocolate Topping
Cook ModePrevent your screen from going dark
Adjust an oven rack in the middle position. Preheat the oven to 350 F . Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitter with a paddle, combine the flour, sugar, salt, and vanilla bean seeds on low speed. Add the butter one piece at a time and mix on medium until it is incorporated and the dough starts to form a ball. Dump dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic. Refrigerate 30 minutes.
Lightly flour a work surface and roll the dough into a large, 1/2 inch thick square. Using a 2-inch biscuit or cookie cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while the cookies are baking). Gently slide a metal spatula underneath each round and transfer it to a prepared baking sheet. Place 8-9 on each sheet.
Bake one sheet at a time, 15-17 minutes, until the edges begin to brown. Transfer the pan to a wire wrack and allow the cookies to cool completely before drizzling with chocolate.
For the Chocolate
Put about 1 inch of water in a medium saucepan and bring to a gentle boil.
Melt 1 ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted. Add the remaining 1 ounce and stir until the chocolate is completely smooth. Set aside to cool to room temperature.
To Decorate
Keep the cookies on the baking sheet. Spoon the room temperature chocolate into a zipper-lock bag and close to seal, then snip the tip to make a very small opening. If the opening is too big, the chocolate will flow out too fast. Drizzle the chocolate back and forth over the cookies, making criss-cross patterns (or any pattern you like). Let the chocolate set before removing the cookies from the pan (unless, of course, you need to eat one right away).
How to Store
Store your cookies in an airtight container or cookie tin at room temperature. I suggest placing a piece of parchment in between layers of the cookies so they don’t stick together.
At room temp, your cookies will stay fresh for up to a week and the dough will last in the fridge for up to a week.
Can I freeze leftover cookies?
Oh yeah, they work great to freeze once baked. Place them in a container or bag and freeze for up to three months. You can also freeze the dough for up to a month.
Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 28mg | Sugar: 3g | Vitamin A: 165IU | Calcium: 13mg | Iron: 0.4mg
Recipe Tips
Chill Your Cookie Dough. The refrigeration lets your dough set properly so the cookies hold their shape as they bake and don’t spread too much.
Use Vanilla Bean Paste! It really elevates the vanilla flavor in these.
Cool Before Decorating! Have you ever tried decorating warm cookies? Icing and just about everything falls off and melts away. Don’t do it boos.
Baking Your Cookies. Bake one sheet pan at a time with the rack in the middle of the oven. This ensures that the cookies are evenly heated and don’t cook too quickly on the bottom or the top.
Best Buttery Flavor. Use a high-quality unsalted butter and don’t forget to let it sit at room temperature to soften before mixing. This ensures the butter easily blends with the flour and sugar creating a smooth cookie dough.
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