These Classic Shortbread Cookies can be served plain or covered in chocolate. Whichever way you decide to make them, they’re always a crowd favorite, because classic never goes out of style.
And just like that, February is almost over. I swear I was just laboring away in the kitchen baking up batches of Christmas cookies not so long ago. I had so much left over Christmas sprinkles, I had to use them on something. And these Classic Shortbread Cookies drew the short straw. Sprinkles are completely optional on these but they’re kind of fun. However, if you’re not into sprinkles or don’t have any on hand, by all means skip them since they do not make nor break these delicious buttery classic shortbread cookies.
Recipe Tips and Tricks
- Allow butter to soften at room temperature, but not melted. You only want it soft enough to be malleable, but not so much that the cookie dough becomes a sticky mess.
- I use a fluted Linzer cookie cutter without the insert for this recipe, but any similar size cookie cutter will work perfectly.
- Freezing the sliced cookies before baking will allow them to keep their shape better in the oven and is absolutely necessary in my book.
- The amount of melting chocolate called for in the recipe will be enough to cover half the batch of cookies and up to 20 cookies. Variety is fun to have, but if you prefer to cover all of them with chocolate, just use more melting chocolate.
- I used dark chocolate melting wafer since dark chocolate is my favorite. However, feel free to use any kind you prefer, milk, semisweet, white chocolate.
You shouldn’t need a reason to bake, especially when it comes to shortbread cookies. But if you do, how about we almost made it through February, let’s celebrate with some Classic Shortbread Cookies!
More Amazing Shortbread Cookie Recipes
- Chocolate Macadamia Nut Shortbread Cookies
- Lemon Shortbread Cookies
- Almond Shortbread Cookies
- Valentine’s Day Stained Glass Shortbread Cookies
- Chocolate Chip Macadamia Nut Shortbread Cookies
Classic Shortbread Cookies Recipe
Classic Shortbread Cookies
- 8 ounce unsalted butter
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cup all-purpose flour
- 1/4 scant teaspoon kosher salt
- Extra sugar for sprinkling
- 1/2 cup dark chocolate melting wafers
- Sprinkles optional
- Let butter soften at room temperature out on the counter, but not melted.
- Measure out flour and salt into a medium mixing bowl, mix well to distribute thoroughly.
- Add butter, sugar and vanilla extract to the stand mixer bowl and beat with the paddle attachment until combined.
- Reduce mixer speed to low, and slowly add the flour mixture. Continue to mix on low speed until dough comes together. It should pull away from the side of the mixing bowl.
- Turn dough out onto a lightly floured board or counter top, and shape into a disk.
- Wrap well with plastic and refrigerate for 30 minutes to 1 hour.
- Roll dough to about 1/4” thick and cut out cookies with a 2” round or fluted cookie cutter. Re-roll the scrap dough and cut out more cookies until finished.
- Place the cookies in a container in layers with parchment paper in between and freeze for 30 minutes to 1 hour.
- Preheat oven to 350°F while the cookies are resting in the freezer.
- When the oven is ready, place cookies on a parchment line baking sheet an inch or two apart, sprinkle granulated sugar over the top of cookies generously and bake for 18 minutes.
- Remove from the oven, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt chocolate in a heat proof glass bowl over a small pot of simmering water over medium low heat, double boiler style. This should be enough to dress up to 20 cookies.
- Cover the cookies half way with melted chocolate by dipping them into the bowl or spooning the chocolate on, let the excess run off back into the bowl and place them back on the parchment line baking sheet to harden.
- If using sprinkles, add them as soon as you place the cookies on the baking sheet before the chocolate hardens.
Fancy Finger Foods for Awards Show Parties
Best Meat Finger Food
- Blini with Smoked Salmon (or Gravlax) by Caroline’s Cooking
- Crab Stuffed Pastry Cups by Our Good Life
- Greek Shrimp Skewers by Jersey Girl Cooks
- Jerk Shrimp & Avocado Bites by Books n’ Cooks
- Mini Fried Chicken and Waffles by Tara’s Multicultural Table
- Tempura Chicken Nuggets by A Day in the Life on the Farm
Visual Effects in a Veggie Finger Food
- Butternut Squash Squares by Cindy’s Recipes and Writings
- Mushroom Chevre Crostini by A Kitchen Hoor’s Adventures
- Prosciutto Wrapped Asparagus with Boursin by That Skinny Chick Can Bake
- Stuffed Cheese Puffs by The Freshman Cook
- Vegetarian Stuffed Mushroom Recipe by Sunday Supper Movement
Supporting Role Sweet Finger Food
- Classic Shortbread Cookies by Wild Wild Whisk
- Pistachio Financiers by Pies and Plots
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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