Shortbread Cookies: 19 Buttery Christmas Twists From One 3-Ingredient Dough

Shortbread cookies are the easiest Christmas cookie you will ever bake, and searches for them climb every week from now until mid December. The classic Scottish recipe needs only butter, sugar and flour, no eggs and no fancy tools. That one buttery dough is the start of everything in this gallery: salted chocolate chunk slices, cranberry orange rounds, red and green pistachio squares, toffee bars, peppermint cookies and a caramel topped millionaire bar. Bake two or three kinds from one shopping trip and you will have a full holiday tin for neighbors, teachers and the cookie swap. Every slide has a full recipe and an easy twist. Which one would you bake first, and which one would disappear before it ever reached the tin..

Classic 3-Ingredient Shortbread Cookies

This is the recipe your great grandmother knew by heart: 1 cup of butter, 1/2 cup of sugar and 2 cups of flour. No eggs, no baking powder, nothing to go wrong. The secret is good butter and a low oven, so the shortbread cookies stay pale, tender and sandy. Every other cookie in this gallery is a twist on this one dough, so learn it once and you can fill the whole holiday tin..

You will need: 1 cup (2 sticks) salted butter (softened), 1/2 cup granulated sugar, 2 cups all-purpose flour, 1/2 tsp vanilla (optional), extra sugar for sprinkling.

How to make it: 1. Beat the butter and sugar until creamy, about 2 minutes. 2. Mix in the vanilla, then the flour on low just until a soft dough forms. 3. Roll 1/2 inch thick and cut into rounds, or press into an 8 inch pan. 4. Prick with a fork and chill 20 minutes. 5. Bake at 325 F for 18 to 22 minutes (25 to 30 for a pan) until the edges are barely golden.

Grandma’s Pan Shortbread Squares

Before cookie cutters, Scottish grandmothers just pressed the dough into a pan, scored it and baked one big slab. It is still the fastest way to make shortbread for a crowd. Cutting the lines before baking and again while it is warm gives you clean squares every time. A sprinkle of sugar on top adds a little crunch. Do you remember a pan like this on your grandma’s counter at Christmas?

You will need: 1 cup salted butter (softened), 1/2 cup sugar, 2 cups flour, 1/4 tsp salt (if using unsalted butter), 1 tbsp sugar for the top.

How to make it: 1. Heat the oven to 325 F. 2. Beat the butter and sugar, then mix in the flour and salt. 3. Press evenly into an 8×8 glass or metal pan. 4. Score into 16 squares with a knife, prick each one with a fork and sprinkle with sugar. 5. Bake 30 to 35 minutes until pale golden, then cut again along the lines while warm and cool in the pan.

Salted Chocolate Chunk Shortbread Cookies

This is the version that took over the internet. Alison Roman’s salted chocolate chunk shortbread has more than 16,000 ratings on NYT Cooking, and searches for it are still rising. Our easy take uses the same idea: a buttery slice-and-bake log full of dark chocolate, rolled in crunchy sugar and finished with flaky salt. Sweet, salty, crisp at the edge and tender inside. Would you add the salt or skip it?

You will need: 1 cup plus 2 tbsp salted butter (softened), 1/2 cup sugar, 1/4 cup light brown sugar, 1 tsp vanilla, 2 1/4 cups flour, 6 oz dark chocolate (chopped), 1 egg (beaten), turbinado sugar, flaky sea salt.

How to make it: 1. Beat the butter, both sugars and vanilla until fluffy. 2. Mix in the flour, then the chocolate. 3. Shape into two 2 inch logs, wrap and chill at least 2 hours. 4. Brush with egg, roll in turbinado sugar and slice 1/2 inch thick. 5. Top with flaky salt and bake at 350 F for 12 to 15 minutes until the edges are golden.

Millionaire’s Shortbread Bars

Three layers, all of them rich: a crisp shortbread base, a thick layer of soft homemade caramel and a snap of chocolate on top. Binging with Babish’s video on these bars has more than 4 million views, and one bite tells you why. They look like something from a fancy bakery, but the caramel is simple stovetop work. Cut them small, because they are very rich. Would you share these or hide them?

You will need: Base: 1 cup butter, 1/2 cup sugar, 2 cups flour. Caramel: 1 can (14 oz) sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, 2 tbsp light corn syrup. Top: 8 oz semisweet chocolate, 1 tsp oil.

How to make it: 1. Press the base into a lined 9×9 pan and bake at 350 F for 20 minutes. 2. Stir the caramel ingredients in a pot over medium heat, then boil gently 5 to 7 minutes, stirring all the time, until thick and golden. 3. Pour over the base and chill 1 hour. 4. Melt the chocolate with the oil and spread on top. 5. Chill until set and cut into small bars.

Cranberry Orange Shortbread Cookies

Bright, tart and buttery, this is the cookie that tastes like the holidays smell. Dried cranberries and fresh orange zest go straight into the classic dough, and the edges get rolled in sugar so they sparkle on the cookie tray. Rub the zest into the sugar with your fingers first: it releases the orange oil and makes the whole batch taste brighter. Cranberry orange shortbread searches are up sharply this fall.

You will need: 1 cup salted butter (softened), 1/2 cup sugar, 1 tbsp orange zest, 1/2 tsp vanilla, 2 cups flour, 3/4 cup dried cranberries (chopped), coarse or sanding sugar for rolling.

How to make it: 1. Rub the zest into the sugar, then beat with the butter and vanilla. 2. Mix in the flour and cranberries. 3. Shape into a 2 inch log, roll in coarse sugar, wrap and chill 2 hours. 4. Slice 1/3 inch thick. 5. Bake at 325 F for 14 to 17 minutes until the edges just turn golden.

Jam Thumbprint Shortbread (Jammers)

Press a little well into each ball of dough, fill it with jam and bake. That is all it takes to make these jewel-bright cookies, sometimes called jammers. Raspberry and apricot are the classics, but apple butter, cherry or fig jam all work. Adding the jam halfway through baking keeps it glossy instead of bubbling over. Poll time: A) Raspberry B) Apricot C) Strawberry D) Apple butter. Which is your favorite?

You will need: 1 cup butter (softened), 1/2 cup sugar, 1 egg yolk, 1 tsp vanilla, 2 cups flour, 1/4 tsp salt, 1/2 cup thick jam (raspberry, apricot or apple butter).

How to make it: 1. Beat the butter and sugar, then the yolk and vanilla. 2. Mix in the flour and salt. 3. Roll into 1 inch balls and press a deep thumbprint in each. 4. Bake at 350 F for 8 minutes, press the wells again and fill with jam. 5. Bake 6 to 8 minutes more until the bottoms are light golden.

Pistachio Cranberry Shortbread Cookies

Green pistachios and red cranberries make these the most Christmas looking cookies in the tin, and they need no frosting at all. Shape the dough into a square log so the slices look neat and modern, then chill and slice. They hold up well for shipping, so they are a smart choice for care packages. Which would you pick for your tin: red and green slices or plain classic rounds?

You will need: 1 cup salted butter (softened), 1/2 cup powdered sugar, 1 tsp vanilla, 2 cups flour, 1/2 cup shelled pistachios (chopped), 1/2 cup dried cranberries (chopped).

How to make it: 1. Beat the butter, powdered sugar and vanilla until smooth. 2. Mix in the flour, then the pistachios and cranberries. 3. Shape into a square log, wrap and chill 2 hours or overnight. 4. Slice 1/3 inch thick. 5. Bake at 325 F for 15 to 18 minutes until set and lightly golden at the edges.

Sparkling Sugar Shortbread Rounds

A coat of sugar on top turns a plain round into a cookie that glitters on the plate. Use coarse sanding sugar for the most sparkle, or plain sugar for a softer shine. For a garden twist, mix 1 teaspoon of dried culinary lavender into the dough like the cookies in this photo. They are lovely with a cup of tea on a cold afternoon, and they make a pretty base for any holiday tray.

You will need: 1 cup salted butter (softened), 1/2 cup sugar, 1/2 tsp vanilla, 2 cups flour, 1 tsp dried culinary lavender (optional), 1 egg white (beaten), 1/4 cup coarse sanding sugar.

How to make it: 1. Make the classic dough, adding the lavender with the flour if using. 2. Roll 1/4 inch thick and cut 2 1/2 inch rounds. 3. Brush lightly with egg white. 4. Sprinkle generously with sanding sugar and press it in gently. 5. Bake at 325 F for 14 to 16 minutes until set but still pale.

Toffee Shortbread Bars

Crunchy toffee bits melt a little into the buttery dough as it bakes, leaving pockets of caramel in every bite. A drizzle of dark chocolate on top makes these bars look bakery-worthy with almost no effort. Toffee shortbread is one of the fastest rising searches of the season, and once you try it you will see why. They cut neatly and pack well, so they are perfect for gift boxes too.

You will need: 1 cup salted butter (softened), 1/2 cup brown sugar, 1 tsp vanilla, 2 cups flour, 3/4 cup toffee bits, 3 oz dark chocolate (melted), 2 tbsp extra toffee bits for the top.

How to make it: 1. Heat the oven to 325 F and line a 9×9 pan. 2. Beat the butter, brown sugar and vanilla. 3. Mix in the flour and 3/4 cup toffee bits and press into the pan. 4. Bake 28 to 32 minutes until golden, then cut into bars while warm. 5. Cool, drizzle with chocolate and sprinkle with more toffee.

Pumpkin Spice Shortbread Cookies for Thanksgiving

Thanksgiving comes first, so start the season with a spiced batch. Pumpkin pie spice and a spoon of brown sugar turn the classic dough into cozy fall shortbread cookies that taste like pie crust in the best way. Serve them on the dessert table with a few candy pumpkins for color, or crumble them over vanilla ice cream. Searches for pumpkin spice shortbread are up 500 percent this fall.

You will need: 1 cup salted butter (softened), 1/3 cup sugar, 3 tbsp brown sugar, 2 tsp pumpkin pie spice, 1/2 tsp vanilla, 2 cups flour, candy pumpkins for serving (optional).

How to make it: 1. Beat the butter, both sugars, spice and vanilla until creamy. 2. Mix in the flour. 3. Roll 1/4 inch thick and cut rounds or leaf shapes. 4. Chill 15 minutes. 5. Bake at 325 F for 14 to 17 minutes until set and just golden at the edges.

Whipped Shortbread With Sprinkles

Whipped shortbread is so light it almost melts on your tongue. Cornstarch and powdered sugar make the dough soft enough to pipe into pretty rosettes, and a shake of red and green sprinkles makes them party ready. Kids love helping with the sprinkles. If your cookies ever spread or lose their shape, our Christmas baking hacks fix the most common holiday cookie problems.

You will need: 1 cup butter (very soft), 1/2 cup powdered sugar, 1 tsp vanilla, 1 1/2 cups flour, 1/4 cup cornstarch, red and green sprinkles, candied cherries (optional).

How to make it: 1. Whip the butter, powdered sugar and vanilla on high for 4 minutes until fluffy. 2. Beat in the flour and cornstarch on low. 3. Spoon into a piping bag with a large star tip and pipe rosettes. 4. Add sprinkles or half a cherry. 5. Bake at 325 F for 12 to 15 minutes until set but not brown.

Cardamom Shortbread Cookies

In Scandinavian kitchens, Christmas smells like cardamom. Just one teaspoon of the ground spice gives these cookies a warm, floral flavor that makes people stop and ask what is in them. Slice-and-bake logs keep them perfectly round, and a sugared edge adds a little crunch. They are wonderful with coffee on Christmas morning. Have you ever baked with cardamom, or would this be your first time?

You will need: 1 cup salted butter (softened), 1/2 cup sugar, 1 tsp ground cardamom, 1/2 tsp vanilla, 2 cups flour, coarse sugar for rolling.

How to make it: 1. Beat the butter, sugar, cardamom and vanilla. 2. Mix in the flour until a dough forms. 3. Shape into a 2 inch log, roll in coarse sugar, wrap and chill 2 hours. 4. Slice 1/3 inch thick. 5. Bake at 325 F for 14 to 17 minutes until lightly golden.

Chocolate-Dipped Shortbread Fingers

Long shortbread fingers are the traditional Scottish shape, and dipping one end in chocolate makes them feel like a gift. They are easy to hold, easy to dunk in coffee and they look elegant lined up in a tin. Add chopped hazelnuts or crushed pistachios to the wet chocolate for extra crunch. Would you dip them in dark chocolate or white chocolate?

You will need: 1 cup salted butter (softened), 1/2 cup sugar, 2 cups flour, 6 oz dark chocolate, 1 tsp coconut or vegetable oil, chopped hazelnuts or pistachios (optional).

How to make it: 1. Make the classic dough and press into an 8×8 pan. 2. Prick all over and bake at 325 F for 28 to 32 minutes. 3. While warm, cut into 1 x 3 inch fingers and cool completely. 4. Melt the chocolate with the oil. 5. Dip one end of each finger, add nuts and set on parchment until firm.

Gingerbread Spice Shortbread Cutouts

If gingerbread is too chewy for you, try this buttery version. Ginger, cinnamon and a spoon of molasses go into the shortbread dough, then you cut stars, trees or little people and pipe on simple white icing. They hold their shape well, so the details stay sharp. These are great for a decorating afternoon with the kids. Stars, trees or gingerbread people: which shape is a must at your house?

You will need: 1 cup butter (softened), 1/2 cup brown sugar, 1 tbsp molasses, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 2 1/4 cups flour. Icing: 1 cup powdered sugar, 1 to 2 tbsp milk.

How to make it: 1. Beat the butter, brown sugar, molasses and spices. 2. Mix in the flour. 3. Roll 1/4 inch thick between parchment and chill 30 minutes. 4. Cut shapes and bake at 325 F for 12 to 15 minutes. 5. Cool and pipe on icing made from the powdered sugar and milk.

Peppermint Shortbread Cookies

Cool peppermint and rich butter are a perfect match. A little peppermint extract goes into the dough, then the baked cookies get a drizzle of white chocolate and a shower of crushed peppermint candies. They are the brightest red and white cookies on any tray and they are always the first to go at a cookie swap. Crush the candies in a zip bag with a rolling pin for an easy job.

You will need: 1 cup salted butter (softened), 1/2 cup powdered sugar, 1/2 tsp peppermint extract, 2 cups flour, 4 oz white chocolate (melted), 1/3 cup crushed peppermint candies.

How to make it: 1. Beat the butter, powdered sugar and peppermint extract. 2. Mix in the flour. 3. Roll 1/4 inch thick and cut rounds. 4. Bake at 325 F for 13 to 16 minutes and cool. 5. Drizzle with white chocolate and sprinkle the crushed candy on right away so it sticks.

Glazed Lemon Shortbread

When the cookie tray gets heavy with chocolate and spice, a lemon cookie is a fresh surprise. Lemon zest goes into the dough and a thin lemon glaze goes on top, so you get bright flavor in every bite. These shortbread cookies are lovely with tea and they brighten up a gray December day. Make the glaze thin so it sets into a delicate, crackly shell.

You will need: 1 cup salted butter (softened), 1/2 cup sugar, 1 tbsp lemon zest, 2 cups flour. Glaze: 1 cup powdered sugar, 2 tbsp lemon juice, extra zest.

How to make it: 1. Rub the zest into the sugar and beat with the butter. 2. Mix in the flour. 3. Roll 1/4 inch thick, cut rounds and chill 15 minutes. 4. Bake at 325 F for 14 to 16 minutes and cool. 5. Whisk the glaze, spoon a thin layer on each cookie and top with zest.

Brown Sugar Pecan Shortbread Cookies

Brown sugar gives this shortbread a deep caramel flavor, and toasted pecans add a Southern crunch. Pressing a pecan half on top of each cookie makes them look homemade in the best way. They taste a lot like pecan pie in cookie form, so they are perfect for Thanksgiving and Christmas both. Toast the pecans for 6 minutes first: it makes a big difference.

You will need: 1 cup salted butter (softened), 1/2 cup packed light brown sugar, 1 tsp vanilla, 2 cups flour, 3/4 cup toasted pecans (finely chopped), 24 pecan halves.

How to make it: 1. Beat the butter, brown sugar and vanilla. 2. Mix in the flour and chopped pecans. 3. Roll into 1 1/4 inch balls and flatten slightly on the sheet. 4. Press a pecan half into the top of each. 5. Bake at 325 F for 15 to 18 minutes until golden at the edges.

Cut-Out Shortbread Hearts and Stars

Shortbread dough barely spreads, so it is perfect for cookie cutters. Hearts, stars and snowflakes all bake up with clean edges. Leave them plain, dust with powdered sugar or add a little pink or red sanding sugar for a sweet look. Roll the dough between two sheets of parchment so you never need extra flour, which can make the cookies tough. What shapes are in your cookie cutter drawer?

You will need: 1 cup salted butter (softened), 1/2 cup powdered sugar, 1 tsp vanilla, 2 cups flour, colored sanding sugar or powdered sugar for finishing.

How to make it: 1. Beat the butter, powdered sugar and vanilla. 2. Mix in the flour. 3. Roll 1/4 inch thick between parchment sheets and chill 20 minutes. 4. Cut shapes and place 1 inch apart. 5. Bake at 325 F for 12 to 15 minutes until set and pale, then finish with sugar.

Shortbread Cookies Tips: Bake Pale, Chill, Gift in Tins

A few rules make all shortbread cookies better. Use softened, not melted, butter. Mix the flour only until it comes together. Chill the dough before baking so the cookies keep their shape, and take them out when the edges are just golden. They keep up to 2 weeks in an airtight tin. A stack tied with ribbon makes a sweet last-minute gift. Want a herby twist? Add 1 tsp chopped fresh rosemary to any batch.

You will need: Airtight cookie tins, parchment or wax paper, ribbon, small gift tags, cooled shortbread cookies.

How to make it: 1. Cool the cookies completely before packing. 2. Layer them in tins with parchment between layers. 3. Keep crisp kinds and soft or glazed kinds in separate tins. 4. Store at room temperature up to 2 weeks or freeze the dough logs up to 3 months. 5. Tie stacks with ribbon and add a tag with the flavor.