Made with only three ingredients these Shortbread Cookies are a buttery, melt in your mouth cookie that's made even more delicious by dipping in melted chocolate. Let me show you how to make another one of my favorite Easy Cookie Recipes.
These shortbread cookies are great all year round. I like to bake these as Christmas Cookies and because of their heart shapes, for Valentine's Day Recipes.
This is a recipe I have been making for YEARS. They're very easy to make and everyone loves them. Shortbread cookies hold up well if you're planning on giving them as gifts too.
Like all the recipes found on my site, this is one of my easy KitchenAid mixer recipes. I love how fast this recipe comes together.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 3 sticks of butter softened (1 ½ cups)
- Confectioner's sugar
- Vanilla
- 3 cups flour
- Candy melts - if you choose to dip the cookies in melted chocolate, which I highly recommend.
Step-by-Step Directions
Step 1 | Make the Cookie Dough Batter
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, confectioner's sugar and vanilla until they are just combined.
- Now, we need to add the flour, a little at a time until all is added. Then mix on low speed until the dough starts to come together. You'll know the dough is ready when you can make a small disc in your hands with the dough and it doesn't fall apart.
Step 2 | Chill the Cookie Dough
- Remove the dough from the bowl onto a floured surface and shape into 2 flat discs. Wrap in plastic and chill for 30 to 60 minutes. You can even chill the dough overnight or freeze it.
Step 3 | How to Roll out the Cookie Dough
- Roll out the dough on a floured surface into ½ inch thickness. Using a heart-shaped cookie cutter, begin to cut out shapes.
- Place the cut out shapes onto a parchment-lined cookie sheet.
- Bake at 350 degrees for 8 to 10 minutes or until the edges are beginning to brown slightly.
Baking Tip: Using a dough scraper helps you lift the heart shaped cutouts without risk of breaking them.
How to Dip in Melted Chocolate
- Now comes the fun part! Let's make these cookies even more delicious by dipping one part of them in melted chocolate. You can use chocolate bark or candy melts to dip the cookies in.
- Melt the chocolate according to the package directions.
- Make sure the cookies have cooled completely before dipping half the cookie into melted chocolate.
- You can even dip the cookie into chopped walnuts, colored sprinkles. chopped peppermint candies immediately after dipping them in the melted chocolate. I like to sometimes drizzle melted white chocolate on top of the cookies!
- Place the cookies on a piece of wax paper to completely harden before storing in plastic containers.
Frequently Asked Recipe Questions
Sugar cookies are usually sweeter than a shortbread cookie. They're also more elaborately decorated.
Once the shortbread cookies have dried completely, store them in an air-tight container. Cookies will remain fresh if stored in a cool, dry place. I like to put the container in the back of my pantry closet. Stored this way cookies should stay fresh for up to 10 days.
Flash freeze the cookies on a baking tray and then once frozen, place in an airtight container or in large plastic freezer safe bags. These cookies will last in the freezer for up to a month or two. These cookies will last in the freezer for up to a month or two.
Ready for More Christmas Cookie Recipes?
These cookie recipes will be great for hosting a cookie exchange, give away cookies as gifts or just bake for your own family. Check out my Amazon Christmas Shop for ideas on how to package food gifts.
- Almond Spritz Cookies Recipe I love spritz cookies and these sound yummy.
- Chocolate Crinkles
- Ginger Snowball Cookies
- Candy Cane Sugar Cookies
- Classic Oatmeal Cookies
- Freezer Friendly Slice and Bake Shortbread Cookies
- Walnut Chocolate Chunk Cookies
- Gingersnap Cookies
- Chunky Peanut Butter Cookies
- Vanilla Chocolate Slice and Bake Cookies
- Italian Ricotta Christmas Cookies – A Family Tradition
Tried any of my recipes? Let me know in the comments!
Shortbread Cookies
Shortbread Cookies in heart shapes are buttery, melt in your mouth cookie that’s made even more delicious by dipping in melted chocolate. Let me show you how to make this classic holiday cookie.
Ingredients
- 3 sticks of butter softened (1 ½ cups)
- 1 cup confectioner’s sugar
- 1 tablespoon vanilla extract
- 3 cups flour
- Candy Melts - to dip the cookies in.
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, confectioner’s sugar and vanilla until they are just combined and fluffy.
- Add the flour, a little at a time until it is all combined.
- Remove the dough from the bowl onto a floured surface and shape into 2 flat discs. Wrap in plastic and chill for 30 to 60 minutes. You can even chill the dough overnight or freeze it.
- Roll out the dough on a floured surface into ½ inch thickness. Using a heart-shaped cookie cutter, begin to cut out shapes. Place the cut out shapes onto a parchment-lined cookie sheet.
- Bake in a preheated 350 degrees for 8 to 10 minutes or until the edges are beginning to brown slightly.
- Cool completely before dipping half the cookie into melted chocolate then dip the cookie into chopped walnuts, colored sprinkles or chopped peppermint candies.
- Place the cookies on a piece of wax paper to completely harden before storing in plastic containers.
Notes
- Follow the directions on the back of the package for melting the chocolate.
- Make sure the cookies have cooled completely before dipping half the cookie into melted chocolate. You can even dip the cookie into chopped walnuts, colored sprinkles. chopped peppermint candies immediately after dipping them in the melted chocolate. I like to sometimes drizzle melted white chocolate on top of the cookies!
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 126Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 73mgCarbohydrates: 12gFiber: 0gSugar: 3gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2013 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Ali Celestino says
Love the photos and the cookies they look delicious!! Can't go wrong with shortbread cookies but they don't last long in my house!
ColleenB.-Tx. says
Thank you for sharing all these delicious looking recipes and for the wonderful giveaway opportunity
Lois says
Thank you for visiting! Good luck with the giveaway!
Donna Porter says
Your recipes always look so yummy!
Such a wonderful and generous giveaway! A KitchenAid Artisan Stand Mixer has been on my wish list for many years now. Thanks for the chance! Happy Holidays!
Lois says
Crossing my fingers you get one this year either by winning or maybe as a gift under the tree!
Tracie Cooper says
I would to make shortbread cookies for my sweet family!
Lois says
You know they're my favorite too!
Glenda says
These are so gorgeous and festive! Can't wait to try the recipe!
Lois says
Let me know if you do!
Cynthia Landrie says
These would be so good in any kind of chocolate. I'll definitely be trying them out! Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
Trace4J says
Oh my goodness cookies and pancakes.
I sure wish you were my neighbor.
Yummy. Thank you for sharing.
Woolie Hugs
Joanne DiPalo says
I love shortbread cookies. They are perfect for every Holiday year round.
thanks for sharing,
Joanne
Lisa FlourMeWithLove says
These look divine! I love shortbread...thanks for sharing at Mix it up Monday 🙂
Cindy Jamieson says
Shortbread are some of my favourite types of cookies. Thanks so much for sharing at Simple Supper Tuesday, this week.