Slice and Bake Shortbread Cookies

Slice and Bake Shortbread Cookies are a light, buttery cookie. Freezing tips included so you can prep ahead for all your cookie baking needs. This is one of my easy cookie recipes that's perfect all year round, but I love to include them on my cookie trays during the holidays.

One of my favorite cookies to bake all year long are Heart Shaped Shortbread Cookies. However, sometimes it's a lot of work to roll out the cookie dough, cut into shapes and then bake; not to mention dipping them in melted chocolate.

Lately I've been finding it easier to make slice and bake shortbread cookies. I even find that freezing shortbread cookies as logs is one of the ways you can prep ahead for baking Christmas cookies for the holidays.

If you host a cookie exchange, give away cookies as gifts or just bake for your own family, you’re going to love this freezer-friendly recipe. And if you want to bake a more traditional cookie recipe, try the Classic Shortbread Cookie Recipe.

Helpful Kitchen Tools

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• Rolling pin
• Baking cooling rack
• Cookie cutter
• Parchment Baking Sheets

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Main Ingredients Needed

Make sure you print out the recipe below and save it for later!

• Butter softened (1 ½ cups)
• Confectioner’s sugar
• Vanilla extract
• All purpose 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: Shape the Cookie Dough into Logs

• Remove the dough from the bowl onto a floured surface and shape into 2 discs and then into 2 logs about 12 inches long.
• Wrap in plastic and chill for 30 to 60 minutes.  At this stage, you can also freeze the logs in freezer safe plastic bags for up to 1 month.  

Step 3: How to Slice Cookie Logs

• Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
• Then place the baking trays back in the refrigerator to chill for another 30 minutes before baking. 

Step 4: Baking Directions

• Bake shortbread slices in a 350 degree preheated oven  for 8 to 10 minutes or until edges of slices are golden.
• Remove shortbread from baking sheets, and place on wire racks. Let cool completely before dipping in the melted chocolate. 

Step 5: Dip Cookies 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. 

Tips for Baking Shortbread Cookies

• Always chill the dough before baking.
• Wrap the dough up and place in the refrigerator for up to one hour before even attempting to slice. 
• After you have sliced the logs, place the slices on Parchment Baking Sheets and then place the Baking Trays in the refrigerator to chill again before baking. This will help chill the butter in the cookies so they keep their shape while baking.
• If you bake the cookies while the dough is at room temperature, the butter in the cookies will being to melt in the oven causing the cookies to spread. 

Storing Baked Shortbread Cookies

Allow the cookies to cool completely to room temperature before storing in an airtight container at room temperature for up to one week. Make sure you layer the cookies between parchment paper so the cookies don't stick to each other. If it's warm in your house, the cookies should be stored in the refrigerator so the chocolate doesn't melt. 

Can you freeze shortbread dough?

The second way to freeze shortbread cookies is to freeze the dough logs before slicing:

• Once you divide the dough into two logs, wrap them in plastic wrap. 
• Place the wrapped logs in a freezer safe bag and then place in the freezer making sure you date them. 
• The dough can be frozen for up to a month. 
• When you're ready to bake cookies, remove the logs from the freezer to defrost on the counter for about 30 minutes before slicing. Continue with baking directions above. 

Can you freeze shortbread cookies?

Freezing shortbread cookies before baking is something I do all the time. This is a great cookie recipe to prep ahead and freeze to bake at a later time. One way to freeze shortbread is to freeze the cookie dough rounds after slicing:

• After you have sliced the cookies, place them on a baking tray that's been lined with parchment paper.
• Place the baking tray in the freezer to flash freeze the cookies for about 20 to 30 minutes.
• Once frozen, remove the cookies from the tray and place them in a freezer safe container with parchment paper layered in between.
• The unbaked frozen cookie dough slices can be frozen for up to two months.

Can you freeze shortbread cookies after baking?

Yes! I tried freezing shortbread cookies after they were baked last year and it worked perfect.

• Place the cookies in a single layer on Parchment Baking Sheets to flash freeze them for about 60 minutes.
• Once the cookies are frozen, store them in a freezer-safe plastic bag. Make sure you label and date the cookies. 
• Properly stored frozen baked cookies can remain in the freezer for up to two months. 

How to Give Frozen Cookie Dough as Gifts

Another great idea is to give a log or two of frozen shortbread dough as a hostess gift around the holiday season.

• You can easily print out the directions and attach to the dough.
• Purchase some pretty holiday designed parchment paper to wrap the dough logs in. 
• Include really cute handmade with love stickers to seal the parchment paper. 
• You can even order personalized homemade from my kitchen personalized stickers on Amazon! 

Ready for More CHRISTMAS COOKIE RECIPES

Make surThese cookie recipes will be great for hosting a cookie exchange, give away cookies as gifts or just bake for your own family.

• Chocolate Peppermint Blossom Cookies
• Chocolate Mint Chip Cookies
• Christmas Tree Sugar Cookies
• Chocolate Christmas Cookies

📖 Recipe Card

Lois

Slice and Bake Shortbread Cookies

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Easy to make and incredibly delicious, these Slice and Bake Shortbread Cookies are perfect all year round, but especially during the holidays. 

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 48 cookies

Course: Desserts

Cuisine: American

Calories: 94

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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.

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Equipment

• Stainless Steel Wire Cooling Rack 
•  Parchment Paper Baking Sheets

Method

 

1. 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.
2. Add the flour, a little at a time until it is all combined.
3. Remove the dough from the bowl onto a floured surface and shape into 2 discs and then into 2 logs about 12 inches long. Wrap in plastic and chill for 30 to 60 minutes.  At this stage, you can also freeze the logs in freezer safe plastic bags for up to 1 month. 
4. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
5. Then place the baking trays back in the refrigerator to chill for another 30 minutes before baking. 
6. Bake in a preheated 350 degrees for 8 to 10 minutes or until the edges are beginning to brown slightly.
7. Cool completely before dipping half the cookie into melted chocolate then dip the cookie into chopped walnuts, colored sprinkles or chopped peppermint candies.
8. Place the cookies on a piece of wax paper to completely harden before storing in plastic containers.
   

Nutrition

Serving: 1ServingCalories: 94kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 55mgSugar: 3g

Notes

Melt the chocolate according to the directions on the back of the package label.

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