These slice and bake shortbread cookies are a recipe I’ve been making for over 30 years, and they’ve never failed to deliver buttery, delicious results for any occasion or holiday.
Along with the classic recipe, I’ll also show you the best way to freeze both the dough and the baked cookies so you can prep ahead of special celebrations or holidays.
If you love baking, make sure you check out my Easy Cookie Recipes collection for more treats to try next.
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Recipe at a Glance
Prep: 10 min | Cook/Bake: 12–15 min | Chill Time: 30 min | Difficulty: Easy
What it is: Buttery slice and bake shortbread cookies with a light, crisp texture and classic flavor for any holiday or occasion.
Why you’ll love it: Perfect for make-ahead baking during the busy holiday season. The dough and baked cookies freeze beautifully for fresh shortbread anytime.
How to make it: Mix the dough, shape into logs, chill, slice, and bake until lightly golden; freeze the dough or cookies for effortless baking later.
👉 Love holiday baking? Grab my Christmas Cookie eBook Bundle—packed with the cookies I make every year for the holidays, tips, and printables to make baking easier and more fun.
Table of Contents
- Recipe at a Glance
- Can You Freeze Shortbread Cookies?
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You'll Need
- Substitutions and Variations
- Step-by-Step Directions
- How to Roll Shortbread Dough into a Log
- How long to Bake Shortbread Cookies?
- How to Dip the Cookies in Melted Chocolate
- Storing Shortbread Cookies
- How to Give Frozen Cookie Dough as Gifts
- Looking for even MORE Christmas Cookies?
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Recipe FAQ's
- 💬 Comments
Can You Freeze Shortbread Cookies?
Yes! Shortbread cookies freeze really well. You can freeze them after baking or freeze the dough to bake later. Freezing helps you prep ahead for holidays, parties, and cookie trays without losing flavor or texture.
Can You Freeze Shortbread Cookies After Baking?
Yes. Allow the cookies to cool completely, then place them in a single layer on a baking sheet and "flash freeze" for one hour. Once firm, transfer them to an airtight container or freezer bag with parchment between layers. Freeze for up to 3 months.
Can You Freeze Shortbread Dough?
Yes! Shape the dough into logs, wrap tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. When you’re ready to bake, thaw just until sliceable, then slice and bake as directed.
How Long can Shortbread Cookies be Frozen?
Shortbread stays fresh in the freezer for up to 3 months when wrapped well and kept airtight to prevent freezer burn and flavor absorption.
How to Thaw Frozen Shortbread Cookies
For baked cookies: Thaw at room temperature, still wrapped, to prevent condensation from making them soft.
For dough logs: Thaw in the refrigerator or on the counter just until firm enough to slice, then bake.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper,25 Count (Pack of 4), 100 Total Sheets
17.5 inch Wooden Rolling Pin for Baking - Long Dough Roller for All Baking NeedsNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SCUNSENR Cooling Rack for Baking and Cooking - 10Wilton Light Cocoa and Bright White Candy Melts® Candy Making Set, 4-Piece
Ingredients You'll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Dip in chocolate: Melt semi-sweet, dark, or white chocolate and dip half of each cookie for a bakery-style finish.
Add toppings: While the chocolate is still wet, press the cookies into crushed walnuts, pecans, sprinkles, or candy canes for a festive look.
Drizzle instead of dipping: Use a fork or piping bag to drizzle melted chocolate over the tops of the cookies.
Make sandwich cookies: Spread jam, chocolate, or buttercream between two cookies to create a fun sandwich variation.
Flavor twist: Add a touch of almond extract, orange zest, or vanilla bean paste for a different flavor profile.
Fun Shapes: Roll out the dough and cut it with your favorite cookie cutters for any holiday or occasion.Try my Heart Shaped Shortbread Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
How to Roll Shortbread Dough into a Log
Step 1: Beat the butter, confectioners’ sugar, and vanilla until combined. Gradually mix in the flour on low speed until the dough comes together and holds its shape when pressed. Roll the dough into a log, wrap in plastic wrap, and chill until firm.
Step 2: Transfer the dough to a floured surface and divide it into two 12-inch logs. Wrap each log in plastic and chill for 30–60 minutes. You can also freeze the wrapped logs in freezer bags for up to 1 month.
Step 3: Slice the chilled dough into even rounds and place them on a parchment-lined baking sheet, spacing them slightly apart. Chill the dough for at least 30 minutes before baking to firm up the butter and help the cookies hold their shape and prevent spreading.
How long to Bake Shortbread Cookies?
Step 4: Bake at 350°F for 8–10 minutes, or until the edges are lightly golden. Cool on a wire rack before dipping in melted chocolate.
How to Dip the Cookies in Melted Chocolate
Step 5: Melt chocolate bark or candy melts according to the package directions. Dip the cooled cookies halfway into the chocolate and, if desired, add toppings like chopped nuts, sprinkles, or crushed peppermint. Place on wax paper to harden, or drizzle with white chocolate before storing.
Storing Shortbread Cookies
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 1 week. Keep layers separated with parchment paper to maintain their crisp texture.
Refrigerator: Shortbread doesn't require refrigeration, but you can chill the cookies for up to 10 days if you prefer. Store in an airtight container to prevent them from drying out or absorbing odors.
Freezer (Baked Cookies): Freeze fully cooled cookies in a single layer on a baking sheet until firm, then transfer to an airtight container or freezer bag with parchment between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
Insider Tips from My Kitchen to Yours
✔️ DO chill the dough before slicing so the cookies keep their shape while baking.
❌ DO NOT overbake; shortbread should be pale with just lightly golden edges.
How to Give Frozen Cookie Dough as Gifts
- Wrap each chilled dough log in holiday designed parchment paper and seal it with a festive sticker.
- Attach a printed baking instruction tag so the recipient can slice and bake fresh cookies anytime.
- Then place the wrapped dough in a small basket or gift box and add a few extras such as sprinkles or candy melts for dipping.
- You can even order personalized homemade from my kitchen personalized stickers on Amazon!
Looking for even MORE Christmas Cookies?
These cookie recipes are perfect for hosting a cookie exchange, gifting, or baking with your family all season long.
- Classic Shortbread Cookie Recipe
- Chocolate Christmas Cookies
- Or try my collection of Christmas cookies if you're baking for the holidays.
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📖 Recipe Card
Slice and Bake Shortbread Cookies
Ingredients
- 1 ½ cups butter softened 3 sticks
- 1 cup confectioner’s sugar
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- chocolate candy melts melted according to the package directions.
Method
- Beat the butter, confectioners’ sugar, and vanilla until light and fluffy. Gradually mix in the flour on low speed until the dough comes together.
- Transfer the dough to a floured surface and divide it into two 12-inch logs. Wrap each log in plastic wrap and chill for 30–60 minutes, or freeze for up to 1 month.
- Preheat the oven to 350°F. Slice each chilled log into 24 even rounds and place them 1 inch apart on a parchment-lined baking sheet. Chill the baking sheet for another 30 minutes to help the cookies hold their shape.
- Bake for 8–10 minutes, or until the edges are just lightly golden. Cool completely on a wire rack.
- Dip the cooled cookies halfway into melted chocolate and add toppings, such as chopped nuts, sprinkles, or crushed peppermint. Place on wax paper to harden before storing.
Nutrition
Notes
Tips
• Chill the dough before slicing so the cookies hold their shape while baking.• Slice the dough evenly for consistent baking and even browning.
• Use parchment paper to prevent sticking and help cookies bake evenly. Storage & Make Ahead
• Store baked cookies in an airtight container at room temperature for up to 1 week.
• Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
• Freeze dough logs for up to 1 month and slice and bake later as needed.
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Shortbread dough should look smooth, soft, and slightly crumbly when mixed, but it should hold together when pressed. It will not be sticky like sugar cookie dough. When you squeeze it in your hand, it should form a solid piece without falling apart.
Baked shortbread cookies can be frozen for up to 3 months when stored in an airtight container or freezer bag. For best texture, thaw them at room temperature while still wrapped to prevent condensation.
Yes. Shortbread dough can be made ahead and kept in the refrigerator for up to 3 days before baking, or frozen for up to 3 months. Keep it tightly wrapped to prevent it from drying out or absorbing refrigerator odors.
Place the frozen cookies on the counter and let them thaw at room temperature while still wrapped or sealed. This prevents condensation from forming on the cookies and keeps their texture crisp and buttery.
Yes. Chilling shortbread dough helps the butter firm up so the cookies hold their shape and don’t spread while baking. It also improves the texture, giving you a tender, crisp bite.
This recipe was originally published in 2019 and updated in 2025 with new step-by-step instructions, freezing tips, and make-ahead storage information to help you bake, freeze, and enjoy fresh shortbread cookies anytime.
Barbara C. Hardison says
what type of flour.....AP or self rising?