This year I’m celebrating the start of the Christmas season with 12 Days of Christmas Cookies – Slice and Bake Shortbread Cookies are perfect all year round, but especially during 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.
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 easy cookie recipes for the holidays.
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Ingredients
Make sure you print out the recipe below and save it for later!
- 3 sticks of butter softened (1 1/2 cups)
- 1 cup confectioner’s sugar
- Vanilla – 1 tablespoon
- 3 cups flour
- candy melts – if you choose to dip the cookies in melted chocolate, which I highly recommend.
Directions
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.
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.
Tips for Slicing Slice and Bake Cookie Dough
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.
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.
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.
How to 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.
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 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.
Can you freeze shortbread cookies?
Freezing shortbread cookies before baking is something I do all the time. There are two ways to do this. You can freeze the shortbread cookies as a log before slicing or after slicing.
- This is a great cookie to prep ahead and freeze to bake at a later time.
- 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.
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.
Slice and Bake Shortbread Cookies
Easy to make and incredibly delicious, these Slice and Bake Shortbread Cookies are perfect all year round, but especially during the holidays.
Ingredients
- 3 sticks of butter softened (1 1/2 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 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.
- 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.
- 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
Melt the chocolate according to the directions on the back of the package label.
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 55mgCarbohydrates: 9gFiber: 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.
Tried this recipe? Let me know in the comments and don’t forget to rate it!
what type of flour…..AP or self rising?