Shortbread Made Three Ways (One easy dough!)

If there’s one cookie recipe I make over and over again around the holidays, it’s shortbread. Just a few simple ingredients, buttery flavor and no cutting out shapes—what’s not to love? The best part about this recipe is that it starts with one easy dough that can turn into three different cookies: classic shortbread, raspberry thumbprints, and chocolate-dipped shortbread cookies.

This post contains affiliate links to products that I recommend. If you purchase something through an affiliate link, I may receive a small percentage of the sale at no extra cost to you.

Perfect for the holidays, cookie boxes, or a cozy afternoon treat with a cup of coffee, this is one of those recipes you’ll want to keep in the family cookbook. If you love this shortbread recipe, check out our other holiday treats for the most beautiful and delicious Christmas candy trays and goodie boxes.

What You Will Need to Make Shortbread Cookies-Grocery List

The list below includes everything you might need to make all three shortbread cookie variations!

• 3 cups all purpose flour
• 1 cup granulated sugar (more for sprinkling on top of shortbread)
• 1 1/2 cups (3 sticks) unsalted butter (at room temperature)
• 4 teaspoons pure vanilla 
• 1/4 teaspoon kosher salt
• Chocolate bark or chips for dipping 
• Sprinkles
• Raspberry Jam
• Parchment Paper
• Baking Sheet or 8×8 or 9×9 Baking Pan

How to Make The Best Shortbread Cookie Dough (Base Recipe)

This is simple and yummy dough is used for all three cookie variations. Once it’s mixed, you’ll simply shape it a little differently depending on which version you’re making. Use one full dough recipe for shortbread baked in an 8×8 or 9×9 pan ( here are my favorite pans). You can use one full dough recipe and divide the dough in half to make the thumbprints and chocolate dipped shortbread cookies.

• Preheat oven to 350 degrees F and set out 3 sticks of real unsalted butter to soften to room temperature.
• In a stand mixer with a paddle attachment, mix together 3 cups all purpose flour, 1/4 teaspoon salt and 1 cup granulated white sugar.
• Cube butter sticks and add to dry ingredients. Mix on low until all butter is incorporated. Dough will resemble cornmeal at this time. Add 4 teaspoons of vanilla. Turn mixer back on to medium speed and mix until dough comes together and easily forms into a ball. Don’t over mix at this point.
• See the baking instructions for each variation below.

Classic Shortbread

You really can’t beat a classic. This shortbread is lightly golden on the edges, tender in the center, and full of rich butter flavor.

Baking Instructions:

• Preheat oven to 350 and prepare a 8×8 or 9×9 baking pan by lining with parchment paper.
• Press the dough into parchment lined baking pan. Poke holes (docking) evenly long the top with a fork to prevent air bubbles when baking and ensure shortbread bakes evenly.
• Bake on 350 degrees for 30 min or until edges start to turn golden brown. Do not over bake.
• Remove from oven and immedietly sprinkle white granulated sugar or colored sanding sugar across the top of the shortbread.
• Allow the shortbread to cool slightly in pan before removing. Remove the shortbread and allow to cool completely before cutting.
• Store in an airtight container.

Raspberry Thumbprint Shortbread Cookies

Thumbprint cookies feel a little fancy but are incredibly easy to make. The buttery shortbread pairs perfectly with raspberry jam.

Baking Instructions:

• Make dough recipe above and chill dough for 30 min.
• Preheat oven to 350 and line a baking sheet with parchment paper.
• Scoop dough with cookie scoop or a tablespoon and roll dough into 1 inch balls. Place balls of dough onto parchment lined baking sheet 2 inches apart.
• Make a small indention with the back of a spoon (or your thumb) in the center of each cookie.
• Fill each indention with 1/2 teaspoon of jam. (*NOTE-You can sprinkle cookie with granulated sugar at this point if you wish or add a glaze after they are baked.)
• Bake on 350 for 15-18 minutes or until edges just start to turn a slightly golden.
• Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
• Drizzle with a glaze (optional)
• For the Glaze- mix 1 cup powdered sugar, 1 teaspoon vanilla and 2-4 teaspoons half and half until smooth.
• Store in an airtight container.

Chocolate Dipped Shortbread Cookies

If you’re a chocolate lover, this one’s for you. These might be my favorite holiday cookie ever! Add some fun sprinkles and they make the perfect addition to your candy boxes and trays!

Baking Instructions:

• Remove dough from mixing bowl and turn out onto a lightly floured surface. Separate dough into two equal pieces. Roll each into uniform size round logs about 2-3 inches in diameter. Wrap each log in plastic wrap and chill in refrigerator for a minimum 30 minutes.
• Take dough logs out of fridge, unwrap and cut into 1/4th-1/2 inch slices. Add cookies to a parchment lined cookie sheet and bake on 350 F for 15-18 min or until edge of cookies become golden. Do not over bake as cookies will become dry and crumbly.
• Remove cookies from baking sheet and let cool on wire rack.
• While shortbread is cooling…melt chocolate bark or chips in a bowl.
• Once cookies have cooled, dip half of the cookie in chocolate and lay on a parchment sheet.
• Add holiday sprinkles before the chocolate hardens.
• Store in an airtight container.

Tips for Perfect Shortbread Cookies Every Time

• Use unsalted butter for the best classic shortbread buttery taste.
• Chilling the dough prior to cutting and baking helps the dough to keep its shape when cutting the cookie slices. Chilling also helps keep the cookie from spreading out too much on the baking sheet while baking, creating a more round, thicker cookie.
• Bake until the edges of the cookies just start to turn golden. Do not over bake.
• Store in an airtight container to keep the shortbread fresh. Shortbread dough can be made ahead an frozen for up to a month before baking. Allow to thaw completely in the refrigerator prior to baking.

Perfect Cookies for Holiday Baking and Gifting

This shortbread recipe is perfect for cookie boxes, holiday trays, and homemade gifts. Mixing all three varieties together feels extra special without adding extra work—which is always a win during busy seasons.

They also store well, making them great for baking ahead.

Final Thoughts on These Shortbread Cookies

One dough, three ways, and endless possibilities. Whether you keep it classic, add some jam, or dip in chocolate, this shortbread recipe is simple, versitile, and always a crowd-pleaser.

If you make these, I’d love to know which version you loved most! Be sure to save this recipe by printing the recipe card below or pin to your favorite cookie Pinterest Board!