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Recipes

3 Takes on Buttery Shortbread Cookies That Taste Better Than Grandma’s

This article is written by a student writer from the Spoon University at BU chapter.

It’s starting to get chilly outside, which means my favorite cold weather cookies are back in season — shortbread. These buttery, flakey, and crispy cookies are great for a fireside evening or dipped in hot chocolate.

I’ve spiced up the classic cookie with a seasonal twist, giving you three new recipes to try out: dark chocolate cranberry, white chocolate ginger, or rosemary shortbread. Spring into the holiday season a little early with these cookies.

Dark Chocolate Cranberry Shortbread

Difficulty:BeginnerPrep time: 30 minutesCook time: 15 minutesTotal time: 45 minutesServings:24 servings

Ingredients

Instructions

  1. Photo by Katie Zizmor

    Beat butter and sugar together in a mixing bowl.

  2. Photo by Katie Zizmor

    Mix in vanilla and flour to form dough.

  3. Photo by Katie Zizmor

    Fold in cranberries with hands.

  4. Photo by Katie Zizmor

    Roll into log and refrigerate for 20-30 minutes.

  5. Preheat oven to 350°F.

  6. Photo by Katie Zizmor

    Cut chilled log into 1/4 inch rounds.

  7. Photo by Katie Zizmor

    Bake for 15-20 minutes.

  8. Photo by Katie Zizmor

    Melt dark chocolate in microwave.

  9. Photo by Katie Zizmor

    Drizzle chocolate on cookies.

White Chocolate Ginger Shortbread

Difficulty:BeginnerPrep time: 35 minutesCook time: 15 minutesTotal time: 50 minutesServings:24 servings

Ingredients

Instructions

  1. Photo by Katie Zizmor

    Beat butter and sugar together in a mixing bowl.

  2. Photo by Katie Zizmor

    Mix in vanilla and flour to form dough.

  3. Photo by Katie Zizmor

    Chop up ginger and add to dough.

  4. Photo by Katie Zizmor

    Roll dough into log and refrigerate for 20-30 minutes.

  5. Preheat oven to 350°F.

  6. Photo by Katie Zizmor

    Cut chilled log into 1/4 inch rounds.

  7. Photo by Katie Zizmor

    Bake for 15-20 minutes.

  8. White Choc

    Melt white chocolate in microwave.

  9. Photo by Katie Zizmor

    Drizzle white chocolate on cookies.

Rosemary Sugar Shortbread

Difficulty:BeginnerPrep time: 30 minutesCook time: 15 minutesTotal time: 45 minutesServings:24 servings

Ingredients

Instructions

  1. Photo by Katie Zizmor

    Beat butter and sugar together in a mixing bowl.

  2. Photo by Katie Zizmor

    Add vanilla and flour to form dough.

  3. Photo by Katie Zizmor

    Fold in rosemary with hands.

  4. Photo by Katie Zizmor

    Roll dough into log and refrigerate for 20-30 minutes.

  5. Preheat oven to 350ºF.

  6. Photo by Katie Zizmor

    Cut dough into 1/4 inch rounds.

  7. Photo by Katie Zizmor

    Roll rounds in cane sugar.

  8. Photo by Katie Zizmor

    Bake for 15-20 minutes.