Recipe

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

By Kayla Pichichero at Boston University

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

  • Prep Time: 30 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 45-50 minutes
  • Servings: 24 cookies
  • Medium
Ingredients
  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup granulated sugar
  • 2 cup flour
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup dried cranberries
  • 5 oz dark chocolate

Photo by Katie Zizmor

Step 1

Beat butter and sugar together in a mixing bowl.

Photo by Katie Zizmor

Step 2

Mix in vanilla and flour to form dough.

Photo by Katie Zizmor

Step 3

Fold in cranberries with hands.

Photo by Katie Zizmor

Step 4

Roll into log and refrigerate for 20-30 minutes.

Photo by Katie Zizmor

Step 5

Preheat oven to 350°F.

Step 6

Cut chilled log into 1/4 inch rounds.

Photo by Katie Zizmor

Step 7

Bake for 15-20 minutes.

Photo by Katie Zizmor

Step 8

Melt dark chocolate in microwave.

Photo by Katie Zizmor

Step 9

Drizzle chocolate on cookies.

Photo by Katie Zizmor

White Chocolate Ginger Shortbread

  • Prep Time: 35 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 50-55 minutes
  • Servings: 24 cookies
  • Medium
Ingredients
  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup granulated sugar
  • 2 cup flour
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1 cup dried ginger, chopped
  • 5 oz white chocolate

Photo by Katie Zizmor

Step 1

Beat butter and sugar together in a mixing bowl.

Photo by Katie Zizmor

Step 2

Mix in vanilla and flour to form dough.

Photo by Katie Zizmor

Step 3

Chop up ginger and add to dough.

Photo by Katie Zizmor

Step 4

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

Photo by Katie Zizmor

Step 5

Preheat oven to 350°F.

Step 6

Cut chilled log into 1/4 inch rounds.

Photo by Katie Zizmor

Step 7

Bake for 15-20 minutes.

Photo by Katie Zizmor

Step 8

Melt white chocolate in microwave.

Step 9

Drizzle white chocolate on cookies.

Photo by Katie Zizmor

Rosemary Sugar Shortbread

  • Prep Time: 30 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 45-50 minutes
  • Servings: 24 cookies
  • Medium
Ingredients
  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup granulated sugar
  • 2 cup flour
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoon crushed rosemary
  • Cane sugar

Photo by Katie Zizmor

Step 1

Beat butter and sugar together in a mixing bowl.

Photo by Katie Zizmor

Step 2

Add vanilla and flour to form dough.

Photo by Katie Zizmor

Step 3

Fold in rosemary with hands.

Photo by Katie Zizmor

Step 4

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

Photo by Katie Zizmor

Step 5

Preheat oven to 350ºF.

Step 6

Cut dough into 1/4 inch rounds.

Photo by Katie Zizmor

Step 7

Roll rounds in cane sugar.

Photo by Katie Zizmor

Step 8

Bake for 15-20 minutes.

Photo by Katie Zizmor

For more awesome shortbread recipes, check out these articles: