Shortbread cookies have a way of making simple ingredients taste incredibly special. Butter, sugar, and flour create that classic tender, crumbly texture, but there’s so much more you can do with the basic recipe.

This collection brings together 13 shortbread cookie recipes with flavors ranging from rich chocolate and espresso to bright lemon, orange, coconut, almond, pistachio, hazelnut, and nutty brown butter. Some are perfect for holiday cookie trays, while others are just right with a cup of coffee or tea on a quiet afternoon.

The best part? Most of these cookies use straightforward ingredients and don’t require complicated decorating. Once you have the basic shortbread method down, you can make all kinds of buttery homemade cookies.

Quick Summary

• Chocolate Shortbread Cookies: Rich, buttery cookies with a deep cocoa flavor.
• Chocolate Chip Shortbread Cookies: Classic shortbread packed with mini chocolate chips.
• Double Chocolate Shortbread Cookies: Chocolate shortbread with extra chocolate chips for a richer bite.
• White Chocolate Shortbread Cookies: Buttery cookies paired with sweet, creamy white chocolate.
• Espresso Shortbread Cookies: Crisp, tender shortbread with bold coffee flavor.
• Mocha Shortbread Cookies: A delicious combination of chocolate and espresso.
• Lemon Shortbread Cookies: Buttery cookies with bright, fresh lemon flavor.
• Orange Shortbread Cookies: Tender shortbread with fragrant orange zest and citrus flavor.
• Coconut Shortbread Cookies: Classic shortbread with sweet shredded coconut.
• Almond Shortbread Cookies: Buttery cookies with a delicate almond flavor and crunchy nuts.
• Pistachio Shortbread Cookies: Tender shortbread filled with nutty pistachios.
• Hazelnut Shortbread Cookies: Rich cookies with toasted hazelnut flavor.
• Brown Butter Shortbread Cookies: Classic shortbread made extra flavorful with nutty browned butter.

These shortbread cookie recipes cover a wide range of flavors while keeping the familiar buttery texture people love. Chocolate lovers can go for double chocolate or mocha shortbread, while citrus fans have lemon and orange options. Almond, pistachio, hazelnut, coconut, espresso, and brown butter give the classic cookie even more variety.

1. Chocolate Shortbread Cookies Recipe

Chocolate Shortbread Cookies are rich, buttery cookies made with cocoa powder and a simple shortbread dough. They have a tender, crumbly texture with enough chocolate flavor to make them feel like a special treat without needing frosting.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the oven. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the dry ingredients. Whisk together the flour, cocoa powder, and salt.
3. Cream the butter and sugar. Beat the softened butter and powdered sugar until smooth and creamy.
4. Add vanilla. Mix in the vanilla extract.
5. Make the dough. Gradually add the dry ingredients and mix just until a soft dough forms.
6. Chill the dough. Wrap the dough and refrigerate for about 30 minutes.
7. Roll and cut. Roll the dough to about ¼-inch thickness and cut into your preferred shapes.
8. Bake. Place the cookies on the prepared baking sheets and bake for 10–12 minutes.
9. Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.

2. Chocolate Chip Shortbread Cookies Recipe

Chocolate Chip Shortbread Cookies combine tender buttery shortbread with little pockets of chocolate in every bite. Mini chocolate chips work especially well because they spread throughout the dough without making the cookies difficult to slice or shape.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup mini chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. Whisk the flour and salt together.
3. Beat the butter and powdered sugar until smooth.
4. Add the vanilla and mix.
5. Gradually add the flour mixture.
6. Fold in the mini chocolate chips.
7. Shape the dough into a log, wrap it, and chill for 30–45 minutes.
8. Slice the chilled dough into ¼-inch rounds.
9. Arrange the slices on the baking sheet.
10. Bake for 10–13 minutes, until the edges are lightly golden.
11. Cool on the baking sheet for several minutes before transferring to a rack.

3. Double Chocolate Shortbread Cookies Recipe

Double Chocolate Shortbread Cookies use cocoa powder and chocolate chips to create an extra-rich chocolate cookie with a classic crumbly shortbread texture. They’re a great choice when plain chocolate shortbread just isn’t quite chocolatey enough.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips

Instructions

1. Heat the oven to 350°F (175°C).
2. Whisk together flour, cocoa powder, and salt.
3. Beat butter and powdered sugar until creamy.
4. Add vanilla.
5. Gradually mix in the dry ingredients.
6. Fold in the chocolate chips.
7. Form the dough into a log and chill for 30 minutes.
8. Slice into rounds about ¼-inch thick.
9. Place on a parchment-lined baking sheet.
10. Bake for 10–12 minutes.
11. Cool before serving.

4. White Chocolate Shortbread Cookies Recipe

White Chocolate Shortbread Cookies pair delicate buttery shortbread with creamy white chocolate for a sweet and simple cookie. The pale color also makes these cookies especially pretty on holiday dessert trays.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup white chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a parchment-lined baking sheet.
2. Whisk the flour and salt together.
3. Beat the butter and powdered sugar until creamy.
4. Add the vanilla.
5. Gradually mix in the flour mixture.
6. Fold in the white chocolate chips.
7. Shape the dough into a log and refrigerate for 30–45 minutes.
8. Slice into rounds.
9. Bake for 10–13 minutes, until the edges are lightly golden.
10. Cool completely on a wire rack.

5. Espresso Shortbread Cookies Recipe

Espresso Shortbread Cookies add bold coffee flavor to a classic buttery cookie. Instant espresso powder blends directly into the dough, giving these cookies a deep coffee taste without adding extra liquid.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon instant espresso powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together flour, espresso powder, and salt.
3. Beat the butter and powdered sugar until smooth.
4. Add vanilla and mix.
5. Gradually add the dry ingredients.
6. Form the dough into a disk and chill for 30 minutes.
7. Roll the dough to about ¼-inch thickness.
8. Cut into rounds or other shapes.
9. Place on a parchment-lined baking sheet.
10. Bake for 10–12 minutes.
11. Cool completely before serving.

6. Mocha Shortbread Cookies Recipe

Mocha Shortbread Cookies combine cocoa and espresso for a buttery cookie with rich chocolate-coffee flavor. The espresso brings out the chocolate while keeping the cookie from tasting overly sweet.

Ingredients

• 1 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. Whisk together flour, cocoa powder, espresso powder, and salt.
3. Beat butter and powdered sugar until creamy.
4. Mix in vanilla.
5. Gradually add the dry ingredients.
6. Chill the dough for 30 minutes.
7. Roll out the dough and cut into shapes.
8. Arrange the cookies on the baking sheet.
9. Bake for 10–12 minutes.
10. Cool on the baking sheet briefly before moving to a wire rack.

7. Lemon Shortbread Cookies Recipe

Lemon Shortbread Cookies are buttery, tender cookies flavored with fresh lemon zest and juice. The citrus adds a bright contrast to the rich shortbread base.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together flour and salt.
3. Beat butter and powdered sugar until creamy.
4. Mix in lemon zest, lemon juice, and vanilla.
5. Gradually add the flour mixture.
6. Chill the dough for 30 minutes.
7. Roll to about ¼-inch thickness.
8. Cut into rounds or shapes.
9. Place on a parchment-lined baking sheet.
10. Bake for 10–12 minutes, until the edges are lightly golden.
11. Cool completely.

8. Orange Shortbread Cookies Recipe

Orange Shortbread Cookies are tender buttery cookies with fragrant orange zest and a gentle citrus flavor. They make a lovely winter and holiday cookie, especially when paired with chocolate.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 tablespoon orange zest
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet.
2. Combine flour and salt.
3. Beat butter and powdered sugar until smooth.
4. Add orange zest, orange juice, and vanilla.
5. Mix in the flour mixture until the dough comes together.
6. Chill for 30 minutes.
7. Roll and cut the dough.
8. Place the cookies on the prepared baking sheet.
9. Bake for 10–12 minutes.
10. Cool completely before serving.

9. Coconut Shortbread Cookies Recipe

Coconut Shortbread Cookies combine classic buttery shortbread with sweet shredded coconut for a chewy, nutty twist. They are simple to prepare and bring a tropical flavor to an otherwise traditional cookie tray.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together flour and salt.
3. Beat the butter and powdered sugar until creamy.
4. Add vanilla.
5. Mix in the flour mixture.
6. Fold in the shredded coconut.
7. Shape the dough into a log and chill for 30–45 minutes.
8. Slice into rounds.
9. Place on a lined baking sheet.
10. Bake for 11–13 minutes, until the edges are lightly golden.
11. Cool completely.

10. Almond Shortbread Cookies Recipe

Almond Shortbread Cookies are buttery, tender cookies with a delicate almond flavor and optional chopped almonds for extra crunch. Almond extract makes the nutty flavor especially noticeable without requiring a large amount of nuts.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• ½ cup finely chopped almonds

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together flour and salt.
3. Beat butter and powdered sugar until creamy.
4. Add almond extract and vanilla.
5. Gradually mix in the flour.
6. Fold in the chopped almonds.
7. Shape the dough into a log and chill for 30 minutes.
8. Slice into rounds.
9. Arrange on a parchment-lined baking sheet.
10. Bake for 10–13 minutes.
11. Cool before serving.

11. Pistachio Shortbread Cookies Recipe

Pistachio Shortbread Cookies combine tender buttery dough with finely chopped pistachios for a delicate nutty flavor. Their pretty green flecks make them a natural choice for holiday cookie trays and homemade gifts.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup finely chopped shelled pistachios

Instructions

1. Heat the oven to 350°F (175°C).
2. Whisk together flour and salt.
3. Beat butter and powdered sugar until creamy.
4. Add vanilla.
5. Mix in the flour mixture.
6. Fold in the pistachios.
7. Shape the dough into a log and chill for 30–45 minutes.
8. Slice the chilled dough into rounds.
9. Arrange on a parchment-lined baking sheet.
10. Bake for 10–13 minutes.
11. Cool completely.

12. Hazelnut Shortbread Cookies Recipe

Hazelnut Shortbread Cookies are rich, buttery cookies made with toasted hazelnuts for a warm, nutty flavor. They pair especially well with coffee and make a wonderful addition to a mixed cookie platter.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup finely chopped toasted hazelnuts

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk the flour and salt together.
3. Beat the butter and powdered sugar until smooth.
4. Mix in the vanilla.
5. Gradually add the flour mixture.
6. Fold in the chopped hazelnuts.
7. Shape the dough into a log.
8. Chill for 30–45 minutes.
9. Slice into rounds.
10. Place on a lined baking sheet.
11. Bake for 10–13 minutes, until lightly golden around the edges.
12. Cool on the baking sheet for a few minutes before transferring to a rack.

13. Brown Butter Shortbread Cookies Recipe

Brown Butter Shortbread Cookies use nutty browned butter to give classic shortbread a deeper, richer flavor. Browning the butter takes just a few extra minutes but adds a wonderful toasted aroma to every cookie.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Brown the butter. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty.
2. Cool the butter. Remove it from the heat and let it cool until solid but still soft.
3. Prepare the oven. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
4. Cream the butter and sugar. Beat the cooled brown butter with powdered sugar until smooth.
5. Add vanilla. Mix in the vanilla extract.
6. Add the dry ingredients. Gradually mix in the flour and salt.
7. Chill the dough. Form the dough into a log and refrigerate for about 30–45 minutes.
8. Slice. Cut the chilled dough into even rounds.
9. Bake. Arrange the cookies on the baking sheet and bake for 10–13 minutes.
10. Cool. Let them rest on the baking sheet before transferring them to a wire rack.