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These small batch buttery shortbread cookies are tender, crisp, and have a melt-in-your-mouth texture. Made with just a few simple ingredients, this easy recipe is perfect when you want fresh homemade cookies without making a large batch.
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“These are perfect. They’re my favorite go-to when I need a quick late night dessert…”
– Jen
Why You’ll Love This Recipe
- Simple Ingredients: Made with butter, sugar, flour, and vanilla – classic shortbread flavor with no fuss.
- Small Batch Recipe: Yields the perfect amount for one or two people.
- Quick and Easy: Minimal prep and just minutes of baking for fresh, buttery cookies fast.
- Customizable: Keep them plain, sprinkle with sugar, or add melted chocolate.
- Perfect Anytime Treat: Enjoy as a snack, give as a homemade gift, or add to a holiday cookie platter.
Buttery shortbread cookies have always been a favorite of mine because of their simplicity and melt-in-your-mouth texture.
This recipe is perfect when you want something sweet and homemade without making a big batch.
With just a few ingredients and easy steps, you’ll have warm, classic cookies that feel special every time you bake them.
Looking for a few more light and buttery small batch cookie recipes? Try our small batch shortbread bites, small batch thumbprint cookies, small batch frosted sugar cookies, and small batch butter cookies.
Ingredients
If you have any ingredients leftover from this small batch shortbread cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: 4 tablespoons salted butter, slightly softened. The butter should be cool to the touch but soft enough to leave a slight indentation when pressed. This gives shortbread its rich flavor and tender texture.
- Sugar: 3 tablespoons granulated sugar for the dough, plus 1/4 teaspoon to sprinkle on top for a light crunch.
- Vanilla Extract: 1/4 teaspoon to add warmth and enhance flavor.
- Flour: 1/2 cup all-purpose flour for structure and a tender bite.
- Chocolate (optional): 2 ounces melted semi-sweet chocolate for drizzling over baked cookies. Use leftover chocolate in recipes small batch chocolate chip cookies or s’mores dip.
Recipe Variations
Try these simple variations to give your shortbread cookies a different flavor or texture:
- Lemon Shortbread: Add 1/2 teaspoon lemon zest for a bright, citrusy flavor.
- Chocolate Chip Shortbread: Mix in 1–2 tablespoons mini chocolate chips for chocolate in every bite.
- Pecan Shortbread: Stir in 1 tablespoon finely chopped pecans for a nutty crunch.
- Spiced Shortbread: Add a pinch of cinnamon or nutmeg for a warm, subtle spice.
- Chocolate-Dipped Shortbread: Dip cooled cookies in melted chocolate and let set on parchment paper.
How To Make Shortbread Cookies
These photos and instructions help you visualize how to make a small batch of shortbread cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- In a mixing bowl, cream together the butter, sugar, and vanilla until smooth. Gradually mix in the flour until the dough looks like wet sand. Knead gently 3–4 times until it forms a smooth ball.
- Divide the dough into 3–4 portions. Roll each into a ball and place on a small baking sheet, leaving space between them.
- Flatten each ball slightly with your palm or the back of a spoon.
- Sprinkle a little sugar over the tops.
- Bake at 325°F for 13–15 minutes, until the edges are just turning golden. Watch closely to avoid over-baking.
- (Optional) Once cooled, drizzle melted semi-sweet chocolate over the cookies. Let set before serving.
Expert Tips
- Measure Flour Correctly: Spoon flour into a dry measuring cup, then level with a knife. Avoid scooping directly from the container, which packs the flour and makes cookies dense.
- Prepare the Baking Sheet: Line with parchment paper or a silicone mat for even baking. Skip butter or oil sprays, which can cause spreading.
- Watch the Baking Time: Remove cookies when the edges just start to turn golden. Overbaking leads to dry, crumbly cookies.
Frequently Asked Questions
Traditional shortbread cookies are made with butter, sugar, flour, and a touch of vanilla.
No, this small batch recipe does not require chilling, making it quick and easy.
Shortbread is naturally tender, but cookies can be too crumbly if too much flour is used. Be sure to measure flour correctly.
Stored in an airtight container at room temperature, they stay fresh for up to 5 days.
No, sugar cookies use eggs and more ingredients, while shortbread cookies rely on butter for their melt-in-your-mouth texture.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch shortbread cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Shortbread Cookies
Ingredients
- 4 tablespoons salted butter -softened to room temperature (¼ cup)
- 3 tablespoons sugar plus ¼ teaspoon for topping the cookies
- ¼ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 ounces semi sweet chocolate (optional)
Instructions
- Preheat your oven to 325°F (165°C). Line a small baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, cream together the butter, 3 tablespoons of sugar, and vanilla with an electric mixer until smooth. Gradually mix in the flour until the dough looks like wet sand. Knead gently 3–4 times until it forms a smooth ball.
- Divide the dough into 3–4 portions. Roll each into a ball and place on a small baking sheet, leaving space between them.
- Flatten each ball slightly with your palm, the back of a spoon, or the bottom of a drinking glass.
- Sprinkle ¼ teaspoon of sugar over the tops.
- Bake for 13–15 minutes, until the edges are just turning golden. Watch closely to avoid over-baking.
- (Optional) Once cooled, drizzle melted semi-sweet chocolate over the cookies. Let set before serving.
Notes
- Measure Flour Correctly: Spoon flour into a dry measuring cup, then level with a knife. Avoid scooping directly from the container, which packs the flour and makes cookies dense.
- Prepare the Baking Sheet: Line with parchment paper or a silicone mat for even baking. Skip butter or oil sprays, which can cause spreading.
- Watch the Baking Time: Remove cookies when the edges just start to turn golden. Overbaking leads to dry, crumbly cookies.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe should be for your For One, not small batch ; ) i have no idea how Three cookies can be shared with a partner LOL
That made me smile! You’re right, three cookies are definitely hard to share. Sometimes a “small batch” really does feel more like a “for one.”
I love all your recipes. They are fun to make. Thanks. Again
I’m so happy you are enjoying the recipes!
Could you use Swerve sugar replacement in this cookie recipe?
Swerve should work just fine.
Patting this all together and laying it over your small square pan full of pitted fresh cherries I am going to try using it as a cobbler like crust. I stirred a bit of sugar and cornstarch into the cherries before putting them into the pan to thicken the juices.
I commented earlier- update- cookies turned out just fine. So good. Thank you for this recipe.
Had difficulty kneading dough, seemed alittle dry. held dough in hand and pressed into ball then flattened. Have in oven now.
I’m going to double the recipe and use them as a sweet crust for my mini pumpkin pies. I usually use a buttery pie crust but today I want to kick it up a notch😉. I’m sure this will be good no matter what. Thanks for th easy recipe❣️
Using the dough as a crust for my mini pies was so delicious that I’ve been asked to make a dozen more. I have to say that I prefer this cookie crust over regular pie crust when using fillings that aren’t overly sweet, such as pumpkin or lemon Now I just have to convert these measurements times six.