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This easy small batch shortbread cookie recipe is perfect when you want a sweet treat without making too many. These buttery cookies have a tender, melt-in-your-mouth texture and can be enjoyed plain or topped with a decadent chocolate drizzle. Simple to make and just the right size, they’re a timeless favorite, whether you’re sharing or enjoying them all on your own.
Looking for more deliciously light and buttery cookie recipes? Try our crisp Shortbread Bites, sweet Thumbprint Cookies, classic Sugar Cookies, and rich Butter Cookies.
Why You’ll Love This Recipe
- Easy to Make: With just a few ingredients, these shortbread cookies are quick and simple to prepare.
- Just the Right Amount: This small batch recipe makes enough to enjoy without extra cookies lingering.
- Customizable: Enjoy them plain or elevate them with a drizzle of chocolate—your choice!
- Quick to Bake: Minimal prep and bake time mean you’ll have fresh cookies in no time.
- Versatile Treat: Great for a personal snack, a thoughtful gift, or a festive addition to a cookie tray.
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Ingredients
If you have any ingredients leftover from this small batch shortbread cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use 4 tablespoons of salted butter, slightly softened at room temperature. Softened butter is key for creating the rich, buttery flavor shortbread is known for. It also helps incorporate air when creamed with sugar, resulting in a light and tender cookie. The butter should feel cool to the touch but leave a slight indentation when gently pressed with your finger.
- Sugar: You’ll need 3 tablespoons of granulated sugar to mix with the butter, forming the base of the dough. For a touch of sweetness and a light crunch, sprinkle an extra 1/4 teaspoon of sugar over the cookies before baking.
- Vanilla Extract: A small amount—just 1/4 teaspoon—adds warmth and enhances the overall flavor of the cookies.
- Flour: Stick to 1/2 cup of all-purpose flour to give these cookies their structure while keeping the texture tender.
- Chocolate (Optional): For an added twist, drizzle 2 ounces of melted semi-sweet chocolate over the baked cookies. This adds both a decorative touch and a delicious contrast to the buttery flavor. If you have leftover chocolate, consider using it in a batch of Chocolate Chip Cookies or S’mores Dip.
Recipe Variations
Add your own twist to these shortbread cookies with these simple ideas:
- Lemon Shortbread Cookies: Mix in 1/2 teaspoon of lemon zest for a bright, citrusy flavor that pairs perfectly with the buttery cookies.
- Chocolate Chip Shortbread: Stir in 1 to 2 tablespoons of mini chocolate chips before baking little bursts of chocolate in every bite.
- Pecan Shortbread Cookies: Add 1 tablespoon of finely chopped pecans or walnuts for a nutty crunch that enhances the cookies’ rich texture.
- Spiced Shortbread: Add a pinch of cinnamon or nutmeg to the dough for a subtle hint of warm spice.
- Chocolate-Dipped Shortbread: After baking, dip one side of the cookies into melted chocolate and let them set on parchment paper.
How To Make Shortbread Cookies
These step-by-step 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.
- Make the Dough: In a mixing bowl, cream together the butter, sugar, and vanilla until smooth and fully combined. Gradually add the flour, mixing until the dough resembles wet sand. Knead the dough 3 to 4 times with your hands until it comes together into a smooth ball.
- Shape the Cookies: Divide the dough into three or four equal portions. Roll each piece into a ball using your hands and place them on a small baking sheet, leaving space between each one.
- Flatten the Dough: Gently press down on each ball with the palm of your hand or the back of a spoon to flatten them slightly. This step ensures even baking and gives the cookies their signature shortbread shape.
- Add a Sprinkle of Sweetness: Sprinkle a small amount of sugar over the top of each cookie. This adds a touch of sweetness and a light crunch to the baked cookies.
- Bake the Cookies: Bake in a preheated oven at 350°F (177°C) for 13-15 minutes, or until the edges are just starting to turn golden. Keep an eye on them to avoid over-baking.
- Drizzle with Chocolate (Optional): Once the cookies have completely cooled, melt some semi-sweet chocolate. Use a spoon to drizzle the melted chocolate over each cookie for added flavor and a decorative touch. Let the chocolate set before serving.
Expert Tips
- Measure Flour Correctly: For the best results, always measure flour carefully. Fluff the flour in its container with a spoon before gently spooning it into your dry measuring cup until it’s slightly overfilled. Then, level off the top with the back of a knife or a straight-edged utensil. This method ensures you’re not packing the flour, which can result in using too much and altering the cookie’s texture. Avoid scooping directly from the container with your measuring cup, as this compacts the flour and can make your cookies denser than intended.
- Prepare Your Baking Sheet: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking. Avoid using butter or oil sprays, as these can make the surface too greasy and cause your cookies to spread too much during baking.
- Keep an Eye on Baking Time: Timing is key to achieving the perfect cookies. Remove them from the oven when the edges just begin to turn a light golden brown. Overbaking can result in dry, crumbly cookies, so keep a close watch, especially since oven temperatures can vary slightly.
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Frequently Asked Questions
Absolutely! Store baked cookies in an airtight container at room temperature for up to 5 days.
You can top the cookies with powdered sugar, dip them in caramel, or enjoy them plain for a classic flavor.
Yes, you can easily double or triple the recipe for larger batches.
The easiest way to soften butter is to leave it on the counter for about 30 minutes before using it. This allows the butter to reach the ideal consistency naturally. If you’re short on time, you can microwave it for 10 to 15 seconds. Be careful not to overheat—it should be soft enough to press gently but not melted.
Scottish shortbread is a traditional cookie made with just three ingredients: butter, flour, and sugar. Its origins date back to the 12th century when it was first known as “biscuit bread.” Early versions were made from leftover bread dough that was dried out and baked at a low temperature into a sweet, crisp rusk. Over time, yeast was replaced with butter, giving us the rich, buttery shortbread we enjoy today. Some refer to shortbread as a cookie, while others consider it a biscuit.
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 (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
Instructions
- Preheat and Prep: Preheat your oven to 325°F (165°C). Line a small baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make the Dough: In a small mixing bowl, use a hand mixer to beat together the butter, 3 tablespoons of sugar, and vanilla until the mixture is creamy and smooth. Add the flour and continue mixing until the ingredients are fully combined.
- Knead and Shape: Knead the dough 3 to 4 times by hand until it forms a smooth ball. Divide the dough into three equal portions and roll each into a ball. Place the dough balls on the prepared baking sheet, spacing them about 3 inches apart.
- Flatten and Bake: Gently press each dough ball down to about ¼-inch thickness using your palm or the back of a large spoon. Sprinkle the tops with a small amount of sugar (about ¼ teaspoon total). Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden brown.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely, about 10 minutes.
- Melt the Chocolate: Place the chocolate in a microwave-safe bowl and microwave on high for 15 seconds. Stir well, then continue heating in 10-second intervals, stirring each time, until fully melted.
- Decorate and Serve: Use a spoon to drizzle the melted chocolate over the tops and edges of the cookies. Allow the chocolate to harden, about 20 minutes. Once set, your shortbread cookies are ready to enjoy!
Notes
- Measure Flour Correctly: For the best results, always measure flour carefully. Fluff the flour in its container with a spoon before gently spooning it into your dry measuring cup until it’s slightly overfilled. Then, level off the top with the back of a knife or a straight-edged utensil. This method ensures you’re not packing the flour, which can result in using too much and altering the cookie’s texture. Avoid scooping directly from the container with your measuring cup, as this compacts the flour and can make your cookies denser than intended.
- Prepare Your Baking Sheet: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking. Avoid using butter or oil sprays, as these can make the surface too greasy and cause your cookies to spread too much during baking.
- Keep an Eye on Baking Time: Timing is key to achieving the perfect cookies. Remove them from the oven when the edges just begin to turn a light golden brown. Overbaking can result in dry, crumbly cookies, so keep a close watch, especially since oven temperatures can vary slightly.
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.
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.