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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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
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.
Can you make up the dough and store in the fridge until you bake them?
Yes.
These are perfect. They’re my favorite go-to when I need a quick late night dessert. I’m a chocoholic, so I’ve made them spreading a thick layer of melted chocolate, a layer of homemade chocolate frosting I put together while the cookies are in the oven, or just spread Nutella on the top. All are good options
I’m so happy to know you love the cookies, Jen. Thank you so much for your feedback.
I exactly doubled everything and made a few extra, came out perfect. Thanks a lot for the wonderful recipe, this satisfies both sets of my plain vanilla and chocolate cookie lovers in my family 🙂
Great tasting cookies baked with such simple ingredients, done in a flash!!
I’m so glad you enjoyed the recipe. Thank you so much for your feedback.
I have to bake up these cookies! They look so good! I love that chocolate drizzle on them!
I love your small batch cookie recipes! With just me and my husband, we don’t need a bunch of cookies! These are perfect for us!
I love that this is a small batch. I always end up baking way too much.
Love that this is small batch. It saves baking time and yields the perfect amount!
I love for shortbread cookies during the holidays, and that chocolate drizzle is so elegant!
I was looking for some simple cookies to make with my kids and it looked like these were their favorite cookies yet! I love how it made a small batch, making it perfect to enjoy without eating too much!!
I’m so glad you and your children enjoyed the cookies, Mary. Thank you for taking the time to let me know.
Can I use powdered sugar instead? I love the way it leaves a smooth texture.
Hi Joy, I’ve never used powdered sugar before in this recipe so please let me know how they turn out, I’d love to know.
Can’t wait to try these! I only keep chocolate chips in the cupboard – those would work as well for the drizzle, wouldn’t they? I’d think so, not only chocolate but other flavors as well (peanut butter, etc.) Or maybe a powdered sugar glaze that could be flavored with whatever you like. The possibilities are endless! I’m going to make some as soon as I finish typing – LOL…Thanks for another great recipe Joanie!
Yes, chocolate chips work very well and you’re right, so many options. Hope you enjoy the recipe!