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Shortbread Butter Cookies
By Snejana Andreeva
on Nov 10, 2022, Updated Jan 04, 2026
What better way to get in the holiday 🎄 spirit than with decorative shortbread cookies!? These melt-in-your-mouth cookies are so much better than what you buy at the store or get from the package, and even better, they’re so easy to make! Even if you’re just making these for 🎅 Santa, these are great cookies to have the little ones in your life help you with. They can have fun mixing the dough, sprinkling the toppings on, and squeezing the piping bag.
- Why You’ll Love Shortbread Butter Cookies
- How to Prepare Shortbread Butter Cookies
- Nonna’s Tip 🤶
- Shortbread Butter Cookies Variations and Substitutions
- More Holiday Recipes
- Other Cookie Recipes
- Common Questions
- Shortbread Butter Cookies Recipe
Why You’ll Love Shortbread Butter Cookies
I make this recipe every single year around the holidays and it’s always the first cookie to disappear from the table. Unlike the traditional shortbread cookies, these are a bit more “modern” as I don’t refrigerate the batter, I bake these right away which is a bonus as it cuts down on the wait time, and we are able to enjoy them quicker.
How to Prepare Shortbread Butter Cookies
🥣 Use a mixer to cream together butter, powdered sugar, salt, and vanilla extract until smooth (about 2 to 3 minutes).
🥄 Gradually add flour to the mixture, stirring with a spatula until it forms a slightly sticky dough. Add the preferred type of milk and mix well.
⭐ Then, prepare a piping bag by inserting a large star-shaped piping tip at one end and cutting the bag for the tip to fit through.
🫓 Fill the piping bag with the cookie batter , securing it at the top to prevent the batter from moving upwards when squeezed. Alternatively, shape the dough into balls and flatten them with a sugared fork.
🎄 Pipe the cookies onto a baking sheet lined with parchment paper in a circular shape. Bake at 350°F for 12-15 minutes until the edges turn golden. Now you can enjoy your cookies!
Nonna’s Tip 🤶
There are two methods for shaping the cookies – piping them with a bag and tip or rolling them into balls and pressing them with a fork before baking. Both ways create amazing cookies!
Shortbread Butter Cookies Variations and Substitutions
- You could certainly incorporate some lemon 🍋 or orange zest to the batter for a citrus twist.
- Feel free to experiment with various piping tips to make some fun shapes with your cookies.
- After cooking and cooling, you could put two cookies together with a filling such as jam , Nutella , or peanut butter .
- After baking, roll the cookies in powdered sugar or decorate them with icing .
- If you need to make these cookies gluten-free, you can use a 1-1 gluten-free flour substitute.
More Holiday Recipes
Are you hosting a gathering this holiday season? Check out some of my other holiday recipes, including my Holiday Butter Board .
Puff Pastry Christmas Tree
35 mins
Antipasti Christmas Wreath
10 mins
Holiday Candy Cane Prosecco
5 mins
Other Cookie Recipes
Looking for more cookies to bring to your holiday cookie exchange? Check out some of my other holiday cookie recipes, including my Puff Pastry Cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
Lemon Cheesecake Thumbprint Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Common Questions
Yes, you can feel free to use 1-1 baking gluten-free flour for this recipe if you are gluten-free.
The butter must be softened, not melted and not hard.
Yes, you can certainly you use salted butter; if you do, you can leave out the added salt.
I use Redmond Real Salt , please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.
Yes, you can absolutely try a vegan butter instead of regular butter.
I use a large star tip and a piping bag, but you are more than welcome to roll the cookies into a ball and press them down with a fork that was dipped in powdered sugar.
Doing this in a stand mixer will be easier and less messy, you are more than welcome to use an electric mixer if you don’t have a stand mixer.
No, these cookies can be stored and room temperature and will last at least a week, but I can’t guarantee it as mine disappear off the table the same day!
Yes, you can definitely make these your own and add lemon or orange zest to the batter to brighten them up.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Parchment Paper
- ▢ Baking Sheet
- ▢ Stand Mixer
- ▢ Christmas Sprinkles
- ▢ Vanilla Bean Paste
- ▢ Piping Bag
Ingredients
- ▢ ½ cup softened butter , 1 stick
- ▢ ½ cup powdered sugar , also known as confectioners’ sugar or icing sugar
- ▢ ½ tsp pure vanilla extract
- ▢ pinch salt
- ▢ 1 cup all-purpose flour , or use 1-1 gluten-free flour
- ▢ ½ tablespoon almond milk , any milk works
- ▢ sprinkles for decoration , Christmas sprinkles are also beautiful
Instructions
- ▢ Preheat the oven to 350F.
- ▢ With a stand mixer (or electric mixer in a bowl), start creaming the butter, powdered sugar, salt, and pure vanilla extract (or vanilla bean paste). This should take 2 to 3 minutes.
- ▢ Gradually add the flour a little bit at a time and stir it with a spatula until you have a tacky dough. Add the milk of choice and give it a mix.
- ▢ Insert a large star shaped piping tip to the bottom corner of the piping bag and cut it from the from the outside corner with scissors so that the piping tip fits through.
- ▢ Add the cookie batter to the piping bag or Ziplock bag, squeeze the batter down and secure it on top by holding the bag with your hand as you don’t want the batter to move upwards as you squeeze.
- ▢ If you want to skip the previous step, you can roll the cookies into balls and press down with a fork that you dipped in powdered sugar.
- ▢ Pipe the cookies into a circle onto a baking sheet lined with parchment paper. Bake at 350F for 12-15 minutes or until golden edges. Enjoy!
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shortbread Butter Cookies
Equipment
- Measuring Cups + Spoons
- Parchment Paper
- Baking Sheet
- Stand Mixer
- Christmas Sprinkles
- Vanilla Bean Paste
- Piping Bag
Ingredients
- ½ cup softened butter 1 stick
- ½ cup powdered sugar also known as confectioners’ sugar or icing sugar
- ½ tsp pure vanilla extract
- pinch salt
- 1 cup all-purpose flour or use 1-1 gluten-free flour
- ½ tablespoon almond milk any milk works
- sprinkles for decoration Christmas sprinkles are also beautiful
Instructions
- Preheat the oven to 350F.
- With a stand mixer (or electric mixer in a bowl), start creaming the butter, powdered sugar, salt, and pure vanilla extract (or vanilla bean paste). This should take 2 to 3 minutes.
- Gradually add the flour a little bit at a time and stir it with a spatula until you have a tacky dough. Add the milk of choice and give it a mix.
- Insert a large star shaped piping tip to the bottom corner of the piping bag and cut it from the from the outside corner with scissors so that the piping tip fits through.
- Add the cookie batter to the piping bag or Ziplock bag, squeeze the batter down and secure it on top by holding the bag with your hand as you don’t want the batter to move upwards as you squeeze.
- If you want to skip the previous step, you can roll the cookies into balls and press down with a fork that you dipped in powdered sugar.
- Pipe the cookies into a circle onto a baking sheet lined with parchment paper. Bake at 350F for 12-15 minutes or until golden edges. Enjoy!
Video
Nutrition
Shortbread Butter Cookies https://themodernnonna.com/shortbread-butter-cookies/ November 10, 2022
