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Shortbread Cookie Bars
By Snejana Andreeva
on Dec 20, 2022, Updated Dec 02, 2023
You have to make these 5 Ingredient Shortbread Cookie Bars. Give the gift of love this Holiday 🎄 season by baking these incredible shortbread cookie bars. Homemade gifts such as this one mean so much more since they come straight from the heart.
- Why You’ll Love Shortbread Cookie Bars
- How to Prepare
- Nonna’s Tip
- Variations and Substitutions for Shortbread Cookie Bars
- Other Holiday Cookie Recipes
- More Holiday Recipes
- Common Questions
- Shortbread Cookie Bars Recipe
These cookie bars take no time at all to show your love and appreciation for someone special. You’ll watch these bars disappear within seconds, and once you try them, you’ll know why!
Why You’ll Love Shortbread Cookie Bars
What’s better than an easy-to-follow recipe? For these shortbread cookie bars, you’ll be combining five quality ingredients: 🧈 butter, Redpath Golden Yellow Sugar , Redpath Icing Sugar , flour, and salt and the end result is a perfect blend of buttery goodness and sweetness.
The foolproof steps in this recipe make it so easy to create these golden, melt-in-your-mouth treats. They are perfect if you just want a treat for yourself or if you need them for a thoughtful gift. Either way, this shortbread recipe is a well-loved staple that adds a touch of refinement to your baking repertoire.
How to Prepare
🔥 Preheat the oven to 325°F (163°C) and prepare an 8 or 9-inch square baking pan with parchment paper.
🧈 Cream butter, Redpath Golden Yellow Sugar , Redpath Icing Sugar , and salt until pale and fluffy.
⭐ Sift flour over the mixture and mix until just combined. The dough will be crumbly but tacky.
🧊 Turn out the dough on a floured surface, knead briefly, then press it into the prepared pan. Chill for at least 30 minutes.
♨️ Score the chilled dough, dock with a fork, and bake until pale golden (25-30 minutes for a 9-inch pan, or 40-45 minutes for an 8-inch pan).
❄️ Cool in the pan for 20 minutes, then cut along scored lines. Lift and remove from the pan using parchment overhangs.
🧊 Store cooled shortbread cookie bars in an airtight container for up to a week at room temperature or up to 2 months in the freezer.
🎁 Optionally, gift the cookies in a tin or box lined with tissue paper.
Nonna’s Tip
Ensure that all ingredients are at room temperature before proceeding with the recipe.
Variations and Substitutions for Shortbread Cookie Bars
- Change up the flavor of your shortbread cookie bars by adding the zest of 🍋 lemon, orange, or lime, or mix in a pinch of cinnamon, nutmeg, or cardamom.
- Stir in some finely chopped nuts 🌰 such as almonds, pecans, or walnuts for added crunch.
- Decorate your shortbread cookie bars by dusting the top with powdered sugar for a simple and tasteful finish.
- Make this shortbread allergy-friendly by using a 1-1 gluten-free flour for a gluten-free version or vegan butter for a dairy-free and vegan version.
- Transform this into a traditional 🏴 Scottish shortbread by replacing ⅓ cup (37 grams) of the cake flour with ⅓ cup (48 grams) rice flour for a moderate crunch and a slightly sandy texture.
- Patterns can be pricked into the surface of the shortbread cookie bars by using a 🍴 fork, chopstick, or skewer.
- Use any kind of seasonal sprinkles to match the time of year – Easter, 🎄 Christmas, Thanksgiving, Halloween, etc.
Other Holiday Cookie Recipes
I’ve got you covered for your next cookie exchange or other holiday event! Your friends and family will be so impressed and you’ll be glad you didn’t use any over-complicated recipes! I also have simple 3-ingredient sugar cookies if you’re looking for those.
Festive Holiday Cookies
20 mins
Lemon Cheesecake Thumbprint Cookies
25 mins
Italian Amaretti Cookies
25 mins
Easy Gingerbread Cookies
3 hrs 23 mins
More Holiday Recipes
Entertaining at the holidays can be stressful, so don’t make it harder with complicated recipes. Check out these easy options and don’t forget the drinks, like my holiday candy cane prosecco .
Garlic Bread Christmas Tree
30 mins
Antipasti Christmas Wreath
10 mins
Holiday Charcuterie Board
20 mins
Holiday Cheese Board
20 mins
Common Questions
I use Redmond Real Salt , please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.
I recommend against it. You should ensure ingredients are at room temperature before proceeding with the recipe.
For traditional Scottish shortbread, replace ⅓ cup (37 grams) of the cake flour with ⅓ cup (48 grams) rice flour for a moderate crunch and a slightly sandy texture.
If the dough is getting soft or the kitchen is warm, place the shortbread dough back into the fridge for 10 minutes to chill after scoring and docking with a fork before placing it into the preheated oven.
Usually before cooking, but if desired, you can re-dock the holes with the fork or skewer used once the shortbread cookie bars come out of the oven as they tend to close up more during the baking process.
You can check out any of the Redpath products on their website or look to see if your local grocery store carries their products.
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
- ▢ Stand Mixer
- ▢ Nakiri Knife
- ▢ Parchment Paper
- ▢ White Pearl Sprinkles
- ▢ Brownie Dish
Ingredients
- ▢ 1 cup butter
- ▢ ½ cup Redpath’s Golden Yellow Sugar , packed
- ▢ ⅓ cup Redpath’s Icing Sugar
- ▢ ½ tsp salt
- ▢ 2⅓ cups cake flour
- ▢ mini pearl sprinkles or any you like is optional
Instructions
- ▢ Preheat the oven to 325°F (163°C). Lightly grease and line an 8 or 9 inch square baking pan with parchment paper , leaving a 2-inch overhang on the sides for easy unmoulding.
- ▢ In the bowl of a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream butter, the Redpath Golden Yellow Sugar, the Redpath Icing Sugar, and salt on medium-high speed until pale and fluffy, scraping down the bowl as necessary; 3 to 5 minutes.
- ▢ Sift the flour over the butter mixture. Mix on low speed until just combined. The dough will be crumbly but tacky.
- ▢ On a lightly floured work surface, turn the dough out and knead a few times until the dough just comes together; do not over work. Place dough into the prepared baking pan and evenly press the shortbread dough into the pan. Smooth out top using a spatula. Cover the pan with plastic wrap and place into the fridge to chill; at least 30 minutes.
- ▢ With a sharp knife, score the chilled dough into even sized squares, bars, or diamonds with the help of a ruler if needed. With a fork or skewer, dock the entire surface of the dough. For a clean, professional look, space the prick holes evenly apart.
- ▢ Place into the preheated oven and bake until pale golden; 25-30 minutes (9-inch pan), or 40 to 45 minutes (8-inch pan).
- ▢ Allow shortbread to cool in the pan for about 20 minutes before using a sharp knife to cut along the scored lines. Once cookies are completely cooled, carefully lift and remove from the pan using the parchment overhangs.
- ▢ Store completely cooled shortbread in an airtight container between parchment paper for up to a week at room temperature, or in the freezer for up to 2 months.
- ▢ Optionally, add the cookies to a cookie tin or box lined with tissue paper, wrap with a bow and gift to someone you love.
Nonna’s Notes
- Flavor swaps: Change up the flavor of your shortbread cookie bars by adding the zest of lemon, orange, or lime, or mix in a pinch of cinnamon, nutmeg, or cardamom.
- Go nuts: Stir in some finely chopped nuts such as almonds, pecans, or walnuts for added crunch.
- Let it snow: Decorate your shortbread cookie bars by dusting the top with powdered sugar for a simple and tasteful finish.
- Gluten-free: Make this shortbread allergy-friendly by using a 1-1 gluten-free flour for a gluten-free version or vegan butter for a dairy-free and vegan version.
- Scottish shortbread: Transform this into a traditional Scottish shortbread by replacing ⅓ cup (37 grams) of the cake flour with ⅓ cup (48 grams) rice flour for a moderate crunch and a slightly sandy texture.
- Pretty patterns: Patterns can be pricked into the surface of the shortbread cookie bars by using a fork, chopstick, or skewer.
- Holiday themes: Use any kind of seasonal sprinkles to match the time of year – Easter, Christmas, Thanksgiving, Halloween, etc.
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 Cookie Bars
Equipment
- Measuring Cups + Spoons
- Stand Mixer
- Nakiri Knife
- Parchment Paper
- White Pearl Sprinkles
- Brownie Dish
Ingredients
- 1 cup butter
- ½ cup Redpath’s Golden Yellow Sugar packed
- ⅓ cup Redpath’s Icing Sugar
- ½ tsp salt
- 2⅓ cups cake flour
- mini pearl sprinkles or any you like is optional
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease and line an 8 or 9 inch square baking pan with parchment paper , leaving a 2-inch overhang on the sides for easy unmoulding.
- In the bowl of a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream butter, the Redpath Golden Yellow Sugar, the Redpath Icing Sugar, and salt on medium-high speed until pale and fluffy, scraping down the bowl as necessary; 3 to 5 minutes.
- Sift the flour over the butter mixture. Mix on low speed until just combined. The dough will be crumbly but tacky.
- On a lightly floured work surface, turn the dough out and knead a few times until the dough just comes together; do not over work. Place dough into the prepared baking pan and evenly press the shortbread dough into the pan. Smooth out top using a spatula. Cover the pan with plastic wrap and place into the fridge to chill; at least 30 minutes.
- With a sharp knife, score the chilled dough into even sized squares, bars, or diamonds with the help of a ruler if needed. With a fork or skewer, dock the entire surface of the dough. For a clean, professional look, space the prick holes evenly apart.
- Place into the preheated oven and bake until pale golden; 25-30 minutes (9-inch pan), or 40 to 45 minutes (8-inch pan).
- Allow shortbread to cool in the pan for about 20 minutes before using a sharp knife to cut along the scored lines. Once cookies are completely cooled, carefully lift and remove from the pan using the parchment overhangs.
- Store completely cooled shortbread in an airtight container between parchment paper for up to a week at room temperature, or in the freezer for up to 2 months.
- Optionally, add the cookies to a cookie tin or box lined with tissue paper, wrap with a bow and gift to someone you love.
Video
Notes
- Flavor swaps: Change up the flavor of your shortbread cookie bars by adding the zest of lemon, orange, or lime, or mix in a pinch of cinnamon, nutmeg, or cardamom.
- Go nuts: Stir in some finely chopped nuts such as almonds, pecans, or walnuts for added crunch.
- Let it snow: Decorate your shortbread cookie bars by dusting the top with powdered sugar for a simple and tasteful finish.
- Gluten-free: Make this shortbread allergy-friendly by using a 1-1 gluten-free flour for a gluten-free version or vegan butter for a dairy-free and vegan version.
- Scottish shortbread: Transform this into a traditional Scottish shortbread by replacing ⅓ cup (37 grams) of the cake flour with ⅓ cup (48 grams) rice flour for a moderate crunch and a slightly sandy texture.
- Pretty patterns: Patterns can be pricked into the surface of the shortbread cookie bars by using a fork, chopstick, or skewer.
- Holiday themes: Use any kind of seasonal sprinkles to match the time of year - Easter, Christmas, Thanksgiving, Halloween, etc.
Nutrition
Shortbread Cookie Bars https://themodernnonna.com/shortbread-cookie-bars/ December 20, 2022
