Buttery Shortbread Cookies with a Twist

Classic shortbread cookies are already irresistible — buttery, crumbly, and perfectly sweet. But when you add a unique twist, like citrus zest, herbs, chocolate drizzle, or even a touch of sea salt, they become unforgettable. These Buttery Shortbread Cookies with a Twist are perfect for tea time, gifting, or anytime you crave a refined treat with a surprise element.

Ingredients:

Basic shortbread dough:

1 cup (225g) unsalted butter, softened
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
¼ teaspoon salt

Choose your twist (pick one or combine!):

1 tablespoon lemon or orange zest
1 tablespoon finely chopped fresh rosemary or thyme
¼ cup mini chocolate chips or drizzle with melted chocolate after baking
1 tablespoon ground espresso or instant coffee
Sprinkle of flaky sea salt on top before baking

Preparation:

Cream the butter and sugar:
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Mix in the vanilla extract.
Add flour and salt:
Add the flour and salt gradually, mixing just until the dough comes together. Don’t overmix.
Incorporate your twist:
Gently fold in your chosen flavor twist (zest, herbs, chocolate chips, etc.).
Shape and chill the dough:
Form the dough into a log or press it into a flat disc. Wrap in plastic and refrigerate for 30 minutes to 1 hour.
Preheat oven and cut cookies:
Preheat your oven to 325°F (165°C). Roll or slice the dough into ¼-inch thick cookies and place them on a baking sheet lined with parchment paper.
Bake:
Bake for 12–15 minutes or until edges are lightly golden. Let cool on the tray for 5 minutes, then transfer to a wire rack.
Optional finishing touch:
Drizzle cooled cookies with melted dark or white chocolate, or sprinkle with extra zest or sea salt.