Slice-and-Bake Shortbread: one dough, three cookie flavors

By Wendy Sondov · Published: Oct 30, 2014 · Modified: Feb 11, 2023 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

This Slice-and-Bake Shortbread recipe is perfect for when time is limited. One batch of this buttery dough makes three different delicious flavors of shortbread cookies.

Three kinds of Slice-and-Bake Shortbread using one dough.

Why you'll love this recipe

Shortbread is such a versitile cookie! The dough can be made with seemingly limitless flavors and prepared with numerous methods.

Some shortbread recipes, like the one for Chocolate Shortbread Cookies, is prepared by rolling out the dough and cutting out the cookies with cookie cutters. This Vanilla Shortbread recipe portions the dough in scoops.

Cookies don’t get any easier than slice-and-bake and with this recipe, you'll have three different varieties ready to to bake and enjoy as needed.

This wonderfully tender and buttery Slice-and-Bake Shortbread is amazing when prepared as plain, buttery Scottish Shortbread, but when you divide the dough and mix different add-ins into each section, you end up with three distinctly different cookies all vying for the title of Best Shortbread.

Instructions

This is an overview of the instructions. The full instructions are in the recipe card below.

Ingredients for flavor variety: craisins, espresso powder and toffee bits, cinnamon and flavoring.

In the bowl of a stand mixer, cream together the butter and sugar.Add the flours and mix just until a smooth dough forms.
Divide the dough into thirds and place in separate bowls. To each bowl of dough, add the flavoring ingredients and mix well to combine thoroughly.
On sheets of wax paper or parchment paper, roll each flavor of dough into a log approximately 2” in diameter. Refrigerate at least 1 hour until firm.
When ready to bake, slice dough logs into ½” slices and space 2” apart on a parchment lined baking sheet. Bake at 350 degrees F until barely golden brown.

Storage

Store at room temperature in an airtight container for at least 2 weeks if the cookies contain dried fruit, or at least 4 weeks for plain shortbread. Shortbread flavor continues to improve over time.

Two Cranberry Orange shortbread cookies in a small bowl..

Cranberry Orange is fruity, citrus-y, and colorful, with bits of cranberry speckling the cookies.

Plate of Espresso Toffee cookies with drizzle of chocolate and bits of toffee on top.

Toffee Espresso has a distinct coffee flavor with the added sweet crunch of toffee bits.

Stack of Cinnamon Brown Sugar Slice-and-Bake Shortbread.

Cinnamon Brown Sugar is full of warm spicy scent and flavor. The best part is that you don’t have to choose a favorite. The recipe makes all three!

Freezing cookie dough in logs for slice and bake or in individual scooped portions.

My preference is to freeze dough, not cookies. I prepare dough for freezing in two ways; in balls and in logs.
Some cookies, like chocolate chip cookies, are made by scooping balls of dough and then baking. Those dough balls can also be frozen for later use.
I line a baking sheet with wax paper, then place scoops of dough onto the baking sheet, close but not touching. The entire pan is placed in the freezer.
After about 2 hours the frozen dough balls can be stored in the freezer in a large ziplock bag marked with the type of cookie and directions for baking. The dough balls do not need to be defrosted before baking, but may need an additional few minutes in the oven.
Many cookie doughs can be shaped into a log, stored in the refrigerator or freezer, then sliced and baked when needed. Frozen logs need to be defrosted a bit in order to be able to slice them.
Shortbread is an ideal dough for preparing as a slice-and-bake log. The buttery dough firms up for easy slicing when chilled, and maintains its shape in the oven.

Stack of Cranberry Orange Slice-and-Bake Shortbread half dipped in chocolate.

Fill up your freezer with Slice-and-Bake Shortbread and you will be prepared for all upcoming cookie demands. A magical quality of shortbread is that the flavor improves over time, making them excellent for gifts and care packages.

I suggest that while baking up cookies for packages and platters, you make an extra batch of shortbread for yourself and hide it away. Then, when the holidays are over, and life is a bit calmer, you can relax with some tea and your secret stash of buttery shortbread.

Three Cinnamon Brown Sugar Slice-and-Bake Shortbread Cookies..

Easter Bunny Shortbread Cookies are crunchy cookies in pretty pastel colors.

Chocolate Chocolate Chip Shortbread Cookies are deeply chocolate cookies with the bonus of chocolate chips.

Peach Tea Shortbread is made with tea infused butter for cookies that taste like summer.

Thumbprint Shortbread Cookies are crunchy and buttery treats coated in colorful sprinkles and topped with your choice of chocolate candy.

Golden Raisin Butter Cookies are delicious slice and bake cookies with golden raisins speckled throughout the buttery dough.

Delicious, crunchy Dr. Seuss Cookies are easy slice and bake sugar cookies perfect for a Green Eggs and Ham snack!

Espresso Toffee Slice-and-Bake Shortbread on a plate.

Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!