RECIPE
Shortbread Cookies Recipe with Milkybar® White Chocolate
Savour our sweet, short and snappy Milkybar® shortbread.
19 December, 2025
There are many contenders to the teatime crown, but there’s only one queen of the biscuit tin – shortbread. It’s simple, elegant, buttery and sweet with a chew that’s hard to beat. Our Milkybar® shortbread cookie recipe gives this icon the glorious glow-up it deserves with drizzles of creamy white chocolate. So, join us as we walk you through everything you need to know to pull off your new favourite cookie. For more delicious cookies, fudgy brownies and stunning cakes, sign up to our newsletter.
Why You’ll Love These Shortbread Cookies
Our shortbread cookie recipe is a kitchen classic that every baker needs in their arsenal. It’s quick, easy and our white chocolate spin takes things into a new dimension when short, buttery crunch meets smooth and creamy Milkybar®. It’s a match made in white chocolate heaven that will make you wonder, why don’t all shortbread cookies come like this!? Want something with a little more chunk? Try our Milkybar® and Macadamia Cookies.
Shortbread Cookies Decorating Tips
A classic shortbread is all about the simplicity of ingredients but that doesn’t mean we can’t get creative! A pinch of spices like cinnamon, cardamom or ground mixed spice adds a new yet subtle flavour twist. A sprinkle of finely chopped fresh thyme and lemon zest add an earthy zing that strides the line between sweet and savoury. For extra crunch, sprinkle the warm cookies with a light dusting of caster sugar. For the Milkybar® finish, we’ve got two options, and both are delicious! Dunk or drizzle, what will you choose? Fancy a strawberry spin? Try our Milkybar® Strawberry Shortbread Bars.
Storage instructions
Store your shortbread cookies in an airtight container at room temperature for up to a week. You can also make our shortbread cookie recipe and keep the dough wrapped in the fridge for up to a week or freeze it for up to three months. To defrost, simply leave the dough in the fridge overnight. The baked cookies also freeze brilliantly! Pop the container in the freezer for up to three months. To get them ready for tea, leave the container at room temperature until they cookies are defrosted. For another dainty bake, try our Milkybar® Madeleines.
You will need
- A baking tray
- Baking paper
- Plastic wrap
- Sharp knife
For the cookies
- 200g buttery baking spread, softened
- 100g caster sugar
- 1 tsp vanilla extract
- 260g plain flour
- 40g cornflour (for a light, crumbly texture)
For the drizzle
- 100 g Milkybar® Giant Buttons, melted
Milkybar Giant Buttons White Chocolate Large Sharing Bag 176g
Each cookie typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 2241kJ/536kcal
Method
For the cookies
- Add the buttery baking spread, sugar, and vanilla to a large mixing bowl and whisk together for 2-3 minutes until pale and creamy.
- Sift in plain flour and cornflour then mix gently until a soft dough forms. The dough should hold together when pressed but not feel too sticky.
- Shape the dough into ball then roll it into an even sausage shape, wrap in cling film and chill for 20 minutes.
- Preheat your oven to 180°C/160°C fan/gas 4.
- Lightly dust your work surface with flour. Unwrap the dough and use a sharp knife to slice even cookies. Aim 5-6mm thickness. Place the cookies onto a tray lined with baking paper.
- Use a fork or wooden skewer to prick a few holes about halfway into the cookies. This stops the dough from rising too much as it bakes.
- Pop the tray into the fridge to chill again for 15 minutes while you clean up.
- Bake the shortbread for 10-12 minutes or until the edges just begin to turn golden.
- Let the cookies rest on the baking tray for 5 minutes then transfer them to a rack to cool.
For the drizzle
- Pop the Milkybar® Giant Buttons into a microwave-safe bowl. Heat the white chocolate in the microwave, first for 30 seconds and then in 10-second bursts. Stir between bursts until smooth.
- Drizzle or dunk? You decide! To coat, dunk the cooled shortbread cookies halfway into the melted white chocolate to coat half the cookie. Place the dunked cookie back onto the rack to dry. Alternatively, use a teaspoon and drizzle the cookies with melted white chocolate.
Top Tips
For the lightest, most delicate shortbread with that perfect snap and tender bite, technique is everything. Start with butter that’s soft enough to whisk easily, but don’t overdo it. Just whisk until it’s pale and creamy. Too much air will make your shortbread puff and blister instead of staying beautifully crisp. When you add the dry ingredients, mix slowly and stop as soon as the flour is incorporated and the dough looks slightly shaggy. Then, use your hands to gently bring it together into a smooth ball. The less you work the dough, the more melt-in-the-mouth your shortbread will be.
Tags
Share The Happiness
Explore Milkybar® Recipes
Deliciously decadent white chocolate magic awaits you and your family in our Milkybar® recipes!
