Comments on: Shortbread Cookie Recipe

By: J

Sun, 02 Aug 2026 03:07:04 +0000

Made this for a family bbq, half dipped jn chocolate and half were plain and they were a hit!

By: Cherie walker

Cherie walker — Thu, 30 Jul 2026 23:10:20 +0000

In reply to Linda.

It seems that the comments were just the tiniest bit rude especially considering that I’m sure most goods sold in your ” bakery” are actually the product of an actual accomplished baker. Keep trying, I’m sure with time and patience you, too will be able to bake your own creations.
Best of fortune to you.

By: Emma

Emma — Tue, 14 Jul 2026 17:06:29 +0000

Tried a few shortbread/cookie recipes in the past and something was always off. I was super excited with the results of these cookies, the texture is crisp but not hard, and the taste is not too buttery, like some recipes I have tried. This recipe is truly perfect! Thanks again, Sam!

By: Sam Merritt

Sam Merritt — Tue, 09 Jun 2026 01:50:20 +0000

In reply to Kristine Aldrow. Hi Kristine! These are typically good for 3-5 days in an air tight container. :)

By: Kristine Aldrow

Kristine Aldrow — Mon, 08 Jun 2026 21:00:29 +0000

can I make 2 days ahead for a wedding shower
will they still be OK and tare ok

By: Sam Merritt

Sam Merritt — Mon, 08 Jun 2026 01:56:17 +0000

In reply to Barbara Jean Belt. Thank you so much for trusting my recipe, Barbara! I'm so glad it's been such a hit! :)

By: Barbara Jean Belt

Barbara Jean Belt — Sun, 07 Jun 2026 20:14:37 +0000

This recipe is so good it has become a staple around my house!! Thank You!!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 18 May 2026 17:27:47 +0000

In reply to Charlotte Kearn. Hi Charlotte! Without trying it we can't say for sure, but lavender and vanilla typically pair nicely together

By: Charlotte Kearn

Charlotte Kearn — Sat, 16 May 2026 18:09:50 +0000

I would like to make lavender shortbread cookies. Should I use a little vanilla with my quarter teaspoon of lavender extract or just the lavender?

By: Michael

Michael — Sun, 03 May 2026 23:21:30 +0000

I prefer a sugar cookie with a light, crispy snap to it and this is that recipe. I tried recipes with egg, leavening and granulated sugar and they all produced a soft and gummy cookie with a bitter taste. For this shortbread cookie, I used half vanilla and half cake batter flavor and refrigerated it for only 20 minutes. It came out perfect.

By: Sam Merritt

Sam Merritt — Tue, 21 Apr 2026 15:07:29 +0000

In reply to Nimrat Johal. I'm so sorry to hear this happened! Did you weigh your flour? Was your butter too soft and melty when you mixed it? It sounds like it just needed a touch more flour in the dough. :(

By: Nimrat Johal

Nimrat Johal — Mon, 20 Apr 2026 23:30:25 +0000

The recipe is not accurate. Once i prepared the dough according to measurements and chilled it, the cookies would not hold shape. I tried this on my own by reducing the butter to 2/3 of the amount per this recipe and got great results.

By: Sam Merritt

Sam Merritt — Thu, 02 Apr 2026 15:02:03 +0000

In reply to Puleng. I'm so sorry to hear this happened! I wonder if the half batch caused issues, although I wouldn't think it would. You could work in a little bit more flour. Is your kitchen really warm?

By: Puleng

Puleng — Thu, 02 Apr 2026 08:20:58 +0000

Hi Sam!

Thanks for sharing the recipe. I used the scale to weigh my ingredientsad chilled for an hour. While rolling, it went from cracking to being very soft and sticky almost immediately, such that i couldn’t cut out shapes (the cuts out fell apart/couldnt hold shape.. Would you recommend I add more flour (1-2Tbsp) to the recipe or just add flour at the rolling stage until the dough is a constincy I can work with? And should i probably chill them again after making the cut outs? Otherwise they tasted great and would appreciate your help in fixing the dough consistency issue.

P.S I halved the recipe as I wanted to try it out first on small batch. Let me know if this could have contributed…

Thanks again

By: Sam Merritt

Sam Merritt — Tue, 10 Mar 2026 15:57:38 +0000

In reply to Della. Hi Della! I personally prefer a semi sweet or dark. The ones pictured were dipped in semi-sweet chocolate. :)

By: Della

Della — Tue, 10 Mar 2026 02:07:41 +0000

What kind of chocolate do you melt to dip them in?

By: Sam Merritt

Sam Merritt — Thu, 26 Feb 2026 02:06:42 +0000

In reply to Zahra. Hi Zahra! You can do that, but they will need to be covered well so they don't dry out. :)

By: Zahra

Zahra — Wed, 25 Feb 2026 08:57:46 +0000

Thanks for the recipe! Can i cut the cookies into their shapes and then store in the fridge before baking, for a few days?

By: Linda

Linda — Wed, 18 Feb 2026 09:56:32 +0000

In reply to Amanda. Wow, kinda rude. You're getting the recipe for free to sell in your bakery!

By: Tam

Tam — Sun, 15 Feb 2026 17:34:47 +0000

These cookies are awesome!

By: Diane

Diane — Fri, 13 Feb 2026 00:59:37 +0000

Absolutely perfection!

By: Betsy Moore

Betsy Moore — Sun, 08 Feb 2026 21:58:28 +0000

absolutely amazing melt in your mouth shortbread!
I would definately share this recipe with others!

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Fri, 23 Jan 2026 17:17:47 +0000

In reply to Missy. Hi Missy! Having not done this ourselves, we're not sure how it would work out in a pan. Let us know if you try it!

By: Missy

Missy — Fri, 23 Jan 2026 15:26:33 +0000

Great cookie recipe! Can this be pressed into a pan and cut into squares?

By: Sam Merritt

Sam Merritt — Wed, 21 Jan 2026 21:24:12 +0000

In reply to Ann. Thank you so much for the support and the kind words, Ann, I really appreciate it ♡