Go Back

Marbled Shortbread Cookies

Indulge in these delicious Marbled Shortbread Cookies, a delightful blend of buttery vanilla and rich chocolate flavors, perfect for sharing or enjoying solo.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 90
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened Bring to room temperature for best results.
  • 2/3 cup powdered sugar Can substitute with blitzed granulated sugar.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Sift before measuring for best results.
  • 1/4 teaspoon salt Omit if using salted butter.
  • 3 tablespoons unsweetened cocoa powder Use high-quality cocoa for rich flavor.
  • 1 tablespoon milk (optional) For desired dough texture.

Method
 

Preparation
  1. In a mixing bowl, combine the softened butter and powdered sugar; beat until light and fluffy—around 3-5 minutes.
  2. Add the vanilla extract and mix until well combined.
  3. Sift in the all-purpose flour and salt, gently folding into the mixture until the dough starts coming together.
  4. Divide the dough into two equal parts. In one half, add cocoa powder and mix until thoroughly combined.
  5. Roll both dough halves into logs, each about 1.5 inches in diameter.
  6. Twist the two logs together to create a marbled effect.
  7. Wrap the logs in plastic wrap and refrigerate for at least 1 hour.
Baking
  1. Preheat your oven to 350°F (180°C).
  2. Slice the chilled logs into 1/4-inch thick rounds and place on a parchment-lined baking sheet.
  3. Bake for 12-15 minutes or until the edges are barely golden.
  4. Let cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container for up to a week. They can be frozen for up to two months.