Add a twist to your usual shortbread cookie by turning it into this Toblerone Shortbread Cookie. The same simple and easy shortbread that we all love, buttery, creamy and now made even more special with the addition of chopped Toblerone in the cookie dough. Once you try this variation, you will never think of Tobelerone as just a chocolate that you can eat on its own. Watch how I made this cookie.
No doubt shortbread cookie is one of my favorite cookie. Let me tell you why
- It uses very simple ingredients that are easy to find, you may already have it in your pantry
- It is so easy to make, even more this variation
- This variation do not require rolling and cutting. Simply scoop, roll, flatten, chill and bake
- So buttery and creamy (that is not a bad thing right? It’s the holiday anyway)
- The bits and pieces of chopped Toblerone gave a nice crunch and texture to this cookie
- Last but not the least, DELICIOUS! That alone is a good reason to love this cookie
Make Shortbread Cookie with Hand Mixer or Stand Mixer
Good news my friends, this recipe can be made using a hand mixer or a stand mixer. A simple hand mixer will work just fine, there is no heavy duty mixing happening in this recipe. As long as you remember to use softened butter, your life will be easy breezy making this recipe. I personally prefer using a hand mixer to make this cookie because it is so easy. You can make this all in one bowl which makes clean-up easy and quick.
Tips in Making Shortbread Cookie
- Sift the Confectioner’s Sugar: Icing Sugar or confectioners sugar tends to have lumps, so sifting is recommended for a smoother cookie texture. Sift the sugar first using a flour sifter of a regular sieve then measure the required amount.
- Use Softened Butter: For me the best, easy and even way to have a softened butter is by leaving the butter on the counter top at least 1 hour before using it. This brings down the butter to room temperature making it soft enough for the mixer to break and mix. This is VERY important for this cookie because we are not rolling the dough. We are scooping it immediately after mixing it. Please take note that the time it takes to softened the butter will vary depending on the temperature in your kitchen. You want the butter soft, but not melting and oily.
- Same Size, Same Thickness: It is very important to have the same size and thickness for the cookies so that they all bake at the same time. If you have some thicker and bigger than the other, it will not be bake the same time as the other pieces. I use a small ice cream scoop to divide the portion into 12, then I use the palm of my hands to press it down slightly. The size is about 1.5-inch disk with 3/4-inch thickness. This cookie is thicker than the regular cookie cutter shortbread.
- Do NOT Over Bake: You’ve probably heard this countless times when making a cookie, Do NOT over bake. Bake at 18 – 20 minutes only, check at 15 minutes mark. If the side starts to brown already while the center is still white and soft, that is ok. Shortbread cookie is a very fragile cookie, plus it is a butter based cookie which makes it susceptible over baking if not monitored. Take the cookie out when you notice the side starts browning while the top is still pale. The cookie will continue to cook as it cools. Baking time should be adjusted if baking a frozen shortbread cookie straight from the freezer. Add 1-2 minutes (more or less).
Can I Use Granulated Sugar Instead of Icing Sugar
Technically, you can but the texture will NOT be the same. Icing sugar have a fine powdered texture that makes the cookie smooth and creamy. It also blends well, and dissolve easily thus producing a better cookie texture.
Why Do We Need Cornstarch
Cornstarch makes the shortbread softer and creamier. Unlike the traditional cookie cutter shortbread, this Toblerone Shortbread is thicker, almost 3 times than regular shortbread but at the same time it will not break your teeth when bite into it. Cheers to that! Cornstarch gave nice softness to the cookie while keeping it intact and not crumbly.
- 1/2 cup (1 stick) unsalted Butter – softened at room temperature
- 1/4 cup Confectioner’s /Icing sugar
- 1 cup All-Purpose Flour
- 2 tablespoon Cornstarch
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla Extract (optional)
- 50 grams Dark or Milk Chocolate Toblerone – chopped
- Preheat oven to 350F. Prepare a silicone mat or baking sheet lined with parchment paper.
- Cream Butter: In a large bowl, cream the butter until soft. If your butter is properly softened, the hand mixer should be able to easily break it in less than 10 seconds.
- Add Dry Ingredient: Sift all-purpose flour, icing sugar, cornstarch and salt. Add vanilla extract (if using). It will be crumbly at first, but keep mixing and it will form a dough. You will start to notice that the dough starts to come together and it gets a little bit difficult for the mixer to mix it. You will know if it is ready when you pick a small portion and clump it into your hands, it should clump and form into a dough.
- Add Toblerone: Mix the chopped Toblerone until distributed. The final dough will be soft, this is fine.
- Shape the Cookie Dough: Divide the cookie dough into 12 portions. I used a small ice cream scoop to portion the dough. You can also use kitchen weighing scale and divide the dough by 12, then shape each portion into a 1.5-inch disk size. Slightly flatten it using your palm. This cookie will not spread at all.
- Using Cookie Cutter: Alternatively, if you want to use a cookie cutter, chill the dough until manageable to roll. About 30 minutes to 1 hour. Roll and cut into 10 pieces, about 1/4-inch thick. The thickness of the cookie affects the baking time, the thicker the cookie, the longer baking time you need. Adjust as needed.
- Chill: Chill for 30 minutes – 1 hour in the refrigerator or leave overnight in the refrigerator. This will help the cookie hold its shape while it bakes. Do not skip this step as it is crucial to retaining the cookie shape as it bakes. You can also freeze the cookie dough up to 3 months. Shape before freezing. No need to thaw when ready to bake, add about 2-3 minutes more in the baking time or until the edges starts to brown while the center is still soft.
- Bake: Bake for 18 – 20 minutes, or until the edge of the cookies starts to turn golden brown and the center is still pale and soft. Check on 18 minutes mark to avoid over baking. Let cool on baking sheet. Store baked cookies in a resealable container or plastic bag. I like to store mine in the refrigerator.
Makes 12 cookies
How to Freeze Shortbread Cookies
One of the thing I like about shortbread cookie is it freezes well. To freeze the shortbread cookie, you have two options to do this.
- Slice & Freeze: Slice into the size and shape that you like then arrange it in a pan lined with parchment paper. Store in the refrigerator for at least 1 hour or until solid hard and no longer sticky. Transfer in a ziplock bag and freeze up to 2 – 3 months.
- Shape as a Log & Freeze: Shape the Shortbread dough into a log shape and tightly wrapped with plastic wrap. Store in a ziplock bag and freeze up to 2 -3 months. Thaw for about an hour before slicing and baking.
Shortbread Cookie Variations
This Shortbread cookie dough can be used as tart crust. This makes a perfect tart crust for fruit tarts and custard tarts. It is still the same creamy and butter shortbread, but molded in a tart pan. Watch the video on how to do this.
The Classic Shortbread Cookie, this is where is all started. Simple and basic shortbread cookie, all time favorite and the mother of all my shortbread cookie variations. If you are looking on which one to start with, try with this basic shortbread cookie. Starting with the simple one is the best way to explore the many variations of shortbread cookie.
This Chocolate Dipped Shortbread Cookie is buttery, creamy and dipped in melted dark chocolate, what’s not to like? If you want to make this cookie extra special and extra sinfully delicious, I highly recommend dipping it in melted chocolate. You only need to add 1 extra step, and that is dipping it in melted chocolate. Watch the video to see how to make it.
I love eating shortbread cookie on its own, but I enjoy it even more when dipped in melted dark chocolate. The smooth buttery texture complements well with the dark chocolate. Every bite melts in your mouth! Such an easy breezy treat for something so deliciously good.
Strawberry & White Chocolate Shortbread Cookie is a lovely delicious twist to my classic Shortbread Cookie recipe. The base is a creamy, buttery shortbread cookie with a layer of white chocolate and Strawberry paste and finish off with slice of fresh Strawberry coated with white chocolate. Every layer of this shortbread is perfection, they just seem to work well together.
This Matcha Glazed Shortbread Cookie is the same creamy and buttery shortbread cookie made special by adding a white chocolate matcha glazed on top.
You do not need any holiday or special occasion to treat yourself, so whether you are celebrating Halloween or not, there’s always a reason to make this cookie, and that is because you deserve it. So give this adorable Jack-O-Lantern Chocolate Filled Shortbread Cookie a try.
This Shortbread Pecan Chocolate Chip Cookie has one unusual ingredient that is normally not found in shortbread cookie. This one ingredient is the secret to a creamy, buttery, melt in your mouth shortbread cookie. Interested?Watch the video now
Add a twist to your usual shortbread cookie by turning it into this Toblerone Shortbread Cookie. The same simple and easy shortbread that we all love, it is buttery, it is creamy and now made even more special with the addition of chopped Toblerone in the cookie dough. Once you try this recipe, you wouldn’t be looking for other shortbread recipe, because this is so far the BEST simple shortbread recipe
Shortbread Pecan Icebox Cookie
Make-ahead ice box cookies are something that you would want to keep especially during the holiday season, this recipe particularly :). They freeze well that’s why they are called ice-box cookies and they are super easy to make. Make it, shape it, freeze it and bake it later.
Shortbread Stick Cookie
This Shortbread Stick Cookie is buttery, creamy and thick. This recipe makes the process even more easier and simpler than it already is. One bowl , no hand mixer needed, no rolling and cutting too. This simplified process will make it easier for you to make it over and over again in such a short time. This means, more shortbread cookie to enjoy and share.
- You can use either flour or powdered sugar to roll out your cookies of it is sticky, but I prefer powdered sugar. Too much flour can toughen the cookie, but as long as you watch the amount of flour, it should be fine.
- Remember, size and thickness matters. The bigger and thicker your cookie, the more baking time you need. So, adjust your baking time accordingly.
- How To Freeze Cookies (Bake and Unbaked)
- How To Store Cookie Properly So They Last Longer
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