Caramel Drizzled Butter Shortbread Cookies are classic melt-in-your-mouth cookies made with rich, simple ingredients and finished with a golden caramel drizzle. Buttery, crisp-edged, and delicately sweet, they make a refined addition to holiday trays or tea-time tables.

Why You’ll Love This Recipe

These shortbread cookies offer the perfect balance of simplicity and indulgence. The dough is easy to prepare and shaped into beautiful rounds or bars, while the caramel drizzle adds a touch of decadence without overpowering the delicate, buttery base. They’re ideal for gifting, sharing, or enjoying with a cup of coffee or tea during the colder months.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the shortbread cookies:

Unsalted butter, softened
Powdered sugar
Vanilla extract
All-purpose flour
Cornstarch
Salt

For the caramel drizzle:

Granulated sugar
Unsalted butter
Heavy cream
Salt (optional, for salted caramel)

Directions

Prepare the shortbread dough:
- In a large bowl, cream the butter and powdered sugar until smooth and fluffy.
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
Shape and bake:
- Roll the dough into 1-inch balls or shape into rectangles and place on a parchment-lined baking sheet.
- Flatten slightly with your fingers or a fork.
- Chill for 20 minutes in the refrigerator to help them keep their shape.
- Preheat oven to 325°F (165°C).
- Bake for 12–15 minutes, or until the edges are lightly golden. Cool completely.
Make the caramel drizzle:
- In a saucepan over medium heat, melt granulated sugar while stirring constantly.
- Once fully melted and amber-colored, stir in the butter until combined.
- Carefully add heavy cream and stir until smooth. Let cool slightly before drizzling.
Finish:
- Drizzle the caramel over the cooled cookies using a spoon or piping bag.
- Let the caramel set before storing or serving.

Servings and Timing

Yield: Approximately 24 cookies
Prep Time: 20 minutes
Chill Time: 20 minutes
Bake Time: 15 minutes
Total Time: ~55 minutes

Variations

Use store-bought caramel sauce for a shortcut.
Add finely chopped pecans or almonds to the dough for a nutty twist.
Sprinkle a pinch of flaky sea salt over the caramel for salted caramel shortbread.
Dip one side of the cookie in melted chocolate for extra richness.

Storage/Reheating

Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 7 days. If using homemade caramel, keep cookies in a cool place to prevent melting. Do not reheat.

FAQs

Can I use salted butter?

Yes, but reduce or omit the added salt in the dough to avoid over-salting.

What makes shortbread cookies tender?

A high ratio of butter and the use of cornstarch in the dough result in a delicate, crumbly texture.

Why chill the dough before baking?

Chilling helps prevent spreading and gives the cookies their classic shape.

Can I use caramel candies instead of making sauce?

Yes — melt caramel candies with a splash of cream to create a drizzle.

How do I get neat caramel lines?

Use a piping bag or a zip-top bag with a small corner snipped for more control.

Can I freeze these cookies?

Yes — freeze baked (undrizzled) cookies for up to 2 months. Thaw, then drizzle before serving.

Will the caramel harden?

It will firm up slightly but remain chewy. For a firmer topping, cook the caramel slightly longer.

Can I use brown sugar in the cookie dough?

Not recommended — powdered sugar gives shortbread its signature delicate crumb.

Can I make the caramel in advance?

Yes, store in a sealed container in the fridge and gently rewarm before drizzling.

Are these good for gifting?

Absolutely. Package with parchment between layers in a tin or cookie box for a polished presentation.

Conclusion

Caramel Drizzled Butter Shortbread Cookies bring the classic charm of traditional shortbread to the next level with a silky caramel topping. Buttery, elegant, and perfect for the holidays, they’re a must-have on any festive cookie tray or dessert spread.

Caramel Drizzled Butter Shortbread Cookies – Buttery, Tender Cookies with Rich Caramel Swirls

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Caramel Drizzled Butter Shortbread Cookies are tender, melt-in-your-mouth cookies made with rich, buttery dough and finished with elegant swirls of caramel drizzle. These simple yet decadent cookies are perfect for holiday platters or cozy afternoon treats.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including cooling and decorating)
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/2 cup caramel sauce (store-bought or homemade)
Flaky sea salt (optional, for garnish)

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Instructions

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter and powdered sugar until light and fluffy.
Mix in vanilla extract.
Gradually add flour and salt, mixing until a soft dough forms.
Roll dough into 1-inch balls or flatten and cut with a cookie cutter, then place on the prepared baking sheet.
Bake for 14–16 minutes or until the edges are just beginning to turn golden. Let cool completely on a wire rack.
Warm caramel sauce slightly if needed, then drizzle over cooled cookies using a spoon or piping bag.
Optional: Sprinkle with flaky sea salt while caramel is still tacky.
Allow caramel to set before serving or storing.

Notes

Use high-quality butter for best flavor and texture.
If using homemade caramel, let it cool slightly before drizzling to prevent runny swirls.
Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 9g
Sodium: 50mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg