Looking for the perfect white chocolate cookies? Look no further! These salted white chocolate shortbread cookies are soft, crumbly, chocolatey with a crispy bite and optional sea salt on top. I can guarantee that you’ll want to make it over and over again. 


Another favourite in our house! The best thing about this cookie is that it’s buttery, crumbly, soft, with crunchy edges. You can sprinkle flaked sea salt on the top as a nice sweet and salty combo. 

These cookies are very easy to make, my son begs me every weekend to bake this, so I hope that you and your family will love this recipe as much as we do!

White Chocolate Shortbread Cookies
Melt in the mouth white chocolate cookies!
White Chocolate Shortbread Cookies
White Chocolate Shortbread Cookies

Salted white chocolate shortbread cookies ingredients

Salted butter – for better results use butter at room temperature. 
All-purpose flour – plain flour or strong flour can be used for this recipe. 
White chocolate – get a good quality white chocolate with at least 30% cocoa butter. Chopped in chunks. 
Vanilla extract – or vanilla essence can be used. 
Soft brown sugar – if you don’t have the soft version it’s OK to use normal brown sugar. 
Granulated sugar – any granulated sugar can be used. 
Medium egg – for making the sugar stick on the side of the cookie. 
Sea salt – flaky or large-grained salt can also be used. 
Demarara sugar – for coating the cookie sides. 

Tips for making the best salted white chocolate shortbread cookies

  • Make sure that the butter is at room temperature. If not, then cut the butter into cubes and place it in a shallow bowl. Place in the microwave for 15 seconds. Check the butter if it’s evenly soft. If not then mix a little and microwave for another 3-5 seconds. Keep doing this until the butter is soft but not melted. 
  • Allow the cookie to chill for at least 1 hour. Or you can make it ahead in time and chill for 24 hours for better results. If I’m in a hurry, I place it in the freezer for 45 minutes and 15 minutes in the fridge before using it. 
  • Try and use a good quality white chocolate ideally for cooking. 

How To Make Salted White Chocolate Shortbread Cookies

  1. In a large bowl cream the butter, vanilla essence and both sugars with a hand whisk on medium speed for 5-8 minutes until light and fluffy.
  2. Scrape the sides of the bowl. On a low setting slowly add in the flour 2 tablespoons at a time. Allowing enough time for the butter and flour to mix before adding the next batch.
  3. Once all the flour have been added, add the white chocolate chunks and mix well. It’s okay to use your hands at the stage to gently knead the dough until all is incorporated.
  4. Divide the dough into two and roll into a thick sausage shape. You can use plastic gloves or cling film to roll the dough to avoid it sticking to your hands. 
  5. Wrap the dough in cling film and refrigerate for at least 2 hours or until firm. For best results chill for 24 hours. 

How To Bake The Salted Cookies

  1. Beat the egg in a bowl and place the demerara sugar and flaky salt in separate bowls.
  2. Using a sharp or serrated knife carefully cut the cookie log into 1inch round disks. It’s more than likely that you’ll hit a chocolate piece, use the knife to cut through it. 
  3. Roll the edge of the cookie into the beaten egg and then roll it again on the demerara sugar. 
  4. Place the cookies on a prepared baking sheet leaving about 1-inch space between. 
  5. Sprinkle with coarse salt. Bake for 12-15 minutes at 170°c until the edges of the cookies are beginning to brown. Bear in mind the type of oven you have. I use an electric fan oven and my cookies are normally done in about 12-13 minutes. 
  6. Allow resting for at least 10 minutes before devouring!  Enjoy!

How long will these cookies stay fresh?

Because these cookies are sooo good they don’t last long in our house. They are the best eaten on the day or within three days of baking. 

You can, however, keep them in an airtight container for up to 7 days. But don’t say I didn’t warn you, they won’t last that long! 😉

Can I use dark chocolate?

Of course! You can use dark chocolate or milk chocolate. They are equally as good! 

Are there any dairy-free options?

For a dairy-free option, you can use vegan butter and vegan white chocolate. 

Salted White Chocolate Shortbread Cookies

Salted White Chocolate Shortbread Cookies

Yield: 25
Prep Time: 40 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Ingredients

  • 250g salted butter in room temperature
  • 100g granulated sugar
  • 50g light brown sugar
  • 1tsp vanilla extract
  • 320g all purpose flour
  • 170g chopped thick white chocolate
  • 1 large egg beaten
  • 3tbsp demerara sugar for rolling
  • 2 tbsp sea salt

Instructions

  1. Prepare baking tin. Line with greaseproof paper and set aside.
  2. With a hand mixer beat in medium speed the butter, granulated sugar and vanilla essence for 5-8 minutes until light and fluffy.
  3. Scrape the sides of the bowl. On a low setting slowly add in the flour 2 tablespoons at a time. Allowing enough time for the butter and flour to mix before adding the next batch.
  4. Once all the flour have been added, add the white chocolate chunks and mix well. It's okay to use your hands at the stage to gently knead the dough until all is incorporated.
  5. Divide the dough into two and roll into a thick sausage shape. You can use plastic gloves or cling film to roll the dough to avoid it sticking to your hands.
  6. Wrap the dough in cling film and refrigerate for at least 2 hours or until firm. For best results chill for 24 hours.


How To Bake The Cookies

  1. Beat the egg in a bowl and place the demerara sugar and flaky salt in separate bowls.
  2. Using a sharp or serrated knife carefully cut the cookie log into 1inch round disks. It’s more than likely that you’ll hit a chocolate piece, use a serrated knife to cut through it. 
  3. Roll the edge of the cookie into the beaten egg and then roll it again on the demerara sugar. 
  4. Place the cookies on a prepared baking sheet leaving about 1-inch space between. The cookies won’t spread much like normal cookies.
  5. Sprinkle with coarse salt. Bake for 12-15 minutes at 170°c until the edges of the cookies are beginning to brown.
  6. Allow to rest for at least 10 minutes before devouring!  Enjoy!

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British/Filipina now living in Valencia, Spain. Mum, wife, designer and illustrator. I am also the author of Ohla Living where I share my lifestyle, travel, recipes and creative ideas.

1 Comment

  1. Can I just say that this recipe is amazing! It’s so easy to follow and quick to bake. My kids loved it and they’re asking for more! Thanks for sharing. I think I’ll make one with chocolate next time!

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