Go Back
–+ servings
white chocolate swirl shortbread

White Chocolate Swirl Shortbread Cookies

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 1 hour 10 minutes
Total Time 1 hour 42 minutes
Course Dessert
Cuisine Scottish
Servings 24 cookies

Equipment

  • 1 Mixing bowl
  • 1 handheld mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fine mesh sieve
  • 1 Baking sheet 2
  • 1 Parchment paper 2 sheets
  • 1 Rolling Pin
  • 1 sharp knife or cookie cutter
  • 1 microwave-safe bowl
  • 1 Cooling rack
  • 1 plastic wrap roll

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour sifted
  • 1/4 cup cornstarch sifted
  • 1/2 teaspoon fine sea salt
  • 4 ounce white chocolate chopped
  • 1 teaspoon neutral oil optional

Instructions
 

  • Cream the softened butter and powdered sugar together with the vanilla until light and smooth.
  • Whisk the flour, cornstarch, and sea salt together in a separate bowl.
  • Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
  • Divide dough in half and flatten each portion into a disk.
  • Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, then stir in the neutral oil if using for smoother texture.
  • Cool the melted white chocolate to just warm, not hot, about 5 minutes.
  • Drizzle half the melted white chocolate over one dough disk and gently fold 3–4 times with a spatula to create visible streaks without fully mixing.
  • Repeat with the second dough disk and remaining white chocolate.
  • Wrap each swirled dough disk tightly in plastic and chill until firm, about 1 hour.
  • Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
  • On a lightly floured surface, roll one disk to 1/4-inch thickness, keeping swirls intact by minimal rerolling.
  • Cut cookies with a knife or cutter and transfer to prepared sheets, spacing 1 inch apart.
  • Chill the cut cookies on the sheet for 10 minutes to prevent spreading.
  • Bake for 10–12 minutes until edges are set and pale golden but not browned.
  • Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

For the cleanest swirls, avoid overmixing after adding the white chocolate and reroll scraps only once to preserve the marbled look. If your kitchen is warm, keep one dough disk refrigerated while working with the other to maintain crisp edges. Use high-quality white chocolate with cocoa butter (not compound coating) for better melt and flavor, and adjust the neutral oil by a few drops if the chocolate seems thick. For added flavor balance, finish cooled cookies with a light sprinkle of flaky salt or a drizzle of extra melted white chocolate. The dough freezes well for up to 2 months; slice or cut from frozen and add 1–2 minutes to the bake time.
Tried this recipe?Let us know how it was!