The first time I made melt-in-your-mouth Viennese shortbread cookies, it was on a quiet afternoon when I wanted something comforting but elegant, the kind of bake that fills the kitchen with a soft buttery perfume. As the dough came together in my bowl, I remember thinking how simple the ingredients were, yet how luxurious they felt in my hands. When they baked, the aroma was warm, sweet, and gently vanilla-scented, and the moment I dipped them in dark chocolate, I knew this recipe was going to become a personal favorite I’d return to again and again.
Why You’ll Love This Recipe
You’ll love this recipe because it feels special without being complicated, and I say that from having made it many times in my own kitchen. These cookies are delicate, rich, and incredibly tender, the kind that almost disappear the second you bite into them. I love how they look elegant enough for a gift box, yet comforting enough to enjoy with a simple cup of tea, and I think you’ll feel that same quiet joy when you pull them out of your oven.
Ingredients
- 150 g very soft unsalted butter
- 75 g icing sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 225 g all-purpose flour (T45 or T55)
- 1/2 level teaspoon baking powder
- 1 pinch of salt
- 100 g dark chocolate, for dipping
When I make these cookies, I’m very intentional about the butter and sugar, because they set the tone for everything else. The butter must be very soft, not melted, and the icing sugar is non-negotiable for that silky texture. I’ve tried swapping vanilla extract brands, and a good-quality one really shines here, while the dark chocolate balances the sweetness beautifully, so I always recommend using one you’d happily eat on its own.
Equipment Needed
- Large mixing bowl
- Electric mixer or sturdy whisk
- Rubber spatula
- Piping bag with a star nozzle
- Baking sheet
- Parchment paper
- Wire cooling rack
- Small saucepan or microwave-safe bowl for chocolate
In my kitchen, I rely heavily on a piping bag for this recipe because it gives the cookies their classic Viennese swirl and even baking. If you don’t have an electric mixer, a strong arm and patience will get you there, though it does take longer. I’ve melted chocolate both in the microwave and over a saucepan, and both work fine as long as you go slowly and gently.
Step-by-Step Instructions
I start by creaming the very soft butter and icing sugar together until the mixture looks pale, fluffy, and almost mousse-like, which usually takes a few minutes. I’ve learned not to rush this step because the air you incorporate here is what gives the cookies their light, delicate crumb. Once it looks smooth and creamy, I beat in the egg and vanilla, watching as the mixture turns glossy and cohesive.(See the next page below to continue…)