Freezer Shortbread Cookies

This shortbread recipe will make a basic shortbread cookie which is yummy enough just as it is but you can also change the flavor profile with additions of your choice. I added some chopped candied ginger to some of the cookies pictured above. You can always add dried cranberries to add color and tang for the holiday season cookies.


  • ½ C butter
  • ½ C icing sugar, sifted
  • ¼ tsp salt
  • ½ tsp vanilla
  • ¾ C + 2 T unbleached white flour
  • 2 T cornstarch


  1. Cream together the butter, icing sugar and salt.
  2. Add the vanilla.
  3. Sift together the flour and cornstarch.
  4. Slowly add the dry ingredients to the butter mixture, stirring after each addition.
  5. Scrape the cookie dough out onto a piece of parchment paper and form the dough into a log about 2“in diameter and 12“long. Wrap tightly and freeze. You can use the dough in two hours or leave it frozen for another day.
  6. When you are ready to bake the cookies remove the roll of dough from the freezer and let it sit for 15 minutes while you pre-heat the Memphis Wood Pellet Grill to 350 F.
  7. Once the dough has started to defrost and is somewhat softer remove the log from its wrapping. Cut the log into 1/4” slices and place slices about 2 inches apart on a parchment lined cookie sheet.
  8. Place cookie sheet on the middle of the lowest rack in the pre-heated Memphis and close the lid. Bake for 12 minutes then cool on a rack completely before storing in an airtight container.

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