If you love buttery cookies with a little crunch, these Macadamia Nut Shortbread Cookies are about to become your new favorite treat. With their delicate, crumbly texture and unmistakable buttery, sweet macadamia nut flavor, they feel fancy yet couldn't be easier to make. The optional chocolate dip is the only thing that could make them more irresistible, elevating them from an everyday bite to a dessert worthy of gifting or special occasions.
My first shortbread love was Pecan Sandies. My dad always had a package on hand when I was a kid, and I adored their buttery, crumbly texture and nutty flavor. I haven't had one in years, but shortbread has stayed close to my heart. These buttery macadamia nut shortbread cookies were inspired by tropical vacations, but now feel right at home on my holiday cookie trays. If you've ever been to Hawaii, chances are you've tried the famous Butter Macadamia cookies from the Honolulu Cookie Company. They're delightful, but a little pricey to ship for a random Tuesday snack. So I decided it would be in my best interest to learn to make some amazing macadamia nut shortbread cookies of my own.
What makes these cookies so great is their simplicity. They prove that the best desserts often come from simple recipes and high-quality ingredients. And just a few ingredients at that! Unlike sugar cookies, shortbread cookies don't need eggs or leaveners. Whether you're baking for the holidays, hosting a tea party, or just treating yourself, these shortbread cookies bring delicate deliciousness with every buttery, nutty bite.
Check out more dessert recipes, including: German Chocolate Cheesecake, Chewy Brown Butter Biscoff Blondies, and Snickerdoodle Bars with Chai Spice Frosting.
Why You'll Love This Buttery Cookie Recipe
- Buttery perfection: The classic shortbread base melts in your mouth.
- Crunch + flavor: Chopped macadamias add rich, buttery crunch.
- Hint of coconut (or vanilla): A touch of coconut extract rounds out the flavor of these Hawaiian shortbread cookies with warmth and depth.
- Make-ahead friendly: The dough can be prepared days in advance and refrigerated, or even frozen for up to three months. This makes them perfect for busy holiday seasons or whenever you want fresh cookies with minimal effort.
- Simple but impressive: A quick dip in chocolate takes these cookies from everyday to gift-worthy. Sprinkle nuts, coconut, or sprinkles on the chocolate to dress them up even more.
- Perfect texture every time: Achieve that coveted shortbread texture - tender, crumbly, and melt-in-your-mouth - this easy dough gets consistent results.
Jump to:
- Why You'll Love This Buttery Cookie Recipe
- Ingredient Highlights
- Step-by-Step Instructions for Macadamia Nut Shortbread Cookies
- Tips for Success with Macadamia Nut Shortbread Cookies
- Substitutions and Variations
- Dietary Variations
- Equipment Needed for Shortbread Cookies
- Storage Instructions
- Serving Suggestions
- FAQs - Macadamia Nut Shortbread Cookies
- Recent Recipes:
- Recipe
- Reviews
Ingredient Highlights
- Unsalted butter: The backbone of shortbread. Use European-style butter if possible, as its high fat content creates an even more luxurious texture. The butter should be softened but not melted - it should give slightly when pressed but still hold its shape.
- Confectioners' sugar: Powdered sugar creates a more tender crumb than granulated sugar and contributes to the cookie's delicate, melt-in-your-mouth quality.
- All-purpose flour: Creates the structure of our cookies. For best results, use a kitchen scale. If that's not possible, spoon the flour into your measuring cup and level it off - don't pack it down, as this can lead to tough cookies.
- Cornstarch: Just 2 tablespoons makes a big difference! It softens the structure, giving the cookies that classic shortbread snap with an even more delicate, crumbly bite.
- Salt: Enhances the buttery flavor and balances the sweetness. If you are using salted butter, omit the salt.
- Macadamia nuts: Buttery, rich, creamy, and slightly sweet, they add both flavor and crunch. Toast them lightly for extra depth. You can use raw macadamia nuts instead of roasted or toasted, but they won't have as much pronounced nutty flavor.
- Coconut extract (or vanilla extract): This secret ingredient adds a subtle tropical note that enhances the macadamia nuts without overwhelming the classic shortbread flavor. Use pure coconut extract, not coconut flavoring, for the best taste. For a more classic flavor, use vanilla extract instead.
- Semi-sweet chocolate chips: Choose high-quality chocolate chips or chop a good chocolate bar into small pieces. The chocolate should have around 60% cacao content for the perfect balance of sweetness and richness with the buttery cookie.
See the recipe card below for quantities.
Step-by-Step Instructions for Macadamia Nut Shortbread Cookies
- Step 1: Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and confectioners' sugar using an electric mixer on medium speed for 3-4 minutes, until the mixture is light, fluffy, and pale in color. This step is crucial for achieving the proper texture. Beat in the coconut extract until fully incorporated, about 30 seconds.
- Step 2: Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. This ensures even distribution of the salt throughout the dough.
- Step 3: Mix the dough & fold in nuts: Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Don't overmix - stop as soon as you no longer see dry flour. Gently fold in the chopped macadamia nuts until evenly distributed throughout the dough.
- Step 4: Shape the dough & chill: Shape the dough into a 2-inch diameter log wrapped in plastic wrap for slice-and-bake cookies. Or form the dough into a disc and wrap in plastic wrap for the dough to be rolled with a rolling pin and cut with cookie cutters. Refrigerate for at least 60 minutes to help cookies hold their shape.
- Step 5: Slice the cookies & bake: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper. Using a sharp knife, slice the chilled log into ¼-inch thick rounds. If the dough cracks while slicing, let it soften at room temperature for 5 minutes. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-16 minutes, until the edges are just set and lightly golden. The centers should still look slightly underbaked.
- Step 6: Cool completely: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They are very delicate when still hot.
- Step 8: Chocolate dip or drizzle: Place chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until smooth and melted. If the chocolate is too thick, add 1 teaspoon of a neutral oil such as canola oil to the chocolate. Alternatively, melt in a double boiler. Dip one side of the cookie in melted chocolate, allowing excess to drip off, or drizzle chocolate over cookies using a piping bag. Place on parchment to set. *Optional: sprinkle a little bit of chopped macadamia, shredded coconut flakes, or sprinkles on top of the chocolate before it sets.
Tips for Success with Macadamia Nut Shortbread Cookies
- Weigh the flour with a kitchen scale: I've said it before, and I'll say it a thousand more times. This is the most effective way to ensure you are not using too much flour because it's packed down.
- Don't overmix: Mix just until the ingredients come together. Overworking develops the gluten in the flour, resulting in tough cookies instead of tender, crumbly shortbread.
- Use room temperature butter: Do not use cold butter. The butter should be soft enough to cream properly, but not so soft that it's greasy. It should give slightly when pressed but still hold its shape.
- Chill time is key: This step is non-negotiable. Chilled dough slices and cuts cleanly and holds its shape during baking, preventing spreading.
- Use a sharp knife: A dull knife will compress and distort the cookies as you slice. Clean the knife between cuts if the dough starts sticking.
- Toast the nuts: A quick toast in the oven brings out the macadamias' flavor.
- Watch the oven temperature: Shortbread should bake low and slow. Too high a temperature will brown the outside before the inside is properly cooked. Use an oven thermometer if you aren't sure of your oven's calibration.
- Cool completely before dipping: Any residual heat will cause the chocolate to become streaky and not set properly.
- Melting the chocolate: Here is a complete guide for melting chocolate from King Arthur Baking.
Substitutions and Variations
- Extracts: Use coconut extract for a tropical flavor that pairs nicely with the macadamia nuts, or substitute vanilla extract for a more classic shortbread. Rum extract is another option.
- Nuts: Swap macadamias with almonds, walnuts, pecans, or hazelnuts.
- Citrus twist: Add orange or lemon zest to the dough for brightness. This is especially nice paired with the coconut extract for a summer celebration. Drizzle or dip in white chocolate.
- Chocolate drizzle: Instead of semi-sweet chocolate, dip or drizzle with dark chocolate or white chocolate.
- Flour substitutions: For a more delicate texture, replace ¼ cup of the all-purpose flour with cornstarch. For a nuttier flavor, substitute 2 tablespoons of flour with almond flour.
- Sugar options: You can use granulated sugar instead of confectioners' sugar, but the texture will be slightly less tender, and the cookies may spread more.
Dietary Variations
- Gluten-free: Use a high-quality 1:1 gluten-free flour blend that contains xanthan gum. Bob's Red Mill and King Arthur both make excellent options.
- Dairy-free: Substitute the butter with vegan butter or coconut oil (solid, not melted). The texture will be slightly different but still delicious.
- Lower sugar: Reduce the confectioners' sugar to ⅓ cup. The cookies will be less sweet but still have excellent flavor.
- Keto-Friendly: Replace flour with almond flour (use 1 ¾ cups) and substitute confectioners' sugar with stevia, monk fruit sweetener, or powdered erythritol. Note that the texture will be denser.
Equipment Needed for Shortbread Cookies
- Electric Mixer: A stand mixer or hand mixer makes creaming the butter and sugar much easier and ensures the proper light, fluffy texture.
- Mixing Bowls: You'll need at least two - A large bowl for creaming and a smaller bowl for combining dry ingredients.
- Sharp Chef's Knife: Essential for chopping nuts cleanly and slicing the chilled cookie dough without compression.
- Kitchen Scale: For the most accurate results, especially with flour measurements. Baking by weight is always more reliable than volume measurements.
- Parchment Paper: Prevents sticking and ensures even browning. Never substitute with wax paper, which can burn.
- Wire Cooling Rack: Allows air to circulate around cooling cookies, preventing soggy bottoms.
- Plastic Wrap: For wrapping the dough log during chilling. Press it directly against the dough surface to prevent a skin from forming.
- Microwave-safe bowl or double boiler: (for melting chocolate)
Storage Instructions
- Room temperature: Store undipped cookies in an airtight container at room temperature for up to 1 week. Layer between sheets of parchment paper to prevent sticking.
- Refrigerator: Store chocolate-dipped cookies in the refrigerator in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer (unbaked dough): Freeze dough logs for up to 2 months, then slice and bake as needed. Slice and bake directly from frozen, adding 2-3 extra minutes to the baking time.
Freezer (baked cookies): Freeze baked (undipped) cookies for up to 2 months. Dip in chocolate after thawing. - Gift giving: These cookies travel beautifully when stored in decorative tins lined with parchment paper. They maintain their quality for several days, making them perfect for shipping to friends and family.
Serving Suggestions
- Classic tea service: Serve alongside Earl Grey or English Breakfast tea with small spoons of clotted cream and jam. The buttery richness pairs beautifully with the tannins in black tea.
- Coffee pairing: These cookies are divine with a rich espresso or cappuccino. The tropical notes complement coffee's natural sweetness.
- Dessert platter: Arrange on a beautiful platter with other petit fours, fresh berries, and a selection of artisanal chocolates for an elegant dessert spread.
- Ice cream accompaniment: Crumble over vanilla or coconut ice cream, or serve whole cookies alongside scoops of tropical flavors like mango or passion fruit.
- Gifting: Package in decorative boxes, separating the layers with parchment paper for beautiful homemade gifts during holidays or special occasions.
FAQs - Macadamia Nut Shortbread Cookies
Do I have to chill the dough?
Yes! This keeps the cookies from spreading and helps them bake evenly.
Why use confectioners' sugar instead of granulated sugar?
Confectioners' sugar dissolves more easily and creates that signature shortbread texture.
Why are my cookies spreading during baking?
This usually happens when the dough isn't chilled enough or the butter is too warm when mixing. Make sure to chill the formed log for at least 60 minutes and ensure your butter is the proper consistency.
How do I know when the cookies are done?
Shortbread cookies are done when the edges are set and just barely beginning to turn a golden color. The centers should still look slightly underbaked, and they'll continue cooking on the hot pan after removal from the oven.
Can I make these cookies larger or smaller?
Certainly! Adjust the baking time accordingly. Smaller cookies may need 12-16 minutes, while larger cookies might need 18 - 22 minutes.
What's the best way to chop macadamia nuts?
Use a sharp chef's knife to roughly chop them into pieces about the size of small peas. You want some variety in size for texture interest, but avoid powder-fine pieces. If using a food processor, pulse quickly a few times.
Love This Macadamia Nut Shortbread Cookie Recipe? Please tag @poppytrailtable on Instagram and Facebook and leave a star rating ⭐ ⭐ ⭐ ⭐ ⭐ and review below! Thank you!
Recent Recipes:
Looking for more recipes to enjoy? Try these:
Recipe
Easy Macadamia Nut Shortbread Cookies - Buttery & Perfect
Buttery and crumbly, these Macadamia Nut Shortbread Cookies are filled with rich macadamia nut flavor and dipped in silky chocolate. An easy, make-ahead holiday cookie recipe with simple ingredients, freezer tips, and variations like coconut or vanilla.
Equipment
- Electric Mixer
- Mixing bowls
- Sharp Chef's Knife
- Kitchen Scale
- Parchment paper
- Wire cooling rack
- Plastic Wrap
- Microwave-safe bowl or double boiler
Ingredients
- 1 cup 227 g unsalted butter, softened
- ¾ cup 90 g confectioners' sugar
- ½ teaspoon coconut extract or substitute vanilla extract
- 2 cups 240 g all-purpose flour
- ½ teaspoon kosher salt
- ¾ cup 100 g macadamia nuts, chopped (toasted if desired)
- 1 cup 170 g semi-sweet chocolate chips, for dipping
Instructions
- Step 1: Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and confectioners' sugar using an electric mixer on medium speed for 3-4 minutes, until the mixture is light, fluffy, and pale in color. This step is crucial for achieving the proper texture. Beat in the coconut extract until fully incorporated, about 30 seconds.
- Step 2: Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. This ensures even distribution of the salt throughout the dough.
- Step 3: Mix the dough & fold in nuts: Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Don't overmix - stop as soon as you no longer see dry flour. Gently fold in the chopped macadamia nuts until evenly distributed throughout the dough.
- Step 4: Shape the dough & chill: Shape the dough into a 2-inch diameter log wrapped in plastic wrap for slice-and-bake cookies. Or form the dough into a disc and wrap in plastic wrap for the dough to be rolled with a rolling pin and cut with cookie cutters. Refrigerate for at least 60 minutes to help cookies hold their shape.
- Step 5: Slice the cookies & bake: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper. Using a sharp knife, slice the chilled log into ¼-inch thick rounds. If the dough cracks while slicing, let it soften at room temperature for 5 minutes. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-16 minutes, until the edges are just set and lightly golden. The centers should still look slightly underbaked.
- Step 6: Cool completely: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They are very delicate when still hot.
- Step 8: Chocolate dip or drizzle: Place chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until smooth and melted. If the chocolate is too thick, add 1 teaspoon of a neutral oil such as canola oil to the chocolate. Alternatively, melt in a double boiler. Dip one side of the cookie in melted chocolate, allowing excess to drip off, or drizzle chocolate over cookies using a piping bag. Place on parchment to set. *Optional: sprinkle a little bit of chopped macadamia, shredded coconut flakes, or sprinkles on top of the chocolate before it sets.
Notes
Tips for Success with Macadamia Nut Shortbread Cookies
- Weigh the flour with a kitchen scale: I've said it before, and I'll say it a thousand more times. This is the most effective way to ensure you are not using too much flour because it's packed down.
- Don't overmix: Mix just until the ingredients come together. Overworking develops the gluten in the flour, resulting in tough cookies instead of tender, crumbly shortbread.
- Use room temperature butter: Do not use cold butter. The butter should be soft enough to cream properly, but not so soft that it's greasy. It should give slightly when pressed but still hold its shape.
- Chill time is key: This step is non-negotiable. Chilled dough slices and cuts cleanly and holds its shape during baking, preventing spreading.
- Use a sharp knife: A dull knife will compress and distort the cookies as you slice. Clean the knife between cuts if the dough starts sticking.
- Toast the nuts: A quick toast in the oven brings out the macadamias' flavor.
- Watch the oven temperature: Shortbread should bake low and slow. Too high a temperature will brown the outside before the inside is properly cooked. Use an oven thermometer if you aren't sure of your oven's calibration.
- Cool completely before dipping: Any residual heat will cause the chocolate to become streaky and not set properly.
Storage Instructions
- Room temperature: Store undipped cookies in an airtight container at room temperature for up to 1 week. Layer between sheets of parchment paper to prevent sticking.
- Refrigerator: Store chocolate-dipped cookies in the refrigerator in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer (unbaked dough): Freeze dough logs for up to 2 months, then slice and bake as needed. Slice and bake directly from frozen, adding 2-3 extra minutes to the baking time.
Freezer (baked cookies): Freeze baked (undipped) cookies for up to 2 months. Dip in chocolate after thawing. - Gift giving: These cookies travel beautifully when stored in decorative tins lined with parchment paper. They maintain their quality for several days, making them perfect for shipping to friends and family.
Nutrition
Calories: 199kcalCarbohydrates: 16gProtein: 2gFat: 14gSaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 27mgSodium: 70mgPotassium: 30mgFiber: 2gSugar: 8g
Nutrition Facts
Easy Macadamia Nut Shortbread Cookies - Buttery & Perfect
Amount per Serving
Calories
199
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Monounsaturated Fat
6
g
Cholesterol
27
mg
9
%
Sodium
70
mg
3
%
Potassium
30
mg
1
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag us on Instagram!
Comments
No Comments