Polka Dot Shortbread Recipe

These easy butter cookies make a cute addition to a bridal or baby shower.

Updated February 07, 2025

Overhead view of polka dot shortbread cookies arranged on a patterned fabric surface. — Serious Eats / Carrie Vasios Mullins

At parties that signal the end of an era, you tend to celebrate in the style of the thing you're leaving. For example, I found graduation parties from college involved kegs of Keystone Light, not bottles of Cabernet. At my bachelorette party, there will be late night clubbing, not a bowl of popcorn and Netflix serene marital bliss. Baby showers seem to be the exception: you celebrate the onslaught of cute with cutsie things.

Maybe one day at my own baby shower, I'll go out to a quiet, formal, obviously not-child-friendly restaurant and follow it up with a screening of Kill Bill. Until then, I'll be the gracious guest who shows up with cookies shaped like flowers or miniatured versions of normal food.

Another great option are these shortbread cookies, which I've named Polka Dot Shortbread for hopefully obvious reasons. I love the taste: buttery with a noticeable hit of salt that makes the sweet dots of jam pop. You can use any flavor jam you like, though I recommend avoiding jelly (too stiff to pipe), chunky preserves, or anything with seeds. I chose a combination of strawberry and apricot-peach, though for a baby girl's party you could go all strawberry, or for a boy, use blueberry or blackberry preserves.

Recipe Details

Polka Dot Shortbread Recipe

Prep 20 mins

Cook 35 mins

Active 20 mins

Total 55 mins

Makes 18 cookies

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Ingredients

16 tablespoons (2 sticks) unsalted butter at room temperature
1/2 cup (7 ounces) plus 2 tablespoons sugar
3/4 teaspoon salt
2 cups (10 ounces) all purpose flour
1/4 cup jam (see note)

Directions

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy, 3 minutes. Add salt and flour and beat until just combined. Divide dough in two equal pieces. Press each piece into a 7- by 7-inch square, one on each baking sheet.
Use a knife to lightly score each square of dough into 9 squares. Use the fat end of a chopstick to press holes all over dough, though don't poke through completely. Bake until shortbread is golden, about 35 minutes. Take out of the oven and while dough is still a little soft, press down on holes again to deepen imprint. Let cool completely.
Cut dough along score lines to create individual squares. Fill a pastry bag (or a ziplock with one corner cut off) with jam. Pipe a little jam into each square. If transporting, let jam set for 30 minutes before packing.

Special Equipment

Stand mixer, chopstick, two rimmed baking sheets, pastry bag or ziplock bag

Notes

You can use most any jam (or combination of jams) to fill these cookies. Avoid jellies, which are too gelatinous to pipe, chunky preserves, or anything with seeds.

Cookie Monster: Polka Dot Shortbread

Nutrition Facts (per serving)
3360	Calories
186g	Fat
397g	Carbs
32g	Protein

Nutrition Facts
Amount per serving
Calories	3360
% Daily Value*
Total Fat 186g	239%
Saturated Fat 115g	573%
Cholesterol 486mg	162%
Sodium 1644mg	71%
Total Carbohydrate 397g	144%
Dietary Fiber 9g	30%
Total Sugars 165g
Protein 32g
Vitamin C 7mg	35%
Calcium 115mg	9%
Iron 14mg	76%
Potassium 422mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.