White Chocolate Shortbread with Blueberry Buttercream Icing

Hi there, my white chocolate shortbread cookie loving friend!

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Wait… back up the train. You DO love white chocolate shortbread cookies, don’t you?  Oh please say yes!  This isn’t just ANY ordinary cookie. These were made with creamy butter that melts in your mouth, and I filled each of them with a dollop of light and fluffy blueberry buttercream. I’m even thoughtful of those of you watching your calories, using as little powdered sugar as possible. This lets the plump blueberries do the work of sweetening everything up.

Besides, I made these especially for you. OK, maybe I made ’em for my gluttonous, shortbread cookie loving self, too.

Please don’t judge me… just eat some white chocolate shortbread.

I'm loving this cookie recipe! White Chocolate Shortbread Cookies with Blueberry Buttercream Icing from ItsYummi.com


Shortbread cookies are supposed to be smooth and slightly creamy in texture. They shouldn’t be crumbly.  Leave crumbly for things like crumb cake.

To make shortbread melt in your mouth and not in your hands, do not overwork the dough.  This means, when you’re adding the flour to the butter, you need to be gentle and quick about it.  The more you mix, the crumblier your shortbread will be.

The best method of incorporating flour into butter is to use a stand mixer fitted with a paddle attachment.  If you don’t own a stand mixer, just use your clean hands.  If you’ve ever made a pie crust from scratch, it’s the same principle.  After the flour has been mixed in, you should still see some small pieces of butter in the dough.

I'm loving this cookie recipe! White Chocolate Shortbread Cookies with Blueberry Buttercream Icing from ItsYummi.com

If you look at the photo up there, you’ll see some tiny white specks.  SOME of those are butter, and some are white chocolate.  You want that kind of goodness in your mouth ASAP, don’t ya?  Oh, and while you can clearly skip out on the blueberry buttercream icing if you want to save calories, it adds a pretty color and a wonderful pop of flavor to your bite sized treat.  

So tiny in size that you can probably have two and your favorite pair of jeans won’t protest.  How can you say no to that?  Oh, and it’s made with blueberry puree, which is incredibly delicious, healthy, and easy to make!  You can grab the recipe from my Pinterest board by CLICKING HERE, or the direct link is shown in the recipe, below.

I'm loving this cookie recipe! White Chocolate Shortbread Cookies with Blueberry Buttercream Icing from ItsYummi.com

Here’s the recipe for white chocolate shortbread happiness!

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White Chocolate Shortbread with Blueberry Buttercream Icing

Prep Time 1 hr Cook Time 10 min Serves 12

Buttery, delicious white chocolate shortbread cookies, topped with light, fluffy blueberry buttercream icing. Another great cookie recipe from ItsYummi.com


  • 8 ounces unsalted butter, softened
  • 4 ounces (about 1 cup) confectioner's sugar, sifted
  • 1 tsp pure vanilla extract
  • 10 ounces (2 1/4 cups) all-purpose flour
  • 7 ounces white chocolate, finely chopped
  • 4 ounces unsalted butter, softened
  • 5-6 ounces (about 1 1/2 cup) confectioner's sugar, sifted
  • 2 ounces fresh blueberry puree (more if thinner consistency is desired)


  2. Line two baking sheets with parchment paper or silicone baking mats. Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer, fitted with a paddle attachment, on high until very pale and creamy (at least 5-6 minutes). Add flour and mix on medium speed, until barely combined, then stir in white chocolate pieces with a spatula. Transfer dough to a clean, lightly floured surface and gently bring the dough together with lightly floured hands. Try not to over handle the dough as it will make your cookies crumbly. Split the dough into 2 equal pieces and roll into logs 1-2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least half an hour, until firm.
  3. Heat oven to 325° F and remove dough from fridge. Slice 1/3 inch thick pieces of dough from the logs and place on the prepared trays, leaving at least 3/4 inch space between each cookie. Bake for 10-12 minutes or until cookies just start to turn golden. Take care not to overbake, as this will make them crunchier. Remove from the oven and cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
  5. Place butter in a mixing bowl and beat with an electric mixer on high until smooth and fluffy. Gradually add confectioner's sugar, beating until combined. Add raspberry puree gradually, until you achieve your desired consistency and flavour. You want your icing to be stiff enough to hold it's shape but soft enough to spoon or pipe. Place icing into a pastry bag fitted with a small star tip. Pipe icing into the well on the top of each cookie. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
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I'm loving this cookie recipe! White Chocolate Shortbread Cookies with Blueberry Buttercream Icing from ItsYummi.com

I'm loving this cookie recipe! White Chocolate Shortbread Cookies with Blueberry Buttercream Icing  - easy cookie recipe from ItsYummi.com

5 Replies to "White Chocolate Shortbread with Blueberry Buttercream Icing"

  • 50+ Blueberry Recipes - Girl Gone Mom July 16, 2014 (8:14 am)

    […] The Kitchen and Beyond Gluten-Free Blueberry Oatmeal Cookies by Becca – It’s Yummi! White Chocolate Shortbread with Blueberry Buttercream Frosting by Becca – It’s Yummi! Easy Blueberry Bars by Ang – Juggling Act Mama Blueberry […]

  • comment-avatar
    Christin @ Blue Crab Martini February 22, 2014 (9:39 am)

    You had me at buttercream 🙂 Shortbread has been on my list of things to make. Will be giving this a try!

    • comment-avatar
      Chef Becca February 22, 2014 (9:47 am)

      Fantabulous to see you here, Christin! Shortbread is incredibly easy to make… I hope you enjoy it!

  • comment-avatar
    Karen @ Baking In A Tornado February 20, 2014 (9:35 pm)

    I love shortbread cookies and I have to say I’m so excited to see how you kicked them up a notch (or 3). These are just beautiful, Becca.

    • comment-avatar
      Chef Becca February 21, 2014 (7:14 am)

      You’re so sweet, Karen. Thank you!

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