Marble shortbread is a fun and delicious twist on a classic favourite—shortbread. If you love the buttery goodness of traditional shortbread but want to add a little something extra, this recipe is for you. It’s a beautiful blend of flavors with a swirly design that looks fancy but is super easy to pull off. It’s a cookie that’s perfect for any occasion, whether you’re hosting a tea party, need a sweet treat for a holiday, or just want to bake something special for yourself.
This shortbread/cookie combines the best of both worlds: the rich, buttery flavor of classic shortbread with a hint of chocolatey goodness. The marbled effect isn’t just pretty to look at—it also means you get a bit of vanilla and chocolate in every bite.
Check out my recipe for Chocolate Shortbread, Millionaire’s Shortbread, or Classic Shortbread for more shortbread fun.
Marble shortbread is a simple yet impressive treat that’s sure to wow your friends and family. The combination of flavors and the beautiful marbled design make these cookies a standout at any gathering. Plus, they’re just plain fun to make! I hope you give this recipe a try and love it as much as I do. Happy baking!
Ingredients required:
Following is a preview of the ingredients required, for the detailed list, find the recipe card below:
Unsalted butter
Powdered sugar
All-purpose flour
Salt
Chocolate Chips
Cocoa powder
Vanilla Extract
Orange Extract
How to make Marble Shortbread?
Following is a preview of the instructions, for detailed instructions, find the recipe card below:
- Preheat your Oven and prep the baking tray.
- Cream the Butter and Sugar
- Add the Vanilla And orange extract
- Work in the Flour: Gradually add flour without over-mixing.
- Divide the Dough into two parts. Add chocolate chips into one and cocoa powder into the other one. Mix both till well combined.
- Create a marble effect by placing random chunks of both the dough into the baking tray and pressing with your hands to create an even layer.
- Score and prick the cookie dough
- Bake till golden.
Storing Your Marble Shortbread
These cookies can be stored in an airtight container at room temperature for up to a week—if they last that long! They also freeze well, so you can make a batch ahead of time. Just freeze them in a single layer, then transfer them to a container. They’ll keep for up to three months. When you’re ready to enjoy them, let them thaw at room temperature.
If you like this recipe, try these!
Marble Shortbread
Ingredients
- 180 g ¾ cup Unsalted Butter softened
- 100 g ¾ cup Powdered sugar
- 270 g 2 cups All-purpose flour
- 21 g ¼ cup Cocoa powder
- 1 tsp vanilla extract
- 1 tsp Orange extract optional
- A pinch of salt
- 70 g ⅜ cup Chocolate Chips
Instructions
- Preheat your oven to 350°F/180°C. Line an 8×8-inch baking tray with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
- Mix in the vanilla extract, orange extract(optional), and a pinch of salt until well combined.
- Sift in All-purpose flour. Mix just until the dough comes together.
- Transfer 1/3rd of the dough into another bowl. Into the 2/3rd portion add chocolate chips. Combine with a spatula.
- Into the 1/3rd portion add cocoa powder. Combine well.
- Take out small chunks from both chocolate and vanilla dough. Randomly place them in the prepared baking tray to create a marble effect.
- Using your hands or flat-bottomed utensil flatten the dough into a smooth even layer.
- Score/cut the dough with a sharp knife/scrapper into approximately 1-by-4-inch bars(or your preferred shape). Use a fork to prick the surface of the cookie dough.
- Bake at 180℃/350℉ for 35 to 40 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bar off the baking tray with the help of the overhang parchment paper. Transfer each bar to a wire rack to cool completely.