Traditional Scottish shortbread is buttery, crispy and lightly sweetened to perfection. Simply made with butter, flour, sugar and salt, this classic treat can easily be prepared for the holidays or any time of year.
I love a classic holiday cookie that we look forward to making every year. This Scottish shortbread is definitely the one that always pops up. It’s so delicious and never disappoints! Try more of my favorite holiday cookies like these Pumpkin Cookies, my Cute Grumpy Cookies, or these yummy Christmas Butter Cookies.
What is Scottish shortbread?
Shortbread has been around for centuries. (It’s no secret that it’s so buttery and delicious!) Originally from Scotland, the name was given to Mary, Queen of Scots, who loved this buttery treat. It’s so much fun to learn the evolution of centuries-old recipes. The shortbread was once called a petticoat because of its quirky wedge shape that resembled a woman’s frilly skirt. It is also fascinating to know that shortbread was originally made from leftover bread dough that was left to dry and harden into biscuity bread.
Today’s shortbread pops up in many recipes and is a great base for some of my favorite treats. It’s amazing because it adds a delicious buttery texture to any dessert! I love the shortbread base of my Millionaire Shortbread Bars and Twix Cookies because it complements the chocolate so well. I also love these lemon shortbread cookies because anything with lemon in it is a MUST for me!
Scottish Shortbread Ingredients
A traditional shortbread recipe requires just a few simple ingredients. You probably have them all on hand! You will love making shortbread from scratch. I love these cookies because they melt in your mouth! See recipe card below for exact measurements.
- All purpose flour: An excellent flour to obtain the perfect texture for shortbread.
- Granulated sugar: Adds just the right amount of sweetness. The shortbread is slightly sweet.
- Salt: A pinch is enough!
- Butter without salt: Using high quality butter is KEY. This will take the flavor to the next level! You also want to make sure it’s at room temperature before adding it to your batter mix.
Scottish shortbread recipe
This shortbread cookie recipe is incredibly easy to make! Pulse your ingredients in a food processor then press the dough into a saucepan! The oven does all the work. So you have perfect Scottish shortbread to share or keep for yourself! You won’t be able to get enough.
- Preheat the oven/Prepare the baking dish: Preheat the oven to 350° Fahrenheit. Then line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on both sides for easy removal. Put aside.
- Legumes Ingredients: Add flour, sugar and salt to a food processor. Pulse until combined. Then add the butter and pulse until the mixture resembles coarse breadcrumbs.
- Press the dough into the mold and refrigerate: Press batter into prepared pan and refrigerate for 20-30 minutes.
- Bake and prick the shortbread: Bake for 35 to 40 minutes, until the top begins to brown. Let the shortbread rest out of the oven for 5 to 10 minutes. Then prick with a fork in about 6 rows. Gently remove the hot shortbread from the pan and cut it into 12 pieces. You can use the fork marks as a guide.
- Let cool: Let cool completely before serving.
Tips and tricks
Here are some tips that will give you the best results. They will ensure you have a perfect Scottish shortbread cookie every time!
- High quality Butter: Using high quality butter gives these butter cookies a richer flavor! Standard butter also works if that’s what you have on hand.
- Don’t overwork yourself: Avoid over-handling the batter to keep it light and crispy. Pulse until it begins to come together, then press directly into prepared baking dish.
- Chill the dough: Refrigerate cookie dough for at least 20 minutes before baking. You can prepare the dough the day before, cover it tightly with plastic wrap, then bake it the next day.
- Be sure to make holes: To prevent the shortbread from swelling in the oven, make holes in the dough! Punching holes after cooking allows steam to escape. This keeps the cookie dense and maintains its shape.
Try These Delicious Shortbread Variations
Scottish shortbread cookies are so much fun to make! I love it because you can get creative with supplements. Everyone can’t wait to try them all! Here are some ideas to get you started.
- Nuts: Add chopped nuts to your dough! Pecans, pistachios or any nut would be delicious.
- Excerpts: Adding extracts is an easy way to add more flavor. Try vanilla, almond or hazelnut extract!
- Chocolate: Shortbread and chocolate are the best combination. Drizzle or dip your shortbread for an enhanced look.
- Fruit: Dried fruit or citrus zest is my favorite way to add fruity flavors.
- Caramel: Caramel is for shortbread. This is the absolute BEST. End of the story.
Store and freeze leftovers
This recipe for Scottish shortbread is excellent to prepare in advance. Known for their crumbly texture, they don’t need to be made fresh the same day to be delicious. These butter cookies are perfect for gifting! You can also prepare them in advance for a special occasion.
- To Ambient temperature: Store cookies in an airtight container for up to 7 days.
- In the freezer: Freeze baked cookies in an airtight container or sealed freezer bag for up to 2 months. Allow the shortbread cookies to thaw completely on the counter at room temperature before serving.
More shortbread desserts to try
Desserts
The best pecan pie bars
Desserts
Lemon tart with a buttery shortbread crust
Cookies
Pecan cookies
Desserts
Salted Butter Caramel Bars
To print
Scottish Shortbread Cookies
Traditional Scottish shortbread is buttery, crispy and lightly sweetened to perfection. Simply made with butter, flour, sugar and salt, this classic treat can easily be prepared for the holidays or any time of year.
Servings 12 Cookies
calories 244calories
Ingredients
- 2 cups all purpose flour
- ½ Chopped off Granulated sugar
- 1 pinch salt
- 1 Chopped off high quality unsalted butter, ambient temperature
Instructions
Preheat oven to 350° Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on both sides for easy removal. Put aside.
Add flour, sugar and salt to a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse breadcrumbs.
Press batter into prepared pan and refrigerate for 20-30 minutes.
Bake for 35 to 40 minutes, until the top begins to brown. Leave to stand out of the oven for 5-10 minutes before pricking with a fork in about 6 rows. Carefully lift the hot shortbread from the pan and cut into 12 pieces, using the fork marks as a guide.
Let cool completely before serving.
Nutrition
Portion: 1biscuit | calories: 244calories | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated fat: teng | Polyunsaturated fats: 1g | Monounsaturated fat: 4g | Trans fat: 1g | Cholesterol: 41mg | Sodium: 6mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 473UI | Calcium: 8mg | Iron: 1mg
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