This Scottish Shortbread Cookies recipe is the definition of classic comfort baking. With just a handful of pantry staples, you get cookies that are tender, crumbly, rich with butter, and gently sweet—exactly the way traditional Scottish shortbread should be.
Overview of Scottish Shortbread Cookies
Scottish shortbread is a centuries-old classic, traditionally made with butter, sugar, and flour—no eggs, no leavening, no fuss.
Why you’ll love this recipe
- Uses simple, honest ingredients
- Incredible buttery flavor
- Delicate, melt-in-your-mouth texture
- Perfect for holidays, tea time, or gifting
What they taste like
Rich butter upfront, lightly sweet, with a soft yet crumbly bite that practically dissolves on your tongue.
Seasonal & nutritional notes
These cookies are especially popular during Christmas and festive seasons, but honestly? They’re welcome year-round with a cup of coffee or tea.
Full Ingredient List
- 2 cups all-purpose flour (250 g)
- 1 cup unsalted butter, softened (225 g)
- ½ cup powdered sugar (60 g)
- ¼ teaspoon salt (optional, but recommended)
- 1 teaspoon vanilla extract (optional, for flavor)
Tools You’ll Need
- Mixing bowl
- Hand mixer or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Sharp knife or cookie cutter
Substitutions & Additions
- Swap vanilla for almond extract for a nutty note
- Add orange or lemon zest for brightness
- Dip half the cookie in melted dark chocolate for a modern twist
How to Make Scottish Shortbread Cookies
Step 1: Cream the Butter
In a large bowl, beat the softened butter until smooth and creamy. This is where that luxurious texture begins—don’t rush it.
Step 2: Add Sugar & Flavor
Mix in powdered sugar, salt, and vanilla extract. The mixture should look pale, fluffy, and smell absolutely dreamy.
Step 3: Incorporate the Flour
Gradually add the flour, mixing just until a soft dough forms. Don’t overmix—shortbread loves a gentle hand.
Step 4: Shape the Dough
Turn the dough out onto a lightly floured surface. Pat it into a rectangle or circle about ½-inch thick. Chill for 30 minutes for cleaner cuts.
Step 5: Cut & Dock
Slice into fingers or use cookie cutters. Prick each cookie lightly with a fork—classic and charming.
Step 6: Bake
Bake at 325°F (165°C) for 18–22 minutes, just until the edges are lightly golden. Shortbread should stay pale.
Step 7: Cool
Let cookies cool completely on the pan—they firm up as they cool and develop that signature crumb.
What to Serve with Scottish Shortbread Cookies
- Earl Grey or English Breakfast tea
- Coffee or espresso
- Hot chocolate in winter
- Fresh berries and whipped cream for dessert plates
Tips for Making Them Perfect
- Always use real butter, never margarine
- Don’t brown the cookies—pale is traditional
- Chill dough for sharper edges
- Weigh ingredients if possible for bakery-perfect results
Storage Instructions
- Room Temperature: Store in an airtight container up to 7 days
- Freezer: Freeze baked cookies up to 2 months
- Make Ahead: Dough can be refrigerated for 3 days before baking
General Information
Scottish shortbread dates back to at least the 12th century and was once a luxury reserved for holidays and celebrations due to its high butter content. Today, it’s cherished worldwide for its humble elegance and comforting simplicity.
Frequently Asked Questions
Can I use salted butter?
Yes—just omit the added salt.
Why is my dough crumbly?
That’s normal! Press it together gently; warmth from your hands helps.
Can I make these gluten-free?
Yes, with a 1:1 gluten-free flour blend.
Do I need eggs or baking powder?
No—traditional shortbread uses neither.
Conclusion
There’s something deeply comforting about Scottish Shortbread Cookies—they’re simple, timeless, and endlessly satisfying. If you loved this recipe, you might also enjoy:
- https://poulef.com/classic-butter-cookies
- https://poulef.com/vanilla-snowball-cookies
- https://poulef.com/holiday-sugar-cookies
- https://poulef.com/shortbread-thumbprint-cookies
- https://poulef.com/chocolate-dipped-butter-cookies
Interactive Elements
If you bake these, please leave a comment or review!
Share your cookies on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/
Nutritional Information (Per Cookie – Approximate)
| Calories | Fat | Saturated Fat | Carbs | Sugar | Protein | Sodium |
|---|---|---|---|---|---|---|
| 160 | 10g | 6g | 15g | 5g | 2g | 60mg |
Perfectly Buttery Scottish Shortbread Cookies That Never Fail
- Total Time: PT30M
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Classic Scottish Shortbread Cookies that are rich, buttery, crumbly, and made with just a few simple ingredients.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Cream the softened butter until smooth and creamy.
2. Add powdered sugar, salt, and vanilla extract and mix well.
3. Gradually add the flour and mix just until a soft dough forms.
4. Shape dough into a rectangle or circle and chill for 30 minutes.
5. Cut into cookies and prick lightly with a fork.
6. Bake at 325°F (165°C) for 18–22 minutes until edges are lightly golden.
7. Cool completely before serving.
Notes
– Do not overbake; shortbread should remain pale.
– Chill dough for cleaner cuts.
– Store in airtight container for freshness.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 5g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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