Traditional Scottish Shortbread Cookies (2024)

What comes to mind when you think about shortbread cookies?

For me, shortbread is so associated with Scotland, red tartan boxes automatically come to mind. Walkers Shortbread is the gold standard of commercially made Scottish shortbread, and they even did a tie-in with Outlander.

And while Walkers is a very good product, homemade shortbread cookies are actually incredibly easy to make, using only three ingredients!

Ingredient Notes

There are only three main ingredients to make these Scottish butter cookies: flour, butter, and sugar.

I've written a separate post about why is shortbread called shortbread and a bit of its history. In that post there’s made mention of two interesting trivia tidbits: (a) the 3 : 2 : 1 recipe ratio of 3 parts flour, 2 parts butter, and 1 part sugar (by weight), and (b) altering the cookie's texture using other ingredients.

There are many different versions of the flour : fat : sugar ratios in shortbread recipes, and how soft, sweet, or buttery the results are varies considerably. Interesting, considering that you'd think only having three ingredients wouldn't leave much wriggle room. This shortbread cookie recipe has slightly more sugar (2 tablespoons), and about ¼ cup more butter than the recipe ratio would suggest. No wonder my shortbread is buttery goodness!

Butter: Because butter features prominently in the recipe, used the best butter available - the richer the butter, the better the flavor of the shortbread will be.

Salt: I keep saying there are only three ingredients in a Scottish shortbread recipe, and that's true, up to a point.

There's an assumption that you'll be using salted butter. If you're using unsalted butter you have to...say it with me now...add salt (specifically ½ to ¾teaspoon of salt, depending on how salty you prefer the shortbread).

Why does the recipe assume salted butter is being used? Remember that the original recipe was first written in the early 18th century, and presumably made even before that. Salt was used to keep butter fresher longer without the need for refrigeration.

Nowadays, most bakers use unsalted butter so we can control the amount of salt in the dish. Use either kind of butter you'd like, but add salt if needed.

Cornstarch: Some recipes use cornstarch (aka corn flour) or rice flour for some of the all-purpose flour. This gives the shortbread cookies a softer texture. I don't find it necessary, but that's up to you.

Flavorings: Shortbread can be flavored with extracts like vanilla, almond, Fiori di Sicilia (an orange vanilla extract), or have mix-ins like lemon zest or lavender buds. For our purposes today, we're sticking with a traditional shortbread recipe, no additions.

See the recipe card for a full list of ingredients and measurements.

I like the latter method more for the simple reason that it's less work by hand. Let the mixer to the job!

Storage instructions

Shortbread cookies can be kept in an airtight contain at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the baked cookies for up to 3 months, placed in an airtight freezer container. Thaw overnight in the refrigerator or at room temperature.

Yield Notes

If you prefer a thicker and softer shortbread, bake the dough in an 8- x 8-inch baking pan. You will still get 32 pieces.

You can also be double the recipe and bake it in a 9- x 13-inch baking pan for 30 to 35 minutes. This will yield about 54 pieces.

Questions asked and answered

Here are some questions you might have...

Why do some recipes use cornstarch in shortbread dough?

Some recipes add cornstarch to the dough, which helps to make the gluten in the flour "shorter." Other recipes call for powdered sugar (which contains cornstarch) for the same reason. However, butter also can shorten the gluten, and since my recipe has a higher butter ratio to flour than most, there's no need for cornstarch here.

How is shortbread different from other cookies?

The main difference is that shortbread doesn't use leavening, like baking powder or baking soda. It relies on the high butter content to keep the cookie soft by shortening the gluten in the dough.

Why do you poke holes in shortbread before baking?

You poke holes in shortbread for the same reason as docking a pie crust. There's a lot of butter in the dough, and as it bakes it releases steam. Since you want the cookies to be nice and flat, poking holes allows the steam to escape so the shortbread bakes up flat and even.

The many uses of shortbread cookies

Shortbread is a very versatile cookie. It's like the vanilla ice cream of the cookie world. Make a plain dough, or flavor it with different add-ins like lemon zest, almond extract, or essence of lavender. Maybe substitute brown sugar for the white sugar for a richer flavor.

You can use a shortbread recipe to make shaped cookies using cookie cutters, like these Easy Christmas Cut Out Cookies. I've even made savory shortbread with garlic powder and parmesan cheese (yes, I omitted the sugar).

Shortbread is also commonly used as a base for pies and bars. You don't think about it, it's just there. Think lemon bars (or maybe Mint Lemon Lime bars?). Most pies that use a pastry crust can also be turned into pie bars (aka slab pies). Pecan bars and Brown Sugar Pie bars come to mind.

Crumbled up, shortbread can be used as a topping or as a mix-in. You can sprinkle it onto the whipped cream garnish for Brown Sugar Pie, or use in a trifle instead of pound cake, like in this Strawberry Trifle.

Think of the possibilities!

Buttery soft goodness

This Scottish shortbread recipe produces cookies that are rich and buttery, with a soft and crumbly texture. They're perfect for snacking by themselves, and are a wonderful addition to afternoon tea.

You can even dip them in tempered chocolate to fancy them up a bit!

Try these recipes next

Shortbread isn't just for eating out of hand (although that's a big plus!). It's also used as a base for cookie and pie bars. Quick and easy! Here are some ideas to get you started:

I hope you like this recipe! Do you have any questions I can help with? Let me know! Or, if you made the recipe, I'd love for you to leave a comment and rating. Thanks!

Comment

Traditional Scottish Shortbread Cookies

Tammy Spencer

Scottish shortbread cookies are so easy to make, using just three basic ingredients. There are many variations of these classic butter cookies, and they can also be used as a crust for pies and bars. Make a batch today!

Your Notes

Nutrition

Serving: 1 pieceCalories: 45 kcalCarbohydrates: 9 gProtein: 1 gFat: 1 gSaturated Fat: 1 gCholesterol: 1 mgSodium: 44 mgPotassium: 18 mgFiber: 1 gSugar: 4 gVitamin A: 12 IUCalcium: 10 mgIron: 1 mg