A Spicy Perspective

Scottish Shortbread (Easy Shortbread Cookie Recipe)

Scottish Shortbread Cookies – By far the best and easiest recipe for making traditional buttery shortbread cookies from scratch, perfect for customizing with your favorite extra goodies!

scottish shortbread cookies recipe

What is Scottish Shortbread?

Simple and buttery Scottish Shortbread is considered the original, and in my opinion, the best shortbread cookie recipe. It is traditionally made with just 3 staple ingredients: butter, sugar, and flour.

So what is the difference between shortbread and butter cookies? Well, while American butter cookies tend to be flat and on the crispy side, Scottish shortbread are made thick with a dense crumble. So although the ingredients used are similar, the preparation methods are quite different.

We love the soft, tender, slightly crumbly consistency of these classic Scottish Shortbread cookies. But for a fresh twist we’ve added a few special ingredients to elevate them to an even more delicious holiday treat.

best shortbread cookies recipe with sea salt

As mentioned, most Scottish Shortbread recipes only call for butter, flour, and sugar. However, swapping the white granulated sugar for brown sugar, and adding a splash of vanilla, and a little salt, adds extra layers of flavor that really make a big difference.

But instead of adding salt to the recipe, I like to use salted butter, and then sprinkle the tops of the cookies with Fleur de Sel!

Along with flour, brown sugar, salted butter, and vanilla, feel free to add nearly any extra goodies you like!

Possible Shortbread Add-Ins

  • Mini chocolate chips
  • Cocoa nibs
  • Toffee Chips
  • Fresh chopped herbs like rosemary or lavender
  • Lemon or lime zest
  • Cinnamon 
  • Instant coffee granules

These are just a few ideas to get you started. Let me know in the comments what add-ins you tried and loved!

how to make scottish shortbread cookies

How to Make the Best Scottish Shortbread Recipe

The dough for Scottish Shortbread is very easy to make using just one bowl.

Firstly, set out an electric stand mixer. To the bowl add softened butter and brown sugar, and cream on high until light and fluffy. Take your time and let the butter and sugar cream together for at least a few minutes for the best cookie texture.

Once the sugar and buttered are creamed, scrape the bowl with a rubber spatula. Turn the mixer to low and add the vanilla extract, and then slowly add in the flour. As soon as it’s combined, turn off the mixer as to no over-mix the dough.

On a lightly floured surface use your hands to press the dough into a rectangle, and wrap well in plastic. Chill for at least 1 hour in the refrigerator. You can leave the dough in the fridge for up to a full day before making the cookies, but any longer and the dough will dry out.

rectangle of dough

When ready to bake the Scottish Shortbread cookies, preheat the oven to 325 degrees F and line 2 large baking sheets with parchment paper.

Thoroughly flour a clean work surface. Place the dough in the center of the floured area and roll it out into an even sheet, ½ inch thick. Keep lightly flouring the counter and rolling pin as needed to keep the dough from sticking.

Next, use a large chef’s knife (or pizza cutter) to cut the shortbread dough into 2 ½ X 1 inch pieces. Carefully move the pieces to the prepared baking sheets, keeping them about 1 ½ inches apart.

use a knife to cut the dough

Use a fork to gently poke holes over the surface of each cookie. You don’t want to poke too deep!

poke holes in shortbread

Bake the cookies until just golden around the edges. Remove from the oven and sprinkle the top of each cookie with Fleur de Sel while they are still warm. Then cool for 5 minutes on the baking sheets before moving to a platter.

These simple cookies are perfect for the holidays or any special occasion! Enjoy as-is, dip in chocolate, or drizzle with caramel sauce for an even sweeter treat.

scottish shortbread cookie recipe

Why Do You Poke Holes in Shortbread Cookies?

Poking holes helps to release steam so the cookies hold their shape better.

Don’t skip this step while making the best shortbread cookie recipe, or you will wind up with cookies that are too flat and don’t have that beloved Scottish Shortbread texture.

the best shortbread cookie recipe with butter

How Do You Store Scottish Shortbreads?

Keep shortbread cookies stored in an airtight container at room temperature for up to a week. If you stack them, I recommend putting a piece of parchment paper between the layers to keep them freshest.

Scottish Shortbread can be frozen for up to 3 months.

bite of cookie

Scottish Shortbread Cookies (Easy Shortbread Cookie Recipe)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
The best and easiest recipe for making classic Scottish shortbread cookies, perfect for customizing with your favorite extra goodies!
Servings: 32 cookies

Ingredients

Instructions

  • Set out an electric stand mixer. Add the softened butter and brown sugar. Cream on high until light and fluffy, about 3-5 minutes. (Don’t skimp on the time!)
  • Scrape the bowl with a rubber spatula, then turn the mixer on low. Add the vanilla extract, then slowly add in the flour. Once combined, turn off the mixer as to no over-mix the dough.
  • Press the dough into a rectangle and wrap well in plastic. Chill for at least 1 hour.
  • When ready to bake, preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
  • Thoroughly flour a clean work surface. Place the dough in the center of the floured area and roll it out into an even sheet, ½ inch thick. Use as much flour as needed to keep the dough from sticking to the counter or rolling pin.
  • Use a large chef’s knife (or pizza cutter) to cut the shortbread dough into 2 ½ X 1 inch pieces. Carefully move the pieces to the baking sheets, spreading them 1 ½ inches apart.
  • Use a fork to poke holes over the surface of each cookie. This helps release steam so the cookies hold their shape better.
  • Bake for 20-22 minutes, until golden around the edges. Sprinkle the top of each cookie with Fleur de Sel while they are still warm. Cool for 5 minutes on the baking sheets before moving.

Video

Notes

Keep shortbread cookies stored in an airtight container at room temperature for up to a week.
Scottish Shortbread can be frozen for up to 3 months.
If you stack them, place a piece of parchment paper between the layers to keep the cookies freshest.

Nutrition

Serving: 1cookie, Calories: 188kcal, Carbohydrates: 19g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 104mg, Potassium: 30mg, Fiber: 1g, Sugar: 7g, Vitamin A: 355IU, Calcium: 12mg, Iron: 1mg
Course: Dessert, Snack
Cuisine: American, British, Scottish
Author: Sommer Collier

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6 comments on “Scottish Shortbread (Easy Shortbread Cookie Recipe)”

  1. Pingback: 10 Traditional Scottish Desserts - Insanely Good

  2. Truly wonderful, best shortbread I’ve had with the easiest recipe. Truly a winner!!! Also, I halved the recipe and the half makes exactly one oven tray which was convenient. Hope more people find and try this recipe, soooooo worth it. They are chewy yet short and buttery all at the same time.

  3. I had an idea while reading over the recipe, my favorite flavor is almond, I love the taste of it in or on all my sweets, yeah,I know, just a little bit obessive, but anyone who loves this flavor like I do would surely agree with me. how about maybe just mixing in a couple of drops for some added taste? I think I just might try it to see how it comes out. I don’t think it would hurt much and who knows maybe it will be a hit. Just wanted to get your feedback on my brilliant idea. Regards and stay safe.

  4. This so amazing! My kids loved these cookies!

  5. These are going on my holiday cookie tray! Yum.

  6. These are such an amazing shortbread cookie!