Scottish Shortbread

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Melt in your mouth Scottish Shortbread is the perfect tea time cookie. These buttery treats are made with just 4 ingredients and can be ready to enjoy in 30 minutes!

Two rectangles of Scottish Shortbread on a saucer with a tea cup.

Why you'll love this recipe

Shortbread is Scotland's gift to the cookie world. It is the simplest of cookies to make and calls for the simplest of ingredients.

Traditional shortbread is made with a 3:2:1 weight ratio of flour, butter, and sugar. By adding rice flour (or corn starch), the cookies gets a slight crunch to the crumbly texture which melts in your mouth.

Buttery flavor is the main focus here. Splurge and use a good quality butter like European butter for shortbread. European butters have a higher butterfat content than American butters which gives the shortbread a more intense butter flavor.

When stored in an airtight container, shortbread stays delicious for at least 2-3 weeks making it the perfect treat for cold weather care packages or a year round cookie jar standard. The flavor gets richer over time.

Because of the high butter content, I don't advise mailing shortbread under hot weather conditions.

Stack of shortbread each topped with sparkling sugar.

Instructions

This is an overview of the instructions. The full instructions are in the recipe card below.

In the bowl of an electric mixer, combine all ingredients until a dough forms.
Press the shortbread dough evenly into an 8" x 8"pan lined with parchment paper, then sprinkle the top of the shortbread with decorating sugar mix. Press the sugar gently into the dough so that it will stick.
Use a sharp knife to score the dough into bars by pressing the knife partially into the dough. Then use the tines of a fork to prick dough within the scored lines.
Bake for 25-35 minutes at 350 degrees F until lightly brown. Cool in the pan until warm (about 10 minutes) then cut. Cool completely before removing from the pan.

Storage

Store in an airtight container at room temperature for 2-3 weeks.

Tips and variations

For the most tender crumb, be careful not to overmix the dough.
Add additional flavor with vanilla extract or orange zest.
This traditional shortbread recipe can also be made in a round cake pan or shortbread mold and cut into triangles known as "petticoat tails".
Make Christmas shortbread cookies by using red and green decorating sugar.

Stack of shortbread fingers showing buttery crumb.

Frequently asked questions

What is the secret to making good shortbread?

For the best tasting shortbread, butter is the most important ingredient. Use high quality European butter.
Mix the dough just until combined.
For even baking and no cracks, prick and score the shortbread before baking.

Why do you put cornstarch in shortbread?

Adding rice flour or cornstarch to buttery shortbread creates the melt in your mouth, crunchy texture and makes the cookies sturdier for mailing.

Why are there holes in shortbread?

Pricking the top of shortbread with a fork helps the thick dough to bake evenly and avoid cracking.

Stacked Scottish Shortbread tied together with a ribbon.

More shortbread recipes

Chocolate Espresso Shortbread are rich, velvety cookies that mocha lovers will swoon over! SO good!

Chocolate Shortbread Cookies are ultra chocolaty cookies with chocolate chips.

Vanilla Bean Shortbread Cookies are crunchy, buttery, and speckled with bits of vanilla bean for the ultimate in warm vanilla flavor.

With Slice and Bake Shortbread, one simple recipe makes three different delicious shortbread flavors! Perfect for holiday tray and gifting.

Strawberry Shortbread Cookies make great Valentine's Day cookies!

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