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!
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.
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.
Frequently asked questions
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.
Pricking the top of shortbread with a fork helps the thick dough to bake evenly and avoid cracking.
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.
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Scottish Shortbread Cookie Recipe
Ingredients
- 1 ½ cups all purpose flour
- ½ cup rice flour or corn starch
- 8 ounces unsalted butter European butter recommended, at room temperature
- ½ cup granulated white sugar
- 1 tablespoon Demerara sugar mixed with 1tablespoon white decorating sugar optional
Instructions
- Preheat the oven to 350 degrees F. Line an 8” x 8” pan with parchment.
- In the bowl of a stand mixer, use the paddle attachment at medium speed to combine all ingredients just until a dough forms.
- Press dough evenly into the prepared pan, then sprinkle with decorating sugar mix. Press the sugar gently into the dough so that it will stick.
- Score the dough into bars by pressing a knife partially into the dough. Then use a fork to create prick marks within the scored lines.
- Bake for 25-35 minutes until lightly brown.
- Allow to cool in the pan until warm (about 10 minutes) then cut. Cool completely before removing from the pan.
- Store at room temperature in an airtight container for 2-3 weeks.
Notes
- For the most tender crumb, be careful not to overmix the dough.
- Add additional flavor with vanilla extract or orange zest.
Nutrition
First Published: December 23, 2013. Last Updated: July 18, 2022. Updated for additional information and better reader experience.
PEARSE
love shortbread and am trying new recipes .Thanks for sharing yours. Most of them I tried had icing sugar. is there a reason why granulated sugar is being used in this recipe?
Wendy Sondov
Hi, Pearse. I love shortbread too. Using granulated sugar gives a slightly crunchier texture and slightly sweeter taste to shortbread. Its a texture and sweetness I prefer. Also, I find that the granulated sugar makes a slightly sturdier cookie. As you are trying different recipes, I highly recommend you give granulated sugar a try for comparison and to see which type you prefer. 🙂 Enjoy!
saltandserenity
After 2 hours at the park in this freezing weather, you deserve to eat the entire recipe of these yummy looking shortbread cookies! Thanks for sharing. These are going on my list of "must make soon!"
themondaybox
Thanks, Cindy! Never having been an outdoors person before, it amazes me that I actually look forward to my hours at the dog park! I had no idea that Under Armour worked so well. 🙂 It was scary easy to fall into a coffee/tea and "a little something sweet" routine each afternoon. Shortbread is really so good for that. 🙂 I hope you do get to try it and let me know what you think. I love the texture these cookies get from the rice flour.
Joanne
Shortbread is the BEST. Totally loving this and can't wait to try your version dipped in coffee!
themondaybox
Thanks, Joanne! I agree. Shortbread is amazing. The buttery goodness can't be duplicated in other cookies. 🙂 Dipping in coffee sounds wonderful!
Monica
I love the very idea (and the imagine you conjure up for me) of sitting down with a "cuppa" something and a few of these shortbread cookies. Just lovely! That is savoring life, in my opinion. And shortbread is totally one of those simple, delicious things that's almost under-appreciated.
Happy New Year, Wendy - I wish you and your family good health, joy, laughter, and plenty of good eats in 2014!
themondaybox
Thank you, Monica! I agree, for me savoring life is appreciating the little moments not waiting for the spectacular....though sometimes those little moments can be spectacular. 🙂 I know you love your chocolate so just in case these cookies are too vanilla for you...you can drizzle/ice them with melted chocolate or enjoy them as they are with a cup of hot chocolate! 🙂
Happy, healthy, peace-filled New Year!
Mama's Gotta Bake
Shortbread is definitely a favorite of mine, especially with a hot cup of tea on a cold winter's day! I will give this recipe a try!
themondaybox
Thanks, Sheryl! I really like the crunch that the rice flour provides in these. I hope you like them.
Winnie
Wonderful and delicious looking cookies
Pinned
themondaybox
Thanks for stopping by, Winnie, and thank you for pinning!! Sometimes simple cookies are the very best. 🙂
Miz Helen
Stopping by from Show Stopper Saturday, your Scottish Shortbread looks awesome! Hope you are having a great weekend and thanks for sharing.
Miz Helen
themondaybox
Thanks, Helen! This was my first time trying Show Stopper Saturday and I am having fun meeting bloggers new to me! Thanks for stopping by! I hope you are having a great weekend too!
Ashley
Oh I love shortbread - I made some vanilla bean shortbread cookies for Christmas and I think they were my absolute favorite! And I definitely do the same thing when we take our beagle outside for walks! I even invested in some earmuffs since my ears always get so cold!
themondaybox
Christmas cookies are all good but they tend to be full of so many flavors and colors and textures. A simple delicious piece of shortbread is almost a relief! 🙂 Vanilla bean is one my favorites too!
When I walk Pax, the only part of me that's not covered up is my nose. I wish they made nose muffs. 🙂
shannon
Beautiful, Wendy: i'm going to make these post-new year, because i don't keep European butter around the house, but i love the suggestion to make these with it, and i intend to do so. I don't blame you one bit for bundling up: i always imagine myself a "cold weather" person...until it gets to about 30 degrees. Then? i'm a total baby. 🙂 and today, it IS cold, so if you're headed out with your beautiful dog, you bundle up as much as you can. happy holidays to you and your family!
themondaybox
Thanks, Shannon! I hope you do get a chance to make these because they are really wonderful with a cup of hot something. They are not overly sweet or fussy in any way. Just comfort cookies. 🙂 They are a showcase for butter flavor, so the more intensely flavored European butters make a tastier shortbread. Wishing you and your family a joyful, healthy, peace-filled Christmas and New Year!
noyomoco
I love shortbread! 🙂
themondaybox
Me too, Jennifer! These are so simple and SO good!