This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Scottish Shortbread Cookies– By far the best and easiest recipe for making traditionalbutteryshortbread cookies from scratch, perfect for customizing with your favorite extragoodies!
What is Scottish Shortbread?
Simple and butteryScottish Shortbreadis 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 is 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 fewspecial ingredientsto elevate them to an even more delicious holiday treat.
Ingredients for the Best Shortbread Cookie Recipe
As mentioned, most Scottish Shortbread recipes only call for butter, flour, and sugar. However,swapping the white granulated sugar for brown sugar, and adding asplash of vanilla, and a little salt, adds extra layers of flavor that really make a big difference.
But instead of adding salt plus unsalted butter to the recipe, I like to usesalted butter, and then sprinkle the tops of the cookies withFleur de Sel!
Along with flour, brown sugar, salted butter, and vanilla, feel free to add nearly anyextra goodiesyou 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
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 with the paddle attachment. 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 butter 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 all-purpose flour. As soon as it’s combined, turn off the mixer so as to not over-mix the dough.
On a lightly floured surface use your hands to press the dough into a rectangle, and wrap it well in plastic. Chill forat least 1 hourin 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.
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 fork togently poke holesover the surface of each cookie. You don’t want to poke too deep!
Bake the cookies until just golden around the edges. Remove from the oven and sprinkle the top of each cookie with Fleur de Selwhile they are still warm. Then cool for 5 minutes on the baking sheets before moving to a platter.
These simple cookies areperfectfor the holidays or any special occasion! Enjoy as-is, dip inchocolate, or drizzle withcaramel saucefor an even sweeter treat.
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 stepwhile 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.
How Do You Store Scottish Shortbreads?
Keep shortbread cookies stored in an airtight container at room temperature forup 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 and stored in the freezer for up to 3 months.
Serving Suggestions
These easy shortbread cookies can certainly be enjoyed on their own, but they are lovely to pair with something extra sweet as well. Try dipping them in some homemade lemon curd and pair with a cup of tea.
Or, dip them in some nutella fondue for a chocolately twist! They would also be amazing with a latte or afternoon cup of coffee!
LOOKING FOR MORE CLASSIC COOKIE RECIPES?
- Best Peanut Butter Cookies Recipe
- Oatmeal Cream Pie Cookies
- Caramel Shortbread Recipe
- The Best Sugar Cookie Recipe
- Chocolate Dipped Lace Cookies
- Linzer Cookies (Cookie Cutter Christmas Cookie)
Check the printable recipe card below for the nutrition information including calories, protein, cholesterol, sodium, carbohydrates, and fiber percentages.
Scottish Shortbread Recipe
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
The best and easiest recipe for making classic Scottish shortbread cookies, perfect for customizing with your favorite extra goodies!
Servings: 32 cookies
Ingredients
US Customary – Metric
- 2 cups salted butter softened (1 pound)
- 1 cup light brown sugar packed
- 4 ¼ cups all-purpose flour
- ½ teaspoon vanilla extract optional
- Fleur de Sel
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
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
