Scottish Shortbread
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Scottish shortbread is that classic crisp, buttery, and not-too-sweet biscuit everyone loves. They’re a must-make around the holidays, and taste great anytime with a cup of tea. With just four basic ingredients, they’re as simple as it gets yet completely irresistible!
If you love Walker’s Scottish shortbread, this homemade version is going to be right up your alley. These cookies are buttery and crisp, with just the right amount of sweetness, and they feel both simple and indulgent.
Scottish shortbread doesn’t get much more straightforward than this. I make it with butter, sugar, and flour, letting the quality of the butter do most of the heavy lifting. Instead of traditional caster sugar, I use a mix of granulated sugar and brown sugar, which gives the cookies a crisp bite with a slightly dense, tender center that I really love.
The method couldn’t be easier. I beat the butter and sugars until fluffy, mix in the flour, then roll out the dough on parchment paper. After cutting it into strips and pricking it with a fork, the shortbread bakes until lightly golden. The result is a classic, no-fuss cookie that’s perfect with a cup of tea—and hard to stop eating.
Tip: Turn these cookies into chocolate-dipped shortbread (learn how to achieve the perfect dip in that post) and then top them with sprinkles or flaky sea salt.
Whipped shortbread vs Scottish shortbread
Scottish shortbread has been around since the 12th century, and over time, it’s been made in a few different styles. The two most common are whipped shortbread and traditional Scottish shortbread, and while they share similar flavors, their textures are quite different.
Whipped shortbread is made with icing sugar and a bit of cornstarch, which gives it a very light, soft, melt-in-your-mouth texture. Scottish shortbread, on the other hand, has a more classic biscuit feel—it’s denser, crisper, and sturdier, with a signature buttery bite.
Recipe FAQs
Why do I need to poke holes in the shortbread?
Poking holes in shortbread allows steam to escape and helps it keep its shape. It’s an important step (so don’t skip it)!
Can I use unsalted butter instead?
Yes, you can, but be sure to add 1 teaspoon of salt to the mix, as it enhances the flavor.
How long will it stay fresh on the counter?
Shortbread is a great cookie recipe to make ahead, as it stays fresh for longer than most. It will keep fresh on the counter in a container for at least a week.
Can I freeze shortbread?
Definitely, it freezes really well. It can be frozen for up to 3 months if stored in an airtight container.
Spice it up: Caraway seeds were traditionally used in petticoat tails, but other warm spices, such as ground cinnamon, ginger, nutmeg, or allspice, will make your shortbread taste like the holidays. To add a twist to Scottish shortbread, add ½ teaspoon of your favorite spice.
Scottish Shortbread Recipe
Ingredients
- 2 cups salted butter (at room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 cups all-purpose flour
Instructions
- Using a stand mixer or electric beaters, cream the butter and sugars until they're light and fluffy, about 5 minutes.2 cups salted butter, ½ cup granulated sugar, ½ cup brown sugar
- Add the flour then beat on low speed until it's mostly incorporated then increase the speed to medium and beat until the flour is mixed into the butter.4 cups all-purpose flour
- Lightly flour a piece of parchment paper that is larger than 10"x16". Put the dough on the parchment paper and form it into a rectangle. Then, roll the dough until it is 10"x16".
- Cut the dough into strips that are 1-inch wide by 2 ½-inches long – see notes. Use a fork to poke holes into the tops of all the cookies. Use the parchment paper to transfer the cookies to a baking sheet then put them into your fridge for at least 1 hour.
- Preheat your oven to 325 degrees. Remove the cookies from the fridge and separate them into individual cookies. Put them onto a baking sheet, spacing them 1-inch apart.
- Bake the shortbread for 20-25 minutes, until they are light golden brown. Remove them from the oven and let them cool completely on the baking sheet.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Tried these for the first time to add to my Christmas goody baskets. Absolutely delicious. Love them, and I’m sure that the family and friends will, too.
Have tried a few recipes but this one is definitely the best I have added it to my recipe book!!!
Delicious! My family loved them. Thank you so much for this recipe. There were as tasty as any I have made or purchased, and that is saying something as I’ve eaten them in Edinburgh. The only issue I had was some spreading. I kept in the frig an hour and a half prior to baking and did put the pan directly into the preheated oven from the frig. I wonder if I should have let it sit for awhile. I would appreciate any tips you have regarding this issue.
We haven’t had that trouble, but putting them into the fridge is the right thing to do. The fat content in butter varies slightly by brand, which may have been the problem (we use grass-fed, which has a high fat ratio.) If it happens again and you’re up for an experiment, you could replace a little of the butter with shortening. Shortening is 100% fat and so spreads less – but makes softer and less flavorful cookies.
Making these shortbread cookies this morning wish me luck.