These 3-Ingredient Scottish Shortbread Cookies come from an old family recipe that has been passed down for generations, and they're perfect for holiday baking!
These 3-ingredient treats are one of my favorite Christmas traditions! The Scottish Shortbread Cookies come from an old family recipe that has been passed down for generations, and they’re perfect for holiday baking!
While my own family isn’t exactly Scottish, the recipe comes from our Scottish friends — the Stewarts! That means that even though I’m not an authentic Scot, these shortbread cookies are definitely the real deal.
Bill Stewart’s Aunt Violet shared the recipe with his family (and with us), and she received the recipe from her mother. It’s one of those gems that gets passed from generation to generation because it’s so darn good. It’s a classic!
What do shortbread cookies taste like?
While the taste of the shortbread cookies sends me straight back to my childhood, I love them just as much as an adult. They’re not too sweet, they’re perfectly buttery, and they’re ideal for a snack or dessert with a cup of coffee, tea, or hot cocoa.
If you’re not familiar with a traditional shortbread recipe, butter is definitely the prominent flavor. In other words…they’re amazing!
Are shortbread cookies and sugar cookies the same?
No, they’re not. Sugar cookies require many more ingredients than shortbread cookies, and the sugar cookies are typically sweeter, with a lighter, crisper texture.
How to Make Shortbread Cookies:
Here’s the best news of all: a basic shortbread cookie recipe only requires 3 ingredients:
- Butter
- Flour
- Powdered sugar
Do Shortbread Cookies have eggs?
Nope, you don’t even need eggs for this recipe! With such a simple ingredient list, you can have hot-from-the-oven shortbread cookies in less than 1 hour!
To prepare the dough, start by mixing together the butter, flour, and powdered sugar in a bowl. There are no special skills required, so just let the mixer run until a nice ball of dough forms!
Next, roll out the dough on a floured surface. Then it’s time for cutting!
How to Cut Shortbread Cookies:
This is really up to you! When I was growing up, we loved to use Christmas-themed cookie cutters to shape our shortbread. Classic Scottish shortbread, however, is often cut into rectangles or rounds.
Here we used a round biscuit cutter to shape some of the individual cookies:
We also used a pizza cutter to slice the rest of the dough into rectangular strips. Bonus tip: the traditional rectangles are perfect for dipping in coffee or hot cocoa!
Pierce the cookie dough with a fork, and then bake the cookies in a 325-degree F oven for about 20 minutes (or just until lightly brown).
How to Decorate Shortbread Cookies:
While a classic Scottish shortbread doesn’t typically have icing, the buttery cookie does provide a great decorating base for Christmas cookies! If you (or your kids) prefer shortbread cookies with icing, then I suggest preparing a batch of royal icing and getting creative! There’s no wrong way to do it — so throw on some red and green sprinkles and have fun!
Get ready. Get set. DIP!
A sweet little package of this Scottish shortbread, along with some gourmet hot chocolate mix or a nice new mug and some coffee beans, is the perfect holiday gift for your favorite teacher, neighbor, or co-worker! But you better wrap them up quickly, because the cookies disappear fast!
Cook’s Tips and Recipe Variations:
- These are a great make ahead holiday dessert because they last on the counter in an airtight container at room temperature for about 1 week.
- Can shortbread cookies be frozen? Yes! When wrapped tightly, the cookies will keep in your freezer for at least 3-4 weeks.
- How to freeze Scottish shortbread: Allow the cookies to cool completely. Wrap cooled cookies (a few at a time) tightly with plastic wrap. Then wrap again in foil for an added layer of airtight protection. Stash the foil-wrapped cookies in large plastic freezer bags or storage containers.
So what makes this the best shortbread cookie recipe? It’s love, my friends! The cookies have been loved for generations, and they carry the special memories and the amazing taste with them in every batch!
You might also like these classic Christmas desserts:
- Old-Fashioned Williamsburg Gingerbread Cookies
- Great Grandma’s Oatmeal Chocolate Chip Cookies
- Easy Pecan Pie Bars
- 4-Ingredient Graham Cracker Toffee Bars
- No-Bake Haystack Cookies
3-Ingredient Scottish Shortbread Cookies
These 3-Ingredient Scottish Shortbread Cookies come from an old family recipe that has been passed down for generations, and they're perfect for holiday baking!
Ingredients
- 1 cup (2 sticks) butter, softened*
- ½ cup confectioner’s sugar
- 2 cups all-purpose flour, not sifted
Instructions
-
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
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Place all ingredients in a large bowl. Mix with an electric mixer until completely combined and dough forms.
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Roll out dough on a floured surface (to about ¼-inch thickness, or slightly thicker).
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Use cookie cutters, biscuit cutters, or a pizza slicer to cut out shapes. Place shapes on prepared baking sheets. Pierce with a fork.
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Bake 20 minutes or until just lightly browned.
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Cool on a wire rack.
Recipe Video
Recipe Notes
*You can use salted or unsalted butter, based on your own preference. If you’re not using salted butter, you might want to add about ¼ teaspoon salt to the dough when mixing (if desired).
**I used a 2 ¼-inch round cutter to yield 20 cookies.
- These are a great make ahead holiday dessert because they last on the counter in an airtight container at room temperature for about 1 week.
- Can shortbread cookies be frozen? Yes! When wrapped tightly, the cookies will keep in your freezer for at least 3-4 weeks.
- How to freeze Scottish shortbread: Allow the cookies to cool completely. Wrap cooled cookies (a few at a time) tightly with plastic wrap. Then wrap again in foil for an added layer of airtight protection. Stash the foil-wrapped cookies in large plastic freezer bags or storage containers.
Great job, Spence! you make it loot SO simple and they\ cookies look real delicious; I plan to make a batch for my grandchildren this Christmas Season. Thanks for sharing, Spence and Merry Christmas to you all!
Hah! Thanks, Jean! I hope that your grandchildren enjoy them, too! 🙂
Could you use oat flour in place of the all purpose flour
Hi, Joy! Oat flour has a much lower gluten content than regular all purpose flour, so it will not work as an equal substitute. To start, I would try replacing up to 1/4 cup of the wheat flour with oat flour and see how that works. Otherwise, you will have to make other adjustments to the recipe (which I haven’t experimented with) in order for the cookies to work with exclusively oat flour. 🙂
Just finishing cooling my first batch from your recipe. It’s a keeper, very buttery I didn’t cut out, but instead made logs & chilled & sliced. Baked 20 min & got 32. Filled with black raspberry jam & got 16 sandwich cookies.
I was thinking the same!
Sounds delicious, Lorraine!!! Love the idea of adding the raspberry jam.
We buy 8 grams sugar black raspberry jam at our local Mennonite shop. Hated raspberries when I was little, but love them now. Works excellent with buttery shortbread.
Sounds amazing!!!
I hate burst everyone’s bubble butt this recipe does not work. I am a first-time Baker very first cookies I ever made and this with the three ingredients that they have the dough does not come together at all it is just a crumbling mess. I had to add an egg to make it bind all that crumbly mess and the cookies were just so so they were pretty bland
Hmmm. Other replies say different, and I use this recipe all the time. It’s my go-to recipe for cookies.
I love this basic recipe. It is easy, actually quite forgiving and flexible. I’ve used it for vanilla cookies, or almond (extract), sometimes almond cookies covered in anise-infused powdered sugar – which are amazing with a good cup of black tea (or “Constant Comment” tea).
Thanks, John! I appreciate that you took the time to leave a note! I agree — perfect companion for a cup of Constant Comment! 🙂
This is a tried and true shortbread recipe. Generally, shortbread cookies are not a beginner’s go-to recipe. If it’s too crumbly, continue to knead until it comes together. It will. So sorry you had a hard time with it….don’t give up!! They’re a lot of fun to make!
Thank you, Becky!
I just made the recipe tonight and it worked perfectly. It is crumbly when you mix it, however; if after blending thoroughly, you should be able to use your hands to make it into a dough ball.
Thanks, Kym! I appreciate you taking the time to leave a note. 🙂
When you are just starting out they can be a bit tricky. One reason why they didn’t work out is possibly that your did not start with your butter soft enough. You need the moisture from the butter to dampen the whole. Also, you might want to start by putting in only 3/4 of the flour and then adding the rest bit by bit until it is the right consistency. You might not need all the flour.
These cookies look delicious and I love how big they turn out! Definitely a fun cookie for the kiddos to help with. And I’m also loving that they’re just three ingredients…so perfect for the holidays! I would love one (or three) to go along with my coffee right now! 🙂
Thank you, Gayle! They’re so big, thick and buttery! So satisfying! 🙂
This is a perfect treat recipe, Blair. Excellent combination of ingredients which I can easily have with a cup of tea. Can I use brown sugar for this recipe?
Hi, Agness! I don’t think that the brown sugar would be an equal substitute for powdered sugar. The texture of the cookies would definitely be different, but I haven’t tested it myself to see if the final result would set in the oven or not.
I have used brown sugar everytime I have have baked them. They are great.
Short team cookies are always a favourite of ours as they’re so easy to make and so delicious! These look perfect!
Yes — they’re definitely a favorite around here, too! 🙂
Definitely going to make these in the next couple of days. They sound sooooo easy and also sooooo good.
Thank you so much for sharing! …and Merry Christmas to you and yours!
Hey, Charlotte! That’s wonderful! I hope that you enjoy them! Merry Christmas. 🙂
I lost my Grandmother’s recipe years ago( Katrina). This looks so close to her recipe, but she used granulated sugar and called them ” sand tarts”….making yours tonight for my daughter’s school… can’t wait!!!!
That’s great, Ed! I’m so glad that this recipe might remind you of your grandmother’s. Hope everyone enjoys the cookies!
My Pennsylvania Dutch Mother In Law also called them “sand tarts”. She also rolled them paper thin, cut into Christmas shapes, and decorated them with colored sugar. I have a Scottish name, so I will make the rectangles.
That’s great! Thanks, William!
If you put granulated sugar into a little grinder/processor, like a coffee grinder, and add a little corn starch, you make confectioners sugar (which also makes a great frosting when you add butter, vanilla, and milk or cream).
Could I use this recipe for a shortbread pie crust for a fruit tart?
Hi, Evelyn! I honestly don’t know — I have never tried it that way. I think it would work fine, but I would roll the dough relatively thin for a tart crust and then prick it with a fork so that it doesn’t puff up too much. Just a thought!
Great recipe! I added 1 teaspoon of vanilla extract
And a 1/4 teaspoon of sea salt. DELICIOUS!!!!!! 5 Stars
Great! I’m so glad that you enjoyed them, Antionette! Your additions sound perfect!
Can you use terracotta cookie stamps when making these?
Hi, Delma! I think that the stamps would work well with this dough, but I’ve never tried them myself. 🙂
I’ve been trying several scone recipes lately and now I’m moving on to cookies. This is by far the easiest cookie recipe with minimal ingredients I’ve ever tried. I did use 1/4 teaspoon of vanilla extract. The cookies turned out amazing and are lite and delicate,but full of flavor. I will be using this recipe again for my holiday baking.
Yay! That’s wonderful to hear! I’m so glad that you love them as much as our family does! 🙂
What is the purpose of pricking the cookies with a fork? I plan on making these for my oldest son. He loves these cookies and will sit and eat the whole pile of them in one sitting. It will be his Christmas present.
Hi, Adele! I’m so glad to hear that your son loves these cookies! 🙂
Pricking the shortbread with a fork releases air from the dough so that it bakes flat. If you don’t prick the dough then it will puff up in the middle. 🙂
Hi. This recipe is identical to one my great grandmother made. She too was a Scot who passed it on down to us. However, once the dough is prepared, she (and therefore us too) would gather enough in her hand to form a 1-inch ball, which would do onto the cookie sheet. Once all of the balls were on cookie sheets – spaced sufficiently so that they will not touch once cooked — she took a fork and, using the tines, flattened each ball down to 1/3-inch thick. Once cooked, those ridges would brown a little more and create bits of toasted-carmel-like crunch. At Christmas, before flattening, we would out a piece of dried fruit or a maraschino cherry on top of the ball. They can easily be food-colored and adjusted to lemon, orange or other extractive flavors. Love em. Serve them hot from the oven at parties… Only two batches? No way. They’ll have those gone before the third and fourth batches are done!
Love that idea! It’s also nice that you don’t have to roll and cut the dough — rolling balls is so much easier! 🙂
Just purchased a box of my favorite Walkers Shortbread and decided to find a recipe to bake my own. Your authentic Scottish recipe looks perfect. Think I will add a little vanilla and try the ball method and add a dried cranberry or a pecan to the top for the holidays. Many thanks.
That sounds perfect, Marlene! Enjoy!!!
Sounds delicious. My heritage is Scottish-English. My grandmother made yummy Shortbread! I’ve never tried but your recipe is win win. Can I spread it out on a parchment lined cookie sheet? If so how thick?
Hi, Linda! I’ve never tried it that way, but I imagine it would work. Just remember to prick it with a fork so that it doesn’t puff up too much. You’ll still want to roll it out to about the same thickness as cut-out cookies (about 1/4-inch thick or slightly thicker). Enjoy! 🙂
Good morning Blair, I was wondering if you use salted or unsalted butter. Going to give these a try. Thank you.
Hi, Anita! I use salted butter. 🙂 Enjoy the cookies!
I would like to make these to mail for Christmas. Can i add sprinkles or nonpareils to the dough before baking? Or would the color bleed? Thanks!
Hi, Anna! I haven’t tried it myself, but usually the larger sprinkles work well when stirred into dough like this. I find that the little nonpareils tend to bleed more often. Enjoy!
Could I used my spritz cookie press? I figure worst case scenario, I’dd just pull the dough back out of the press and do it as suggested. 🙂
Hey, Cindy! I’m not sure, because I don’t have a spritz cookie press. I’m not familiar enough with that device to know whether or not it would work. Definitely let me know if you give it a try!
Thanks will do. In progress now. It’s a vintage press. So far it doesn’t want to release from the press the way spritz dough does. . Playing around with dough temps. But…..the dough tastes wonderful, lol. 🙂 I’ll take it out of the press if it won’t work, and follow your recipe. No worries.A win either way.
Success! I ended up pressing them directly onto my sheet pan. It seemed like they didn’t want to grab the parchment paper. Dough temp didn’t need to be adjusted. Just room temp. Worked it together with my hands more to blend it. About 16- 17 min. Voila! Now to bake up the rest of the dough. Once cooled, I’ll dip the tips into colored icing, maybe followed by a little bit of colored sprinkles. Thanks!
That’s wonderful, Cindy! Thanks so much for coming back to let us know that it worked! Enjoy those delicious cookies. 🙂
should the dough sit in the fridge before roll it or it’s not necessary?
Hi, Enrica! No, it’s not necessary to chill the dough, although you can do so if it’s more convenient. If you do chill the dough, make sure that you allow it to sit on your counter for a few minutes to soften a bit before trying to roll it out. 🙂
Thanks 😉
Traditionally, shortbread is made in rectangles or rounds, but also petticoat tails; or one large round (8 inches), cut into about 8 wedges. They are also made by hand, instead of a mixer; which gives the shortbread that lovely texture and flaky attribute. It should also be pale gold, and never brown.
This is the only shortbread recipe I’ll ever need! It took me back to my childhood and the shortbread that my grandmother’s friend Sophie Scriffin made each year at Christmas. I was craving her shortbread and decided to give your receipe a try. Pure nostalgia and absolutely delicious.
I did use one shortcut. Instead of rolling and cutting the dough, I patted the dough into a disposable, nonstick 11×14 parchment-lined foil pan, pricked it with a fork in rows, baked it, and then scored it while it was still warm. I also added 1/2 tsp of double-strength vanilla extract. Next time maybe I’ll try almond extract and rolling/cutting.
Thank you so much for sharing this!
Yay! I’m so happy to hear that, Janet! It’s definitely a nostalgic treat for me, too. 🙂
Made these today and they turned out perfect! Love it. Thanks for sharing the recipe. 🙂
That’s great! Thanks, Mags!
If I used unsalted butter how much salt could I add to make it taste as good?
Hi, Sharon! I made a note about that in the “recipe notes” section, but I would generally estimate about 1/4 teaspoon of added salt. Hope that helps, and enjoy!
Love love love. Childhood returned.
I remember my dad lining the cookie sheets with brown paper bags instead of parchment. Done and Done. The bag’s seem to give the cookies a little more crunch.
Wonderful! I’m getting ready to bake a batch this afternoon! I agree — totally a childhood favorite! The paper bag tip is great!
Is the confectioners sugar the same as powdered sugar? If not can I use powdered sugar instead?
Hi, Alyssa! Yes, confectioners sugar is the same as powdered sugar. Enjoy the cookies! We just made a batch over the weekend. So good! 🙂
Hi Blair,
Does the type of butter matter? I was thinking of using a European butter with a higher fat content. Also, I want to use my Nordic Ware Holiday cookie presses, would I still need to prick holes into the dough? Lastly, I know the recipe calls for icing sugar, but have you ever tried using caster sugar? My Dad makes shortbread cookies with regular, granulated, sugar which made me wonder if using caster sugar since it’s more fine would be ok, too.
Hi, Landy! I’m not familiar with European butter, so I don’t know if it would change the texture/flavor of the cookie or not. I’ve only tested these with regular butter.
If you don’t prick holes in the dough, the dough will puff up a lot. If you don’t mind that when using your press, then you can skip the holes.
I’ve never baked with caster sugar, so I can’t speak to that change. 🙂
If you Google “caster sugar” there are several articles describing the differences amoung granulated, caster, and powdered sugar. Here is one of the best: https://food52.com/blog/21097-what-is-caster-sugar-does-it-really-make-a-difference-in-baking From reading this article, it seems like caster sugar should work fine – maybe even make the cookies a little more “English Isles like”.
We were recently in Scotland and our B&B host gave me her recipe for the delicious shortbread cookies she had for us daily. She recommended European butter (I used Kerry Gold) and caster sugar (I found Baking Sugar) on Amazon. She had lived in the US for a few years and could never get her shortbread right and when she returned to Scotland, realized it was the different fat content in the butter.
I love this recipe. So simple, so delicious! HOWEVER,
I think perhaps these may just have been shortbread cookies made by your Scottish friends…
I do not mean any disrespect but I believe the key difference between shortbread and scottish shortbread is in the ingredients and texture. Scottish shortbread often include leaveners or a lower gluten flour (like oat flour/ rice flour) resulting in a texture different to the typical shortbread.
*which is probably why one of your readers had asked about the oat flour substitution haha.
My family’s traditional recipe is as above with one exception. 1/2 cup of the flour is replaced by 1/2 cup of rice flour. This gives a softer crumb but the cookies still hold their shape.
Love the recipe and plan to use it later. Brings back memories of my great aunt’s shortbread long ago. Have you ever substituted corn starch for the flour? One of my aunts made that change, but darned if I can find her recipe for it. any thoughts?
Hi, Joanie! I hope you’ll give it a try!
I have never used cornstarch in this recipe (or in any other cookie recipe), so I’m afraid I can’t weigh in on that one. 🙂
Hi Blair, thanks for the recipe. I’m trying to find the right cookie to reproduce my 70-something neighbor’s memories of his grandmother’s Christmas. I don’t know what I’m doing wrong, but the dough (and every other shortbread dough I’ve tried) is frustratingly crumbly – won’t stay together when cut into cookies, and falls apart even more when trying to prick with a fork. Would it help to work it more (knead, or beat, or whatever) to activate the gluten? Or perhaps chill the dough after rolling? I chilled it before rolling, but that just seemed to make it harder to flatten. Help!
That’s so strange — I’ve never had that problem. This dough should be buttery and pretty easy to work with. Is your butter at room temperature before you mix the dough? If my dough is really sticky and warm, I will sometimes chill it before rolling. But you don’t want it too cold, or it will be too hard to roll. Chilling for about 30-60 minutes seems to work best. The only other thing that I can think is that you’re using too much flour? Maybe you’re packing the flour really tight in your measuring cup, which you don’t want to do. You want to kind of fluff up the flour before scooping it, and then gently scoop with your measuring cup. Hope that makes sense! 🙂
Sounds to me like she’s not using REAL BUTTER! But perhaps you’re right, too much flour?
So I ran into this issue using an electric hand beater – it just means you have to keep going! After a few more minutes, it will all start to incorporate into dough. If you stop while it’s all still powdery, it won’t stick/cut out right. Trust me – keep beating!
i wish you could write metric conversion
thanks in advance????
Do you have to poke a hole in the cookies?
I don’t want to decorate them but I don’t want holes in them. Will anything happen if I don’t poke a hole?
Hi! Pricking the shortbread with a fork releases air from the dough so that it bakes flat. If you don’t prick the dough then it will puff up in the middle. 🙂
Is it possible to use combo bread flour and cake flour? Thanks
Hey, David! I honestly have no idea! I’ve never tested the recipe with those flours, so I can’t say how they would turn out. Sorry that I’m not more helpful in that regard. 🙂
I just found out that I’m 48% Scottish. I was looking foe a recipe to celebrate my newfound heritage. I found it. Simple, elegant, delicious, and inexpensive enough to make plenty to share. Thank you. 🙂
That warms my heart, James! I’m so glad that you’re able to enjoy a little taste of your heritage! 🙂
Hi Blair,
I’m not much of a biscuit person but these are really addictive:). I had to make a small adjustment which I believe is necessary for those trying this recipe out in a warmer climate. I live in the tropics (abt 29 deg C) & because of this, the butter simply wouldn’t hold in the dough- in fact, it was impossible to roll it out. It began coming together only after I increased the flour to 3 cups. The biscuits turned out really good but am going to try again with 2.5 cups this time. I realise this is a Scottish biscuit created in Scottish climate. Will have to adapt accordingly 🙂
Great tip, Shanta! Thank you!
Just made these yesterday none of them needed to be poked. None puffed at all.
My dough ball never formed. What did I do wrong?
Hey, Sherry! I’m sorry, but since I wasn’t in the kitchen with you, it’s impossible for me to know what you did wrong. Did you accidentally mis-measure one of the ingredients? Was your butter not at the right temperature? I haven’t had that problem myself, and I don’t know how you prepared the dough, so I’m not sure what went wrong.
Now I’m embarrassed. I just re read your shortbread cookie recipe and I did put in too much sugar. In fact u is almost identical to my usual one that I’ve used forever! I apologize!!! I usually read a recipe at least twice, this time I didn’t. Big mistake.
No worries, Bobbie! I’m glad that you figured out the problem. 🙂
I baked these for my husband’s birthday and it’s pretty horrifying how delicious these are. I mixed this by hand and used a cookie cutter for the shapes. This is 100% my favorite cookie of all cookies right now. Thank you so much for this recipe! It truly melts in your mouth.
Thanks so much, Michele! I’m so glad to hear that you love them as much as I do! 🙂
Hi Blair. This shortbread recipe is exactly the same as our family one. My maternal side were from Scotland. Simple recipe: 2 parts fine white flour+1 part butter + 1/2 part fine sugar or confectioners sugar. Options include adding a small amount of almond paste, vanilla, or sweet brandy (very small measure just for taste). I often add just a wee bit of finely ground pecan meat and nothing else. Very good with white (with cream) Earl Grey tea.
That’s awesome, Larry! I’m glad to know that it’s “authentic” as far as you’re concerned, too! 🙂 Simple, yet delicious!
Can you do this dough in a food processor?
Hi! I have never tried, so I’m honestly not sure.
Hello and greetings from the United States!!! Most of my heritage comes from the Celtic regions so to make these cookies were amazing!!! I made them for an upcoming multi-cultural event and they were a hit!!! And I’m not a at all a baker by any means. So this was really easy!!! Thank you!!!
That’s wonderful, Stephanie! I’m so glad that you enjoyed them and that the cookies were a hit! 🙂
I made these and my husband says that he tastes the flour. I followed you recipe to the “t”, any clue why the flour is so pronounced. I use all purpose flour.
Hi, Rose! No, I haven’t had that issue and I haven’t heard that complaint from other readers, so I’m not sure what the problem might be. All-purpose flour is what I always use, too. Sorry I can’t be more helpful!
This is as good or better than the Scottish shortbread I buy in the store. It is more moist and tastes so nice and buttery. The kind I buy in the store has a crunchy sugar on the outside of the cookie but I am sure I could dust with coarse sugar before or after baking to get that same effect. I’m about to make them for the second time. I love them with coffee or tea..
I’m so happy to hear that, Meg! I’m glad that you enjoy them as much as I do! 🙂
Hello, onboars my latest Atlantic cruise with Queen Mary 2, I made friends with scottish shortbreads.
However, where I am from (Sweden), we meassure butter and other ingrediences in grams.cetrainly not in cups and sticks. Would you please help me to translate 2 ‘sticks of butter Into grams instead? And 2 cups of all purpose flour, show much is the weight there?
Sorry to ask such silly questions, but not all of the world meassure the ‘English’ way. Thank you in advance.
Hi, Clary! I’m not too familiar with weighing ingredients for baking, but a quick search noted that 1 cup of all purpose flour is equal to 4.25 ounces or 120 grams. So for this recipe, you would need 8.5 oz or 240 grams.
The recipe calls for 1 cup of butter. According to an online chart, 1 cup of butter is equal to 225 grams.
Hope that helps, and enjoy the cookies! 🙂
Check out this page for metric conversions: http://www.jsward.com/cooking/conversion.shtml
Thanks!
I just got back to the states after a sixteen day tour of Scotland and Ireland. We were treated to high tea of homemade shortbread and tea or coffee. It was very buttery and yummy. They gave us their recipe but I’m not sure what some of the ingredients were. But I am going to try your recipe and see how it compares with what they served us. I’ll let you know if it’s the same. Thanks for sharing.
Your trip sounds amazing, Pamella! Let me know how you enjoy the cookies! 🙂
Wow! Awesome recipe. Very yummy! I added 1/4 tsp of vanilla though. Thanks so much
Now i don’t to spend all that money buying these for the kids or feel sad when i don’t have extra money to spare to buy them this delight! Thanks again.
Perfect! Thanks, Lanike!
Hello.
These are the real deal. THE best. Thanks for the recipe. Could this dough be used for a tart crust?
Thanks, Allan! 🙂 I honestly don’t know — I’ve never tried it as a tart crust. I think it would probably be delicious, but let me know if you give it a try! Oh, and be sure to prick the dough all over with a fork if you do so, because that will prevent the crust from puffing up too much as it bakes.
Hello. I finally made a lemon lime tart using this shortbread recipe for the crust. Perfect!! I’m so glad I found your website.
Oh, that’s so good to know, Allan. Thank you!
Just like my grandmother used to bake! These are absolutely delicious. FYI if you over bake them a bit then you can dip them in chocolate and let them set! Yum!
Hi Blair,
Thanks for your recipe! These were so much fun to make and so easy as well! I added a teaspoon of vanilla & almond extract, as well as some lemon zest and chopped up rosemary. These shortbreads were absolutely beautiful and piercing them with a fork was genius – they were the perfect texture/shape!
Thanks again, Sara
Sara, your cookies sound amazing! Love the idea of adding the rosemary — so unique and delicious!
I have seen recipes that use powdered sugar and some use regular sugar.
What makes the difference.
Thanks
There would be a completely different texture with the granulated sugar. I’ve never tested it that way, so I can’t give you any specifics, but this is our favorite! 🙂
Hi,
My family came to Nova Scotia from Scotland in 1752. The shortbread recipe we have is called Scotch cakes. They are made with brown sugar instead of icing sugar. You need to cream the butter and sugar until no grains are felt.
Here is an authentic recipe if you’re interested.
1/2 lb butter
1/2 cup brown sugar
Cream well . Then add
2-21/2 cups flou1/2 tsp. salt
Kneed the dough well.. Pat or roll out to 1 inch thick or so. Cut with square or shaped cookie cutter.
Bake at 325 for 25 minutes.
Thanks so much for sharing your favorite version, Debra! 🙂
Been looking for a good shortbread cookie recipe .
This is perfect, tried it today. Thanks
That’s awesome, Marty! Thank you!
I have my great great grandmother’s recipe card, so even tho I don’t need the recipe, I pull it out just to connect me to her through her handwriting! It is identical to yours. Lately I add a bit of orange extract and dip a corner into chocolate. I also have made them far ahead (not dipped) and stored them in sealed containers for a month before the party, and they have been perfectly good for a couple weeks after.
That’s wonderful, Ruth! I love my grandmother’s handwritten recipes, too. So special!
This is the best!! Sometimes if I want to make it a little more extra I add some vanilla extract and some orange zest!!
Thanks, Priscilla!
I seriously dislike any baked good that requires rolling out,and usually avoid those recipes. I was craving shortbread and couldn’t find any locally that weren’t going to require a personal loan to buy a dozen. Enter this recipe!
I have now made this at least 3x a week, 6 dozen at a time. I take them to work, give them to neighbors, and share them with our vet, doctors, etc. These are SIMPLE and so delicious.. This is my new favorite cookie, and the rolling out of the dough is my new therapy!
Yay! That makes me so happy to hear, Jen! I love them SO much, too…and I usually hate rolling out baked goods as well. 🙂
I’m not big on rolling out either but I bought one of these and it works great.
K BASIX Beech Wood Adjustable Rolling Pin with Multicolored Removable Rings Classic for Baking Dough Pizza Pie and Cookies
Thank you so much
I was trying to find my Moms recipe but she has passed and it has been lost. These are just like hers, even taste the same. We come from MacLeods , Ross and Laird families. Lord Selkirk brought them over to PEI. ????❤️
Thanks again,
Mary xx
Thank you very much
I’ve been looking to find a recipe like my Mom’s shortbread cookies. My Mom has passed and unfortunately I can’t find her recipe. This is just like hers and tastes the same. We come from MacLeods, Ross and Laird families. Lord Selkirk brought them to PEI. ????❤️
Thank you again
Mary xx
I love that, Mary! It makes me so happy to know that these cookies bring back some of your favorite memories of Mom! xoxo
I just took my dough out of the fridge to roll. It was in the fridge since the evening before. It is so hard I cant roll it. Will it soften if I leave it out awhile
Yes! Just let it sit out at room temp for a little while and it should be perfect. It’s largely butter (which hardens in the fridge), so it will also soften just like a stick of butter. Enjoy! 🙂
Made these last weekend and was totally awed by them as were the few other people I shared them with several asking for the recipe. I have eaten shortbread cookies from various bakery’s from San Francisco to San Diego and these stood up to the best of them. I did choose to roll them to 3/8th thickness rather than 1/4 in and baked for 25 mins. Next batch I’m going to try some vanilla and cinnamon. Thanks for the recipe.
Gary
That’s so good to hear, Gary! Thank you for taking the time to leave a note!
Use room temp butter only. Don’t take it from the refer and microwave as it will form a wet dough and be hard to roll out even if adding more flour. I added vanilla and will see how it turns out…will advise.
I’ve made these cookies several times and they are always perfect. I make them small and bake for 10 minutes because we don’t like them too crisp. I don’t roll them, I make a log in some cling wrap and chill for 10 minutes before slicing. They’re delicate and delicious! People who say the dough is crumbly, make sure your butter is really soft so you have enough moisture to hold the dough together. Thanks for this recipe!
Thanks, Stephanie! I love the idea of slicing the log — so easy!!