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!
How to Make Scottish Shortbread Cookies | 1-Minute Video
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
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.
- Place all ingredients in a large bowl. Mix with an electric mixer until completely combined and dough forms.
- Roll out dough on a floured surface (to about ¼-inch thickness, or slightly thicker).
- Use cookie cutters, biscuit cutters, or a pizza slicer to cut out shapes. Place shapes on prepared baking sheets. Pierce with a fork.
- Bake 20 minutes or until just lightly browned.
- Cool on a wire rack.
Video
Notes
- 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.
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!!
Great easy recipe, I subbed the flour with gluten free flour and they turned out great and delicious.
Great! I'm so glad to know that they even work with the gluten-free flour!
Love these cookies. First made for a Christmas Cookie exchange- got rave reviews and requests for recipes. The next time I baked then I was preparing to roll out dough when I received a call and had to go- quickly formed a log with the dough and popped into fridge - got to baking next morning- slice and bake. Wow- doesn't change the quality of the cookie but it was so much easier.
Thanks, Margo! That's awesome that they work just as well as slice-and-bake cookies. Thank you for the tip!
Oh my gosh! I just made these and they’re amazing! It was so easy too. I won’t need to ever buy Walker’s again. I’m in charge of the cookie table at my friend’s 30th birthday party and these will be a welcome addition. Thank you so much for this recipe!
Thanks, Priscilla! I'm so glad that you love them as much as we do. They will definitely be a hit for your friend's party. 🙂
can i add lemon juice and zest to these to make lemon shortbread
Absolutely, Joe! I think that would be delicious. 🙂
Hi, Can this recipe be doubled or should I do it in 2 batches? Thanks!
Hi, Muffet! As long as you have a big mixer that can handle a double batch of dough, you can definitely double the recipe. 🙂
Love shortbread and these are the real deal, so easy to make and so good to eat, l am just about to make another batch they are so good so Thankyou so much for the recipe.
Thanks, Irene!
could you use cocoa? What amount?
Hi, Shanthi! I imagine you could, but I wouldn't know exactly how much because I haven't tested it myself. If you use unsweetened baking cocoa powder, you can just replace some of the flour with the cocoa powder. Again, not sure exactly how much, so you'd have to play around with it and see how dark or chocolatey you like them. 🙂
This is my go-to shortbread recipe! I started using it a year and a half ago and it comes out awesome every time. I am unable to eat wheat flour now and I tried this recipe using King Arthur Flour's 1:1 gluten free all-purpose baking flour, and apart from it being just a smidge more delicate (I'm assuming from the lack of gluten) it turned out really well!
That's awesome, Lauren! Thanks for letting me know that it also works with the gluten-free flour. I know that tip will help a lot of other folks, too!
Very tasty and I love the texture! However, when i mixed the ingredients I had a bowl full of dry crumbs. I molded together by hand, then rolled. Not sure what I did wrong but I will certainly try again!
Hi, Debbie! I'm glad that you enjoyed the cookies! It sounds like you just didn't mix the dough for long enough in your mixer? I'm guessing that if you continued mixing the dough would eventually come together. Sounds like you figured that out with your hands! 🙂
That could be the case. Will definitely try again.
I know that I am late to the party, but this recipe sounds delicious and simple to make. I have been searching all over for an easy to follow recipe... I cant wait to try this one. Thanks for the video link and the recipe. Love your directions and your blog. Thanks for sharing.
Thank you! I hope you enjoy the cookies! 🙂
Made these short bread cookies - the beat I have made - was wondering if I added flavoring how do you much would I add - and can these cookies be decorated. Thanks for the wonderful recipe.
Hi, Betty! I'm so glad that you enjoyed them! How much flavoring you need will depend on the type of flavoring that you're using. For instance, I'd start with maybe 1 teaspoon of lemon zest for a lemon flavor, or about 1 teaspoon of vanilla extract. Something that's stronger (like almond extract), I'd use sparingly (maybe 1/4 teaspoon). Hope that helps!
I made these with unsalted butter and the added 1/4 tsp of salt. For my taste they had a great texture but the I wanted them to be a little sweeter. I’m going to make the rest of the dough tomorrow and make a lemon curd to put on top. I made them in a KitchenAid mixer and the dough seemed like it was too dry to come together, but then all of a sudden it did and was the perfect consistency.
Sounds great, David! Thank you!