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! Best of all, there are no eggs, no leavening agents, and no chilling necessary — so they’re ready to enjoy in less than one hour. Rich and buttery, but not too sweet, the simple treats are delicious alongside a mug of hot cocoa or a cup of coffee. Decorate Christmas shortbread cookies with icing and sprinkles for a festive touch!
Shortbread Cookie Recipe
While my own family isn’t exactly Scottish, the recipe for these perfect shortbread cookies comes from our Scottish friends — the Stewarts! That means that even though I’m not an authentic Scot, the shortbread cookie recipe is 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 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!
Shortbread Cookies versus Sugar Cookies
Shortbread cookies are not the same as sugar cookies. Sugar cookies require many more ingredients than shortbread cookies, and sugar cookies are typically sweeter, with a lighter texture. Shortbread cookies are dense and buttery, making them perfect for dipping! The shortbread dough is also very smooth and easy to work with. It’s not sticky, and it doesn’t even need to be chilled before cutting and baking.
Ingredients for an Easy Shortbread Cookie Recipe
This is a quick overview of the simple ingredients that you’ll need for a batch of Scottish shortbread cookies. As always, specific measurements and complete cooking instructions are included in the printable recipe at the bottom of the post.
- All-purpose flour: the base of the cookie dough.
- Butter: I prefer salted butter. Make sure that it’s softened at room temperature so that it blends easily with the other ingredients.
- Powdered sugar (also called confectioners’ sugar): for just the right amount of sweetness.
That’s right — you don’t need eggs, baking soda, baking powder, or any other ingredients to make the best shortbread cookies!
How to Make Shortbread Cookies
With such a simple ingredient list, you can have hot-from-the-oven shortbread cookies in less than 1 hour! There’s no need to chill the dough, and you can get creative with the cookie cutters to create any shape that you desire.
- Use the paddle attachment on an electric stand mixer to combine the softened butter, flour, and powdered sugar until a ball of soft dough forms. The flour mixture will look dry and crumbly at first, but just let the mixer keep running and eventually everything will come together in the most perfect dough. It’s like magic!
- Roll dough to about ¼-inch thickness on a lightly floured surface.
- Cut into desired shapes, and then transfer to a parchment-lined baking sheet.
- Pierce the dough with the tines of a fork.
- Bake in a 325°F oven for about 20 minutes, or until the edges of the cookies are just lightly browned.
- Cool on a wire rack and enjoy!
How to Cut Shortbread Cookies
Cut Christmas shortbread cookies into holiday shapes with your favorite Christmas cookie cutters. Classic Scottish shortbread, however, is often cut into rectangles or rounds. I typically use a round 2 ½-inch biscuit cutter to make large cookies. I also use a pizza cutter, sharp knife, or pastry cutter to slice the dough into rectangular strips.
How to Decorate
While a classic Scottish shortbread doesn’t typically have icing, the buttery cookie does provide a great base for frosted 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.
Buttery Shortbread Cookies are Perfect for Gifting
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!
Storage
Store the cookies in an airtight container at room temperature for up to 1 week.
How to Freeze
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. They will stay fresh in the freezer for up to 2 months.
Recipe Variations
- Add finely chopped pecans, almonds, walnuts, or pistachios to the dough.
- Flavor the dough with vanilla extract, almond extract, or other extracts of your choice.
- Try lemon shortbread by adding lemon zest or lemon extract to the dough.
- Turn the dough into chocolate chip shortbread cookies by adding miniature chocolate chips.
- Dip the shortbread in chocolate after baking, then let the chocolate firm up as it cools.
Tips for the Best Shortbread Cookie Recipe
- Remember to soften the butter at room temperature. Cold butter will not blend easily into the other ingredients, so I like to leave the butter on my counter overnight before I plan to make the dough the next day.
- Use salted butter for the best flavor. If you only have unsalted butter in your kitchen, you’ll want to add a pinch of salt to the dough to balance the sweetness and give the cookies a more complex flavor.
- Keep mixing! The dough will look dry and crumbly at first, but let the mixer continue to run and the dough should come together in a nice, soft ball. It will have the texture of Play-Doh, so it’s easy to work with and not too sticky.
- Pierce the dough with a fork before baking. Poking holes in the top of the shortbread dough allows the heat to evenly penetrate the treats, which helps the cookies bake evenly.
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!
More Christmas Cookies to Try
- Old-Fashioned Williamsburg Gingerbread Cookies
- Soft Cut-Out Sugar Cookies
- Chocolate Crinkle Cookies {with cake mix!}
- Jam Thumbprint Cookies
- Italian Ricotta Cookies
- Soft Gingerbread Man Cookies
- Magic Cookie Bars
- Russian Tea Cakes {Snowball Cookies}
- Soft and Chewy Peanut Butter Blossoms
- Snickerdoodles
- Old-Fashioned Chewy Molasses Cookies
- Fruitcake Cookies
- Pecan Pie Bars
- Oatmeal Raisin Cookies
- Oatmeal Cranberry Cookies
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Scottish Shortbread
Equipment
- stand mixer (I own and love the KitchenAid)
Ingredients
- 2 cups all-purpose flour, not sifted
- 1 cup (2 sticks) salted butter, softened at room temperature
- ½ cup powdered sugar (also called confectioners' sugar)
Instructions
- Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats; set aside. In the large bowl of a stand mixer fitted with the paddle attachment, combine the flour, softened butter, and powdered sugar. Mix on medium speed until completely combined and a soft dough forms. The mixture will look dry and crumbly at first, but let the mixer keep running for a few minutes and the dough will eventually form into a soft ball.
- Roll out the dough on a lightly-floured surface (to about ¼-inch thickness, or slightly thicker).
- Use cookie cutters, biscuit cutters, or a sharp knife to cut out desired shapes. Place the shapes on the prepared baking sheets.
- Pierce each cookie a couple of times with the tines of a fork.
- Bake for 20 minutes, or until just lightly browned. Cool on a wire rack.
Notes
Nutrition
This recipe was originally published in December, 2017. The photos were updated in November, 2021.
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 followed this recipe to a T and quality excellent but no way I get 20 cookies lucky if I get 9 but so good
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.
Well, since you’re were a first time baker that may be the problem. I turned 40 last November of 2019 and I’ve been baking since I was about 8 years old. My mother taught me. I can tell from just looking at this recipe that it’ll work. I know that from seeing the measurement of the ingredients. Also, sometimes humidity and where you live plays a part in how the recipe will turn out. Is it possible there was too much flour or powdered sugar? Go to youtube and look for tips on how best to measure dry ingredients. Just keep baking and you’ll get better.
I add vanilla – makes them yummy!
I’m sure it does! Great tip, thank you!
Patricia, use your food processor. It will mix your ingredients in a way that your electric mixer can’t do. You’ll get a soft, manageable dough and delicious, sandy, melt-in-your-mouth shortbread–guaranteed. Use 1/2 cup superfine sugar (not confectioner’s). Put that in first, followed by 2 cups flour, and lastly 2 sticks softened, salted butter cut into tablespoon-size cubes. That’s it! You don’t need gimmicks like cornstarch, egg, liquid, etc. Process everything together until the ingredients start clumping together and begin to climb up the side of the processor bowl. The dough should stick together easily. If it’s dry and too crumbly, you didn’t process it long enough. Either form a log and chill for slicing, press it into a baking pan, or roll it out between two sheets of parchment for cutouts, chilling as needed. Whichever you choose, you don’t want to incorporate any more flour into the dough.
Thank you, Shary. I’ll keep your recipe as another variation to try.
Shortbread has a very different consistency to most cookie consistencies. What I mean it: it’s not like a chocolate chip cookie dough, it should be very crumbly which sounds like the result you got. If it’s *really* not holding together when you try it out next time, I’d add a bit more butter. It should always be the same ration of 1:2:3 which is sugar:butter:flour so you can make more or less with that ratio as needed. I hope this helps. When I first made these I was so sure I was making them wrong but forged ahead and they turned out super yummy.
I love that you added the ratio! I’ve always wondered how bakers (especially those kids!) remember how much of what to put in. Now I know the secret! Thank you!
The classic shortbread cookie recipe! Turned out perfect!
Yay! Thanks, Jess!
I have been making shortbread cookies for almost 40 years from a cookbook from the 1970s. I use 3 sticks of butter, half cup sugar and 3 and 3/4 c flour. I put the butter and sugar in a big bowl and go to work with electric mixer than put in the flour 2 cups first and then the rest, mixing a bunch in between. I don’t want to have to use a spoon or other utensil to mix by hand and have more stuff to wash after. I mix until it is a crumb type mixture. Can always add more softened couple tablespoons of butter if it is too crummy. I make a ball of some of it and then form into a log. The log has to be rolled, almost like making a burrito so it does not separate. I slice with a knife about almost 1/2 inch slices. Probably about 1 and half wide circles. I can get about 30 on a sheet, don’t use any paper to line, as the butter makes them good to bake without. I press sugar on top like a sugar cookie. Put in 350 degree oven for about 18 minutes, I have never pricked them with a fork but will try that next time. They come out perfect. I like the sugar on top because that way they aren’t so chalky or dryish when eating. Everyone loves them and they make a great gift, plus they are so cheap to do with the 3 ingredients. I have never tried them with powdered sugar. I already had the sugar and flour and just had to buy 2 packages of butter 2 for $4. So much better than having to buy chocolate chips and other staples to put in other cookies that make it more expensive. Plus these always come out predictable rather than other cookies recipes. Made four 32 ounce yogart containers I used for containers to put my cookies in to give away with a couple bows on top! Could easily have made twice as many gifts by just putting them in some baggies.
I’m not much of a sweet eater, but I remember my mom buying shortbread cookies around Christmas time as a child. (The only cookies she didn’t bake). I made a batch for Christmas and got that old familiar taste! They were wonderful – and so easy to make! My family came from England, with some coming from near the English-Scottish border (Northshields on Tyne) and I am always looking for recipes from the Old Country. Thanks so much for the recipe!
That’s such a compliment, Richard. The best recipes (in my opinion) are those that garner good memories. I’m so happy to know that these offered a little taste of your mom!
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.
Thanks so much for such an easy recipe for wonderful shortbread. I live in NZ and will pass this recipe on that’s for sure. So easy and I can’t wait to try them with brown sugar that sounds very yum. Once again many thanks. Have you any more easy baking recipes like this one. That would be great if you have. Once again many thanks.
Hi, Jane! I’m so glad that you love the shortbread! Yes, I have many quick and easy baking recipes on my blog. Feel free to visit the Recipe Index tab and search through the desserts section or the muffins, bread, etc. sections. You’ll find lots of other options. Enjoy!
Technically you could. But they would have a different texture and flavour…like “shortnin bread”. The brown sugar adds a caramel/butterscotchy flavour. Still really good, but not the same as shortbread.
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!
Call them Freeeeeeeedoooooommmmmmm cookies. : )
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! 🙂
I love Walkers shortbread cookies too! All the way from Scotland they travel, but only need four ingredients: flour, sugar, butter, salt. Yet the poisoners of Americans put in a huge paragraph of poisons, some to “preserve” the cookies. If the reason really is to “preserve” the cookies, how do Walkers stay so good and fresh?
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!