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
3-Ingredient Scottish Shortbread Cookies
Ingredients
- 2 cups all-purpose flour, not sifted
- 1 cup (2 sticks) salted butter, softened
- ½ cup powdered sugar (also called confectioners' sugar)
Instructions
- Preheat 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 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 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 shapes on prepared baking sheets. Pierce with a fork.
- Bake for 20 minutes, or until just lightly browned.
- Cool on a wire rack.
Video
Notes
- 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 dessert, which helps the cookies bake evenly.
Nutrition
This recipe was originally published in December, 2017. The photos were updated in November, 2021.
Ruth Lang
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.
Blair
That's wonderful, Ruth! I love my grandmother's handwritten recipes, too. So special!
Priscilla Liu
This is the best!! Sometimes if I want to make it a little more extra I add some vanilla extract and some orange zest!!
Blair
Thanks, Priscilla!
Jen Steelmon
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!
Blair
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. 🙂
GARY
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
Mary
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
Mary
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
Blair
I love that, Mary! It makes me so happy to know that these cookies bring back some of your favorite memories of Mom! xoxo
Jennifer
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
Blair
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! 🙂
GARY
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
Blair
That's so good to hear, Gary! Thank you for taking the time to leave a note!
GARY
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.
Stephanie
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!
Blair
Thanks, Stephanie! I love the idea of slicing the log -- so easy!!
Pan
Great easy recipe, I subbed the flour with gluten free flour and they turned out great and delicious.
Blair
Great! I'm so glad to know that they even work with the gluten-free flour!
Margo
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.
Blair
Thanks, Margo! That's awesome that they work just as well as slice-and-bake cookies. Thank you for the tip!
Priscilla
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!
Blair
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. 🙂
joe
can i add lemon juice and zest to these to make lemon shortbread
Blair
Absolutely, Joe! I think that would be delicious. 🙂
Muffet
Hi, Can this recipe be doubled or should I do it in 2 batches? Thanks!
Blair
Hi, Muffet! As long as you have a big mixer that can handle a double batch of dough, you can definitely double the recipe. 🙂
Irene
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.
Blair
Thanks, Irene!
Shanthi
could you use cocoa? What amount?
Blair
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. 🙂
Lauren
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!
Blair
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!
Debbie
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!
Blair
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! 🙂
Debbie
That could be the case. Will definitely try again.
JSallette
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.
Blair
Thank you! I hope you enjoy the cookies! 🙂
Betty
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.
Blair
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!
David
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.
Blair
Sounds great, David! Thank you!
Debbie Hill
Happy Thanksgiving Day, Blair.
Shortbread cookies were the only Christmas cookies my mother ever made. She would use Christmas cookie cutters. We would use icing
And decorate about half of them. I continued to make them for my family also.
My mom’s recipe is almost like yours…
3 ingredients …but hers says 3/4 cup
Powdered sugar instead of 1/2 cup.
A few years ago I saw in a magazine a different take on shortbread cookies and Ive been making them at Christmas.
Make the dough. Roll it into a rectangle on a cutting board.
Press multi colored Nonpariells on the top.
Put into refrigerator to harden it up.
Using a pizza cutter, cut the rectangle into 1 inch squares.
Put onto cookie sheet… not touching each other and bake.
I love the “ one bite” cookie and they are festive with the Nonpariells.
Many years ago a friend gave me a tin of brown sugar shortbread cookies. They were delicious! Some years I make both the regular and brown sugar shortbread in these 1 inch square cookies.
You are correct. Shortbread dough is so easy to work with. That is why my mother made only those!! She was not a cookie or pie person. BUT she made lots of delicious cakes and bars and fancy desserts!!
Blair Lonergan
That's awesome, Debbie! Such great memories. 🙂 I love the idea of adding the nonpariels, too. So festive!
Have a wonderful holiday!