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.
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!
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!!
That’s awesome, Debbie! Such great memories. 🙂 I love the idea of adding the nonpariels, too. So festive!
Have a wonderful holiday!
These turned out delicious. The dough was too soft to roll out (perhaps I overmixed??) so I refrigerated it first. The butter flavor shines! Even my boss, who is very picky, thought that they were delicious. Thank you for sharing.
Thanks, Michele! Merry Christmas! 🙂 So glad that even your boss approved!
Can you make these and freeze for a later date?
Hi, Mariah! Absolutely! Just wrap them tightly and store in the freezer for up to 3 months. 🙂
Easy to make tastegreat.
Thank you, Jackelyn!
This recipe sounds great but from my experience, genuine Scottish shortbread, has only flour, unsalted butter (because you just want the butter flavour and white granulated sugar). Freezing & grating the butter, will bind better (I think allowing butter to soften is why the dough was too soft). I’m going to try this recipe, who knows the icing sugar (being more refined), might blend & cook quicker. (In case anyone wants to try this version as well, 5 c. flour, 1 lb. unsalted butter 2 c. white sugar, incorporate & mix butter in well, press into an 8×8, or an 9×9 square pan. Bake at 250* degrees, for 1 hour or until lightly golden. This isn’t meant as an offence to the author/baker, I just thought people might want a different version .(original Scottish shortbread)
I forgot to mention to prick with a fork, 1” apart, also partially cut through (to make easier to cut & prevent crumbling. Best stored in a metal tin.
I hope I didn’t come across as a know it all (not my intention at all) I think we can all learn from each other. Thanks Blair. God bless you!
Thanks for your version, Fiona! I’m sure they will be delicious, too. 🙂
Made these a few times. Quick and easy. Followed one commenter’s suggestion to roll in a log and slice. I refridgetate in a log for at least 1 hour and they slice easy. This time I added some chocolate chips and ut was amazing Chocolate chip shortbread.
Perfect! Thanks, Zenovia!
I have been using this cookie recipe for every occasion and love the simplicity of it. The cookies are delicious everytime. I use cookie cutters and decorate. It’s really a fool proof recipe. Thank you soo much for sharing.
Thank you, Londie!
I only have a hand mixer
Can I use that instead of a paddle mixer??
Hi, Donna! I think that will work fine. Just keep in mind that the dough will look really dry and crumbly for awhile. Just keep mixing, and eventually it will come together into a smooth dough. Hope you enjoy!
This is a great recipe and the dough came together beautifully! I like to add almond extract and dark chocolate chips. Thank you!
Those additions sound incredible. We’re so glad you enjoy the recipe, Jessica!