Scottish Shortbread

4.91 from 55 votes

This traditional Scottish shortbread recipe has been passed down for generations.

Course Cookies, Dessert

Cuisine European

Keyword Scotch shortbread recipe, Scottish shortbread, Scottish shortbread cookie recipe, Scottish shortbread cookies, Scottish shortbread recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 138.6kcal

Author Blair Lonergan

Equipment

stand mixer (I own and love the KitchenAid)
biscuit cutter

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.

Video

Notes

For Christmas shortbread cookies, use your favorite holiday 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.

Nutrition