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Square side shot of the best Scottish shortbread recipe in a green holiday cookie tin.
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4.92 from 56 votes

Scottish Shortbread

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 cookies
Calories 194kcal
Author Blair Lonergan

Equipment

Ingredients

  • 2 ½ cups (290 grams) all-purpose flour, weighed or measured by spooning and leveling
  • 1 cup (2 sticks) (226 grams) salted butter, softened but still cool to the touch
  • ½ cup (60 grams) 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 low speed initially (so that the flour and sugar don't come out of the bowl), and then gradually increase to medium speed. Mix 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.
    Process shot showing how to make Scottish shortbread.
  • Roll out the dough on a lightly-floured surface (to about ¼-inch thickness, or slightly thicker).
    Rolling out shortbread dough.
  • Use cookie cutters, biscuit cutters, or a sharp knife to cut out desired shapes. Place the shapes on the prepared baking sheets.
    Cutting out round shortbread.
  • Pierce each cookie a couple of times with the tines of a fork.
    Piercing shortbread with a fork before baking.
  • Bake for 20 minutes, or until just starting to turn lightly brown on the edges. Do not overbake or the cookies can become dry and hard. Let the cookies cool on the pan for 5 minutes, and then transfer to a wire rack to cool completely.
    Hands holding a tin of the best Scottish shortbread recipe.

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.
This recipe yields 15 large, round cookies (when cut with a 2 ½-inch biscuit cutter). Double or triple the recipe for a larger batch.

Nutrition

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 97mg | Potassium: 24mg | Fiber: 1g | Sugar: 4g | Vitamin A: 377IU | Calcium: 7mg | Iron: 1mg