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4.87 stars (30 ratings)Dec 15, 201479
Shortbread is such a quintessential holiday cookie and these homemade Scottish shortbread cookies will be sure to please all of your friends!
It’s no secret I make an insane amount of food on a weekly basis. For all the successful sweet treats I make, they end up in one of two categories (trust me, there’s a whole other category dedicated to the major fails):
1) Delicious; definitely post-worthy; family loved them; ultimately safe to keep around if it’s just me and the treat alone in the house because for one reason or another, while tasty, they don’t speak to my soul like some desserts.
2) Perfection; yummiest things on earth; I most likely end up dreaming about them, get them out of my house immediately because I will eat every little morsel before Brian gets home from work (and you don’t even want to know the lengths I’ve gone to disguise the fact that I did just that).
I’m not even exaggerating about #2. While I do have a certain amount of self-control when it comes to food (I think I kind of have to as a food blogger unless I want to change shape quickly, if you know what I mean), there are a handful of things that I am literally powerless to resist.
It’s ridiculous. That pretzel caramel dark chocolate mess I posted about last week is a classic example.
And surprisingly (in case you are wondering where I’m going with this), so is this amazing shortbread. Shortbread, who knew, right?
But really, I could not stop eating this. So much so that I made my Aunt Marilyn meet me at an undisclosed location halfway between our two houses really late one night to make a handoff that felt kind of shady but totally necessary under the circ*mstances.
Shortbread is such aquintessential holiday cookie, don’t you think? This version wowed me big time and made me think that shortbread could even surpass some of my chocolate-filled cookie favorites.
Or better yet, maybe dipping the shortbread in chocolate could accomplish the best of both worlds.
I stuck with the simple route of cutting the shortbread into thin rectangles (to make it more like a cookie versus baking it super thick and cutting after it cools like many recipes call for) – you could also roll out the shortbread dough and cut it into any shape you like as long as you have a cookie cutter ready and waiting.
While I’ve made chocolate shortbread lots (and lots and lots) of times, this is my first venture into classic Scottish shortbread and I now understand what people mean when they talk about how addicting it is.
It may not be the most glamorous holiday cookie out there, but it certainly is one of the most delicious. Sometimes simple really is the best.
One Year Ago: Roasted Cauliflower and White Cheddar Soup
Two Years Ago: Shrimp co*cktail
Three Years Ago: Buffalo Chicken Bites
Amazing Scottish Shortbread
Yield: 24 or so depending on size
Prep Time: 1 hour hr 15 minutes mins
Cook Time: 18 minutes mins
Total Time: 1 hour hr 33 minutes mins
4.87 stars (30 ratings)
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Ingredients
- 4 sticks (452 g) salted butter, room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups (171 g) powdered sugar
- 2 ½ cups (355 g) all-purpose flour
- 1 cup (114 g) cake flour
- ¼ teaspoon salt
Instructions
In a large bowl (or in the bowl of a stand mixer), beat the butter, vanilla and powdered sugar together with an electric mixer (use the paddle attachment on a stand mixer, if using) until combined.
Gradually add the all-purpose flour, cake flour and salt and mix until just combined (don’t over mix the dough).
Press the dough into a rectangle shape about 1 1/2 inches high (see pictures below) on a parchment lined baking sheet. Cover with plastic wrap and refrigerate until firm, about an hour. The dough can e refrigerated for several days. Alternately, if you want to cut the shortbread into different shapes (other than a thin rectangle), press the dough into a disc-shape and cover with plastic wrap and refrigerate (similar to how you would do it if refrigerating sugar cookie dough or a pie crust).
Once firm, take a large, sharp knife or the straight edge of a bench scraper and cut the long rectangle dough into 1/4-inch slices (again, see picture below). If the cookies aren’t perfectly straight not he edges, press them into an even shape or trim the edges. Otherwise, roll the dough out on a lightly floured countertop to about 1/4-inch thickness and cut into desired shapes.
Place the cut cookies about 1-inch apart on a parchment or silpat-lined baking sheet. Prick each cookie a few times with the tines of a fork.
Preheat the oven to 350 degrees F. Bake the cookies for 15-18 minutes until lightly golden around the edges, increasing or decreasing the baking time as needed. Let the cookies sit on the baking sheets for 2-3 minutes after removing from the oven before sliding to a cooling rack to cool completely.
The shortbread can be stored covered at room temperature for several days.
Notes
Cake Flour: cake flour helps this shortbread be amazingly light and tender. If you don’t have any on hand, here’s a quick DIY: How to Make Cake Flour.
Rice Flour: if you want to get especially adventurous, substitute rice flour for the cake flour – it makes the shortbread even lighter and more crisp.
Thickness: I like to make the shortbread thin and delicate but you could cut it much thicker (upwards of 3/4-inch thick); increase the baking time to nearly double if doing so.
Author: Mel
Course: Dessert
Cuisine: American
Method: Bake
Serving: 1 Shortbread, Calories: 232kcal, Carbohydrates: 21g, Protein: 2g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 40mg, Sodium: 159mg, Fiber: 1g, Sugar: 7g
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Recipe Source: adapted from The Professional Pastry Chef by Bo Friberg (made the ingredient amounts a little more approachable (16 ounces butter vs. 18 1/2 ounces butter) and adapted the recipe accordingly, also changed baking temperature and time)
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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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posted on December 15, 2014 (last updated May 18, 2024)
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79 comments on “Amazing Scottish Shortbread”
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Tina — Reply
Hi, Did you use a rectangular cookie cutter with fluted edges to get the shape shown in your photos? I don’t see a photo of any cookie cutter used. Doesn’t seem like yours was just patted down dough, cut with a bench scraper, due to the fluted edges. Or perhaps did the bench scraper have ridges, like one used to cut crinkle fries? I’m trying to replicate your shape. Thanks.
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Mel — Reply
Hi Tina, yep, my bench scraper has fluted edges and that is what I used.
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Elisabeth — Reply
Crisp perfection!! Have made these several times over the past few years always delicious!! Thanks Mel!!
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Terry — Reply
Excellent!! I’ve been making my Scottish Grandmother’s shortbread recipe for years. This is easier and better!
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Rachael — Reply
I have some cookie stamps and embossed rolling pins. I’m looking for a cookie dough that will hold those shapes! Will this work?
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Mel — Reply
I think this dough is a bit too soft to hold shapes/stamps while baking.
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Terri Sinclair — Reply
I made these at Christmas…and now about every two weeks since! Absolutely love the taste, texture and melt-in-your-mouth goodness. I lived in Scotland for many years and these delicious shortbread cookies could hold their own against the originals, for sure. Thanks for such an easy, wonderful recipe!
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Terri Sinclair — Reply
Maybe I should clarify that although I’m making these on a regular basis, I’m also sharing with family, friends and neighbors. Still…I could happily eat every single one by myself with no problem at all!
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S B — Reply
Any advice on adding mix-ins to these shortbread cookies? Maybe that works better if you slice them thicker?
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Mel — Reply
Yes, they probably need to be sliced thicker if there are mix-ins. But it should work ok!
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S — Reply
Is it necessary to use powdered sugar? I have granulated on hand…
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Mel — Reply
Powdered sugar makes the best texture (melt in your mouth).
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Andrea — Reply
Perfection. Thank you for sharing!
I also tried a batch with heath bar bits stirred in, which was delicious.
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Barb Heersink — Reply
Wonderful recipe! A very easy way to bake them is to cool the dough, form into little balls, and then press slightly with a fork. After they cooled, I dipped them in semi sweet chocolate and then chocolate sprinkles. They look so fancy and taste so delicious. Thank you Mel!
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Mel — Reply
Wonderful idea. Thanks, Barb!
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Jean Stice — Reply
So delicious, and addicting. Was thinking dipping them lengthwise so they’re half covered in chocolate (or sandwiching some creamy chocolate frosting between two) would be ah-maze-ing! On my second batch I had some strawberries I chopped up about 2 tablespoons worth and added to half the batch, since I wanted to add a subtle flavor without compromising the cookie with all the extra moistue. It did take a little longer to firm up, but oh was it an amazing addition, don’t know if you’ve ever added anything but you should try it, am think of chopping up some cherries next time and maybe dipping in chocolate. If your a strawberry fan though, that is an ah-maz-ing addition!
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Trish — Reply
Do you think it would work to roll the shortbread dough between two sheets of parchment before refrigerating? Then once it chills I could cut my shapes. I have a fear of rolling out cold doughs since I always seem to overwork them and/or add too much flour then they aren’t as tender.
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Mel — Reply
Sure, I think you could definitely do that!
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Trish — Reply
This is nearly a year later…but since it’s Christmas time I’ve got to make these again this year. I think they are my very favorite Christmas treat. I wanted to let you know that it worked out really well to roll it between two sheets of parchment.
The cookies were divine!
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Beena — Reply
Years late so I hope you are still responding.
My dough was extremely sticky except when frozen solid. What should I do rework it with more flour or heavily flour my working surface when rolling out. I love your recipes-
Mel — Reply
Hi Beena – You could probably knead in a bit more flour to the shortbread dough (just with your hands on the counter) and then use more flour on the counter if needed.
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Beena — Reply
Thank you. Perhaps when I make another batch as I’ve already frozen this one and would hate to mess it up trying to cut shapes. I cut off a few pieces and baked a them straight from the freezer …and they are DIVINE
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Kimberly — Reply
I have died and gone to heaven. Good thing the plan is to give most of these away because I’d also have to make a secretive drop-off to stop myself from eating them.
I watched your chocolate tutorials and dipped these cookies in semisweet chocolate and they are so good it makes me want to cry. (Happy tears!) My baking confidence has soared this year with your recipes! Thank you!
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Mel — Reply
Your comment made my day, Kimberly! So happy you love this shortbread; it’s a HUGE favorite of mine, too!
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Mary — Reply
Wow, I just made these and am blown away by how delicious they are! I have made shortbread before but they always disappointed – these are perfection. They have the most wonderful light and slightly crisp texture. Buttery and lightly sweet and just perfect! I so appreciate that your recipes are not just reliable, they are stellar! Thanks so much.
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Sandra Roberts — Reply
I know what you mean I had to make 2 batches of these last night one for the Chocolate covered Marshmallow half orbs I was supposed to be baking and one I ate. I love short bread and I make it all year long, but I thought I would give your recipe a try. Needless to say I think I’ll be using your. The recipe is almost identical but the method is a tiny bit different and it made quite a difference
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Jami — Reply
I made these as part of our cookie plates for Christmas and they were divine! Cut them into stars and hearts and drizzled with a melted Hershey bar so they were pretty too. Our favorite Christmas cookies this year. I would make them more often than once a year but my pants wouldn’t thank me! Thank you for all of your fabulous recipes!
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Cinnamom In MN — Reply
Have you ever tried browning the butter for these? Or is that against the law? I would let it cool until solid and then use as regular butter.
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Mel — Reply
Haha, I don’t think it’s against the law, but I haven’t tried it. Sounds yummy.
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Kristi — Reply
Mel my daughter is doing a presentation on shortbread and I knew I could count on you to have something awesome for me to make to share with her class! Unfortunately the Finnan Haddie (a smoked haddock that we grew up eating each Christmas morning) would probably make all of the kids in her class gag (just like I did every Christmas morning, ha ha). You’re my #1, thanks Mel!
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John — Reply
First attempt was a failure (although some of them tasted excellent), but going to try again! What do you mean by overmixing? In the photo your dough looks so consistent, and I definitely didn’t mix mine enough.
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Mel — Reply
Mix it just until it is evenly combined (so no dry streaks) but don’t keep mixing after that point – otherwise the cookies will be tough instead of tender. Does that help a little?
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John — Reply
It does! Latest batch turned out great! Thanks so much for the amazing recipes. I used your chewy gingerbread men recipe last month and they were perfect. 🙂
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Mel — Reply
Awesome!
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Amanda — Reply
Have you ever freezes these? I need to make shortbread cookies for a bridal shower and I don’t want to make them at the last minute. I was wondering ur thoughts on how they would freeze?
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Mel — Reply
I haven’t tried freezing these but my guess is they would freeze quite well.
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Trish — Reply
This is years later – but in case anyone is looking to find an answer to this…they freeze really well!
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Mel — Reply
I’m glad to know that, Trish! Thank you!
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Nan — Reply
I am going to make this recipe for my daughter’s wedding. She’s marrying someone with Scottish ancestry. Perfect.
I do have a question on the cake flour substitution. In your DIY cake flour tutorial you state that 1 cup of cake flour should equal 4 oz, but in this recipe you list the cake flour as 1 cup or 5 oz. Should I just use my measuring cup on this one? Thanks!-
Mel — Reply
For recipes that don’t already state a weight amount, cake flour is usually about 4 ounces per cup. I know it’s a little confusing…but for the Scottish shortbread recipe, use the weight amount in the recipe (5 ounces). If you are going to make your own cake flour, use 5 ounces all-purpose flour, take out two tablespoons and add 2 tablespoons cornstarch (for every cup). Let me know if you have other questions.
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meg — Reply
Oh my! I just made this! I tasted shortbread dipped in chocolate for the first time last year and I fell in love! This is exactly the right taste and texture! I feel like a gourmet Baker!! I drizzled mine with white chocolate, and while I don’t usually love white chocolate, it totally works and is awesome with this! Thanks Mel!!! Thanks for your quick caramel recipe too! It’s been a major hit over the holidays, and I was happy it didn’t crystallize into a rock (which has happened with my other attempts at caramel making, this keeping me from actually BEING a gourmet Baker/chef;) you and your recipes and your family for sharing you are the best!!
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Mel — Reply
Love this; thanks Meg! So happy you are enjoying the recipes. You ARE a rock star!
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Rachael — Reply
Woohooooo!!!!
This makes me so happy, you can read my mind! I’ve been wanting the perfect shortbread recipe and this is definitely it. 🙂 DE-licious. Thank you once again Mel! -
Heidi B — Reply
These are the most tender, buttery, and best shortbread EVER!!!! Everyone gives them raving reviews. Thanks Mel.
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Valerie A. H. — Reply
Forgot to add that while I’m making these Scottish Shortbread’s this is playing nice and loud: https://www.youtube.com/watch?v=aznAq5a5aP4
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Valerie A. H. — Reply
I am in the kitchen making these right now. They are delicious. I dunked 3/4 of them in chocolate on one edge. Thanks for all the wonderful recipes you share with us Mel. I know I can always trust your judgment and I use your recipes often. Thanks again! Merry Christmas to you and your very sweet family! xo
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Cammee — Reply
I love shortbread! It is the most underrated cookie, in my opinion.
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Cheree — Reply
Can you put this in a cookie press?
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Mel — Reply
I’m not sure since I haven’t tried it – I don’t know how the texture of the dough should be for a cookie press although perhaps after chilling a bit it would be fine. You’d have to try it out – good luck!
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claire — Reply
I always make shortbread at christmas so I’m gong to give your recipe a try. What can look pretty is the shortbread cut with a round cookie cutter, then gently press a star cookie cutter into the circle,leaving a star impression. Then with clean hands, place a silver caschous at the point of each star before baking ( you know the ones used for cake decorating).
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Dawn — Reply
This is the recipe I’ve been longing for. I love shortbread cookies and these are perfect, light, crisp, yummy! Thank you so much for sharing. I measured by weight and the dough was beautiful to work with. I’ll be coating the next batch in chocolate!
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Heidi — Reply
You posted this on Christmas cookie baking day and I immediately added it to the list. Wonderful! And such a great contrast to the other rich selections I love to make. Cut them in stars and poked the fork going out to each point – simply beautiful! Thanks, Mel!
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Kim in MD — Reply
Yum…I love a good shortbread cookie!
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Lori in ND — Reply
I love the idea of dipping half in chocolate. Can anyone recommend a good quality chocolate that melts well. Mel, I watched your video on how to temper chocolate at home. What kind of chocolate were you demonstrating with?
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Mel — Reply
Hi Lori – I usually use the Ghirardelli brand of chocolate – it melts great!
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Lori in North Dakota — Reply
Thank you!
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Leslie Colbert — Reply
This cookie recipe has inspired me to have a Christmas cookie bake off today with my two homeschooled daughters! I can hardly wait for the little ones to step off their bus after school with these cookies (and several others) waiting to greet them! Thanks for the inspiration!!
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S.P.Bowers — Reply
Every time I make shortbread, no matter the recipe, it melts and spreads on the pan. What am I doing wrong? I am a different altitude and humidity level than you. Do I need to cut the butter?
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Mel — Reply
That’s really hard to know exactly, especially if you’re using different recipes. Try to make sure the butter isn’t too soft and maybe add a few more tablespoons flour – especially if you live at a higher altitude.
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Donna — Reply
As soon as I saw this recipe I took inventory of my pantry to see if I had all the ingredients. The second I got off work I made them. They are beyond amazing. Mine weren’t quite as pretty as yours with the fancy edges but they still look good enough to eat! Thanks for sharing yet another marvelous recipe with us! (PS–I totally understand why you had to give some to Aunt Marilyn–I’ve eaten several and I could easily eat all of them.
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Stacey @ Bake Eat Repeat — Reply
I liked your descriptions of the two kinds of “good” recipes! I’m exactly the same way, some stuff I just can’t leave alone! I’ve never made classic shortbread, only whipped shortbread, but after that description I’m obviously going to have to try this!
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Mary — Reply
In Scotland they frequently use almond flour in place of the cake flour you listed… That’s yummy as well! I add a touch of lemon zest sometimes.
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Nicole @ Or Whatever You Do — Reply
Love this post! Some of my favorite cookies are just the basics. This is definitely going on my list!
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Tiffany — Reply
I laughed at your description of devouring treats and hiding the evidence before your husband returns. I could relate all too well!
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Boe C. — Reply
Mel, this was just what I needed in my life, shortbread is my absolute favorite!! I was wondering: Do you have ideas on how to dress these up for Christmas? I don’t think frosting would go very well with the buttery salty taste of shortbread, but they’re kinda plain on their own…maybe food coloring? Some kind of festive packaging idea? Thoughts?!
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Mel — Reply
What about dipping half in chocolate (or white chocolate) and sprinkling with pistachios and craisins?
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Boe C. — Reply
Mmmm that sounds wonderful! You have the best ideas Mel!!
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Leah — Reply
My mom dresses her shortbread up with candy cherries that she quarters. Putting either red or green in the middle. You could get really fancy and put a red piece in the middle and two green “leaves” on either side. I put green sprinkles on mine.
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These look really good. I would probably dip them in my homemade strawberry freezer jam….AKA crack jam. Oooh chocolate would also be good and caramel too.
Ok, I must stop. -
Jennifer — Reply
Another cookie to add to my list of cookies to bake for the holidays. I too was wondering how many they make? Thanks!
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Holly W — Reply
How did you get your cute crinkled edges? Did you have to roll it out and use a cookie cutter to achieve that look?
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Mel — Reply
I didn’t roll mine out – I cut it from the rectangle/brick shape (pictured beneath the recipe). After cutting it into rectangles, I used this straight edge cutter I have (I think it’s some type of vintage potato cutter I’ve had for years) to trim the edges and make them crinkled. You could get the same look by rolling it to about 1/4-inch and cutting with a cookie cutter that has an edge like that.
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Jeanne — Reply
Salted or unsalted butter? Can’t wait to try!
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Mel — Reply
I always use salted butter, Jeanne – if using unsalted, you might want to up the salt just slightly.
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Nancy — Reply
Approximately how many cookies did you get out of the batch?
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Mel — Reply
Hi Nancy (and others who asked) – sorry I didn’t include that info. Cutting it into the rectangles like I did, I got about 2 dozen but that number will depend on how large or small you cut the shortbread (and if you roll it out like sugar cookie dough vs patting it into the rectangle/brick shape).
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MollyBrown — Reply
The high today here is -3 so what better way to hole up in the kitchen and give your cookies a try. They turned out really delicious! But on about 10 of them I melted some Ghirardelli Dark Chocolate wafers and drizzled it over them, put them outside for about 5 min. Really really good!
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Teresa R. — Reply
We love your chocolate shortbread and I can’t wait to try this recipe. I’m adding it to my holiday baking list. My daughters and I always bake a different cookie on each of the twelve days before Christmas. We give most of the cookies away but these may be hard to part with!
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Kristine @ Kristine's Kitchen — Reply
Sometimes simple really IS the best! Like you, I can’t resist a good shortbread cookie. I’ve pinned these to try soon!
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