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–+ servings
Scottish shortbread on white china plate with teacup.

Traditional Scottish Shortbread Cookies

By Tammy Spencer
Scottish shortbread cookies are so easy to make, using just three basic ingredients. There are many variations of these classic butter cookies, and they can also be used as a crust for pies and bars. Make a batch today!
4.86 from 27 votes
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 32 bars
Calories: 45kcal

Special Equipment

Ingredients

  • 1 cup (227 grams) butter, salted or unsalted, softened, see Recipe Notes
  • ½ cup (100 grams) granulated sugar
  • 2 cups (240 grams) all-purpose flour
  • ½ to ¾ teaspoon (½ to ¾ teaspoon) kosher salt, if using unsalted butter, see Recipe Notes

Instructions

  • Preheat the oven to 350 °F. Line a 9- x 9-inch baking pan with parchment paper, leaving an overhang on two sides. Set aside.
  • In the bowl of a stand mixer (or just a large bowl if using a hand mixer), beat the butter and sugar until smooth.
  • Add the flour and salt (if using), and mix just until a smooth dough forms.
  • Pat the dough into the prepared baking pan. Using plastic wrap and a pie pan roller helps get everything even without making too much of a mess. Pierce the dough with a fork, then chill for 20 to 30 minutes, or until the dough is firm.
  • Bake the shortbread for 25 to 30 minutes or until lightly browned. Remove from the oven to a wire rack.
  • Cut the shortbread into 1- x 2-inch bars while it's still warm in the pan. Cool the pan on a wire rack for 15 minutes.
  • Carefully remove the shortbread from the pan using the parchment paper overhang to the wire rack. Cool completely & enjoy!
  • Storage instructions: Shortbread cookies can be kept in an airtight contain at room temperature for up to 3 days, or in the refrigerator for up to a week.
    You can also freeze the baked cookies for up to 3 months, placed in an airtight freezer container. Thaw overnight in the refrigerator or at room temperature.

Recipe Notes

You can use either unsalted or salted butter for shortbread. If you do use unsalted butter, add ½ to ¾ teaspoon of salt in with the flour, depending on how salty you prefer the shortbread.
Because butter features prominently in the recipe, used the best butter available - the richer the butter, the better the flavor of the shortbread will be.
If you prefer a thicker and softer shortbread, bake the dough in an 8- x 8-inch baking pan. You can also be double the recipe and bake it in a 9- x 13-inch baking pan for 30 to 35 minutes.
Flavor variations:  Shortbread can be flavored with extracts like ½ teaspoon of vanilla, or ⅛ teaspoon of stronger-flavored extracts like almond, mint, or Fiori di Sicilia (an orange vanilla extract). You can also use mix-ins like lemon juice and zest (like in these Lemon Shortbread Cookies) or food-safe dried lavender buds.
To make Lavender Shortbread, use a knife to finely chop food-safe dried lavender buds into a powder. Mix 1 tablespoon of the lavender powder in with the butter and sugar, then stir in ½ teaspoon vanilla extract before adding the flour. Bake as usual.

Nutrition

Serving: 1bar | Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 12IU | Calcium: 10mg | Iron: 1mg