scottish shortbread cookies

These 3-Ingredient Scottish Shortbread Cookies&nbsp;come from an old family recipe that has been passed down for generations, and they're perfect for holiday baking!

3-Ingredient Scottish Shortbread Cookies

all-purpose flour, not sifted

(2 sticks) salted butter, softened

sugar

Preheat 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 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 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 shapes on prepared baking sheets. Pierce with a fork.

Bake for 20 minutes, or until just lightly browned.

Cool on a wire rack.

Scottish Shortbread Cookies are blissfully delicious. Made from just a few ingredients, these soft and moist yet ultra crumbly cookies are the perfect dessert that goes great with a warm drink!

Scottish Shortbread

all-purpose flour

butter

+ 1/2 teaspoon caster sugar (see notes)

First, cut the butter up into small pieces....

First, cut the butter up into small pieces. Place it and 1/2 cup of the caster sugar into a mixing bowl.

Mix the sugar and butter together with the...

Mix the sugar and butter together with the normal beaters of your electric mixer for around 5 minutes until creamy in consistency.

Then add the flour in small increments while...

Then add the flour in small increments while you continue to mix until everything is well combined. Set the mixer aside. The dough will look quite crumbly but you should be able to easily press the crumbles together with your hands so that they adhere to one another.

Lightly grease a baking pan with approximate dimensions...

Lightly grease a baking pan with approximate dimensions of 11 x 7.5 inches (slightly bigger will also work).

Add the crumbly dough to the baking pan...

Add the crumbly dough to the baking pan and lightly press it into place. You want to be gentle here since pressing too hard can affect the consistency of the shortbread and make it denser (which we don't want).

Poke the top of the dough with a...

Poke the top of the dough with a fork in even rows (approximately 1/3 deep). Then sprinkle the 1/2 teaspoon of caster sugar (more or less to taste) on top of the dough.

Place the baking pan with the dough into...

Place the baking pan with the dough into the fridge for 20 minutes.

In the meantime, preheat the oven to 350...

In the meantime, preheat the oven to 350 degrees Fahrenheit.

Remove the baking pan from the fridge and...

Remove the baking pan from the fridge and place it in the middle rack of your oven. Bake the shortbread for around 20-25 minutes until fully cooked and the edges just start to brown. Keep in mind, that the top of the shortbread is not supposed to brown!

Remove the shortbread from the oven and let...

Remove the shortbread from the oven and let it cool in the pan. Once cooled, cut the shortbread into fingers and store them in an airtight container where they will last for around 2 weeks.

These buttery shortbread cookies are as easy to make as 1, 2, 3.

Shortbread Cookie Recipe

all purpose flour

powdered sugar, sifted

Preheat the oven to 350 º F and...

Preheat the oven to 350 º F and line a baking sheet with parchment paper or a silicone baking mat.

In the bowl of a stand mixer, cream...

In the bowl of a stand mixer, cream together the butter and sugar until it is light and fluffy.

Mix in the flour until the dough starts...

Mix in the flour until the dough starts to come together.

Place the dough out onto a counter that...

Place the dough out onto a counter that has been dusted with powdered sugar and gently roll the dough into a log about 2 x 2 inches in size.

Wrap the cookie dough in plastic wrap and...

Wrap the cookie dough in plastic wrap and allow it to cool in the fridge for 30 minutes.

Remove and slice the cookies into 1/2 inch...

Remove and slice the cookies into 1/2 inch thick rounds. Place on your baking mat and cook for 16-18 minutes or until just golden around the edges.

Allow to cool slightly and then transfer to...

Allow to cool slightly and then transfer to a baking rack.

Optional: Dust with powdered sugar

Once cool the cookies can be stored in...

Once cool the cookies can be stored in an air tight container for up to 3 days.

You can also freeze the cookies for up...

You can also freeze the cookies for up to 3 months.

https://mediavine-res.cloudinary.com/video/upload/ls9k35fixc1z6saniyla.mp4

National Shortbread Day - Learn how to make Shortbread Cookies from Scratch

The best and easiest recipe for making classic Scottish shortbread cookies, perfect for customizing with your favorite extra goodies!

Scottish Shortbread Recipe

salted butter (softened (1 pound))

brown sugar (packed)

vanilla extract (optional)

Fleur de Sel

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Set out an electric stand mixer. Add the softened butter and brown sugar. Cream on high until light and fluffy, about 3-5 minutes. (Don’t skimp on the time!)

Scrape the bowl with a rubber spatula, then turn the mixer on low. Add the vanilla extract, then slowly add in the flour. Once combined, turn off the mixer as to no over-mix the dough.

Press the dough into a rectangle and wrap well in plastic. Chill for at least 1 hour.

When ready to bake, preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper.

Thoroughly flour a clean work surface. Place the dough in the center of the floured area and roll it out into an even sheet, ½ inch thick. Use as much flour as needed to keep the dough from sticking to the counter or rolling pin.

Use a large chef’s knife (or pizza cutter) to cut the shortbread dough into 2 ½ X 1 inch pieces. Carefully move the pieces to the baking sheets, spreading them 1 ½ inches apart.

Use a fork to poke holes over the surface of each cookie. This helps release steam so the cookies hold their shape better.

Bake for 20-22 minutes, until golden around the edges. Sprinkle the top of each cookie with Fleur de Sel while they are still warm. Cool for 5 minutes on the baking sheets before moving.

Cookies were delicious. I liked that they were not loaded with sugar. Mine were not too beautiful, but I will get better.
A winner!

This recipe is a lovely shortbread. The only adjustment I made was to double the vanilla. As for execution. I rolled the shortbread out and laid it in my cookie sheet and scored it into fingers, Then docked it. Then put in fridge as recommended. It was easier to roll out soft than would have been right out of the refrigerator. After baking, I let it cool for a few minutes, but while still warm cut through the fingers along the scored lines. When completely cool I was able to transfer. I Love the brown sugar in these. Adds a wonderful flavor. So many recipes call for confectioners sugar, which I do not like. I think being very cold and going into the oven really made a difference in the structure and flakiness of these shortbread. Will be doing this again. Thank you.

I absolutely LOVED this shortbread recipe!!! There’s this one place where I live that makes the best shortbread and nothing has ever gotten close to it. I’ve also tried to recreate it, but I was very unsuccessful, until now… This recipe makes shortbread that is even better!!! 

The shortbread is buttery and crisp and the brown sugar! The brown sugar is a must!!! It gives the biscuit a gorgeous caramel flavor as well as the little chewiness. 

Absolutely fantastic!!! Definitely adding it to my annual Christmas cookie bake list!

Delicious! My sister said it was the best cookie she ever ate!

I really enjoyed the ease of this process and the flavor and texture of the shortbread. I think my tastes skew a little sweeter, so I added about 2T white sugar (didn't want to add more brown out of fear the cookies would be chewy).  I used Kerrygold. I will definitely use this recipe again, with added sugar for a hair more sweetness.

Truly wonderful, best shortbread I've had with the easiest recipe. Truly a winner!!! Also, I halved the recipe and the half makes exactly one oven tray which was convenient.  Hope more people find and try this recipe, soooooo worth it. They are chewy yet short and buttery all at the same time.

I had an idea while reading over the recipe, my favorite flavor is almond, I love the taste of it in or on all my sweets, yeah,I know, just a little bit obessive, but anyone who loves this flavor like I do would surely agree with me.  how about maybe just mixing in a couple of drops for some added taste?  I think I just might try it to see how it comes out.  I don't think it would hurt much and who knows maybe it will be a hit.  Just wanted to get your feedback on my brilliant idea.  Regards and stay safe.

This so amazing! My kids loved these cookies!

These are going on my holiday cookie tray! Yum.

These are such an amazing shortbread cookie! 

https://content.jwplatform.com/videos/70FilORO.mp4

Scottish Shortbread Cookies - By far the best and easiest recipe for making traditional buttery shortbread cookies from scratch, perfect for customizing with your favorite extra goodies!

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Scottish Shortbread

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Scottish Shortbread Recipe

Top 4 scottish shortbread cookies recipes from across the web

The most viewed scottish shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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3-Ingredient Scottish Shortbread Co...

Scottish Shortbread

Shortbread Cookie Recipe

Scottish Shortbread Recipe

The most viewed scottish shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine