Shortbread cookie recipe with step by step pictures. These Scottish shortbread cookies made with three simple ingredients, butter, flour, and sugar are a scrumptious treat and so simple to make! With the Holidays around the corner, you really don’t need a reason to bake these crispy, buttery shortbread cookies. So let’s learn how to make this Scottish classic!
Our journey continues from Sweden’s thumbprint cookies to Austria’s Linzer cookies, and now to Scotland with these shortbread biscuits or Scottish butter cookies. And with that, I’m winding up my list of cookies for this year. I hadn’t really planned on it, but I realized that I ended up making cookies from three different countries this Holiday! I hope you enjoyed these eggless treats.
Table of Contents
What is shortbread?
Shortbread is a crisp, crumbly, buttery Scottish cookie. Traditional Scottish shortbread recipe calls for 1 part of sugar, two parts of butter, and three parts of flour, by weight. It is also known as 1 2 3 shortbread or 2 4 6 shortbread. The former number simply represents the ratio of the ingredients while the latter represents the weights, i.e 2 oz, 4 oz, and 6 oz of sugar, butter, and flour respectively.
Ever since I’ve tasted Walkers shortbread cookies Iβve been in love with shortbread. They use just 4 ingredients ie. flour, sugar, butter, and salt and no preservatives at all. Pretty clean for a commercial product (not sponsored)!
Walkers cookies remind me of the slice and bake Indian shortbread cookies minus the flavorings and also the popular Nankhatai, that’s made with chickpea flour, semolina, and ghee. Because there is no additional flavoring used in Scottish butter shortbread cookies you can really taste all that rich buttery goodness. But instead of making plain shortbread cookies I added some pure vanilla extract to make some vanilla shortbread biscuits.
And thatβs how I always thought a biscuit, or rather a cookie, was supposed to be. The classic American chocolate chip cookie, or snickerdoodle and other soft and chewy cookies are not something that I grew up eating. I enjoy them though, and make a batch or two at home since the kids love them and devour them like crazy!
HOW TO MAKE SHORTBREAD COOKIES?
There are 2 ways you can go about making shortbread. In the traditional method, you mix the dry ingredients i.e. flour and sugar and work the butter into the dry mix with your fingers until the butter is well incorporated with the flour. To make things easier, you can pulse the ingredients in a food processor until it forms a dough that leaves the sides.
The other method is creaming the butter and sugar and then adding the flour. And that’s the one I’ve followed today. I like doing the traditional method if I’m making some sort of bars like lemon bars or millionaire’s shortbread.
The key point to remember in both the methods is to avoid overworking the dough. Over-kneading the dough results in gluten formation, which will cause these cookies to be less crumbly, thereby ruining the texture of a shortbread, which is what you want to avoid!
And that’s why flours like cornstarch or rice flour have become popular choices to add that tender and crunchy characteristic to these biscuits.
Shortbread comes in various shapes. They can be shaped using the traditional wooden mold or pressed in a round pan, and cut into triangles or pressed into a rectangular or square pan to make finger-shaped cookies. The triangle shaped shortbread are called “petticoat tails”.
Once you are done with the dough and shaping all that is left to do is to bake these biscuits! You should keep an eye on the baking time as you don’t want the cookies to turn brown. They should be pale in color. The longer you bake them, apart from the darker color, they will turn a tad too crispy and loose that light crunch. You want the shortbread to have a lightly crisp bite and then just crumble in your mouth.
I made chocolate covered shortbread and sprinkled some pistachio for a festive flair. I also ended up making Christmas shortbread cookies with the scraps with these cute Christmas theme mini cutters that I got last week. They made for a nice bite-sized cookie.
My homemade ones were just as comparable with the popular brand of shortbread cookies, except for the added vanilla flour, the texture in terms of crispness and crumbliness was spot on!
It is really easy to make a shortbread cookie recipe from scratch, you don’t really need a shortbread mix! So try and include these easy homemade shortbread cookies this Holidays. They are great for your cookie exchange as well π
And before we move on to the recipe, here is a fun fact: January 6th is celebrated as National Shortbread Day π
ENJOYED THESE RICH SHORTBREAD BISCUITS? THEN DO CHECK OUT THESE EASY EGGLESS COOKIE RECIPES TOO,
- Eggless Bourbon biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Coconut cookies
- Nankhatai (Indian shortbread cookies)
- Swedish Thumbprint cookies
- Linzer Cookies
STEP BY STEP INSTRUCTIONS TO MAKE THE PERFECT SHORTBREAD COOKIE | EASY SHORTBREAD RECIPE
1.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
2.Add vanilla extract and beat for another 30 seconds. I used clear vanilla extract coz that is what I had.
3.Now switch to the lowest speed and add the flour in parts. Gently bring the dough together, avoid overworking the dough. If you press the dough between your palms it should hold its shape. If the dough feels too dry and crumbly, add a teaspoon of milk or more as required just until the dough comes together.
4.Divide the dough into two parts. Place a cling wrap on the work surface, transfer one part of the dough over the plastic wrap and shape it into square or a round disc, about 1 inch thick and wrap in the cling film. Refrigerate it for 30 minutes.
5.Preheat the oven to 350 degrees F. Line two baking sheets with Silpat or parchment paper. Take one part of the dough, roll it out between two parchment or wax papers to 1/4 inch in thickness.
For the finger-shaped cookies: Snip off the edges to make a neat rectangle or square. Score the shortbread dough to make finger shapes. Indent the cookies with a fork or skewer.
For the round or other shaped cookies: Use your favorite cookie cutter, and make cut-out after rolling out the dough to 1/4 inch thickness. Gather the scraps, form a disc, refrigerate for another 15 minutes, reroll and make more cutouts.
6.Lay the cookies on the sheet at least 2 inches apart (If the cookie dough seems too soft at this stage, place the tray with the cutouts in the refrigerator for another 30 minutes. This prevents the cookies from spreading too much while baking). Bake for about 15 minutes or until the edges begin to turn golden brown. Do not let the cookies turn brown. Smaller shaped cookies will take less time to bake, so keep an eye. Remove the baking sheet from the oven. Let the cookies stand on the baking sheet for about 2 minutes, then transfer to a wire rack and let them cool completely.
7.For chocolate covered shortbread: Place the chocolate chips or chunks along with the butter in a microwave safe bowl. Microwave on high power in 30-second intervals, stirring with a clean, dry spoon after each interval. It took me a total of 1 & 1./2 minute to melt the chocolate chunks. Keep stirring to make it smooth and glossy.
8.Dip one end of a cookie in the melted chocolate, shake off excess, sprinkle pistachio pieces and place on a baking tray lined with parchment paper. Repeat the same with the rest of the cookies.
9.Place the tray in the refrigerator for about 15 minutes or until the chocolate hardens and firms up. Store in an airtight container for up to 2 weeks.
NOTES
- Shortbread without icing sugar (shortbread recipe with granulated sugar): Substitute the powdered sugar with 1/2 cup granulated sugar.
- Shortbread with rice flour and icing sugar: Substitute 1/4 cup of flour with rice flour and use the same amount of powdered sugar and other ingredients mentioned in the recipe.
- Shortbread cookies with cornstarch: Substitute 1/4 cup of flour with cornstarch or custard powder.
- Alternately, you can gently press the shortbread dough in an 8-inch square pan lined with parchment paper or a 9-inch springform pan or a fluted tart pan. Smooth the surface out. Score the dough into triangles or finger shapes, and prick with a fork all over. Bake until shortbread is a light golden in color and cooked through, may take around 30-40 minutes. Then cut the warm shortbread along the scored lines. Transfer on to a cooling rack after 5 minutes, and let it cool completely before storing in an airtight container.
Variations
There are so many possible variations with this easy shortbread cookie recipe.
- Shortbread cookies with jam: These are the same as the shortbread thumbprint cookies I shared earlier, you can find the recipe here.
- Shortbread flavor ideas: You can flavor up your basic shortbread recipe with flavors like dried lavender, saffron, pistachio, almond, citrus like lemon or orange zest, chai spice, matcha, cardamom, peppermint etc You can also add in chocolate chips, chocolate chunks or nuts like walnuts, pecans, cashew nuts or dried fruits like cranberries, raisins, apricots etc.
- Savory shortbread: Of course you can make some awesome savory shortbread as well. Bacon, dried herbs, caraway seeds (which was traditionally used in shortbread) are yummy options. You may cut back on the sugar to reduce the sweetness in the cookies.
- Festive shortbread: Make differently shaped shortbread, such as heart-shaped, reindeer, snowman, snowflake, Christmas tree, stars, egg-shaped etc. for various occasions or make some embossed shortbread cookies with one of those fancy stamps.
β Did you enjoy this shortbread cookie recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much π
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Shortbread Cookie Recipe | Shortbread Recipe | Scottish Shortbread Biscuits
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup salted butter, add 1/2 tsp salt if using unsalted butter
- 1 cup confectioner's sugar/powdered sugar, you may reduce it to 2/3 cup
- 2 & 1/4 cups cup all purpose flour, spooned and leveled
- 1 tsp vanilla extract, optional but recommended
For chocolate covered shortbread
- 3/4 cup semi-sweet chocolate chunks/chips
- 1/2 tbsp butter
- 1/4 cup coarsely crushed pistachios, or nuts/sprinkles etc of choice
Instructions
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
- Add vanilla extract and beat for another 30 seconds.
- Now switch to the lowest speed and add the flour in parts. Gently bring the dough together, avoid overworking the dough. If you press the dough between your palms it should hold its shape. If the dough feels too dry and crumbly, add a teaspoon of milk or more as required just until the dough comes together.
- Divide the dough into two parts. Place a cling wrap on the work surface, transfer one part of the dough over the plastic wrap and shape it into square or a round disc, about 1 inch thick and wrap in the cling film. Refrigerate it for 30 minutes.
- Preheat the oven to 350 degrees F. Line two baking sheets with Silpat or parchment paper. Take one part of dough, roll it out between two parchment or wax papers to 1/4 inch in thickness.
- For the finger-shaped cookies: Snip off the edges to make a neat rectangle or square. Score the shortbread dough to make finger shapes. Indent the cookies with a fork or skewer.
- For the round or other shaped cookies: Use your favorite cookie cutter, and make cut-out after rolling out the dough to 1/4 inch thickness. Gather the scraps, form a disc, refrigerate for another 15 minutes, reroll and make more cutouts.
- Lay the cookies on the sheet at least 2 inches apart (If the cookie dough seems too soft at this stage, place the tray with the cutouts in the refrigerator for another 30 minutes. This prevents the cookies from spreading too much while baking).
- Bake for about 15 minutes or until the edges begin to turn golden brown. Do not let the cookies turn brown. Smaller shaped cookies will take less time to bake, so keep an eye. Remove the baking sheet from the oven. Let the cookies stand on the baking sheet for about 2 minutes, then transfer to a wire rack and let them cool completely.
- For chocolate covered shortbread: Place the chocolate chips or chunks along with the butter in a microwave safe bowl. Microwave on high power in 30-second intervals, stirring with a clean, dry spoon after each interval. It took me a total of 1 & 1./2 minute to melt the chocolate chunks. Keep stirring to make it smooth and glossy.
- Dip one end of a cookie in the melted chocolate, shake off excess, sprinkle pistachio pieces and place on a baking tray lined with parchment paper. Repeat the same with the rest of the cookies.
- Place the tray in the refrigerator for about 15 minutes or until the chocolate hardens and firms up. Store in an airtight container for up to 2 weeks.
Notes
- Shortbread without icing sugar (shortbread recipe with granulated sugar): Substitute the powdered sugar with 1/2 cup granulated sugar.Β
- Shortbread with rice flour and icing sugar: Substitute 1/4 cup of flour with rice flour and use the same amount of powdered sugar and other ingredients mentioned in the recipe.
- Shortbread cookies with cornstarch:Β Substitute 1/4 cup of flour with cornstarch or custard powder.
- Alternately, you can gently press the shortbread dough in an 8-inch square pan lined with parchment paper or a 9-inch springform pan or a fluted tart pan. Smooth the surface out. Score the dough into triangles or finger shapes, and prick with a fork all over. Bake until shortbread is a light golden in color and cooked through, may take around 30-40 minutes. Then cut the warm shortbread along the scored lines. Transfer on to a cooling rack after 5 minutes, and let it cool completely before storing in an airtight container.
Sampada says
These look divine π can I decorate these with royal icing? Would they soften if i do?
Freda Dias says
Thanks Sampada! Iβm sorry! I have not tried decorating these with royal icing, so Iβm not sure if they would affect the cookies.
Lathiya says
The shortbread cookies looks awesome..you had explained it very well…the cookies looks crunchy
Freda Dias says
Thanks, Lathiya!
Pavani says
Wow, I couldnβt take my eyes from your beautiful and delicious cookies. As I live in Scotland , I know how these cookies are everyoneβs favourite. Thanks for sharing a lovely recipe.
Freda Dias says
Most welcome! Thanks for stopping by π
Preethi says
Its the season for cookies and your shortbread cookies look absolutely delicious. Love the chocolate covered ones π
Freda Dias says
Thanks, Preethi!
Jagruti Dhanecha says
Nothing beats these crumbly and melt in mouth shortbread cookies, being a neighbour of Scotland, our kids learn to bake these cookies while in a nursery and my daughter bakes these so well. Chocolate covered shortbread look so delectable.
Freda Dias says
Oh how nice! Thanks, Jagruti π
Maria says
Oh my! These cookies look picture perfect! And I love all your suggestions for variations. The savoury ones with a touch of cumin are my personal favourites. I could make half a dozen of these vanish in the blink of an eye! π
Freda Dias says
Ahh yum, I love jeera biscuits π thanks, Maria π
Swati says
Very nicely and detailed explanation of the recipe!! Beautifully shot , one can not take away the eyes from these gorgeous cookies!!
Freda Dias says
Thanks, Swati π
Mayuri Patel says
Beautiful shortbread cookies and I love Walkers Shortbread. Your cookies look so beautiful, wish I could grab one from the screen. I love your tip of remembering 1 2 3, makes it so easy to make shortbread. I love using the creaming sugar and butter together method.
Freda Dias says
Thanks dear, yup me too, love the smooth finish it gives π
Uma Srinivas says
Looks fabulous Freda! I love Christmas theme cookies. Loved your chocolate dip idea too:)
Freda Dias says
Thanks, Uma π
amrita roy says
Love the explanation of the numerical names based on the quantity of the ingredients…These short bread cookies are looking gorgeous after dipped in the chocolate
Freda Dias says
Thanks, Amrita π
Lata Lala says
Wow… So beautiful they look. Thank you for sharing detailed recipe Freda. They are treat to the eyes and wonderful clicks.
Freda Dias says
Glad you liked them, Lata:)
Priya Suresh says
Please send me a huge box of this prefectly delicious and dangerously addictive shortbread cookies. How pretty and cute they looks. You have nailed them super gorgeously..
Freda Dias says
Thanks, Priya π Sending you some π
Priya Srinivasan says
OMG, i m not able to take my eyes away from the pictures!! so pretty, that chocolate coated shortbreads looks soooo perfect!!! We love shortbreads and i recently made some for the kids!!! My god love that rectangle ones, so perfectly made!!!
Freda Dias says
Aww! Thanks so much, Priya π
Melanie says
Freda your recipes are so easy and you explain everything so well in detail. Will surely make them this Christmas. God Bless You.
Freda Dias says
Thanks, Melanie π Hope you enjoy these as much π