Scottish Shortbread – Deliciously buttery and melt-in-your-mouth shortbread cookies that are loaded with flavour, and super quick and easy to make. Choose the perfect cookie cutters to fit any occasion!
Scottish shortbread is a classic cookie that I could enjoy all year long!
It’s a traditional Scottish biscuit/cookie that is usually made from one part sugar, two parts butter, and three parts flour. Other ingredients like cornflour are sometimes added to alter the texture.
I use cornflour (cornstarch) in my recipe to create that irresistible melt-in-your-mouth texture that I absolutely love.
Shortbread is also widely associated with Christmas, but can be enjoyed at any occasion.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cornflour/cornstarch: Makes for extra tender, melt-in-your-mouth cookies.
- Caster sugar: Or superfine sugar.
- Salt: Optional.
- Unsalted butter: Cubed and softened to room temperature. If using salted butter, leave out the added salt.
How to make Scottish Shortbread
To make these cookies, simply grab a large mixing bowl and whisk together the flour, cornflour, sugar, and salt.
Add the butter and rub in, using your fingertips, until the mixture resembles coarse breadcrumbs.
Bring together into a dough with your hands, and place onto a lightly floured surface.
TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1 tablespoon) to make it more manageable.
Knead until soft, then roll out to a thickness of 1cm. Don’t worry if the edges crack, just form them back together with your fingers.
Using your desired cookie cutters, cut shapes out and place them onto a baking tray lined with parchment paper or a silicone mat. Re-roll the dough and repeat.
I was able to get about 30 cookies using a small cookie cutter, but depending on the shape and size of your cutters, you may get less.
If desired, decorate the tops with the tines of a fork, and sprinkle with granulated sugar.
Bake for 20 – 30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Shop the Recipe
Here are a few handy tools I used to make these cookies. As an Amazon Associate, I earn from qualifying purchases.
- Mixing bowls: My favourite Pyrex bowls!
- Baking trays
- Cookie cutters
- Kitchen scales: I always recommend weighing out your ingredients for complete accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.
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These Scottish Shortbread cookies are:
- so quick and easy to make
- deliciously buttery and melt-in-your-mouth
- made from only 5 simple ingredients (4 if you leave out the salt)
- perfect for any special occasion!
How long will these shortbread cookies last? These cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before rolling.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies next!
- Peanut Butter Chip Cookies
- Double Chocolate Banana Cookies
- Vegan Chocolate Chip Cookies
- Peanut Butter & Jam Thumbprint Cookies
- 2 cups (250g) plain/all-purpose flour
- 1/2 cup (65g) cornflour/cornstarch
- 3/4 cup (150g) caster/superfine sugar
- 1/4 teaspoon salt (optional)
- 3/4 cup (170g) unsalted butter, softened and cubed
- Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large mixing bowl, whisk together the flour, cornflour, sugar, and salt.
- Add the butter and rub in, using your fingertips, until the mixture resembles coarse breadcrumbs.
- Bring together into a dough with your hands, and place onto a lightly floured surface.
- TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1 tablespoon) to make it more manageable.
- Knead until soft, then roll out to a thickness of 1cm. Don't worry if the edges crack, just form them back together with your fingers.
- Using a cookie cutter, cut shapes out and place them onto the prepared baking tray.
- Decorate the tops with the tines of a fork, and sprinkle with granulated sugar.
- Bake for 20 - 30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
- Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Scottish shortbread stays fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.
Nutrition Information:Yield: 30 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 19mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g
Nutrition information isn’t always accurate.
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