Classic shortbread is one of the most delicious and easiest recipes to make. Buttery and soft, classic shortbread will melt in your mouth!
Classic Shortbread Fingers with an afternoon “cuppa”.
Shortbread is one of the first things I remember making as a kid. Three simple ingredients. So easy, yet so delicious! Shortbread at its purest contains nothing but butter, flour, sugar and a pinch of salt.
This recipe comes from our Glaswegian neighbor who used confectioner’s sugar instead of granulated sugar.
The resulting shortbread is crisp and buttery, yet melts in your mouth. Shortbread is equally at home with a cup of tea as it is during holiday baking.
(This recipe for shortbread was originally published on January 10th, 2102. As an Amazon affiliate, I may earn a small commission on qualifying purchases.)
This commemorative plate was from Queen Elizabeth’s Coronation in 1953.
Short dough is the basis for many cookie recipes.
I know that I’ve written about shortbread before, but that was Lavender shortbread, or Rose Scented Shortbread, flowery and for a special occasion.
Want something a little richer?
How about Brown Sugar Walnut Shortbread?
I’ve also made a savory version, like this Rosemary Cheddar Shortbread!
Maybe it’s the Scottish blood, coursing through my veins, on both sides, that makes my pulse race at the sound of bag pipes. It makes my eyes tear when listening to Auld Lang Syne, making me weak in the knees hearing a Glaswegian man’s accent. So, not surprisingly, shortbread is my favorite of all cookies.
Fingers or thistle rounds? I usually make a few of both!
Cookie or Biscuit?
While Americans would consider a piece of shortbread a “cookie”, it’s considered a “biscuit” outside of the US. This can be confusing since Americans consider a “biscuit’ something similar to a British scone. There are cookies in Britain, like these, but they tend to be softer and filled. What ever you call Shortbread, I just call it delicious!
Making Classic Shortbread
Pat the shortbread into a sheet pan to get square sides.
Trim and pat excess pieces to get it as square as possible. You can also use a lightly floured rolling pin and roll to 1/4′- 1/2″ thickness. I usually make them somewhere in between.
Use a knife and cut into rectangles. Prick each rectangle three times. They don’t have to be perfect. Chilling the dough at this point makes it easier to remove the shortbread from the baking sheet, but it’s not necessary.
Transfer the shortbread onto a parchment or silpat lined cookie sheet. After baking, dust with sanding sugar if desired.
I always make some fingers and some with my Scottish thistle mold.
Shortbread stays fresh in a tin for up to a week.
Some of the items used in this post are available here for your convenience, at no additional cost.
Classic Shortbread Recipe
Traditional Scottish Shortbread. Note: if it's a particularly warm day, you might need to chill the dough for 15-20 minutes before baking.
- 2 cups of flour
- 1 1/4 teaspoons salt
- 1 cup of unsalted butter room temperature
- 3/4 cup confectioner's sugar. some recipes call for granulated sugar..some call for cornstarch. Confectioner's sugar is both mixed together
- 2 Tablespoons sanding sugar optional, for dusting on cooked shortbread
- Cream butter until light and fluffy.
- Slowly add sugar, scraping down sides.
- Mix flour and salt together. Add flour all at once, mix just until incorporated. Do not over-mix!
- Using your hands, pat into a cookie sheet, about 1/3" to 1/2" thick.
- Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1 1/2". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.
Bake for 20-25 minutes at 325* F. The shortbread should be pale and light golden. Dust with sanding sugar if desired.
- Makes about 3 dozen.
Lynn says
Your shortbread looks like the perfect treat. If I could get the butter to room temperature in my cold house, I’d make some right now!
Cynthia says
Thanks Lynn! Looks like you and I were on the same page with your chocolate cherry bark! Congratulations!
Betty Albright-Bistrow says
What size cookie sheet do you use please? Thank you.
Cynthia says
you mean to form them? any size will do. I don’t usually use the whole pan, just 2 sides so I can get straight sides.
Geez Louise! says
Wouldn’t snow be nice? I grew up in Illinois and miss the seasons. At least there in Pasadena you get a little cold. Have you tried Talbott tea? It’s truly remarkable… I’m a shortbread and biscotti girl- coffee and tea for me…
Cynthia says
Yes, Louise, a little snow every now and again would be nice…We do get the occasional dusting of snow in the foothills.
Cecilia says
It all looks so good
Nutmeg Nanny says
These cookies looks so delicious and buttery….yum!
Cynthia says
they are simple, but delicious!
Sherry Gary says
Shortbread is my cookie of choice! I will definitely be baking these up tomorrow!
Alana says
This recipe did not work at all for me. It was much too dry and crumbly. I’m sure I didn’t put in too much flour, but it seemed like maybe there is too much powdered sugar? Next time I’ll use regular sugar.
Cynthia says
Sorry to hear Alana. This is the same recipe I’ve been using for years. As you can see in the photos, the dough isn’t too dry. I’m not sure what went wrong? Did you use butter?
Tammy says
I love shortbread cookies…there is nothing I enjoy more with my tea! These look so perfect! Yum 😀
Cynthia says
Thank you Tammy! Sometimes the simplest things are the best!
Taylor Kiser says
Such a classic cookie! Yours look perfect! I could go for a few right now!
Cathy A says
This is my cookie of choice. Delish.
Valentina says
I love shortbread, and I especially LOVE a melt-in-your-mouth cookie. So, yes please! 🙂
Lauren says
I’ve been on the hunt for a good shortbread cookie recipe, and these look great!
Cynthia says
you can’t go wrong with shortbread…melt in the mouth delicious!
Nicole says
We get lazy and buy it from the local shop, but your recipe is so wonderfully simple, I really need to try these! I shall be checking out your other shortbread recipes too!
Cynthia says
shortbread was one of the cookies I started making when I was in High School…It’s so simple, yet, just the perfect cookie!
Dahn says
yes please!! I love shortbread! Simple but incredibly delicious!!
Julie says
That looks so good!!! Shortbread is my absolutely favourite cookie!! Only, when I start I can’t stop eating!! I will have to give this recipe a try.
Thanks so much for sharing
Julie
ThermoKitchen
Harold says
Just made these. First time for shortbread. Great taste. I kneaded lightly and cut them out.
Cynthia says
excellent! Glad you liked them!
Cyndi says
Just made these and they are DELICIOUS! So easy to make. My daughter said “they are better than the Walker Scottie Dogs” Thanks for the recipe!
Cyndi says
Just made these and they are DELICIOUS! My daughter said they are better than the “Walker Scottie Shortbreads”.
Thanks for the recipe
Cynthia says
Awesome! Fresh and homemade is always best! Thank you!
Charles Patterson says
I’m an inexperienced cook, so forgive my “dumb” question. Do you use plain or self-rising flour?
Cynthia says
Plain flour. I usually specify if it’s a special flour, but I can see your confusion since Shortbread does not have any leavener.
Kim says
I love cookies shortbread. And scones being english bring both with. Tea. Yummmy
Cynthia says
me too!
teresa says
silly question, is that plain flour or selfrising??
Cynthia says
regular flour.
Amanda says
Will cookie cutters work for this recipe?
Cynthia says
sure!They won’t have that classic shortbread look, but will taste great just the same!
Betty Albright-Bistrow says
What size cookie sheet do you use for baking the wonderful shortbread? Many thanks.
Cynthia says
I use a standard baking sheet to bake them. You can use any size, just make sure they are evenly spaced out.
Lisa says
I made these yesterday and they were delicious! This is a keeper.
Cynthia says
thank you Lisa! So nice to hear!
Meta says
My husband loves Scottish shortbread so I will definitely be making these.
When you say use confectioners sugar, are you referring to icing sugar?
When I make them, I use icing sugar and corn starch instead of flour.
Cynthia says
Yes, confectioner’s sugar has cornstarch in it. In the US we call it powdered or confectioner’s sugar, the UK and Canada refer to it as “icing” sugar.
Mary-Lyn says
I found my shortbread a bit bland , I would add brown sugar for a bit of flavour , I am Scottish and traditional shortbread is butter and sugar , I think the powdered sugar is a bit tasteless
Cynthia says
So sorry! This recipe was one given to me by Glaswegian neighbor many years ago.I think by its very nature, shortbread is a very simple and plain biscuit. I find things like using the best quality butter can affect the taste. I always using kerrygold unsalted. Hope those tips help.
Mary says
Can I use a cookie press?
Cynthia says
I’d use a different recipe for a cookie press…For shortbread you want to handle it as little as possible. I have used cookie molds though. A cookie press dough has eggs in it.
Cynthia says
I would not! Shortbread doesn’t like to be over-handled. I do use a mold sometimes though. Cookie press dough uses eggs, so a different consistency.
Suzanne says
This looks so good! I love that it makes a big recipe! Can it be split though?
Cynthia says
Absolutely! It actually only makes about 3 dozen, so you could freeze half of the cookies (before baking) and then you’d have some ready for later!
Vanessa says
Thanks for sharing! Does the dough or cookies freeze well?
Cynthia says
Dough freezes well. Just wrap it well. I’d pre-cut the shapes and then freeze it. Bake them while they’re still fairly cool and they’ll keep their shape great.
Samantha says
Looks like the perfect shortbread recipe. Can I freeze the dough?
Cynthia says
I have never tried freezing the dough, but it should hold in the fridge for 5 days or so!