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 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 bagpipes. 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 about 1/2″ to 3/4″ 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, and also helps it keep its shape on a warm day, 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.
Shortbread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoons kosher salt don't use table salt or it will be too salty!
- 1 cup 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
Instructions
- 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 as soon as they are pulled from the oven.
- Makes about 3 dozen.
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.
Sheila R. says
Shortbread is the most classic Scottish biscuit and I wish everyone who’s never tried the real thing could try it! Using a recipe like yours with three main ingredients is key. Looks delicious!
Mrs. RBH says
I used this recipe for the first time, and the cookies came out lovely! I usually dont make these kind of cookies, so spreading them out in a jelyroll pan, evenly was an interesting dilemma. Soo, of course my edges were abit thin..lol That did not detract from the delicious results.
Cynthia says
Thank you so much! you could always use a mold too.
Tammy L Corello says
I’ve done this recipe both with the Kosher salt and without, using only salted butter and I’ve gotta say….they are still the best Shortbread cookies I’ve ever had! I’ve shared with family and friends and they all agree…they are fantastic!
Thank you for sharing the recipe!
Cynthia says
Thanks Tammy! That’s nice to hear!
Jayne P says
I’ve used this recipe at least a dozen times. It’s my go-to cookie/biscuit recipe. Everyone raves about them. I love to add them to my cookie gift tins.
Cynthia says
thank you so much Jayne!
Ashok says
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.
Cynthia says
you’re welcome!
Sydney says
Just found this recipe! They are my new favorite Christmas cookie!
Maggie says
I’m Mexican. So, these cookies are not classic for me. I tasted them and really wanted the recipe. Thank you for sharing this “new” recipe. I can’t wait to try them! I hope they turn out as well as yours.
Chenée says
These are such a treat! Perfect for the holidays!
Kerri says
I love a classic recipe like this one! I’m thinking about making these as gifts this Christmas, so I’m glad you mentioned that they stay fresh in a tin for a week.
kushigalu says
One of my favorites. These are perfect for holidays too. Thanks for sharing.