Scottish Shortbread Cookies {Made with Powdered Sugar}
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Classic Scottish shortbread cookies are buttery, soft, and melt in your mouth! This easy recipe is shortbread at its purest, containing nothing but butter, flour, sugar and a pinch of salt.
What is the Secret to Good Shortbread?
Powdered sugar! Powdered (or confectioner’s) sugar is a blend of granulated sugar and cornstarch. The resulting shortbread is crisp and buttery, yet melts in your mouth.
Maybe it’s the Scottish blood coursing through my veins, but shortbread is my favorite of all cookies. This recipe comes from our Glaswegian neighbor who uses powdered sugar instead of granulated sugar for his Scottish shortbread recipe.
Cookie or Biscuit?
While Americans would consider a piece of shortbread a “cookie,” it’s actually called 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 snow cookies, but they tend to be softer and filled. Whatever you call shortbread, I just call it delicious!
I’ve written about shortbread before. My Lavender Shortbread and Rose Scented Shortbread are wonderful for special occasions.
Want something a little richer? How about Brown Sugar Walnut Shortbread? I’ve even made a savory version, like this Rosemary Cheddar Shortbread!
How to Make Traditional Scottish Shortbread
Today we’re talking about the classic Scotch shortbread cookie recipe. No additional ingredients, just buttery goodness!
This shortbread recipe with powdered sugar is easy to make with just the following simple ingredients:
- 2 cups all-purpose flour
- 8 ounces unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon kosher salt (don’t use table salt or it will be too salty!)
- 2 Tablespoons sanding sugar for dusting on cooked shortbread, optional
To make Scottish shortbread cookies, start by creaming the butter until light and fluffy. Slowly add sugar, scraping down the sides.
Mix the flour and salt together, then add it to the butter and sugar. Add flour all at once and mix just until incorporated. Do not over-mix!
Pat the shortbread into a sheet pan to get square sides. Pat it down to about 1/2″ to 3/4″ thickness. I usually make them somewhere in between.
Use a knife and cut the dough into rectangles about 2” x 1 ½”. 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 helps it keep its shape on a warm day.
Transfer the shortbread onto a parchment or silpat lined 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.
Scottish shortbread cookies will stay fresh in a tin for up to a week. These make a great gift, too!
Scottish Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon fine kosher salt don't use table salt or it will be too salty!
- 8 ounces unsalted butter room temperature
- 3/4 cup confectioner's sugar
- 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 1/2" thick.
- Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.
- For best results, chill shortbread for 20 minutes. This will help them retain their shape.
- 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.
Notes
- chill the dough for 15-20 minutes before baking.
- the quality of ingredients is important, use the best sweet cream butter you can afford.
- If you are using salted butter. DO NOT add additional salt. If you do not have kosher salt, which is less salty that regular salt, use less.
- some recipes call for granulated sugar..some call for cornstarch. Confectioner’s sugar is both mixed together
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!
Thanks Lynn! Looks like you and I were on the same page with your chocolate cherry bark! Congratulations!
What size cookie sheet do you use please? Thank you.
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.
When I’m in the mood at anytime for yummy shortbread. I grate my butter on my box grater. Girlfriend calls. Invite her to tea and by the time you have the table set and tea service out the butter is ready.
I’ve never grated butter, I usually just mix in the stand mixer or hand mixer.
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…
Yes, Louise, a little snow every now and again would be nice…We do get the occasional dusting of snow in the foothills.
It all looks so good
Looks like the perfect shortbread recipe. Can I freeze the dough?
I have never tried freezing the dough, but it should hold in the fridge for 5 days or so!
These cookies looks so delicious and buttery….yum!
they are simple, but delicious!
Shortbread is my cookie of choice! I will definitely be baking these up tomorrow!
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.
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?
I’m sorry you had issues Deb. Unfortunately, you didn’t follow the directions so I think your review is unfair. I’ve been making this recipe for over 45 years. The recipe was given to me by a Glaswegian neighbor. As you can see by my photos (taken on separate occasions)
mine are not dry and crumbly. I’m guessing it’s because you made a substitution.
Here’s a link that might be useful. If you want to make your own powdered sugar, the ratio is 1 CUP of sugar to ONE TABLESPOON of cornstarch. If you used 1/2 and 1/2 of course it would be dry and crumbly!
Same here..very frustrating…looked so good in pics but dough all crumbly ..won’t use this again
I am not sure what went wrong Jeannie. If the dough was dry and crumbly, (which it shouldn’t be), then perhaps you added too much flour? The dough should come together. I make each recipe, and shoot them at the same time. I make notes each time so there won’t be any problems.
I have made them hundreds of times, and i’ve never not been able to form the dough as shown. When the dough is too dry, you can also add a few drops of water to help it come together. I will test it again and make some troubleshooting notes for the future. Sorry you were unhappy.
Very kind of you to respond…I managed to press it into pan..and baked it after cutting it into rectangles ..I used 2c of flour per recipe..at least I salvaged it so it wasn’t a waste ..my hubby will eat it
I will be troubleshooting it again. I don’t want readers to be unhappy, especially with a recipe I’ve made so many times. All the best, Cynthia
I love shortbread cookies…there is nothing I enjoy more with my tea! These look so perfect! Yum 😀
Thank you Tammy! Sometimes the simplest things are the best!
Such a classic cookie! Yours look perfect! I could go for a few right now!
This is my cookie of choice. Delish.
I love shortbread, and I especially LOVE a melt-in-your-mouth cookie. So, yes please! 🙂
I’ve been on the hunt for a good shortbread cookie recipe, and these look great!
you can’t go wrong with shortbread…melt in the mouth delicious!
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!
shortbread was one of the cookies I started making when I was in High School…It’s so simple, yet, just the perfect cookie!
Have you tried brown rice flour? Thanks!
I have not, but I know many scottish recipes use rice flour…just not brown rice flour.
yes please!! I love shortbread! Simple but incredibly delicious!!
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
Just made these. First time for shortbread. Great taste. I kneaded lightly and cut them out.
excellent! Glad you liked them!
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!
Just made these and they are DELICIOUS! My daughter said they are better than the “Walker Scottie Shortbreads”.
Thanks for the recipe
Awesome! Fresh and homemade is always best! Thank you!
I’m an inexperienced cook, so forgive my “dumb” question. Do you use plain or self-rising flour?
Plain flour. I usually specify if it’s a special flour, but I can see your confusion since Shortbread does not have any leavener.
I love cookies shortbread. And scones being english bring both with. Tea. Yummmy
me too!
silly question, is that plain flour or selfrising??
regular flour.
Will cookie cutters work for this recipe?
sure!They won’t have that classic shortbread look, but will taste great just the same!
What size cookie sheet do you use for baking the wonderful shortbread? Many thanks.
I use a standard baking sheet to bake them. You can use any size, just make sure they are evenly spaced out.
I made these yesterday and they were delicious! This is a keeper.
thank you Lisa! So nice to hear!
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.
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.