Traditional Scottish Shortbread Recipe

There’s something truly special about a recipe handed down through generations. This is one of those recipes!

There is a white with gold speckles plate with a stack of shortbread pieces. There is a white cloth napkin laying next to the plate. Items are on a wooden surface.

This traditional Scottish shortbread recipe, lovingly passed down from my great aunt over 50 years ago, is more than just a dessert—it’s a family treasure! We make it every year during the holidays.

It is simple yet indulgent, with its rich, buttery flavor and delicate, crumbly, melt-in-your-mouth texture. Perfect for holiday celebrations, gift giving, or with a nice spot of tea!

Prep Time: 20 minutes
Bake Time: 40 minutes to 1 hour (all ovens vary in temperature)
Total Time: 1 hour and 20 minutes
Yields: 24 to 36 pieces (depending how you cut it)
Prep Level: Beginner +

There are pieces of shortbread on a piece of light brown parchment paper.

Why You’ll Love This Recipe

Simple Ingredients: This recipe is easy, using just butter, cornstarch, powdered sugar, and flour.
Rich, Buttery Flavor: The high butter content gives shortbread its signature rich taste and melt-in-your-mouth texture.
Beginner-Friendly: This recipe is simple and forgiving, which is great for novice bakers.
Versatile Treat: Traditional shortbread is always popular, whether served at Christmas or throughout the year. Both adults and kids love it!
Long Shelf Life: When properly stored, classic shortbread stays fresh for weeks, making it ideal for advanced baking.

Ingredients

There are three white bowls, one with all-purpose flour, one with granulated sugar, and one with confectioners' sugar. There is a jar of cornstarch and two sticks of butter. Items are on a white surface.

What You Will Need

Salted Butter: Room temperature. You can use unsalted butter and add a pinch of salt.

Cornstarch: Added to create a more melt-in-your-mouth crumbly texture to shortbread.

Powdered Sugar: This creates a finer texture, dissolves more readily into the butter, and helps the shortbread cookies maintain shape while baking.

Flour: The gluten in all-purpose flour gives the shortbread a bit of stability while maintaining a tender texture.

Helpful Equipment and Tools

8×8-inch baking tin
Parchment paper
Large mixing bowl
Measuring cups
Sifter
Knife

Step-by-Step Instructions

There is a large clear glass bowl with a flour mixture in it. There is a steel sifter in the background. Items are on a white surface.

There is cut up pieces of butter on a wooden cutting board. There is a large kitchen knife resting on the board. Items are on a white surface.

Preheat oven.

Sift the dry ingredients together in a large bowl. Cut up the butter into small pieces.

There is a large clear glass bowl with a flour mixture and pieces of butter in it. The bowl is on a white surface.

There is a large clear glass bowl with a crumbly mixture in it. Bowl is on a white surface.

Add it to the dry ingredients.

Knead the mixture with your hands until it resembles fine breadcrumbs.

There is a parchment paper lined square baking pan with a crumbly flour and butter mixture in it. Pan is on a white surface.

There is a parchment paper lined square baking pan with firmly pressed down unbaked shortbread in it. Pan is on a white surface.

Transfer the shortbread cookie dough to the prepared baking tin.

Use your fingers to press the dough firmly and evenly into the pan.

There is a parchment paper lined square baking pan with baked shortbread in it.

There is a large round baking stone with a square baked shortbread on parchment paper on it. There is a small white bowl with sugar in it in the background. Items are on a white surface.

Bake until the edges are just lightly golden. Remove from the oven and let cool for a few minutes.

Sprinkle the top with granulated sugar. Carefully grab onto the parchment paper and lift the shortbread out of the pan and onto a flat surface.

There is a large round baking stone with a square baked shortbread cut into rectangular pieces on parchment paper on it. There is a large kitchen knife resting on the baking stone. Items are on a white surface.

There is a large round baking stone with a square baked shortbread cut into rectangular pieces on parchment paper on it. The baking stone is on a white surface.

Cut the shortbread while it is still warm. Use a long, sharp knife to cut straight down into the shortbread – make the pieces as big or small as you like.

See the recipe card below for full measurements and baking time.

Variations

Shapes – Shortbread dough can be rolled out on a lightly floured surface to about 1/2 inch thick and cut into shapes using a cookie cutter.

You can also use a shortbread mold with a design or create your own design on the top of the dough just before baking.

Before baking, prick the surface with a fork to give the shortbread its traditional appearance.

Flavors – Shortbread is very versatile. Some classic additions are vanilla extract, lemon or orange zest, chocolate chips, or chopped nuts.

Recipe Tips & Tricks

You’re looking for a fine breadcrumb texture. Using your hands to knead the dough is the best technique to create the perfect texture.
It’s best to cut the shortbread while it’s still very warm to ensure smooth cuts and fewer cracks.
This recipe is very easy to double. Use a rimmed baking sheet in place of the 8×8 inch square pan.

How To Store

Cool completely. Place in an airtight container. Use parchment paper between layers. Store at room temperature for up to 2 weeks.

To Freeze: Shortbread freezes well. Place cut pieces of shortbread in a freezer-safe container and freeze for up to 3 months. Let the shortbread sit at room temperature for about 20 minutes before serving.

There is a red glass dish with handles that has a stack of pieces of shortbread on it. There is a white cloth napkin laying next to the dish. Items are on a white surface.

Frequently Asked Questions

What is the difference between shortbread and sugar cookies?

Shortbread has a higher butter content and no leavening agents, such as baking soda and cream of tartar, giving it a dense, crumbly texture. It also uses a high ratio of butter which makes it rich and flavorful.

How does shortbread with cornstarch compare to traditional recipes without it?

Shortbread with cornstarch is softer and crumblier, while traditional recipes without it tend to have a firmer, slightly denser texture. Both are delicious, but cornstarch adds a more delicate feel.

How do I know when shortbread is done baking?

Shortbread is done when the edges are just beginning to turn a pale golden color. Avoid over-baking; it should remain light in color to maintain its soft, buttery texture.

Can I add flavors to traditional shortbread?

While this classic recipe is simple, you can add vanilla or almond extract, citrus zest, or chocolate by The Flavor Bender

How long does shortbread last?

Stored in an airtight container, shortbread can last up to 2 weeks at room temperature. It can also be frozen for up to 3 months.

More of our family favorite sweets!

Old-Fashioned Crispy Molasses

Easy Meltaways

Mini Pecan Raisin Tarts

Thumbprints

Yield: 24 pieces