Shortbread Cookies
Classic 3-ingredient Scottish shortbread cookies inspired by a 1952 family recipe from Edinburgh. Buttery, tender, melt-in-your-mouth cookies that work for holiday gifting, cookie tins, or everyday treats.
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Servings: 24 cookies
Calories: 110kcal
Cost: $5
Equipment
- 1 Large mixing bowl (For butter + sugar)
- 1 Wooden spoon (Or clean hands)
- 1 Rolling pin (For rolled cookies)
- 1 Sharp knife or floss (For slice-and-bake)
- 1 Cookie cutters (Optional)
- 2 Baking sheets (Parchment recommended)
- 1 Fork (To dock dough)
- 1 Wire rack (Cooling)
Ingredients
Base Recipe
- 1 cup (2 sticks) unsalted butter - softened to room temp
- ½ cup powdered sugar
- 2 cups all-purpose flour - sifted
Optional Enhancements
- ¼ cup cornstarch - for extra tenderness
- 1 teaspoon vanilla extract - pure
- ¼ teaspoon fine salt - omit if using salted butter
- 2 tablespoon granulated sugar - for sprinkling
Variation Add-Ins (Optional)
- 1 teaspoon almond extract - for almond shortbread
- 2 tablespoon brown sugar - caramel notes
- 1 lemon zest - one lemon
Instructions
- Cream softened butter and powdered sugar until pale, light, and fluffy. Add vanilla and salt if using.
- Add sifted flour (and cornstarch if using). Press together gently until dough forms—do not overmix.
- Shape dough into log, disk, or press into pan. Chill 20–30 minutes. Dock if making bars.
- Bake at 325°F until edges are lightly golden and centers remain pale.
- Cool on the sheet 5 minutes, transfer to a rack, and store once fully cooled.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
Nutrition
Serving: 1cookie (~20g) | Calories: 110kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 25mg | Potassium: 10mg | Sugar: 3g | Vitamin A: 150IU | Calcium: 5mg | Iron: 0.4mg