These crisp, buttery, classic Shortbread Cookies are just what the holiday season calls for. They're sweet, and so light that they practically dissolve in your mouth. They pair well with hot beverages and can hold their own in holiday cookie boxes.
With just a handful of pantry staples, you can make these Scottish shortbread bars from scratch in less than an hour. As an added bonus, the dough freezes well and you can easily stock up on make-ahead batches for the holidays or everyday snacking.
Why You'll Love these Classic Shortbread Cookies
- One of the easiest cookies to make. These traditional shortbread cookies only require 5 common ingredients and 15 minutes of active preparation before baking in the oven for a satisfying, sweet, buttery cookie.
- They last for weeks. These cookies last up to a week at room temperature and can last for months when frozen. Plus, shortbread cookie dough freezes well too so you can have freshly baked cookies on demand.
- They're versatile. The simple shortbread cookie can be (thoroughly) enjoyed on its own, or used as a canvas for other flavors. Once you get the classic shortbread recipe down, you can experiment with different ingredients and cookie shapes.
- Enjoy them any time of the year. Classic shortbread is one that's come to be associated with Christmas, though you can make them any time of year. A festive tin of homemade Scottish shortbread makes a great stocking stuffer or exchange gift!
Ingredient Notes
To make these easy Classic Shortbread Cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - use unsalted butter so that the cookies don't turn our overly salty. You also want to make sure that your butter is softened to room temperature or it won't cream and incorporate with the rest of the ingredients correctly.
- all-purpose flour - you could make this recipe gluten-free by swapping the wheat flour for a gluten free measure-for-measure flour. You may have to play with the ratios of cornstarch and butter to make sure the texture is similar.
- cornstarch - if you're out of cornstarch, potato starch is the next best thing. If you can't get your hands on any, you can substitute with flour and make sure to use confectioners' sugar.
- salt - use finely ground salt to ensure it gets evenly distributed throughout the dough.
- sugar - feel free to use confectioners' sugar or granulated sugar. Confectioners' sugar will give the most melt-in-your mouth texture.
Baking Tools Needed
You will also need the following kitchen equipment and tools:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- 9-inch square baking pan
- wire cooling rack
How to Make the Best Classic Shortbread Cookies
- Combine dry ingredients. In a medium mixing bowl, whisk together flour, cornstarch, and salt. Set aside.
- Cream butter and sugar. Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add dry ingredients. Add the dry ingredients and beat on medium-low speed until combined and the dough starts to clump together. (Be careful not to overmix as this will cause the cookies to be too hard). The dough should be breadcrumb like and not too dry. It should be soft and slightly sticky, and you should be able to easily form it into a ball using your hands.
- Pack the dough. Use butter to grease a 9-inch square baking pan and line it with parchment paper. Transfer the dough to the prepared pan and use a spatula (or something with a flat surface) to spread it out evenly and smooth the top.
- Cut the dough. Use a sharp knife or bench scraper to cut the dough into 2 columns, each 4.5-inches wide. Cut the columns crosswise into 8 rows, about 1 to 1.5-inches wide, and making sixteen 4.5-inch bars. You could also cut them into 3 columns and 8 rows to make twenty-four 3-inch cookies.
- Prick the dough. Use a fork to prick a decorative pattern into the tops, inserting the fork about halfway down into the dough.
- Bake. Bake in a 325F preheated oven for 30 to 35 minutes until golden and just starting to brown on the edges. Let the shortbread sit for 5 minutes in the pan, then take a sharp knife and re-cut the cookies along the previous cuts. You an also re-poke with your fork if necessary.
- Cool. Carefully remove the cookies and transfer them to a wire cooling rack to cool completely.
Shortbread Variations
We love making traditional shortbread cookies, but there are so many ways that you can customize shortbread:
- Roll and cut. You can take the dough, form it into a ball, chill, and then roll it out and use cookie cutters to cut out different shapes. See our Cut Out Shortbread Cookies for all our tips.
- Dip in chocolate. Dip these classic shortbread cookies in melted chocolate or melted chocolate over top.
- Add dried fruit. Add ½ cup of of your favorite dried fruit (chopped) into the cookie batter when you add in the flour. See our Cranberry Orange Shortbread Cookies.
- Add nuts. You can also add in ½ cup of of your favorite chopped nuts.
- Add chocolate chips. You can also add ½ cup of chocolate chops.
- Make slice and bake cookies. Instead of packing the dough into a baking pan, divide the dough in half and shape it into 2 logs, measuring 2-inches in diameter. Then, wrap in plastic wrap and chill. Once chilled, use a knife to slice the cookies. See our Pecan Sandies for tips on slice and bake cookies.
How to Serve
We like to serve Scottish shortbread cookies with a warm drink or a tall glass of milk. Some of my favorite cozy drinks to serve these cookies with are:
Storing and Freezing Instructions
How to Store
Once the shortbread cookies have cooled completely, carefully transfer them to a sealed plastic bag or tupperware lined with parchment paper and store at room temperature for up to 7 days.
How to Freeze
Freeze shortbread squares between layers of parchment paper in an airtight container for up to 3 months.
How to Store and Freeze Cookie Dough
Shape the shortbread cookie dough into a disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 3 days before baking.
You can also transfer the wrapped dough to an airtight container or freezer bag and freeze for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for 30 minutes to one hour so that it becomes soft enough to pack into the baking pan.
Recipe Tips and Tricks
- Make ahead and freeze. Double the batch and freeze extra dough or the baked cookies. You'll have cookies ready to eat or bake any time you want! Your future self will thank you.
- Repurpose any leftovers. Shortbread cookies can actually be repurposed into a completely new dessert. You can crush them up with a food processor and add a little more sugar, salt, and butter to create a shortbread crust for a pie or layer them with other sweet ingredients to create a trifle or freezer cake.
More Shortbread Recipes
- 50 Best Cookie Recipes
- Cut Out Shortbread Cookies
- Chocolate Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Pecan Sandies
- Shortbread Cookie Bites
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.
Recipe
Classic Shortbread Cookies
- Total Time: 45 minutes
- Yield: 16 cookies
- Diet: Vegetarian
Description
These sweet, crisp, buttery, classic Shortbread Cookies are so light that they practically dissolve in your mouth. They're easy to make with 5 ingredients.
Ingredients
- 1 cup unsalted butter, at room temperature (plus more for greasing the pan)
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ cup sugar, confectioners' sugar or granulated sugar
Instructions
- Preheat to 325 F. Use butter to grease a 9-inch square baking pan and line it with parchment paper.
- In a medium mixing bowl, whisk together flour, cornstarch, and salt. Set aside.
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the dry ingredients and beat on medium-low speed until combined and the dough starts to clump together. (Be careful not to overmix as this will cause the cookies to be too hard). The dough should be breadcrumb like and not too dry. It should be soft and slightly sticky, and you should be able to easily form it into a ball using your hands.
- Transfer the dough to the prepared pan and use a spatula (or something with a flat surface) to spread it out evenly and smooth the top.
- Use a sharp knife or bench scraper to cut the dough into 2 columns, each 4.5-inches wide. Cut the columns crosswise into 8 rows, about 1 to 1.5-inches wide, and making sixteen 4.5-inch bars. You could also cut them into 3 columns and 8 rows to make twenty-four 3-inch cookies.
- Use a fork to prick a decorative pattern into the tops, inserting the fork about halfway down into the dough.
- Bake for 30 to 35 minutes until golden. Let the shortbread sit for 5 minutes in the pan, then take a sharp knife and re-cut the cookies along the previous cuts. You an also re-poke with your fork if necessary.
- Carefully remove the cookies and transfer them to a wire cooling rack to cool completely.
Notes
How to store: Once the shortbread cookies have cooled completely, carefully transfer them to a sealed plastic bag or tupperware lined with parchment paper and store at room temperature for up to 7 days.
How to freeze: Freeze shortbread squares between layers of parchment paper in an airtight container for up to 3 months.
How to store and freeze cookie dough: Shape the shortbread cookie dough into a disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 3 days before baking. You can also transfer the wrapped dough to an airtight container or freezer bag and freeze for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for 30 minutes to one hour so that it becomes soft enough to pack into the baking pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Scottish
Comments
No Comments