Scotch Shortbread Cookies
Buttery, crumbly, and irresistibly tender, these Scotch Shortbread Cookies are a timeless treat that melts in your mouth with every bite. Made with just five simple pantry staples—unsalted butter, granulated sugar, vanilla extract, all-purpose flour, and a pinch of salt—this classic recipe celebrates the beauty of simplicity. The dough comes together effortlessly, and the cookies bake to perfection with golden edges and a velvety texture. Whether you craft them into traditional rectangles or whimsical shapes, these shortbread cookies are perfect for afternoon tea, holiday platters, or as an indulgent snack anytime. Best of all, they stay fresh for days when stored in an airtight container, making them an ideal make-ahead treat for gifting or savoring at your leisure.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry mixture to the butter mixture, beating on low speed until the dough comes together. The dough will be crumbly but should hold when pressed.
Transfer the dough to a flat surface and lightly knead it to form a smooth ball. If the dough feels too dry, add 1 teaspoon of water at a time until it holds together.
Roll the dough out to about 1/2-inch thickness. Use a cookie cutter or a knife to cut the dough into your desired shapes, such as rectangles or circles.
Place the cut shapes onto the prepared baking sheets, spacing them about 1 inch apart.
Optionally, use a fork to lightly prick the tops of the cookies for a traditional shortbread design.
Bake in the preheated oven for 18-20 minutes, or until the edges just start to turn golden. Do not overbake; shortbread should remain pale.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 101.1 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
