Classic Buttery Scottish Shortbread Cookies
Make traditional, melt-in-your-mouth Scottish shortbread cookies using just three basic ingredients. This recipe yields a perfectly crumbly and buttery treat.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Gradually mix in the flour until a soft dough forms. Do not overmix.
- Press the dough evenly into the prepared baking pan. Score the dough into fingers or squares before baking.
- Bake for 35 to 45 minutes, or until the edges are lightly golden. The center should remain pale.
- Remove from the oven. While still warm, sprinkle lightly with extra granulated sugar if desired.
- Cut along the scored lines immediately. Let the shortbread cool completely in the pan before lifting out and serving.
Notes
- For a crispier texture, chill the dough for 30 minutes before baking.
- You can substitute 1/4 cup of the flour with cornstarch for an even more tender, crumbly texture.
- Store cooled shortbread in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 square
- Calories: 175
- Sugar: 6
- Sodium: 55
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 0
- Protein: 2
- Cholesterol: 25
