These 3-Ingredient Scottish Grandma Shortbread Cookies Sparked a Family Feud (And Now I Can’t Stop Baking Them)

Shortbread Cookies are a timeless classic, blending simplicity and indulgence into every buttery, crumbly bite. These cookies, with their melt-in-your-mouth texture and golden hue, are perfect for everything from holiday gatherings to quiet afternoons with tea. Made with just a handful of ingredients, their beauty lies in their delicate balance of sweetness and richness.

Serve them alongside a dollop of Lemon Curd for a tangy, citrusy contrast, or add a generous swirl of Whipped Cream to elevate their decadence. These pairings turn this humble cookie into a dessert worth savoring.

What makes this recipe a favorite? It’s incredibly versatile. You can cut the dough into festive shapes for the holidays, drizzle them with chocolate for a touch of elegance, or keep them classic with a light dusting of sugar. Plus, they store beautifully, making them ideal for gifting or prepping ahead.

Why I Love This Recipe (And You Will Too)

Freshly baked shortbread cookies are cooling on a black wire rack placed over the white marble cooktop, ready to be enjoyed.

  • Buttery goodness: Every bite is rich, crumbly, and utterly satisfying.
  • Simple to make: With just a few pantry staples, these cookies come together effortlessly.
  • Holiday-friendly: Customize shapes and decorations to suit the season.
  • Crowd-approved: A universal favorite that’s as delightful to make as it is to eat.
Freshly baked shortbread cookies are cooling on a black wire rack placed over the white marble cooktop, ready to be enjoyed.

Shortbread Cookies Recipe

Delicate and buttery shortbread cookies with a crisp texture and a hint of vanilla. Perfectly simple to make, they’re ideal for tea-time or gifting. Enjoy these classic treats fresh from the oven!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 168 kcal

Equipment

  • Stand mixer with paddle attachment
  • Mixing bowl
  • Plastic Wrap
  • Sharp Knife
  • Baking sheet
  • Silicone mat or parchment paper
  • Fork or skewer
  • Wire cooling rack

Ingredients
  

  • 10 tbsp unsalted butter unsalted butter at room temperature 142g
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour 180g
  • 1/2 teaspoon kosher salt optional

Instructions
 

  • Cream butter and vanilla extract in a stand mixer.
    A black stand mixer bowl on a white marble cooktop with unsalted butter and vanilla extract being creamed together using the paddle attachment. The mixture is fluffy and pale.
  • Mix in confectioners’ sugar and salt until combined.
    Confectioners' sugar is being gradually added to the creamed butter mixture in a black stand mixer bowl on the white marble cooktop. The sugar blends smoothly into the mixture.
  • Add flour while beating on low, scrape the bowl, and mix until smooth.
    Flour is being added to the creamed mixture in a black stand mixer bowl on the white marble cooktop while the mixer runs on low speed. A spatula rests nearby for scraping the bowl.
  • Shape dough into a rectangle, wrap in plastic, and chill for at least 1 hour.
    Shortbread dough is being shaped into a rectangular block on plastic wrap over the white marble cooktop. The smooth dough is ready to be wrapped.
  • Preheat oven to 350°F (177°C). Slice chilled dough into ½-inch slices.
    The chilled dough is being sliced into ½-inch slices with a black knife on a black cutting board over the white marble cooktop. Each slice is even and ready for baking.
  • Arrange slices on a lined baking sheet, spacing them 1 inch apart.
    Sliced shortbread pieces are being neatly arranged on a parchment-lined baking sheet over the white marble cooktop, spaced 1 inch apart for even baking.
  • Use a fork or skewer to create patterns on top.
    A fork is gently pressing patterns onto the top of each shortbread slice, all resting on the baking sheet over the white marble cooktop.
  • Bake for 10 minutes, rotating halfway.
    The cookies are baking in the oven, viewed over the white marble cooktop. The cookies are beginning to set, with their edges turning golden brown.
  • Cool on a wire rack.
    Freshly baked shortbread cookies are cooling on a black wire rack placed over the white marble cooktop, ready to be enjoyed.

Nutrition Info:

NutritionValue
Calories96 kcal
Carbohydrates10 g
Sodium0 g
Fat6 g
Protein1 g
Sugar3 g

Variations that Will Surely Excite You!

  1. Chocolate Dipped
    After baking, dip one end of each cooled cookie into melted chocolate. Let them set on parchment paper for a luxurious finish.
  2. Citrus Infusion
    Add 1 tablespoon of finely grated lemon, lime, or orange zest to the dough for a bright, tangy twist.
  3. Nutty Shortbread
    Mix in ½ cup of finely chopped nuts like pecans, walnuts, or almonds before shaping the dough.
  4. Lavender Vanilla
    Add 1 teaspoon of dried culinary lavender to the dough for a fragrant and elegant flavor profile.
  5. Espresso Twist
    Mix 1 teaspoon of instant espresso powder into the flour for a subtle coffee aroma.
  6. Spiced Delight
    Incorporate ½ teaspoon of ground cinnamon or cardamom into the flour for a warm, spiced kick.
  7. Almond Lovers’ Delight
    Substitute vanilla extract with almond extract, and sprinkle slivered almonds on top before baking.
  8. Jam-Filled
    Use your thumb to make an indentation in each slice before baking, then fill with a dollop of jam for a thumbprint shortbread.
  9. Salted Caramel Drizzle
    Once cooled, drizzle the cookies with caramel sauce and sprinkle a pinch of sea salt for a sweet and salty combination.
  10. Herbal Twist
    Incorporate 1 teaspoon of finely chopped fresh rosemary or thyme into the dough for a savory, gourmet touch.

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Noah Baker

Hi! I’m Noah Baker

I have been a professional chef and restaurant owner for the past 20 years! I love to cook and bake, and I want to share my enthusiasm.

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