Scottish Shortbread

Traditional Scottish shortbread is buttery, crispy, and lightly sweetened to perfection. Simply made with butter, flour, sugar, and salt, this classic treat can easily be made for the holidays or any time of year.

I love a classic holiday cookie that we look forward to making every year. This Scottish shortbread is definitely one that always makes an appearance. It’s so delicious and never disappoints! Try more of my favorite holiday cookies like these pumpkin cookies , my cute grinch cookies , or these yummy Christmas butter cookies .

Close up view of Scottish shortbread stacked on a cooling rack. One cookie is broken into two pieces. A kitchen towel and glass of milk are in the distance. - 1

What is Scottish Shortbread?

Shortbread has been around for centuries. (It’s no secret why with how buttery and delicious it is!) Hailing from Scotland, the name has been attributed to Mary, Queen of Scots, who had a love for this buttery treat. It’s so fun to learn about the evolution of century-old recipes. Shortbread was once called petticoat tails because of its original wedge shape that looked like a woman’s frilly skirt. It’s also fascinating to know that shortbread was originally made from leftover bread dough that was left out to dry and harden into biscuit bread.

Shortbread today appears in so many recipes and is a great base for some of my favorite treats. It’s amazing because it adds a delicious buttery texture to any dessert! I love the shortbread base in my millionaire shortbread bars and Twix cookies because it compliments the chocolate so well. I also love these lemon shortbread cookies because anything with lemon is a MUST for me!

A traditional shortbread recipe only requires a few simple ingredients. You probably have all of them on hand! You’re going to love making shortbread from scratch. I love these cookies because they just melt in your mouth! See recipe card below for exact measurements.

All-Purpose Flour: A great flour to achieve the perfect shortbread texture.
Granulated Sugar: Adds just the right amount of sweetness. Shortbread is mildly sweet.
Salt: A pinch is all you need!
Unsalted Butter: Using high-quality butter is KEY. It will take the flavor to the next level! You also want to make sure it’s at room temperature before adding it to your dough mixture.

Scottish Shortbread Recipe

This shortbread cookie recipe is incredibly easy to make! Pulse your ingredients in a food processor then press the dough into a pan! The oven does all the work. Then you have perfect Scottish shortbread to share or keep for yourself! You won’t be able to get enough.

Preheat Oven/Prepare Baking Dish: Preheat the oven to 350° Fahrenheit. Then line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.
Pulse Ingredients: Add the flour, sugar, and salt to a food processor . Pulse until combined. Then add the butter and pulse until the mixture resembles coarse breadcrumbs.
Press Dough Into Pan and Chill: Press the dough into the prepared pan and chill for 20-30 minutes.
Bake and Prick Shortbread: Bake for 35-40 minutes, until the top begins to turn golden brown. Let the shortbread rest out of the oven for 5-10 minutes. Then prick with a fork in about 6 rows. Carefully lift the warm shortbread out of the pan and cut it into 12 pieces. You can use the fork marks as a guide.
Allow to Cool: Let cool completely before serving.

First process shot is dry ingredients in a food processor with the butter added in on top. Second photo is the ingredients blended into a pea-size pieces. Third process photo is the dough formed into a ball to chill. Fourth process photo is the dough pressed into a square pan before baking. - 2

Tips and Tricks

Here are a few tips that will give you the best results. They’ll ensure a perfect Scottish shortbread cookie every time!

High-Quality Butter: Using high-quality butter give these buttery cookies a richer flavor! Standard butter works as well if that’s what you have on hand.
Don’t Overwork: Avoid handling the dough too much in order to keep it light and crisp. Pulse just until it begins to come together then press directly into the prepared baking dish.
Chill The Dough: Chill the cookie dough for at least 20 minutes before baking. You can prepare the dough the day before, cover it tightly with plastic wrap, then bake it the next day.
Make Sure to Poke Holes: To keep the shortbread from puffing up in the oven, poke holes into the dough! Poking holes after it bakes allows the steam to escape. This keeps the cookie dense and holds its shape.

Try These Delicious Shortbread Variations

Scottish shortbread is so fun to make! I love it because you can get creative with add-ins. Everyone gets excited to try them all! Here are a few ideas to get you started.

Nuts: Add chopped nuts to your dough! Pecans, pistachios, or any nut would be delicious.
Extracts: Adding extracts is an easy way to add more flavor. Try vanilla, almond, or hazelnut extract!
Chocolate: Shortbread and chocolate is the best combination. Drizzle or dip your shortbread for an elevated look.
Fruit: Dried fruit or citrus zest is my favorite way to add fruity flavors.
Caramel: Caramel is meant for shortbread. It is the absolute BEST. End of story.

Top view of pieces of shortbread on a gray counter and a cooling rack. A glass of milk and kitchen towel are next to the cookies. - 3

Storing and Freezing Leftovers

This Scottish shortbread recipe is a great one to make in advance. Known for their crumbly texture, they don’t have to be made fresh the day of to be delicious. These buttery cookies are perfect for gifting! You can also make them ahead of time for a special occasion.

At Room Temperature: Store cookies in an airtight container for up to 7 days.
In the Freezer: Freeze baked cookies in an airtight container or sealed freezer bag for up to 2 months. Let the shortbread thaw completely on the counter at room temperature before serving.

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Ingredients1x2x3x

▢ 2 cups all-purpose flour
▢ ½ cup granulated sugar
▢ 1 pinch salt
▢ 1 cup high quality unsalted butter, room temperature

Instructions

Preheat the oven to 350° Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1 inch overhang on two sides for easy removal. Set aside.
Add the flour, sugar and salt to a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse breadcrumbs.
Press the dough into the prepared pan and chill for 20-30 minutes.
Bake for 35-40 minutes, until the top begins to turn golden brown. Let rest out of the oven for 5-10 minutes before pricking with a fork in about 6 rows. Carefully lift the warm shortbread out of the pan and cut into 12 pieces, using the fork marks as a guide.
Let cool completely before serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Meet my upgraded Twix thumbprint cookies! I re‑tested and updated the recipe so you’ll get defined wells, clean edges, and a tender center every time ! They are perfect for gift giving and cookie parties!

Side shot of completely baked and topped Twix thumbprint cookies on a cooling rack. - 4

Why These Are Better Than The Real Deal

Cookie Perfection : I discovered that chilling the cookies after scooping and indenting helps them hold their shape better!
Silky caramel, Smooth Chocolate: If you use soft caramels and real melting chocolate (skip chips), you’ll get a smoother, silkier finish!
Gifting & Parties: These cookies are show stoppers! They are great for cookie exchanges, neighbor gifts, or just a treat for yourself and your family.

A Reader’s Review

Love these! We make them every year and they go fast!

Twix Thumbprint Cookies Ingredients

Overhead shot of labeled Twix thumbprint cookie ingredients. - 5

Chocolate: Skip chocolate chips; instead, use good quality chocolate bars, baking chocolate, candy coating chocolate, or chocolate melting wafers .
Caramels: Use soft caramel candies like Werther’s or Kraft . You’ll need about 130g.
Sea salt: Sprinkle flake sea salt right after drizzling the chocolate for that salty pop.
Dairy‑free: If you need these to be dairy-free, you can u se butter-flavored shortening and swap the cream for coconut or almond milk.

How to Make Twix Thumbprint Cookies

Holy cow, these taste like a Twix in cookie form! I’m not admitting how many I “tested” before rushing a plate to the neighbors, but fair warning, they disappear fast! Here’s how to make them.

Make Cookies

Combine Butter & Sugar: Add unsalted butter and granulated sugar to a large bowl. Beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment. Mix for 2-3 minutes, until light and fluffy.
Add Egg & Vanilla: Add egg and vanilla extract , then mix again until fully combined. Scrape down the sides and bottom of the bowl as needed.
Add Dry Ingredients: Add flour and salt, and beat on low speed until fully combined and all the flour has been absorbed.
Scoop & Indent: Use a small cookie scoop to portion dough onto parchment‑lined baking sheets. Indent each ball of dough with the back of a 1‑teaspoon measuring spoon , then chill 30–60 minutes.
Bake: Preheat the oven to 375°F during the last 15 minutes of chilling. Arrange dough 2 inches apart on parchment-lined sheets. Bake 8–10 minutes, until the centers are matte but slightly soft. Re‑indent each cookie right out of the oven. Cool for 2 minutes on the sheet before moving to a cooling rack.
Melt Caramel: Meanwhile, heat the caramel candies and heavy cream in the microwave. Do it in 15-20-second increments, stirring between each increment until fully melted and smooth.

Caramel Topping & Chocolate Drizzle

Add Caramel: Spoon ~½ tsp caramel into each indent. If your caramel starts hardening, just warm it up in the microwave. Freeze for 5 minutes before adding the chocolate, so the caramel firms up.
Melt & Drizzle Chocolate: Microwave the chocolate in 30‑second bursts, stirring until smooth. Transfer to a Ziploc bag , snip a corner, and drizzle over Twix thumbprint cookies. Sprinkle with coarse salt, if desired, and let set.

Someone spooning a small amount of caramel into the thumbprint well in the cookie. - 7