Description
Classic 3-ingredient Scottish shortbread cookies inspired by a 1952 family recipe from Edinburgh. Buttery, tender, melt-in-your-mouth cookies that work for holiday gifting, cookie tins, or everyday treats.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter (softened to room temp)
- ½ cup powdered sugar
- 2 cups all-purpose flour (sifted)
- ¼ cup cornstarch (for extra tenderness)
- 1 tsp vanilla extract (pure)
- ¼ tsp fine salt (omit if using salted butter)
- 2 Tbsp granulated sugar (for sprinkling)
- 1 tsp almond extract (for almond shortbread)
- 2 Tbsp brown sugar (caramel notes)
- 1 lemon zest (one lemon)
Instructions
- Cream softened butter and powdered sugar until pale, light, and fluffy. Add vanilla and salt if using.
- Add sifted flour (and cornstarch if using). Press together gently until dough forms—do not overmix.
- Shape dough into log, disk, or press into pan. Chill 20–30 minutes. Dock if making bars.
- Bake at 325°F until edges are lightly golden and centers remain pale.
- Cool on the sheet 5 minutes, transfer to a rack, and store once fully cooled.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg