Uploaded December 2021 | Updated September 2026, 2 hours ago
There are many Scottish Shortbread Cookie recipes and I've tried more than I can even remember. But I LOVE this recipe. This one is from Taste of Home magazine and it's absolutely perfect.
The only thing I change is the amount of time to bake. I live in a humid environment and it seems I can't get that slightly crisp shortbread texture I want unless after their initial time baking at 325º for 20-25 minutes I transfer them to a cooling rack, but then I continue to bake them on low at 200º for probably about an hour — and then I turn the oven off and leave them in there overnight. The next morning, they're room temperature and they're baked perfectly. You may have to play with the time. You'll know if they need to bake longer or if they are the crispiness you love.
I hope you'll try these out and let me know what you think in the comments below. Do you have a favorite Shortbread recipe? How does it differ from this one?
Tip: If you think the recipe below is going to be too much, you can certainly cut it in half.
INGREDIENTS
2 cups (1 lb.) butter, softened
1 cup light brown sugar
4 to 4 1/2 cups flour
INSTRUCTIONS
1. Cream together butter and sugar for about 5 to 7 minutes.
2. Add in flour one cup at a time, but reserve about a cup or so of the flour for when you turn it out on your counter to roll out the dough.
3. Work the rest of the flour in and then roll it out and shape it to form the dough into a 9" x 16" rectangle. A pastry bench scraper can be helpful for this.
4. Cut shortbread cookies into any shape you like. I prefer a traditional long rectangle as seen in the video thumbnail image.
I also have a lovely shortbread pan that was a gift from my brother and sister-in-law last Christmas, but I didn't use that in this video because I wanted to do this in a way that everyone should be able to do. If you'd like to see the shortbread pan I have, here is an affiliate link: amzn.to/3ee8ShZ
Original recipe from tasteofhome.com/recipes/scottish-shortbread
There are many Scottish Shortbread Cookie recipes and I've tried more than I can even remember. But I LOVE this recipe. This one is from Taste of Home magazine and it's absolutely perfect.
The only thing I change is the amount of time to bake. I live in a humid environment and it seems I can't get that slightly crisp shortbread texture I want unless after their initial time baking at 325º for 20-25 minutes I transfer them to a cooling rack, but then I continue to bake them on low at 200º for probably about an hour — and then I turn the oven off and leave them in there overnight. The next morning, they're room temperature and they're baked perfectly. You may have to play with the time. You'll know if they need to bake longer or if they are the crispiness you love.
I hope you'll try these out and let me know what you think in the comments below. Do you have a favorite Shortbread recipe? How does it differ from this one?
Tip: If you think the recipe below is going to be too much, you can certainly cut it in half.
INGREDIENTS
2 cups (1 lb.) butter, softened
1 cup light brown sugar
4 to 4 1/2 cups flour
INSTRUCTIONS
1. Cream together butter and sugar for about 5 to 7 minutes.
2. Add in flour one cup at a time, but reserve about a cup or so of the flour for when you turn it out on your counter to roll out the dough.
3. Work the rest of the flour in and then roll it out and shape it to form the dough into a 9" x 16" rectangle. A pastry bench scraper can be helpful for this.
4. Cut shortbread cookies into any shape you like. I prefer a traditional long rectangle as seen in the video thumbnail image.
I also have a lovely shortbread pan that was a gift from my brother and sister-in-law last Christmas, but I didn't use that in this video because I wanted to do this in a way that everyone should be able to do. If you'd like to see the shortbread pan I have, here is an affiliate link: amzn.to/3ee8ShZ
Original recipe from tasteofhome.com/recipes/scottish-shortbread
