24 Comments / Recipes / By Barb Hudson
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One of my absolute favorite treats to make for the holidays is shortbread. And I only use the recipe that has been passed down in my family for generations. Because it is easy to make and is absolutely delicious! This scotch shortbread recipe tastes absolutely amazing and is soft and buttery. Perfect for holiday baking.
I have tried many scotch shortbread recipes. It has been a favorite treat of mine for years. But I am extremely picky when it comes to what I consider a great shortbread. No matter how many I’ve tried I always prefer the scotch shortbread recipe that I learned from my grandmother. I like my shortbread to not be hard and to have a soft powdery layer of sweetness. Don’t get me wrong I won’t turn away a piece of Walker’s, Royal Dansk, or even a Lorna Doone. But nothing is quite as good as my grandmother’s shortbread.
Best Scotch Shortbread
Barb Hudson
A traditional soft shortbread recipe
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Course Dessert
Servings 12
Ingredients
- 2 C Flour
- 1/2 tsp. Salt
- 1/4 tsp Baking powder
- 1 C Shortening
- 1/2 C Powdered Sugar
Instructions
Pre-heat oven to 350F
Mix flour, salt, and baking powder together until combined in stand mixer or large bowl.
Work in shortening until creamy.
Slowly add powdered sugar until crumbly. Don't over mix.
Add mixture to square glass baking dish. Spread out evenly with a scraper. I use the bottom of a glass to smooth out top.
Bake in oven for 25 min or until light golden brown.
While still warm cut into squares.
Not All Scotch Shortbread Recipes are Created Equal
A traditional scotch shortbread recipe usually involves only 5 ingredients: flour, salt, baking powder, powdered sugar, and lard. But to get the right texture and taste they have to be in the right ratio.
This recipe is for those who enjoy a softer shortbread. I have tried some that tasted more like a hard pie crust. And I absolutely don’t care for that. If I wanted pie crust I’d make it.
I hope you enjoy this recipe! Definitely let me know how it turned out. I often use it as a gift for Christmas.
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24 thoughts on “Best Ever Scotch Shortbread Recipe”
Daria
I’ve made these twice now and they are always perfection they’ve become our favorite cookie.I add 1tbsp of lemon zest in the batter and I shape them kind of like thumbprint cookies (using a measuring spoon in the last few minutes) and fill with my lemon curd. it’s AMAZING definitely a fan favorite
Reply
Barb Hudson
December 11, 2023 at 10:07 am
Yay!! I’m so glad you like them. They are my family’s favorite holiday cookie. My grandma would be proud to know her recipe is being enjoyed by so many people. 🙂
What a great idea!
Reply
April 30, 2022 at 10:38 am
Can ypu add cherry pie filling to the top towards the end of baking?
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Barb Hudson
April 30, 2022 at 4:11 pm
I would probably wait till the last 5 minutes. That sounds super yummy!!
Reply
Kristin Leigh Arnold
March 22, 2022 at 7:07 pm
My mom used to make cookie sheet cherry bars using shortening. This recipe sounds a lot like what she made and wondering how the shortbread would hold up with cherry pie filling on top?
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Barb Hudson
March 22, 2022 at 8:45 pm
Ooooh sounds super yummy! I think it might be a little fragile. But you could always try, it might be a tasty mistake. Let me know how it turns out. 😉
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Lily
December 31, 2021 at 1:29 pm
This is an incredible recipe! I will never mess around with another shortbread recipe in my life. These literally melt in your mouth. I added a pinch of cardamom, a 1/2tsp of malt powder, and a tsp of dried mint leaves when I made them- gives them a nutty herbal tea flavor. I can’t wait to try these with some rose petals and a million other combinations.I think people who struggled with this recipe likely didn’t wait for them to cool properly, or didn’t bake them for long enough. In my wonky oven, I had to bake them for an additional 20 minutes to get that light golden color.
Thank you, thank you for a dairy free shortbread recipe. I have made it before with butter back before I developed lactose intolerance, and they weren’t nearly as soft and delicate as these. It can be so hard to find dairy free recipes, and this one is definitely getting printed out into my forever recipe book. Thank you, thank you!
Reply
Barb Hudson
January 3, 2022 at 5:33 pm
Thank you so much for your sweet comment! How creative to add those ingredients! Sound so yummy.
Yes, it does take the added time to bake them, that’s why I always say to bake till golden brown because it’s always been different with each oven I’ve used to bake them.
I am so glad you can enjoy this recipe with your dietary restrictions. 🙂Reply
Linda
December 1, 2021 at 5:41 pm
What about adding a portion of butter, say 1/4 c butter and 3/4c shortening? What sort of lard do you use if that’s the best of all? Leaf lard?
Reply
Barb Hudson
December 2, 2021 at 9:15 am
Yes I would do 1/4c butter and 3/4c shortening. Leaf lard would be a great option because of the quality and its tendency to be more of a pure lard. Thank you so much for your question. 🙂
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Sue
November 17, 2022 at 8:15 pm
I haven’t tried yet but have questions?
1) what size pan?
2)can you double the recipe?
thank you I can hardly wait to get baking….
Reply
Barb Hudson
November 19, 2022 at 9:24 am
I use an 8×8 square glass baking dish for a single batch so I imagine a 9×13 would work for a double batch. I have done a double batch before, they are so yummy they get eaten up quickly! 🙂
Reply
Yvonne
October 9, 2021 at 3:09 pm
It’s so soft. Didn’t harden at all. I did 20 mins extra in the oven and still the biscuit is too soft.Reply
Barb Hudson
October 11, 2021 at 10:25 am
It’s meant to be softer than what most think of as shortbread. Traditional Scottish shortbread is not hard. I’m sorry you didn’t like the recipe. 🙁
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Karen
August 2, 2023 at 1:56 am
I just mage them. they are delicious. I added lemon curd right before I baked, I had to bake a bit longer but they held up well, cut well. after letting them cool just a bit, thank you for sharingReply
Barb Hudson
August 2, 2023 at 9:13 am
Ooooh yummy!!! Yeah I find that I have to check them and add more time sometimes. You are so welcome!!
Reply
Derek
July 20, 2021 at 2:56 pm
“Combine dry ingredients”. Done. “Cream shortening in sugar”…. Where do I find the were sugar used for this recipe?Reply
Barb Hudson
July 21, 2021 at 10:09 am
At the bottom of the ingredients list it says 1/2 c powdered sugar. Hope this helps. 🙂
Reply
Nicole
March 29, 2020 at 2:16 pm
If I want to make chocolate shortbread, can I just add cocoa powder to this recipe? I love the original recipe, btw!
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Barb Hudson
March 29, 2020 at 3:27 pm
Hey Nicole! This is such a great idea. I am going to do some experiments and see what I can come up with. I thought it might be as simple as replacing some of the flour with cocoa powder but my hubby pointed out that that might make it a little bitter. So I am going to experiment with changing the ratios of powdered sugar and flour to be replaced with cocoa powder. I will let you know what worked. And I may even post this as a new recipe. Thanks so much for this comment. You are so welcome!
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November 4, 2019 at 9:35 am
My shortbread has 4 ingredients, no artificial flavoring but can be doozied up or down, depending on occasion. I adore shortbread!
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Barb Hudson
November 4, 2019 at 10:29 am
Awesome! Yeah, ours the butter flavored crisco was definitely an addition made by my mother. I need to try making it with the lard. Shortbread is amazing!
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Shannon Kobayashi
November 30, 2020 at 7:02 am
I made these for my vegan boyfriend. He loved them and now want me to make them for him all the time!Reply
Barb Hudson
December 1, 2020 at 11:54 am
I’m so glad!! They are definitely a favorite in my family. 🙂
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