Shortbread Cookies

Shortbread Cookies are traditional Scottish biscuits with a buttery taste that have a soft and crumbly texture. Try my Raspberry Thumbprint Cookies for another cookie with a shortbread-like foundation.

Shortbread Cookies

Shortbread dates many many years to 12th century Scotland. Shortbreads were a delicacy at that time and were reserved for only special events. So what makes a shortbread? Butter. Shortbread actually started out like biscuit bread, but by adding in a large amount of butter the dish became crumbly. Back in the day, the term “short”, meant “crumbly” (a high proportion of fat to flour).

Shortbread Cookies Ingredients

This recipe only has five ingredients, as I tried to stick to a more authentic shortbread cookie (which can turn more into a sugar cookie when you add vanilla, cream, or eggs).

Butter: I prefer using unsalted butter in this recipe. 2 sticks are just the right amount of butter to keep the cookie dough held together, but not too much to cause the cookies to lose shape in the oven. The butter should be cold.

All-purpose flour: Bleached or unbleached all-purpose flour works fine.

Cornstarch: Using 1/4 cup of cornstarch kept the cookies together, but still soft. You could also use 1/4 cup rice flour in place of cornstarch.

Superfine Sugar: Also known as caster sugar, the superfine crystals make a difference in this recipe. If you don’t have caster sugar, simply process granulated sugar in a food processor for about 30 seconds. (Granulated sugar causes the cookies to be too coarse and confectioners’ sugar will make the cookies too dry.)

Salt: Yes, it’s a little amount of salt, but it makes a big difference in flavor, so don’t leave it out! I prefer using kosher salt.

How to Store

Store the cookies in an airtight container at room temperature for up to a week. To freeze the cookies, let them cool completely before freezing them. Separate layers of cookies with freezer paper or wax paper so they don’t stick together. Freeze for up to 3 months, making sure to label and date the freezer-safe container.

Best Way to Use Shortbread Cookies

Pie crust, of course!! I use it in my Caramel Pie, Lemon Cream Cheese Pie, even my Peaches & Cream Pie! It also works well as a complement to desserts, like in my Strawberry Shortcake Cups.

Shortbread Pie Crust Recipe

• 2 cups crushed shortbread cookies
• 1/2 cup (1 stick or 113g) butter, melted
• 1/4 cup granulated sugar 

Mix all shortbread crumbs, butter, and sugar in a medium bowl. After it is well combined, press into the bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, the crust will be thinner) Set aside.