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Scottish Shortbread

These buttery melt in your mouth cookies are a traditional cookie that I make every time I host a tea party. I have also made them for cookie exchanges as well. They are easy to make, only use a few ingredients, and are the perfect accompaniment to a cup of tea or coffee. Enjoy!

This recipe and 499 others can be found in our cookbook “Rocky Mountain Lodge & Cabins MORE Favorite Recipes“, which can be purchased at our Gift Shop.

And CLICK HERE to watch our LIVE cooking demonstration on how to make these delicious Scottish Shortbread Cookies!

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Servings: 16


  • 1 cup (2 sticks) butter, softened
  • 1/4 cup plus 2 Tbsp. sifted powdered sugar
  • 1/4 cup firmly packed brown sugar
  • 2 cups sifted all-purpose flour


  1. Preheat oven to 325°F.

  2. In a large bowl, cream butter and sugars until fluffy. Gradually add the flour and stir just until well blended (do not overmix). Shape the dough into 2 balls. Press half of the dough onto a sheet of parchment paper to a diameter of 7 1/2-inches. Place paper with dough circle on baking sheet; repeat with remaining dough. Using a fork, press edges in a criss-cross pattern, and prick tops several times. Bake 23-25 minutes, or until edges are lightly browned. Remove from oven and cut each warm shortbread round into 8 wedges; cool completely. Store in an airtight container.

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