Walker's Scottish Shortbread Cookies Recipe (2024)

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If you love Walker’s Scottish Shortbread cookies, you’ll definitely want to make this homemade version!

Walker's Scottish Shortbread Cookies Recipe (1)

This Walker’s Scottish Shortbread Cookies recipe is a keeper–perfect for holidays! Whether you serve them with hot tea, coffee, or a scoop of ice cream, these buttery melt-in-your-mouth cookies are a dream come true!

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Scottish shortbread is known for both its simplicity and delightful, slightly crumbly texture. Rich and buttery, these cookies have just the right amount of sweetness.

Shortbread is set apart from many other baked goods in that it does not contain any leavening agents, such as baking powder, baking soda, or yeast.

Often served during special occasions such as Christmas or Hogmanay festivities in Scotland, the traditional Scottish shortbread cookie is a holiday favorite in many families.

There are a few brands of Scottish shortbread cookies that are exported to other countries, and one such favorite that is sold in America is Walker’s Scottish Shortbread Cookies.

Walker’s shortbread fingers only contain four ingredients, so it’s quite simple to make a copycat version at home! All you’ll need is flour, sugar, butter, and salt to prepare the cookie dough.

I sometimes add a dash of vanilla extract to my homemade shortbread recipe, but that is entirely optional.

These Scottish dream cookies are sure to become a tradition in your family!

More Holiday Dessert Recipes:

  • Easy Golden Syrup Cake
  • Nutella Thumbprint Cookies
  • Red Velvet Whoopie Pies
  • Swedish Dream Cookies
  • Easy Biscoff Fudge
  • Cranberry Orange Shortbread Cookies
  • Stroopwafel Cake
  • Gingerbread Loaf
  • Eggnog Bundt Cake
  • Chocolate Orange Cake
  • German Muffins
Walker's Scottish Shortbread Cookies Recipe (2)

What’s the Difference Between Butter Cookies and Shortbread?

The difference lies in the amount of butter and sugar in each recipe. They are often baked at differing temperatures, too.

Typically, butter cookies have more sugar and are not as crumbly as shortbread.

How to Make Copycat Walker’s Scottish Shortbread Cookies

Whether you’re serving these cookies for Christmas, New Year’s Eve, for National Shortbread Day (yes, it’s a thing–on January 6) or simply for an afternoon cup of tea, it’s really easy to make this delightful treat!

Ingredients You’ll Need:

  • Butter
  • Confectioner’s Sugar
  • All-Purpose Flour
  • Salt (if using unsalted butter)
  • Vanilla Extract (optional)

How to Make It:

(Full Printable Recipe is available below)

Prepare a baking dish or pan. First, you’ll line an 8×8″ baking dish with parchment paper.

Make the dough. Next, you’ll prepare the dough by using an electric mixer to beat together the softened butter and confectioner’s sugar. Alternatively, you can use a food processor for preparing the dough.

Add the vanilla extract, if using. Gradually add in the dry ingredients of flour and salt, if using, mixing just until a soft dough forms.

Bake the shortbread. Last, press dough gently into the prepared baking pan, flattening it across the top as much as possible.

Use the tines of a fork to prick the shortbread dough to help prevent bubbling during baking. Bake at 350F for about 25-30 minutes, until the edges are just beginning to turn pale golden brown.

Remove from oven and use a bench scraper or knife to cut into rectangular-shaped cookies. Allow to cool completely before serving.

Walker's Scottish Shortbread Cookies Recipe (3)

Notes and Adaptations:

  • Some people prefer to chill their dough before baking, as that allows the gluten to relax a bit more. I personally do not chill the dough, and instead work with room temperature dough, but you are welcome to do so if you prefer. Simply use cling wrap to wrap it well and place it in the fridge.
  • Using confectioner’s sugar (AKA powdered sugar) gives that melt-in-your-mouth texture better than granulated white sugar or brown sugar, so that’s my preference here.
  • Some bakers add rice flour to their shortbread to give it that “sandy” texture. I am not a fan of that grittier texture, so I stick to all-purpose wheat flour.
  • If you desire thinner cookies, you can roll the dough out and use cookie cutters for fun holiday shapes. These will bake on a sheet pan for a shorter amount of time, so watch them closely.
  • These would also be delicious dipped in melted chocolate! I may try that next time–I love using Ghirardelli melting chocolate wafers for dipping.
  • Serve these as a sweet finish to Scotch pies, if you’d like.
Walker's Scottish Shortbread Cookies Recipe (4)

Recommended Equipment:

Yield: 18 Cookies

Walkers Scottish Shortbread Cookies Recipe

Walker's Scottish Shortbread Cookies Recipe (5)

Delightfully tender and buttery, these Scottish shortbread cookies are the perfect holiday treat.

Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioner's sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt (if using unsalted butter)
  • 1 tsp vanilla extract (optional)

Instructions

  1. Line an 8x8" baking dish with parchment paper so it hangs over the edges. Preheat oven to 350F.
  2. In the bowl of a stand mixer, beat together the butter and confectioner's sugar until smooth.
  3. If desired, add vanilla extract.
  4. With the mixer on low speed, gradually add the flour and salt, if using, mixing just until a soft dough forms.
  5. Press the dough into the prepared pan, flattening it across the top as much as possible. Use the tines of a fork to prick the dough.
  6. Bake for 25-30 minutes, until edges are just starting to turn golden-brown. The center may still be a little shiny.
  7. Remove from oven and use a bench scraper to carefully cut into rectangles.
  8. Cool completely before serving.

Notes

  • Some people prefer to chill their shortbread dough so the gluten can relax before baking. I personally don't do that, but you are welcome to if you prefer.
  • These would be delightful with the ends dipped in melted chocolate!

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving:Calories: 154Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 146mgCarbohydrates: 14gFiber: 0gSugar: 3gProtein: 2g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

Walker's Scottish Shortbread Cookies Recipe (6)
Walker's Scottish Shortbread Cookies Recipe (2024)

FAQs

What is the secret to making good shortbread cookies? ›

Tips To Make the Best Shortbread Cookies
  1. Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
  2. Keep Ingredients Simple. ...
  3. Add Flavor. ...
  4. Don't Overwork. ...
  5. Shape Dough. ...
  6. Chill Before Baking. ...
  7. Bake Until Golden. ...
  8. Add Finishing Touches.

What makes Walkers Shortbread so good? ›

So what makes it so good? “Good shortbread should have many different qualities, including taste and texture” says Jim. “But the most important quality is the flavour of the finest pure butter. Walkers Shortbread is virtually the only company of any size that uses only pure butter in its shortbreads.”

What's the difference between Scottish shortbread and regular shortbread? ›

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

What happens if you add too much butter to shortbread cookies? ›

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

What are common mistakes when making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

Is powdered sugar or granulated sugar better for shortbread? ›

Confectioner's sugar.

This is the secret to the tender texture and perfect sweetness of these cookies.

What is the shelf life of Walker's shortbread? ›

They have a shelf life of 12 months. Walkers Shortbread is a popular Scottish brand that has been making shortbread since 1898. The company is known for its high-quality ingredients and traditional methods.

What is the world's famous shortbread? ›

Walker's Shortbread is honoured to carry a Royal Warrant, granted by Her Majesty the Queen, for the supply of Shortbread and Oatcakes. Walker's Shortbread is a gift fit for a king, and a treat befitting any special occasion.

Why do Scottish people eat shortbread? ›

In ancient Scottish folklore, sun-shaped cakes, such as shortbread, had magical powers over the Sun during the Scottish New Year's Eve.

What is the best shortbread in Scotland? ›

Nevis Bakery's all butter, melt-in-the-mouth shortbread biscuits topped with sweet, crunchy demerara sugar. Winning 3 Gold stars and best Scottish Speciality at the Great Taste Awards in 2009. Made in the shadow of Ben Nevis near Fort William.

Do you cut shortbread before or after baking? ›

Remove the shortbread from the oven and turn it out of the pans and onto a clean work surface. Immediately cut the shortbread, while it's warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife, cut each round into 12 wedges.

Why is my Scottish shortbread crumbly? ›

Figure In More Fat. While Ina Garten adds a bit of water to solve the crumbly shortbread conundrum, that's not the only solution to try. Sometimes, dry shortbread occurs because you don't have enough fat in your dough. Fat, and namely butter, helps to retain moisture and give the dough its consistency.

Why poke holes in shortbread? ›

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

Why do you put shortbread in the fridge before baking? ›

It comes from using a high proportion of fat (or shortening) to flour and is also where shortcrust pastry gets its name. Why do you put shortbread in the fridge before baking? Chilling the dough before baking will help the shortbread keep their shape while cooking.

What is the formula for shortbread? ›

Traditional shortbread recipes are 1 part sugar, 2 parts butter, and 3 parts flour.

Why do you chill shortbread before baking? ›

Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It's most important to do this if you are baking the shortbread in individual biscuits.

Should butter be cold when making shortbread? ›

If it's too warm, the butter and sugar cannot properly cream and the cookies will taste dense. Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent.

Why do you put cornstarch in shortbread cookies? ›

Making shortbread cookies with cornstarch is necessary for a tender and delicate cookie. Next time you make chocolate chip cookies, I suggest you try adding 1 Tbsp of cornstarch to the batch to help keep them extra soft and tender.

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