Buttery, lightly sweet, and melt-in-your-mouth tender, Scottish shortbread proves you don’t need many ingredients to make something wonderful.
There are no eggs and no baking soda or baking powder in this recipe. Instead, a generous amount of butter gives shortbread its classic crumbly — or “short” — texture. A combination of confectioners’ sugar and granulated sugar keeps the bars tender while adding just the right amount of sweetness.
Shortbread is simple, but a few small details make all the difference. Beat the butter and sugars until pale and fluffy, mix in the flour only until combined, and bake the dough low and slow. Cutting the bars while they’re still warm also gives you clean slices without the shortbread crumbling apart.
These buttery shortbread bars are lovely with a cup of coffee or tea, tucked into a Christmas cookie box, or served as a simple treat when friends gather around your table.
Makes approximately 18 bars
Ingredients
1 cup salted butter, at room temperature
¼ cup confectioners’ sugar
¼ cup granulated sugar
2 teaspoons vanilla extract
1½ cups all-purpose flour
¼ teaspoon salt
1 tablespoon granulated sugar, for topping
Instructions
Preheat the oven to 300°F. Have an ungreased 9-inch square baking pan ready.
In a large bowl, beat the butter until pale and fluffy. Add the confectioners’ sugar and ¼ cup granulated sugar, then continue beating until very light and smooth, about 6–8 minutes. Mix in the vanilla.
Gradually add the flour and salt, mixing on low only until the flour is incorporated. Avoid overmixing, which can make the shortbread less tender.
Transfer the dough to the pan. Using lightly floured fingertips, gently press it into an even layer. Sprinkle the remaining tablespoon of granulated sugar over the top.
Bake for 50–60 minutes, or until the edges are lightly golden and the center appears set.
While the shortbread is still warm, cut it into approximately 3-by-1-inch bars. Prick each bar with a fork to create the classic shortbread pattern.
Let the shortbread cool in the pan for 30 minutes before carefully transferring the bars to a wire rack to cool completely.
A Few Tips for Tender Shortbread
Use properly softened butter. It should give when gently pressed but shouldn’t look greasy or melted.
Give the butter time to whip. Beating it with the sugars for 6–8 minutes helps create a wonderfully light, tender texture.
Don’t overmix the flour. Stop as soon as the dough comes together.
Bake low and slow. The shortbread should remain pale, with only a little golden color around the edges.
Cut it while it’s warm. Once shortbread cools completely, it becomes more likely to crack or crumble when sliced.
