Scottish Shortbread Cookie Recipe (Walker’s Shortbread Copycat)
The best Scottish shortbread cookie recipe that tastes just like Walker’s is easy to make with just 3 ingredients! These are the perfect Christmas shortbread or anytime afternoon biscuit. This post contains Amazon affiliate links.
Growing up with Scottish and British family, we almost always had Cadbury Fingers and Walker’s Shortbread in the house. Buttery shortbread is still one of my favorite treats that I always indulge in at Christmastime.
Scottish shortbread is easy to make and a beautiful cookie for afternoon tea or for giving to friends. If you’re in the mood for food from the UK, don’t miss this list of the top British Foods to make or buy.
What is Shortbread?
A traditional Scottish biscuit (cookie), Shortbread evolved from Medieval “biscuit bread,” which was the dried-out leftovers of bread dough. Biscuit translates to “twice baked,” just like the Italian version, Biscotti.
The Medieval rusk biscuits evolved with breadmaking practices and yeast was replaced with butter, transforming the biscuit bread into shortbread. This modern version of shortbread is often attributed to Mary, Queen of Scots (1542-1587).
Shortbread was originally considered a luxury and reserved for special occasions such as weddings, Christmas, and New Year’s celebrations, and still feels luxurious today.
Shortbread is a delicious type of traditional Scottish cookie made with butter, flour, and sugar. Scottish shortbread cookies that taste just like Walker’s Shortbread are easy to make with just 3 ingredients! These are the perfect Christmas shortbread or anytime afternoon biscuit.
How to Make Traditional Scottish Shortbread Cookies
Ingredients
Traditional Scottish shortbread only requires three simple ingredients: butter, flour, and sugar. Because the butter flavor is the highlight of this cookie, it’s important to use good quality butter. You can use salted or unsalted, though if using unsalted you’ll need to add a pinch of salt.
Shortbread Pan
Shortbread was traditionally made in three different shapes. One round cookie that was divided into rectangles resembling “petticoat tails”, individual round cookies, and “fingers” like in this recipe.
I grew up making shortbread fingers, so I use a 9-inch square baking dish. There are some beautiful ceramic shortbread baking pans available, however, which would make special Christmas cookies.
Vegan Shortbread Cookie Recipe
Can you make vegan shortbread cookies that taste the same? Yes! The traditional recipe doesn’t use eggs or milk, so the only swap you’ll need to make is to use vegan butter.
There are many great options these days from Earth Balance Baking Sticks to Miyoko’s. We tested this recipe with Miyoko’s and while the flavor was slightly different they turned out very well.
FAQ
WHY IS IT CALLED SHORTBREAD?
The high butter content is what makes shortbread short. This is a crumbly cookie without yeast or other leavening agents such as baking powder or eggs. Therefore, it remains “short” rather than rising or stretching. Similarly, Short Crust Pastry (pie crust) is made with just flour, butter, and water.
WHO INVENTED SHORTBREAD?
Mary, Queen of Scots is attributed to the modern version of shortbread cookies we see today. It’s said she loved petticoats, which is why the original cookies were shaped as petticoat tails.
CAN YOU DECORATE SHORTBREAD COOKIES?
While Scottish shortbread is traditionally plain or sprinkled with a dusting of sugar, you can decorate them. You can decorate shortbread by dipping one end into melted chocolate after they have baked and cooled. Kids might enjoy decorating them with icing and sprinkles for Christmas.
HOW TO STORE SHORTBREAD
Stored shortbread in a dry environment in an airtight container at room temperature or refrigerator for about 7 days.
CAN YOU FREEZE SHORTBREAD COOKIES?
Yes, you can freeze shortbread cookies in an airtight container for up to three months. Bring to room temperature before serving.
CAN DOGS EAT SHORTBREAD COOKIES?
While my dogs shared one of these shortbread cookies and loved them, I don’t recommend making these for dogs. The sugar and fat content is not healthy for them, though it shouldn’t be toxic in small amounts. Here are some Dog Cookie and Dog Ice Cream recipes.
More Cookies to Try
- Vegan Christmas Sugar Cookies
- Pizzelle
- Brown Butter Sea Salt
- Gluten-Free Almond Biscotti
- Vegan Gingerbread Cookies
- Vegan Pumpkin Cookies
- Grandma’s Persimmon Cookies
Scottish Shortbread Cookie Recipe
These traditional Scottish shortbread cookies are a copycat of the favorite Walker's Shortbread and use the same ingredients - just flour, sugar, butter, and salt. They are a delicious not-too-sweet biscuit for tea or dessert.
Ingredients
- 1 cup butter, room temperature
- 1/2 cup sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon sea salt (if using unsalted butter)
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment.
- In the bowl of a mixer, cream together the butter and sugar until smooth.
- Slowly add the flour until completely incorporated.
- Press the dough into the prepared baking pan. Chill for 20 minutes. Sprinkle with 1 tablespoon sugar.
- Bake for 30 minutes, until just beginning to turn pale golden in color.
- Cut into 1x2 inch rectangles while still warm and let cool completely in the pan before removing.
Notes
Shortbread cookies keep well. Store them in your cookie jar or airtight container for up to a week. You can also freeze them for up to 3 months.
If you like your shortbread dry and crunchy (like Walker's) bake for 35 minutes until they are a deeper golden.
Vegan Shortbread: Feel free to use vegan butter such as Miyoko's or Earth Balance Baking Sticks.
Gluten-Free: I have not tested this recipe using gluten-free flour. Let us know if you try it.
Nutrition Information:
Yield: 21 cookies Serving Size: 1 cookieAmount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCarbohydrates: 15gFiber: 0gSugar: 5gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.
Love shortbread. Would be great to know how to make it!
The recipe is right here 😊 Let us know how it turns out!
This isn’t really like Walker’s at all. Walker’s are crispy all the way through, and these are not, even when baked the extra time. Also the Walker’s have a completely different texture and mouth feel.
Hi
Just pulled a batch out of the oven, made vegan and gluten-free. Waiting for them to cool, but I had a nibble just now and it’s delicious. Tysm for this recipe! For those interested, I used earth balance buttery sticks and Bob’s red Mill gluten-free all purpose flour. I’m a huge fan of walker’s and this is perfect!
Just took a batch that was made vegan and gluten-free out of the oven. While I wait for them to cool, I just had a nibble and it was great. Thank you for the recipe! For those who are curious, I used Bob’s Red Mill all-purpose flour and Earth Balance buttery sticks. Walker’s is one of my favorite authors, so this is ideal!
Thank you for this recipe! I used Earth Balance buttery sticks and Bob’s Red Mill gluten-free all purpose flour for those who are interested. I’m a great Walker’s fan, and this is wonderful!
wHAT TYPE OF SUGAR DID YOU USE?
Please use regular white granulated sugar. I used organic here which worked just fine.
Enjoyed the article and pictures. Can’t wait to make the cookies.
Has anyone made this with honey instead of sugar?
I have never heard that Mary queen of scots invented shortbread – McNeill says it is descended from the Yule bannock, centuries before Mary, and the shape is from quarter cakes (the name being a corruption of petite whales).
Spellchecker changed egales
This is a really good article. I think this is one of the best entries I’ve ever read. Your work is outstanding and motivating. I sincerely appreciate it.The Wordle Today
I CANNOT find the recipe??? You waffle on so much about the history and did you actually forget to write the amounts and baking time??
I don’t understand
I tried lots of the links that are everywhere on your site but got nowhere??
Hi Samantha, you can always click the “jump to recipe” button at the top of the post to bypass all the tips and get straight to the recipe card.