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Content Created by Tracey of Baker Street Living 
These traditional Shortbread cookies have been a well-known Christmas cookie for centuries. The earliest shortbread cookies date back to the 1200s, but the shortbread we know and love today was perfected in the 16th century by Mary, Queen of Scots.
There’s something truly timeless about traditional shortbread cookies. With just a few simple ingredients, this classic treat proves that the best recipes don’t need to be complicated. Shortbread has been a beloved part of holiday baking for generations, filling kitchens with the warm, comforting aroma of rich, buttery goodness.
Traditional Shortbread cookies come in many shapes, but the triangular shape, known as “petticoat tails,” and the rectangular shape, known as “fingers,” are the most popular. Can’t you just picture a tin covered in a red tartan plaid full of Scottish traditional shortbread cookies?
This traditional shortbread cookie recipe contains a modest amount of butter, which is likely why it is so popular. That is what makes the cookie melt in your mouth. The cookie dough can be rolled and cut with cookie cutters, baked in a shortbread pan, or square cake pans or even into thumbprint-sized cookies. Shortbread cookies can be iced or left plain. The traditional shortbread cookies of Scotland were usually left bare or topped with a bit of citrus rind.
How to Make Traditional Shortbread Cookies
Special Equipment
- Handheld mixer or stand mixer
- baking sheets
- cookie cutters ( if desired)
- rolling pin (if cutting into shapes)
- sifter
Ingredients List
- Butter (unsalted if possible)
- Powdered sugar ( also known as icing sugar or confectioners’ sugar)
- All-purpose flour
- Cornstarch
- Salt (pinch)
Butter note – If you don’t have unsalted butter, you can use salted butter. If you use salted butter, omit the pinch of salt in the recipe.
Recipe for Traditional Shortbread Cookies
Traditional Shortbread Cookies
Ingredients
- 1 1/2 Cups butter, softened -unsalted is recommended
- 1 Cup powdered sugar
- 1 Cup cornstarch
- 2 Cups all-purpose flour
- pinch salt
Instructions
- Whip the softened butter for about 5 – 10 minutes until light and fluffy.
- Sift all dry ingredients and mix togeteher, adding the pinch of salt.
- Slowly add the dry ongredients to the butter, stirring with a wooden spoon.
- When thoroughly combined empty the bowl onto a work surface – do not flour surface, as the extra flour can dry out your cookies when baked)
- knead until all of the dough sticks together.Shape into desired shapes
Using cookie cutters
- For using cookie cutters- press dough onto the surface using your hands and then smooth the top of the dough, using a rolling pin.
- Cut into desired shapes
- Place cut out shapes onto an ungreased baking tray. (using a spatula)
- Continue with steps in "For all cookies"
Using pie plate or a rectangular baking dish
- Place dough into ungreased baking dish and smooth out the top evenly, by hand.=
- Using a fork, pierce the top of the shortbread.
- Continue with steps in "For all cookies"
For thumbprint or ball shapes
- Roll the dough in your hands forming balls and place onto a baking sheet, about 2 inches apart. Push your thumb gently into the top of the cookies. **After baking, while still hot, add a half pr a maraschino cherry pr mini Hershey's kiss. slightly pushing it into the center of the thumbprint.
- Continue with steps in "For all cookies"
for all cookies
- Chill unbaked cookies in the refrigerator for about 20 minutes.
- Preheat oven to 300 ° F.
- Bake on middle rack in your oven, until they are just starting to turn golden.Remove from oven and allow to sit for about 3-5 minutes before removing.Using a thin spatula, remove from baking tray and place on wire cooling rack
Making Traditional Shortbread Cookies
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Shortbread Cookies
Adding Toppings
When adding toppings to your thumbprint Shortbread cookies, such as maraschino cherry halves or mini chocolate kisses, it works best to add them when the cookies are still warm. Gently push the cherry or chocolate into the top of the thumbprint. Gentleness is the key, as the cookies are light and delicate and easily broken when they are warm.
When adding sprinkles or icing, make sure you wait until the shortbread cookies have completely cooled.
ENJOY this classic cookie with a warm cup of coffee or tea, or hot chocolate.
Traditional Shortbread cookies should be stored in an airtight container. They freeze well but can also be stored at room temperature.
Baking shortbread is also wonderfully simple, making it a great choice for beginners or anyone who loves a stress-free recipe. With no leavening agents and no need to chill the dough for hours, it comes together quickly and bakes into beautifully golden cookies every time. You can cut the dough into classic wedges, press it into bars, or use cookie cutters for festive shapes. However you make it, traditional shortbread always feels special—an old-fashioned favourite that never goes out of style.
This website contains affiliate links. As an Amazon affiliate, I earn a small commission from qualifying purchases (at no cost to you).