Walker's Scottish shortbread cookies are a holiday favorite in many households. Their ultra buttery flavor and soft melt in your mouth texture makes them the perfect accompaniment to a cup of tea (or coffee), or just as a quick treat to pop in your mouth.
If you've ever craved these traditional Scottish shortbread cookies but couldn't find them in the store, you'll need this recipe.
In fact, with only 4 simple ingredients and no added preservatives or other nasties - this recipe is a great one to have. Everyone loves home baked cookies, and these are not only perfect to serve your own family, but to gift to others, too.
Jump to:
Why This Recipe Works
- It uses simple pantry ingredients.
- The dough can be made in less than 10 minutes, with only another 30 minutes need to bake them.
- The resulting cookies are ultra buttery and melt in your mouth.
Variations
- For a special occasion or when gifting, dip the ends of the cookie fingers into semi-sweet chocolate.
- Sprinkle additional sugar on top for a little extra sweetness and crunch.
Ingredients
Instructions
- Place softened butter and sugar in the bowl of a stand mixer with the whisk attachment, or use a handheld electric mixer.
2. Cream the butter and sugar for 2 minutes until light and fluffy.
3. Sieve together the salt and flour.
4 - 6. Add flour to butter mixture in 4 batches. If you're using a stand mixer, remove the whisk attachment and replace with the paddle attachment. Only mix enough each time so that the flour is just incorporated.
After the final batch of flour, the dough will look like wet sand but will hold together when squeezed into a ball.
7. Gather up the dough from the bowl and push it together with your hands to create a ball. Scoop out on to a clean work surface. Knead the dough briefly to bring it all together. It will stick together but a few crumbly bits may escape here and there.
8. Divide dough into 4 equal pieces and place 2 balls each into two 9-inch x 9 -inch pans.
9. Using your hands, push the dough into the pan.
TIP
Use a ruler to ensure that the cookie dough is no thicker than ½ inch. Otherwise, it won't cook through.
10. Place a piece of parchment paper over the cookie dough. Use the back of a measuring cup to smooth out the top of the cookie dough by pressing on the dough over the waxed paper. Repeat with the other pan.
11 - 12. Once the dough is smooth, use a small sharp knife to score the dough into rectangles. Only score the top, don't cut the whole way through. (I usually do 3 columns down and 5 or 6 across - but make them bigger or smaller as you wish).
13. Using a fork, prick 3 sets of holes in each cookie.
14. Bake for 30 minutes or until the cookies are set and the edges are just turning golden.
Remove from the oven to a cooling rack. Use the same knife to score the cookies again following the same lines, making sure to cut all the way to the bottom.
Allow the cookies to cool in the pan for 20 minutes before carefully removing (with a spatula or palette knife) and allowing to fully cool on a wire rack. If you attempt to move the cookies before they have had enough time to cool in the pan, they will crumble and fall apart.
Storage
The cookies can be stored in an airtight container for up to two weeks (not that they will last that long) and can be kept frozen for up to 6 months.
Frequently Asked Questions
Yes! Just omit the additional salt called for in the recipe.
I haven't personally tried it, but pushing the dough into the cookie cutters should help give you the correct cut out shape. I wouldn't cut out and peel off the excess dough like we usually do, as the shortbread dough can be crumbly.
Other Recipes You'll Enjoy
Are you ready to try this classic shortbread recipe for an authentic taste of the Scottish highlands? If you do, be sure to come back and rate it in the recipe card below!
Recipe
Walker's Scottish Shortbread Cookies (Copycat Recipe)
Equipment
- electric mixer
- sieve
- 9 x 9 cake pan
- Ruler
Ingredients
- 1 lb unsalted butter, room temperature (4 sticks)
- 1 cup sugar
- 1½ teaspoons salt
- 5 cups all purpose flour
Instructions
- Preheat oven to 350°F.
- Cream the butter and sugar in a stand mixer with the whisk attachment, or using a handheld mixer. Beat for 2 minutes until light and fluffy.
- Sieve together the salt and flour.
- Add flour to butter mixture in 4 batches. Mix until the flour is just incorporated each time. The dough will look like wet sand but will hold together when squeezed into a ball.
- Gather up the dough from the bowl and push it together with your hands to create a ball. Put out on to a clean work surface.
- Knead the dough briefly to bring it all together. It will stick together but a few crumbly bits may escape here and there.
- Divide dough into 4 equal pieces and place 2 balls each into two 9-inch x 9 -inch pans.
- Using your hands, push the dough into the pan. Use a ruler to ensure that the dough remains less than ½ inch thick.
- Place a piece of parchment paper over the cookie dough. Use the back of a measuring cup to smooth out the top of the cookie dough by pressing on the dough over the waxed paper. Repeat with the other pan.
- Use a sharp knife to score the dough into rectangles. Only score the top, don't cut the whole way through. (I usually do 3 columns down and 5 or 6 across - but make them bigger or smaller as you wish)
- Bake for 30 minutes or until the cookies are set and the edges are just turning golden.
- Remove from the oven to a cooling rack. Use the same knife to score the cookies again following the same lines, making sure to cut all the way to the bottom.
- Allow the cookies to cool in the pan for 20 minutes before removing and allowing further cool on a wire rack.
Elizabeth Mahaffey
What temperature do they get baked at?
Jenna
Hi! Sorry - 350F