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 makes Walkers Shortbread so good? ›

Perhaps the best-known of all Walker's products, our traditional all-butter shortbread fingers are made using a classic family recipe which is baked to perfection in the heart of the Scottish highlands. Walker's Shortbread has a delicious all-butter taste unlike any other.

What is the difference between Scottish shortbread and 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 ingredients are in Walkers Shortbread? ›

Walker's products are sold all over the world

It is only by baking in small batches that we can ensure that classic taste for which Walker's are famed. As it always has been, our shortbread is made using only four ingredients: flour, pure creamery butter, sugar and salt.

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 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.

When making shortbread What must you not do? ›

The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

Why do Scottish people eat shortbread? ›

The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolised the sun. In Scotland it is still traditionally offered to “first footers” at New Year.

What is Scottish shortbread called? ›

Triangular wedges of shortbread became known as "petticoat tails", and this form of shortbread has become particularly associated with Mary, Queen of Scots. It has been suggested that a French term for the wedges of shortbread was petit* gâteaux or petites gatelles – little cakes, and this became "petticoat tails".

Are all Walkers Shortbread made in Scotland? ›

ARE ALL THE PRODUCTS MADE IN SCOTLAND? Yes, everything is baked in the Scottish Highlands, either in our home village of Aberlour, or 16 miles away in a small town called Elgin.

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 cornstarch in shortbread cookies? ›

Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.

How to tell when shortbread is done? ›

Since you will be cooking your shortbread in the lower third of the oven, you will get some top browning as the cookie bakes. The surface of the shortbread should be a toasty light brown when it is cooked. It should never appear raw or slightly opaque in the middle.

Why does shortbread taste so good? ›

Good shortbread is made with good butter, since it is one of the simplest things you can bake and the flavor of each ingredient is important. Flour, butter, sugar, a punch of salt, and if you like it, some minimal flavoring like citrus zest or warm spices.

Why is Scottish shortbread so good? ›

Shortbread is called short because of the traditional ratio of one part sugar to two parts butter that lends a high fat content to the dough. This yields a soft, buttery crumb that melts in your mouth, similar to short crust pastry. This ratio is also what makes shortbread so crave-worthy.

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.

What makes shortbread different? ›

Dated back to the 12th century, a shortbread is a traditional Scottish cookie. Shortbread is a denser, crumblier cookie than sugar cookies and are often described as 'short' due to their high ratio of butter to flour which results in a rich, melt-in-the-mouth consistency.

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