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 is the difference between a shortbread cookie and a Scottish shortbread cookie? ›

As mentioned above, the main differences between the two styles of cookies are butter content and inclusion of leavening agents. These differences result in very different texture and taste experiences. No matter your preference, you can be sure to get a quality product from Walkers Shortbread.

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 the ingredients in Walker's shortbread? ›

Ingredients: wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) (32%), sugar, salt. For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts.

Why are Walkers shortbread cookies so good? ›

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 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.

What is shortbread called in Scotland? ›

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda.

Is it best to chill shortbread dough before baking? ›

Step 3: The Secret to the Absolute Best Shortbread

After shaping the cookies, don't rush to the oven! Instead, chill the dough in the refrigerator for 30 minutes or so (overnight is OK, too). A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much.

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 put egg in shortbread? ›

Adding hard-boiled egg yolks to a basic shortbread recipe makes cookies more tender with the perfect buttery-soft texture.

What is the new name for shortbread? ›

ABC Bakers - Did you hear the news?! Shortbread is now Trefoils®! | Facebook.

Why use unsalted butter in shortbread? ›

Unsalted butter for best results

Use unsalted butter for balanced flavour. Unsalted butter was traditionally used in baking because it was a superior product to salted - salt is used as a preservative so unsalted butter was thought to be fresher.

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.

What is the shelf life of Walker's shortbread? ›

WEIGHT AVERAGE 25g SHELF LIFE 38 WEEKS FROM DATE OF MANUFACTURE PACKAGING WRAPPED IN PRINTED FILM. WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine); Butter (MILK): (31%); Sugar; Salt. SUITABLE FOR Vegetarians ALLERGENS Wheat gluten, milk, (made in a bakery that handles nuts & seeds).

Is butter or margarine better for shortbread? ›

Shortbread relies on really good-quality unsalted butter for its flavour, so don't skimp on this and never use margarine! The high butter (or shortening ) content helps to keep the gluten in the flour short and soft. But, for that delectable, friable texture, it's also important to keep a light hand.

Why is shortbread so popular in Scotland? ›

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 made of? ›

Did you know Scottish shortbread is made from just 3 ingredients? Butter, flour, and sugar. No leavening agent (like baking powder) is needed. This is excellent news for bakers everywhere.

What are the 3 traditional shapes of shortbread? ›

Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (“Petticoat Tails”); individual round biscuits (“Shortbread Rounds”); or a thick rectangular slab cut into “fingers.”

Are danish butter cookies the same as shortbread? ›

The difference between these cookies come down to the ratios of flour, eggs, and sugar. Due to differing ratios, shortbread cookies are crumblier and more "sandy" than butter cookies, which are firm and solid enough to be iced.

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