If you want a buttery, melt-in-your-mouth cookie that instantly says “holidays,” you need to make Classic Scottish Shortbread for Your Christmas Cookie Tray this season. With just a handful of ingredients, this cherished treat delivers all the nostalgia and warmth you expect from homemade cookies. Each bite is tender, rich, and just sweet enough, making it the perfect complement to your festive gatherings or a cozy afternoon with a cup of tea. Whether you’re baking for tradition or just to bring extra joy to your cookie platter, this recipe will soon become a favorite holiday ritual.
Ingredients You’ll Need
Classic Scottish Shortbread for Your Christmas Cookie Tray comes together with just six everyday pantry staples, but don’t be fooled—each one plays a starring role in the cookie’s flavor and delicate crumb. Pay special attention to quality here, because the simple ingredients really shine.
- Unsalted Butter (1 cup, at room temperature): Gives the shortbread its signature richness and melt-away texture; use high-quality butter if you can for a truly luxurious bite.
- Powdered Sugar (1/2 cup): Adds gentle sweetness and helps to create that beautifully tender, sandy crumb so distinctive in shortbread.
- Granulated Sugar (1/4 cup, plus more for sprinkling): Contributes just the right amount of crunch and color on top—don’t skip the final sprinkle for sparkle.
- All-Purpose Flour (2 cups): Holds everything together while keeping the cookies light; be sure to measure carefully for the best texture.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the buttery notes—just enough to make each ingredient pop.
- Additional Granulated Sugar (optional): A traditional touch for a glistening finish, perfect if you love a bit of extra sweetness.
How to Make Classic Scottish Shortbread for Your Christmas Cookie Tray
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 325°F (163°C). In a large mixing bowl, combine the room temperature unsalted butter, powdered sugar, and granulated sugar. Using an electric mixer or a sturdy wooden spoon, beat the mixture until it’s light, pale, and ultra creamy. This step infuses air into the dough, guaranteeing a delicate texture—don’t rush it!
Step 2: Add the Dry Ingredients
Sift together your flour and salt to eliminate any lumps, then gently add them to the creamed mixture. Mix on low or by hand just until the dough comes together. The dough will look soft and a bit crumbly at first; resist the urge to overmix. Overworking the dough can steal away that iconic shortbread tenderness.
Step 3: Press into the Pan
Transfer the dough into an ungreased 8×8-inch baking pan. Use a spatula or the back of your hand to press it evenly and firmly into the corners for a uniform thickness. Smooth the surface for that classic, sleek shortbread look—there’s something so satisfying about a perfectly pressed slab.
Step 4: Dock the Dough
With a fork, gently prick the surface of the dough all over. These little holes aren’t just for decoration—they help the shortbread bake evenly and prevent puffing in the oven, ensuring every square bakes with that sublime texture.
Step 5: Bake to Perfection
Slide the pan onto the middle rack and bake for 30 to 35 minutes. Keep a close eye: you want the edges to turn just a touch golden while the top stays pale. This balance is the secret to the classic Scottish Shortbread for Your Christmas Cookie Tray texture—tender rather than crisp.
Step 6: Cut and Garnish
Once out of the oven, immediately cut the warm shortbread into squares or fingers (it’s easiest while the slab is still warm and soft). If you’re feeling festive, sprinkle the tops with additional granulated sugar. Wait until completely cool before removing from the pan—shortbread only firms up as it cools, so patience here pays off!
How to Serve Classic Scottish Shortbread for Your Christmas Cookie Tray
Garnishes
For a festive sparkle, a simple shower of granulated sugar just as the shortbread comes out of the oven is a classic move. If you want to take things up a notch, try dipping one end of each finger in melted dark chocolate once cooled—this adds a bit of luxury and a pretty finishing touch for a holiday spread.
Side Dishes
Classic Scottish Shortbread for Your Christmas Cookie Tray pairs beautifully with hot coffee, herbal tea, or a mug of mulled wine after dinner. For a true British touch, serve with a pot of strong black tea and a splash of milk. It’s also lovely alongside fresh fruit or a scoop of vanilla ice cream for a simple dessert.
Creative Ways to Present
Shortbread is wonderfully versatile for gifting and parties. Pile the cookies into a pretty tin lined with parchment and tie it up with ribbon, or stack fingers in cellophane bags for edible holiday party favors. To celebrate tradition, cut them as wedges from a round pan, or use festive cookie cutters before baking for a playful touch on your Classic Scottish Shortbread for Your Christmas Cookie Tray.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Classic Scottish Shortbread for Your Christmas Cookie Tray in an airtight container at room temperature. It will stay fresh for up to one week, and the flavors actually deepen over the first day or two—if you can resist eating it all at once!
Freezing
Shortbread freezes like a dream. Wrap cooled cookies tightly in plastic wrap, then place them in a zip-top bag or freezer-safe container. They’ll keep well for up to three months. Thaw at room temperature before serving for that just-baked taste and texture.
Reheating
While shortbread is usually served at room temperature, if you love the idea of slightly warmed cookies, just pop them in a 300°F oven for a couple of minutes. This revives that fresh-baked aroma and brings back some of the original crispness without drying them out.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! Just be sure to reduce or omit the added salt in the recipe to keep the flavors balanced. Salted butter works wonderfully when you want an extra savory note in your Classic Scottish Shortbread for Your Christmas Cookie Tray.
Why do I need to prick the dough before baking?
Pricking the dough breaks up air pockets that can cause bubbles or uneven baking. It helps the shortbread bake uniformly, which is key to the delicate, crumbly texture you want in this festive classic.
How do I make flavored variations?
You can add a half teaspoon of vanilla, almond, or orange zest for a twist, or substitute part of the flour with very finely ground nuts. Just remember that Classic Scottish Shortbread for Your Christmas Cookie Tray is beloved for its buttery simplicity, so keep add-ins subtle!
Can I double the recipe?
Definitely! Double all the ingredients and use a 9×13-inch pan. Keep an eye on the bake time, as a larger batch may need a few more minutes to reach that perfect pale-topped, golden-edged finish.
Why is my shortbread tough rather than tender?
This usually happens when the dough is overmixed or too much flour is added. For the best Classic Scottish Shortbread for Your Christmas Cookie Tray, blend ingredients just until a dough forms and measure flour accurately.
Final Thoughts
Few things evoke the festive spirit quite like a batch of buttery, homemade Classic Scottish Shortbread for Your Christmas Cookie Tray. This recipe is straightforward but packed with tradition and joy, making it a must-bake for the holidays or any time you need a simple, elegant treat. Gather your loved ones, brew some tea, and prepare to share a new family favorite!
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Classic Scottish Shortbread for Your Christmas Cookie Tray Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Description
Indulge in the buttery goodness of Classic Scottish Shortbread perfect for your Christmas cookie tray. These rich, crumbly treats are a holiday favorite with a delicate balance of sweetness and simplicity.
Ingredients
Shortbread:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Additional granulated sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Cream butter and sugars: In a large bowl, cream the butter, powdered sugar, and granulated sugar until light and fluffy.
- Add flour and salt: Mix in the flour and salt until a soft dough forms. Do not overmix.
- Press into pan: Press the dough into an ungreased 8×8-inch baking pan, smoothing the top with a spatula. Prick the surface with a fork.
- Bake: Bake for 30 to 35 minutes until lightly golden. Cut into squares or fingers while warm. Sprinkle with sugar if desired.
- Cool and serve: Let the shortbread cool completely in the pan before serving or storing.
Notes
- For a festive touch, dip shortbread fingers in melted dark chocolate.
- To make traditional wedge shapes, press dough into a round cake pan and score into triangles before baking.
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 6g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
