I first tasted authentic Scottish shortbread during a rainy afternoon in Edinburgh. Sheltering in a small tea shop, I was served a plate of these simple yet perfect butter cookies alongside a steaming pot of black tea. That first bite—crumbly, rich, and undeniably buttery—created a memory that followed me home.
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For years afterward, I’d reach for those iconic red tartan boxes of Walkers Shortbread whenever nostalgia struck. But when I discovered how simple they are to make at home with just four ingredients, everything changed. After numerous test batches (and plenty of taste-testing!), I’ve perfected this copycat recipe that captures the exact texture and flavor of those famous Scottish treats—without the premium price tag.
Table of Contents
What Makes Walkers Shortbread Cookies So Good?
Walkers Shortbread has been crafting their famous cookies since 1898, using a traditional Scottish recipe that hasn’t changed in generations. The beauty lies in its simplicity—pure butter, flour, sugar, and a touch of salt create that signature melt-in-your-mouth texture and rich flavor that’s impossible to resist.
This homemade version stays true to the classic, focusing on quality ingredients and proper technique. The result is a buttery shortbread with the perfect balance of sweetness and that distinctive crumbly-yet-tender texture that makes it nearly impossible to eat just one.
Why You Should Try This Recipe
Walkers Shortbread are high-quality cookies, but they aren’t cheap. A small packet can take a pretty big bite out of your snack budget. But when you make them at home, you can use premium ingredients and still save money.
Even if you don’t mind splurging on shortbread at the store, once you see how easy and tasty this traditional Scottish shortbread cookie recipe is, you’ll never want to buy premade shortbread again.
This traditional shortbread recipe does not contain eggs, which is great for those with an egg allergy.
Walker Shortbread Cookies Ingredients
To make this Walker shortbread recipe, you’ll need:
- Unsalted butter – Provides the rich, creamy foundation and distinctive flavor that defines shortbread; using unsalted allows precise control over salt content
- Powdered sugar – Creates a more delicate, melt-in-your-mouth texture than granulated sugar would provide
- Vanilla extract – Enhances the buttery flavor with subtle warmth and depth
- Salt – Balances the sweetness and intensifies the butter flavor
- All-purpose flour – Forms the structure of the cookies while maintaining tenderness when handled properly
Equipment Needed
- Stand mixer or hand mixer with large bowl
- Measuring cups and spoons
- 9×13-inch baking tray
- Parchment paper
- Rolling pin
- Dough scraper
- Pizza cutter or sharp knife
- Fork (for docking)
- Wire cooling rack
Why Use Unsalted Butter
While today’s store-bought salted butter contains less salt than the homemade butter of the past, without standards for how much salt is added to butter, most recipe writers prefer to call for the unsalted variety. That way, you can add salt as needed.
How to Bake Walkers Shortbread Cookies
To make the shortbread dough:
- Take the unsalted butter out of the fridge and let it come to room temperature.
- In the bowl of a stand mixer, cream the softened butter and the powdered sugar. Mix at medium speed for about two to three minutes or until the sugar is fully incorporated and the butter volume increases. If you don’t have a stand mixer, you can use a hand mixer or even a fork (although the dough is quite stiff).
- In a separate bowl, use a fork to whisk together the vanilla extract and the salt. Since the vanilla extract is the only liquid in this recipe, all the salt must dissolve fully during this step, or the cookies may become gritty.
- While the mixer is running, add the mixture to the creamed butter.
- Gradually add the flour to the bowl and continue mixing until the dough is smooth.
To shape the cookies into shortbread fingers:
- Lightly grease a 9 x 13-inch baking tray and line it with parchment paper. The oil helps the parchment paper stick to the pan, so don’t skip this step. If you are new to baking, check out this video to learn how to line a baking tray with parchment paper.
- Use a dough scraper to help transfer the dough into the prepared baking tray.
- Spread the dough out on the baking tray and flatten. Shake the baking tray to break up air bubbles and get the dough into the corners.
- Place another sheet of greased parchment paper over the top of the tray with the greased side down. Roll over the parchment paper with a rolling pin to smooth the top as much as possible. Remove the parchment paper and discard it.
To bake the cookies:
- Preheat the oven to 325°F.
- Place the shortbread in the oven and bake for 20 minutes.
- After 20 minutes, remove the baking tray from the oven. Use a short knife or a pizza cutter to cut the shortbread into 18 pieces, about 1.5 x 4 inches.
- Press the tines of a fork into each piece of shortbread to form two parallel lines of tiny holes in each piece. Docking the shortbread-like this will prevent it from puffing up.
- Return the shortbread to the oven and bake for 8 to 9 minutes.
- Place the baking tray on a wire and allow the shortbread to cool completely before eating or storing.
Shortbread baking tips
🧈 BUTTER TIP: Room temperature butter is crucial for proper creaming
📏 MEASURING TIP: Careful flour measurement prevents dry cookies
⏰ TIMING TIP: Don’t skip the cooling step
What to Serve Walker Shortbread Cookies With
Shortbread goes exceptionally well with tea, especially strong black tea. Since shortbread contains so much butter, nibbling on the cookies between sips of tea will help reduce some of the tea’s acidity without adding sugar or cream. Shortbread goes almost as well with espresso if you are not a tea person.
You can also use the cookies to make a shortbread crust for pies. Place the cookies in a food processor and process them until crumbly but not powdery, or place them in a plastic ziptop bag and roll over it with a rolling pin to crush them. Use the crumbs instead of graham cracker crumbs.
Recipe Variations
- Chocolate dipped: Melt high-quality dark or milk chocolate chips and dip half of each cooled shortbread finger for an elegant twist.
- Chocolate drizzle: Use a fork to drizzle melted chocolate across the tops of cooled cookies.
- Festive decorations: Add colorful sprinkles or finely chopped nuts to the chocolate while still wet.
- Lemon shortbread: Add 1 tablespoon of lemon zest to the butter and sugar mixture for a citrus variation.
- Lavender shortbread: Add 1 teaspoon of culinary lavender to the flour for a subtle floral note.
How to Store Shortbread Cookies
To keep shortbread cookies fresh, place them in an airtight container.
You can also freeze shortbread:
- Wrap individual serving portions in plastic wrap.
- Freeze in a freezer-safe container.
- Defrost in the fridge overnight.
How Long Will They Last?
🍪Counter storage – store in an airtight container in a cool and dry place for the best flavor. These will stay fresh for 4 to 5 days.
📅Extended storage – Refrigerate in an airtight container for one week. Freeze for one month in an airtight container.
More Copycat Cookie Recipes to Make
- Crumbl Sugar Cookies
- Keebler Almond Shortbread Cookies
- Lemonades Girl Scout Cookies
- Mrs. Field’s Chocolate Chip Cookies
- S’mores Girl Scout Cookies
- Samoas Girl Scout Cookies
- Starbucks Cranberry Bliss Bars
- Tagalong Girl Scout Cookies
- Thin Mint Girl Scout Cookies
Favorite DIY Recipes
Check out more of my easy recipes for cookies and the best DIY recipes on CopyKat!
Walkers Shortbread Cookies
Ingredients
- 2 sticks unsalted butter softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 325°F. Gently spray a 9×13-inch baking pan with nonstick spray and line the pan with parchment paper. (See notes for tips on how to best cut the parchment paper and line the dish.)
- In a large mixing bowl, combine the butter and powdered sugar using a fork or electric hand or stand mixer. Blend for 2 to 3 minutes until the mixture is smooth and fully combined. Add the vanilla and salt and blend again. Add 1/3 to 1/2 of the flour and blend until incorporated. Continue adding the rest of the flour in batches and mixing until all the flour is incorporated and smooth. The dough should be thick and velvety.
- Transfer the dough to the prepared baking pan and press it flat with your hands. Be sure to press across the entire surface and toward the corners. Place another sheet of parchment paper on top of the dough and rub your hands, a small rolling pin, or a flat-bottomed glass over the parchment to further smooth the dough and create a perfectly flat surface. Remove the top parchment piece.
- Bake the shortbread in the preheated oven for 20 minutes. After 20 minutes, remove the pan from the oven, but keep the oven on.
- Using a sharp knife, make 5 even cuts parallel to the length of the pan, dividing the shortbread in 6 equal strips (the strips should be about 1 1/2 x 13 inches). Then make 2 even cuts parallel to the width of the pan, dividing each long strip into thirds. This will make 18 pieces of shortbread, each about 1 ½ x 4 inches.
- Gently press the tongs of a fork into each piece of shortbread, forming two parallel lines of equally spaced holes. These holes will create the traditional Walker’s look.
- Return the pan to the oven and continue to bake for 8 to 9 minutes. Remove the pan from oven and allow the shortbread to cool completely before enjoying.
Notes
Pro Tips for Perfect Shortbread
- Temperature matters: Butter must be at true room temperature—soft enough to leave a slight indent when pressed, but not melting or greasy.
- Measure flour correctly: Spoon flour into measuring cups and level with a knife rather than scooping directly with the measuring cup, which compacts flour and can result in dry cookies.
- Don’t rush the cooling: Allowing the cookies to cool completely in the pan helps them firm up and achieve that perfect shortbread texture.
- Gentle handling: Shortbread dough should be handled minimally to avoid developing gluten, which makes cookies tough instead of tender.
- Even thickness: Use the rolling pin with parchment method to ensure your shortbread is perfectly even for uniform baking.
- Although these cookies won’t rise, use a baking dish that is at least 1 to 2 inches deep for best results.
Nutrition
Common Questions & Troubleshooting
Q: Why did my shortbread spread too much? A: The butter was likely too warm. Next time, if your kitchen is hot, chill the shaped dough for 15 minutes before baking.
Q: Why are my cookies too crumbly and falling apart? A: You may have added too much flour. Measure carefully and remember that shortbread should be somewhat crumbly—it’s part of its charm!
Q: Can I use salted butter instead? A: Yes, but omit the additional salt in the recipe.
Q: Why dock the cookies with a fork? A: Docking creates small steam vents that prevent the shortbread from puffing up and helps it bake evenly.
Scaling the Recipe
- For a smaller batch: Halve all ingredients and use an 8×8-inch pan. Reduce initial baking time to 15 minutes, keeping the second bake at 8-9 minutes.
- For a larger batch: Double the recipe and use two 9×13-inch pans, or a single half-sheet pan (approximately 18×13 inches).
- Individual cookies: Instead of baking as one sheet, you can roll out the dough to ½-inch thickness and cut with cookie cutters. Reduce total baking time to about 15-18 minutes.
Dietary Modifications
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon xanthan gum if your blend doesn’t already contain it.
- Vegan: Replace butter with a high-quality plant-based butter designed for baking. Earth Balance buttery sticks or Miyoko’s cultured vegan butter work well.
- Reduced sugar: The sugar can be reduced by up to 25% with minimal impact on texture.
Creative Uses for Shortbread Cookies
- Pie crust: Process cookies in a food processor until crumbly but not powdery. Use as a replacement for graham cracker crust in cheesecakes or no-bake pies.
- Ice cream topping: Crumble over vanilla ice cream with a drizzle of caramel sauce.
- Parfait layers: Create elegant dessert parfaits by alternating crumbled shortbread with whipped cream and fruit compote.
- Gift giving: Package in decorative tins or boxes lined with parchment paper for a homemade holiday gift.
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