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Scotch Shortbread Cutout Cookies

Scotch Shortbread Cutout Cookies

  • Author: Betty Crocker's Cookie Book (1982)
  • Total Time: 40 minutes
  • Yield: 48 1x


This is a favorite cookie to make and gift during the holidays.


Units Scale

1 1/2 cups unsalted butter

1/2 cup sugar plus more for sprinkling

3/4 teaspoon salt (omit if using salted butter)

4 cups all-purpose flour


Heat the oven to 350° F.

Cream butter and sugar. Mix in flour and salt with hands (I used my mixer with the paddle attachment). If dough is crumbly, mix in 1-2 tablespoons of softened butter.

Roll to ½ to ⅓ inch thick on lightly floured board. Cut into small shapes and place ½ inch apart on ungreased cookie sheets (I use parchment paper or Silpat liners). Sprinkle each cookie lightly with sugar.

Bake until set, about 20 minutes. Immediately remove from cookie sheets and cool on racks.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Cookies
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 96.8
  • Sugar: 2.11 g.
  • Sodium: 37.35 mg.
  • Fat: 5.86 g.
  • Saturated Fat: 3.66 g.
  • Carbohydrates: 10.02 g.
  • Fiber: 0.28 g.
  • Protein: 1.14 g.
  • Cholesterol: 15.25 g.

Keywords: shortbread, cutout