Delicious examples of 3 classic shortbread recipes you’ll bake on repeat

Before we talk technique, let’s get straight into the examples of 3 examples of classic shortbread recipe styles you can actually bake this weekend. Think of these three as your shortbread starter pack:

• A dense, buttery Scottish-style wedge shortbread for purists.
• A slightly lighter vanilla shortbread dough that holds its shape for cut-outs and cookie tins.
• A caramel-y brown sugar shortbread bar that feels like something from a high-end bakery.

From these three, you can spin off at least half a dozen more: chocolate-dipped fingers, lemon-zest rounds, espresso-studded coffee shortbread, rosemary sea salt wedges, and even icebox-style shortbread logs you slice and bake.

Example of Scottish-style classic shortbread (the 3:2:1 formula)

If you want the most traditional of our examples of 3 examples of classic shortbread recipe ideas, this is it: the old-school Scottish ratio. It’s rich, crumbly, and unapologetically buttery.

Basic ratio (by weight):

• 3 parts all-purpose flour
• 2 parts unsalted butter (soft but not melted)
• 1 part sugar (granulated or superfine)

For a standard home batch, that often looks like:

• 1 1/2 cups (180 g) all-purpose flour
• 1 cup (2 sticks / 226 g) unsalted butter
• 1/2 cup (100 g) sugar
• 1/4 teaspoon fine salt (if using unsalted butter)

How to make it, step by step

1. Cream the butter and sugar until just combined and smooth. You’re not trying to whip in tons of air like cake; overmixing can make shortbread tough.
2. Add flour and salt and mix on low or stir by hand until the dough just comes together. It will look a bit sandy at first, then form big clumps.
3. Press into a pan (8- or 9-inch round or square), smoothing the top with your fingers or the bottom of a measuring cup.
4. Score and dock: Lightly cut into wedges or bars with a knife, then poke holes with a fork. This helps it bake evenly and gives that classic shortbread look.
5. Bake at 300–325°F for about 35–45 minutes, until the edges are lightly golden and the center is set but still pale.
6. Cool, then cut along your score lines while still slightly warm for clean edges.

This is one of the best examples of classic shortbread if you love a simple, butter-forward cookie that pairs with tea or coffee. It’s also a great base for more creative twists.

Real examples: how bakers are updating Scottish shortbread in 2024–2025

Home bakers and bakeries are taking this traditional example of shortbread and giving it small, smart upgrades:

• Salted shortbread wedges: Sprinkle flaky sea salt on top before baking. The salty-sweet contrast is everywhere right now, from TikTok recipes to indie bakeries.
• Rosemary or thyme shortbread: Add 1–2 teaspoons of very finely chopped fresh herbs to the dough. This has become popular as a cheese-board companion.
• Lemon-zest shortbread: Grate the zest of one lemon into the butter and sugar. This is a bright, modern twist that still feels classic.
• Chocolate-dipped fingers: Cut into fingers after baking and dip one end in melted dark chocolate. This is one of the most reliable examples include shortbread upgrades for holiday cookie boxes.

These variations are still rooted in the same Scottish-style base, which is why they count as strong, real examples of 3 examples of classic shortbread recipe adaptations.

Vanilla shortbread dough: the cut-out cookie example

Our second example of classic shortbread leans a bit lighter and more delicate. This dough is perfect when you want shortbread that holds its shape for cut-outs, cookie stamps, or those pretty scalloped rounds you see on Instagram.

Core formula:

• 2 cups (240 g) all-purpose flour
• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 2/3 cup (80 g) powdered sugar (for a more tender crumb)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

How to make it work for cut-outs

1. Cream butter and powdered sugar until smooth but not fluffy.
2. Beat in vanilla and salt.
3. Add flour and mix on low just until it forms a soft dough.
4. Divide the dough in half, shape into flat discs, wrap, and chill 30–60 minutes. This step is vital if you want clean shapes.
5. Roll out on a lightly floured surface to about 1/4 inch thick.
6. Cut with cookie cutters or press with a cookie stamp.
7. Bake at 325°F for 12–16 minutes, just until the edges start to turn light gold.

Compared to the Scottish wedge example, this one uses powdered sugar and a touch more vanilla, which gives a softer bite and slightly more refined flavor. It’s one of the best examples of 3 examples of classic shortbread recipe styles for holidays and gifting.

Real-world examples: how people are flavoring vanilla shortbread

Here’s where modern trends really show up. In 2024–2025, some of the most popular examples include:

• Earl Grey or chai shortbread: Steep 1–2 tablespoons of finely ground tea in the melted butter (then let it firm up again) or mix directly into the dough.
• Espresso shortbread: Add 1–2 teaspoons of instant espresso powder. Coffee-flavored shortbread is having a moment in coffee shops and bakeries.
• Funfetti shortbread: Fold in a few tablespoons of rainbow sprinkles. It’s nostalgic, colorful, and wildly popular for birthdays.
• Vanilla bean shortbread: Swap vanilla extract for a scraped vanilla bean or paste. It looks bakery-level with all those little specks.

All of these are real examples of how a straightforward vanilla shortbread dough can be turned into something that feels very current without losing the classic feel.

Brown sugar shortbread bars: the toffee-like example

The third of our examples of 3 examples of classic shortbread recipe ideas leans into brown sugar for a deeper, almost caramel note. The texture is still shortbread—tender and crumbly—but with a chewier edge and more color.

Basic brown sugar shortbread:

• 2 cups (240 g) all-purpose flour
• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 1 cup (200 g) light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional but recommended)

How to bake it as bars

1. Cream butter and brown sugar until smooth.
2. Mix in salt and vanilla.
3. Add flour and stir just until it forms a cohesive dough.
4. Press into a parchment-lined 9×13-inch pan for thinner bars, or an 8×8 pan for thicker ones.
5. Dock with a fork, then bake at 325°F for about 25–35 minutes, depending on thickness, until the top looks set and slightly darkened around the edges.
6. Cool mostly, then cut into bars or squares.

This version is one of the best examples of shortbread for people who say they “don’t like plain cookies.” The brown sugar brings a toffee, almost butterscotch vibe that feels a bit more indulgent.

Trendy twists on brown sugar shortbread

Some real examples of how bakers are dressing up brown sugar shortbread in 2024–2025:

• Salted caramel shortbread bars: Spread a thin layer of cooled caramel on top of the baked shortbread, chill, then slice. Think millionaire’s shortbread, but more cookie-forward.
• Chocolate chip shortbread bars: Fold in mini chocolate chips. This bridges the gap between chocolate chip cookies and shortbread.
• Spiced brown sugar shortbread: Add cinnamon, cardamom, or pumpkin pie spice. These are big around fall and winter holidays.
• Pecan or almond shortbread: Stir in finely chopped nuts for extra crunch and flavor.

Again, these are all grounded in that same brown sugar base, making them strong, real examples of 3 examples of classic shortbread recipe variations you can build from.

How to choose between these 3 classic shortbread examples

You’ve now seen three core versions and multiple real examples of how to riff on each one. So which one should you bake?

Think about:

• Texture: If you want very crumbly and rich, go Scottish-style wedges. If you want neat shapes, go vanilla cut-out dough. If you want deeper flavor and a little chew, go brown sugar bars.
• Occasion: For afternoon tea or a simple snack, the wedge shortbread is perfect. For holiday tins or gifting, the vanilla cut-out shortbread is one of the best examples. For potlucks or bake sales, brown sugar bars slice and travel beautifully.
• Flavor add-ins: Citrus zest, herbs, tea, espresso powder, nuts, or chocolate chunks all play nicely with any of these examples of 3 examples of classic shortbread recipe ideas.

From a health perspective, all of these are still treats—high in saturated fat and sugar. If you’re curious about how butter and sugar fit into an overall pattern of eating, organizations like the U.S. Department of Agriculture and National Institutes of Health provide evidence-based nutrition guidance so you can enjoy dessert in balance with the rest of your diet.

FAQ: real-world questions about classic shortbread

What are some examples of classic shortbread flavors beyond plain butter?

Some of the best examples include lemon-zest Scottish wedges, vanilla bean cut-out shortbread, espresso shortbread, rosemary sea salt shortbread, brown sugar pecan bars, and chocolate-dipped fingers. All of these start from one of the three core bases described above.

Can I make a gluten-free example of classic shortbread?

Yes. Many bakers have success swapping the flour for a 1:1 gluten-free baking blend. Look for a blend that includes rice flour and a starch (like tapioca or potato). The texture will be slightly more delicate, but still tasty. For background on celiac disease and gluten-free eating, the National Institutes of Health offers detailed resources.

Is shortbread healthier than regular cookies?

Shortbread is usually simpler—often just flour, butter, sugar, and salt—but it’s still rich in saturated fat and added sugar. Whether it’s “better” depends on portion size and what else you’re eating. For general guidance on added sugars and heart health, sites like the National Heart, Lung, and Blood Institute and Mayo Clinic provide up-to-date information.

Can I freeze these examples of 3 examples of classic shortbread recipe doughs?

Absolutely. All three doughs freeze well. Shape into discs or logs, wrap tightly, and freeze for up to 2–3 months. Thaw in the refrigerator overnight, then roll, cut, or press into pans as usual. This is one of the easiest real examples of make-ahead baking for holidays.

Why did my shortbread spread or turn tough?

A few common issues:

• Butter too soft or warm (especially with cut-out cookies).
• Overmixing the dough, which develops gluten and makes it tough.
• Oven too hot, causing edges to brown before the center sets.

Chilling the dough, handling it gently, and baking at a moderate temperature usually solve these problems.

Bringing it all together

When people look for examples of 3 examples of classic shortbread recipe ideas, what they really want is a small, reliable set of formulas they can memorize, plus real examples of how to twist them into something personal.

Use the Scottish wedge for bold, buttery simplicity, the vanilla shortbread for tidy, giftable cookies, and the brown sugar bars when you want something richer and more modern. Once you’ve baked each one once, start playing: add citrus, herbs, coffee, nuts, or chocolate. The beauty of shortbread is that it invites experimentation while staying wonderfully simple.

Bake one pan, share a few pieces, freeze the rest, and you’ve just turned three classic shortbread examples into your own signature recipes.