What Scottish cookie is made from butter, sugar, and flour?

The Scottish cookie made from butter, sugar, and flour is shortbread.

Shortbread is a traditional Scottish biscuit known for its rich, crumbly texture. A classic formula uses roughly one part sugar, two parts butter, and three to four parts plain wheat flour. Unlike many cookies, traditional shortbread contains no baking powder or baking soda. Its high butter content limits gluten development, producing the tender texture suggested by the older meaning of “short.”

Shortbread is commonly shaped as round biscuits, rectangular fingers, or triangular wedges called petticoat tails. It is closely associated with Christmas, Hogmanay—the Scottish New Year celebration—and weddings. Although it is now made worldwide, Scottish shortbread remains the best-known version and is widely exported.

Shortbread was once considered a luxury reserved for special occasions. The first printed recipe is credited to Scotswoman Mrs. McLintock in 1736. Mary, Queen of Scots is often linked to its refinement, particularly the petticoat-tail shape, but strong evidence that she originated the biscuit is lacking. Shortbread is also distinct from shortcake, despite the similar name.