Shortbread Cookie Bars

5 from 1 vote

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You have to make these 5 Ingredient Shortbread Cookie Bars. Give the gift of love this Holiday 🎄 season by baking these incredible shortbread cookie bars. Homemade gifts such as this one mean so much more since they come straight from the heart.

These cookie bars take no time at all to show your love and appreciation for someone special. You’ll watch these bars disappear within seconds, and once you try them, you’ll know why! 

What’s better than an easy-to-follow recipe? For these shortbread cookie bars, you’ll be combining five quality ingredients: 🧈 butter, Redpath Golden Yellow Sugar, Redpath Icing Sugar, flour, and salt and the end result is a perfect blend of buttery goodness and sweetness.

The foolproof steps in this recipe make it so easy to create these golden, melt-in-your-mouth treats. They are perfect if you just want a treat for yourself or if you need them for a thoughtful gift. Either way, this shortbread recipe is a well-loved staple that adds a touch of refinement to your baking repertoire.

🔥 Preheat the oven to 325°F (163°C) and prepare an 8 or 9-inch square baking pan with parchment paper.

🧈 Cream butter, Redpath Golden Yellow Sugar, Redpath Icing Sugar, and salt until pale and fluffy.

⭐ Sift flour over the mixture and mix until just combined. The dough will be crumbly but tacky.

🧊 Turn out the dough on a floured surface, knead briefly, then press it into the prepared pan. Chill for at least 30 minutes.

♨️ Score the chilled dough, dock with a fork, and bake until pale golden (25-30 minutes for a 9-inch pan, or 40-45 minutes for an 8-inch pan).

❄️ Cool in the pan for 20 minutes, then cut along scored lines. Lift and remove from the pan using parchment overhangs.

🧊 Store cooled shortbread cookie bars in an airtight container for up to a week at room temperature or up to 2 months in the freezer.

🎁 Optionally, gift the cookies in a tin or box lined with tissue paper.

Nonna’s Tip

Ensure that all ingredients are at room temperature before proceeding with the recipe.

Shortbread Cookie Bars

These delicious shortbread cookie bars can be customized in so many ways! Don’t forget to let me know in the comments how you make them your own.

  1. Change up the flavor of your shortbread cookie bars by adding the zest of 🍋 lemon, orange, or lime, or mix in a pinch of cinnamon, nutmeg, or cardamom.
  2. Stir in some finely chopped nuts 🌰 such as almonds, pecans, or walnuts for added crunch.
  3. Decorate your shortbread cookie bars by dusting the top with powdered sugar for a simple and tasteful finish.
  4. Make this shortbread allergy-friendly by using a 1-1 gluten-free flour for a gluten-free version or vegan butter for a dairy-free and vegan version.
  5. Transform this into a traditional 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scottish shortbread by replacing ⅓ cup (37 grams) of the cake flour with ⅓ cup (48 grams) rice flour for a moderate crunch and a slightly sandy texture.
  6. Patterns can be pricked into the surface of the shortbread cookie bars by using a 🍴 fork, chopstick, or skewer.
  7. Use any kind of seasonal sprinkles to match the time of year – Easter, 🎄 Christmas, Thanksgiving, Halloween, etc.

I’ve got you covered for your next cookie exchange or other holiday event! Your friends and family will be so impressed and you’ll be glad you didn’t use any over-complicated recipes! I also have simple 3-ingredient sugar cookies if you’re looking for those.

More Holiday Recipes

Entertaining at the holidays can be stressful, so don’t make it harder with complicated recipes. Check out these easy options and don’t forget the drinks, like my holiday candy cane prosecco.

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Can i use cold butter?

I recommend against it. You should ensure ingredients are at room temperature before proceeding with the recipe.

How can I make this a traditional Scottish Shortbread?

For traditional Scottish shortbread, replace ⅓ cup (37 grams) of the cake flour with ⅓ cup (48 grams) rice flour for a moderate crunch and a slightly sandy texture.

What if the dough feels too soft?

If the dough is getting soft or the kitchen is warm, place the shortbread dough back into the fridge for 10 minutes to chill after scoring and docking with a fork before placing it into the preheated oven.

When is the best time to Dock (prick) the dough?

Usually before cooking, but if desired, you can re-dock the holes with the fork or skewer used once the shortbread cookie bars come out of the oven as they tend to close up more during the baking process.

Where can I find Redpath products?

You can check out any of the Redpath products on their website or look to see if your local grocery store carries their products.

Shortbread Cookie Bars

Shortbread Cookie Bars

You have to make these 5 Ingredient Shortbread Cookie Bars. These cookies take no time at all to show your love and appreciation for someone special with this beautiful gift idea. These bars will be gone within seconds, and once you make them, you’ll know why!
5 from 1 vote
Course: Dessert
Cuisine: American
Servings: 15 Bars
Author: The Modern Nonna
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour


  • 1 cup (227 g) butter
  • ½ cup (109 g) Redpath's Golden Yellow Sugar, packed
  • cup (40 g) Redpath's Icing Sugar
  • ½ tsp (3 g) salt
  • 2⅓ cups (261 g) cake flour
  • mini pearl sprinkles or any you like is optional


  • Preheat the oven to 325°F (163°C). Lightly grease and line an 8 or 9 inch square baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy unmoulding.
  • In the bowl of a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream butter, the Redpath Golden Yellow Sugar, the Redpath Icing Sugar, and salt on medium-high speed until pale and fluffy, scraping down the bowl as necessary; 3 to 5 minutes.
  • Sift the flour over the butter mixture. Mix on low speed until just combined. The dough will be crumbly but tacky.
  • On a lightly floured work surface, turn the dough out and knead a few times until the dough just comes together; do not over work. Place dough into the prepared baking pan and evenly press the shortbread dough into the pan. Smooth out top using a spatula. Cover the pan with plastic wrap and place into the fridge to chill; at least 30 minutes.
  • With a sharp knife, score the chilled dough into even sized squares, bars, or diamonds with the help of a ruler if needed. With a fork or skewer, dock the entire surface of the dough. For a clean, professional look, space the prick holes evenly apart.
  • Place into the preheated oven and bake until pale golden; 25-30 minutes (9-inch pan), or 40 to 45 minutes (8-inch pan).
  • Allow shortbread to cool in the pan for about 20 minutes before using a sharp knife to cut along the scored lines. Once cookies are completely cooled, carefully lift and remove from the pan using the parchment overhangs.
  • Store completely cooled shortbread in an airtight container between parchment paper for up to a week at room temperature, or in the freezer for up to 2 months.
  • Optionally, add the cookies to a cookie tin or box lined with tissue paper, wrap with a bow and gift to someone you love.



Calories: 217kcal, Carbohydrates: 24g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 33mg, Sodium: 100mg, Potassium: 33mg, Fiber: 0.5g, Sugar: 10g, Vitamin A: 379IU, Calcium: 13mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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