These air fryer shortbread cookies are rich, buttery, and wonderfully crumbly, with that lovely melt-in-your-mouth texture of classic Scottish shortbread. And you only need three simple ingredients to make them… no oven needed!
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Buttery, Crumbly Classic Shortbread
I absolutely love how these shortbread cookies turn out, especially those cute rectangular fingers with the little fork marks on top. They remind me so much of the traditional Scottish shortbread cookies I used to get from the store in those metal tins.
They’re rich and buttery, with just enough sweetness, and they have that delicate texture that almost crumbles away as soon as you take a bite. When they’re still warm, they’re a little softer, but once they cool down, they firm up and get slightly crisp while staying wonderfully tender inside.
And the smell while they’re baking… so good! I always tell myself I’m going to let them cool completely, but somehow I end up eating half of them before they even get a chance.
Air Fryer Shortbread Ingredients
You only need three ingredients for this classic shortbread recipe, and there’s a good chance you already have all of them at home. I recommend weighing them if you have a kitchen scale, since getting the proportions right makes a difference with shortbread.
- 1⅓ cups (300 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 3¾ cups (450 g) all-purpose flour
Did You Know: Classic shortbread is traditionally made using a 1:2:3 ratio of sugar, butter, and flour by weight. That’s exactly what we’re using here, and it’s why these cookies have such a rich, buttery flavor without needing eggs or baking powder.
How to Make These Air Fryer Shortbread Cookies
Let me show you how I make these cookies in my air fryer. The whole process is really simple, but there are a few things worth paying attention to, especially when it comes to pressing the dough into the basket and knowing when it’s done.
Step-by-Step Instructions
Step 1: Add the ingredients.
First, take a large mixing bowl and add your room-temperature unsalted butter, granulated sugar, and all-purpose flour. The butter should be soft enough to mix easily with your hands, but not so soft that it’s starting to melt.
Step 2: Mix the dough.
Now, mix everything together with your hands until the ingredients are combined. It might look a little crumbly at first, but keep mixing until it comes together into a nice, soft dough, just like you can see in the video here.
You don’t need to knead it for a long time. Once the dough holds together and you can’t see any loose flour, it’s ready.
Top Tip: If the mixture still looks a little dry, try squeezing some together in your hand before adding anything else. Shortbread dough should hold together when pressed, even if it looks a bit crumbly in the bowl.
Step 3: Prepare your air fryer basket.
Next, line the bottom of your air fryer basket with parchment paper or an air fryer liner, if your air fryer allows it. This will make it easier to lift the shortbread out later, especially while it’s still delicate.
Note: Some air fryer manufacturers don’t recommend parchment paper because it can block airflow or get pulled toward the heating element. Always follow your air fryer’s instructions, and never preheat with loose parchment inside. If your model doesn’t allow liners, use a suitable air fryer-safe baking pan instead.
Step 4: Press the dough into the basket.
Then, put the dough in and use your hands to press it down and spread it across the bottom of the air fryer basket. Try to keep it about the same thickness all the way across, so you don’t end up with thinner edges and a thick middle.
Top Tip: The size of your air fryer basket matters here. Aim for an even layer around ¾ inch thick if your basket allows it. If the dough is much too thick, divide it into two batches instead, since a thicker layer can take longer to bake in the middle.
Step 5: Mark out the shortbread fingers.
Now, use a knife to mark the dough into classic rectangular shortbread fingers. Don’t cut all the way through, just enough to make them easier to separate after baking.
I also like to use a fork to poke a few holes in each cookie. It gives them that classic shortbread look and helps prevent bubbles from forming while they’re baking.
Step 6: Bake the shortbread cookies.
Bake the shortbread cookies in the air fryer at 285°F (140°C) for about 45 minutes, until they’re set and have that classic pale shortbread color.
I recommend checking them after about 35 to 40 minutes, especially if this is your first time making shortbread in your air fryer. The surface should look dry and set, rather than wet or doughy, including in the middle.
And don’t worry if your cookies aren’t golden brown. Classic shortbread can be quite pale, so you don’t need to keep baking it just to get more color.
Step 7: Cut the cookies while warm.
Once the shortbread is ready, carefully take the air fryer basket out and place it on a heat-safe surface. Let it rest for a few minutes, then use a knife to go over the lines you made earlier and separate the shortbread into individual fingers.
It’s much easier to do this while the shortbread is still warm. If you wait until it’s completely cool, it becomes firmer and can crack when you try to cut it.
Step 8: Let the cookies cool.
Leave the cookies in the air fryer basket for about 10 to 15 minutes, then carefully lift them out using the parchment paper, if you’ve used one. Let them finish cooling before moving them around too much, because freshly baked shortbread can break quite easily.
And that’s it… your homemade shortbread cookies are ready! They look just like those classic shortbread fingers from the store, and they smell absolutely amazing.
Related Recipe: And if you love chocolate chip cookies, you should try my air fryer version too. They turn out so soft and gooey in the middle, with perfectly crisp edges. Plus, I’ll show you a few little tricks to get that perfect texture every time.
Best Air Fryer Shortbread Cookies
This classic buttery shortbread is easy to make in the air fryer with just a few simple ingredients. It turns out crisp, crumbly, and deliciously buttery.
16
servings15
minutes45
minutes546
kcal1
hourIngredients
1⅓ cups (300 g) unsalted butter
¾ cups (150 g) granulated sugar
3¾ cups (450 g) all-purpose flour
Directions
- In a large mixing bowl, combine unsalted butter, granulated sugar, and all-purpose flour.
- Mix together with your hands until a soft dough forms.
- Line the air fryer basket with parchment paper.
- Press the dough into the basket evenly.
- Score the dough into rectangular shapes without cutting through.
- Bake at 285°F (140°C) for 45 minutes, until firm and pale.
- Allow to cool slightly before serving.
Recipe Video
Notes
- Using Salted Butter Instead: You can replace the unsalted butter with the same amount of salted butter. Your shortbread will have a slightly saltier flavor, which works nicely with the sweetness.
- Fixing Dough That’s Too Crumbly: If your dough looks dry and crumbly, try squeezing a handful together before adding anything else. If it holds its shape, you’re good to go. Avoid adding extra flour, which can make the cookies dry and hard.
- Getting the Dough Thickness Right: If the dough sticks to your hands while you’re pressing it down, cover it with a sheet of parchment paper and smooth it with the bottom of a measuring cup. For a smaller air fryer basket, divide the dough into two batches so the shortbread doesn’t end up too thick.
- Checking When Shortbread Is Done: Start checking your cookies after 35 to 40 minutes, since air fryers can cook differently. The surface and center should look dry and feel set, but the cookies can still be quite pale. If the middle seems underbaked, cook for another 5 minutes and check again.
- Cutting and Storing Your Cookies: Go over the scored lines with a knife while the shortbread is still warm to prevent it from cracking later. Let the cookies cool completely before storing them in an airtight container at room temperature for up to a week.
Nutrition Facts
- Total number of serves: 16
- Calories: 546kcal
- Fat: 31g
- Carbohydrates: 62g
- Protein: 6g
A Few Shortbread Tips Worth Knowing
Shortbread is pretty forgiving, but there are a few things that can affect the texture. These are the little details I’d pay attention to if you’re making this recipe for the first time.
- Don’t melt the butter: If your butter gets too warm and oily, the dough can become greasy and difficult to handle. Put it in the refrigerator for about 10 to 15 minutes if it feels too soft.
- Measure the flour carefully: Too much flour can make the cookies dry and overly crumbly. If you’re using measuring cups, spoon the flour into the cup and level it off rather than packing it down.
- Don’t keep mixing once the dough comes together: Working the dough too much can make the cookies tougher. You want everything combined, but there’s no need to keep kneading it.
- Give the shortbread time to cool: These cookies are quite delicate straight out of the air fryer. If they break when you try to pick them up, let them cool a little longer before moving them.
How to Store Shortbread Cookies
If you have any cookies left, let them cool completely before putting them in an airtight container. They’ll keep well at room temperature for up to a week, so there’s no need to refrigerate them.
I actually think shortbread is even nicer once it’s had time to cool and firm up properly. That delicate, slightly crisp texture is one of the things I love most about these cookies.
More Easy Cookie Recipes to Try
If you enjoyed these air fryer shortbread cookies, make sure to check out some of my other easy cookie recipes below. I have plenty of yummy cookies to try, especially if you love making homemade treats in your air fryer.
- Easy Air Fryer Peanut Butter Cookies Recipe – Love peanut butter? These cookies are a great way to satisfy that craving without turning on the oven. Just a few simple steps, and you’ll have a fresh batch ready to enjoy.
- Olive Oil Oatmeal Chocolate Chip Cookies with Sea Salt – Olive oil might not be the first thing you think of when baking cookies, but it works surprisingly well here. Add chocolate chips and a little sea salt, and you’ve got a lovely balance of flavors.
- Best Almond Cookies Recipe – If you have some almonds in the cupboard, why not turn them into cookies? This flourless recipe is a nice change from regular cookies and goes especially well with your afternoon coffee.
And if you make this shortbread recipe, I’d love to hear how yours turned out. Leave a comment or ask any questions about the recipe below or in my YouTube video comments, and I’ll do my best to reply to everyone!