If you’re a shortbread lover, then this easy Scotch Shortbread Fingers recipe is for you! Crunchy and golden, this buttery shortbread has just three ingredients: butter, flour, and sugar. It’s the perfect sweet little something alongside a cup of tea.
Why You’ll Love This Recipe
Not too long ago, I was happily tasked with preparing these delicious and easy Scotch shortbread finger cookies for a dear friend’s daughter’s wedding reception. It was the perfect slightly sweet bite to have alongside the other rich food and the decadent wedding cake. Plus, they’re a cinch to make!
These were a hit at the wedding, so I knew I had to share them with all of you here!
Even better, you only need three ingredients to make this homemade shortbread recipe — butter, flour, and sugar. That’s it!
It’s true. You only need 3 ingredients to make this homemade shortbread recipe! Here’s what you’ll need:
- 2 cups of butter (aka two sticks, softened to room temperature)
- 1 cup of white granulated sugar
- 4 cups of all-purpose flour
Additionally, you can garnish these Scotch shortbread fingers with coarse sugar before baking, but that’s totally optional.
How To Make These Cookies
- Preheat your oven to 375°, and line a baking sheet with parchment paper. Set aside.
- Beat the softened butter until creamy with an electric stand mixer.
- Gradually add in the cup of sugar.
- Then, add the flour gently, and mix until mixture is well-combined. The dough will be somewhat crumbly.
- Press dough into parchment lined 11″ X 17″ jelly roll pan (with sides). Sprinkle with the sparkly, coarse white sugar (if using), and gently press into the dough.
- Bake at 375° for 18-20 minutes or until just turning golden brown. Cut into uniform shortbread “fingers” immediately after removing from the oven.
- Enjoy with a cup of tea, some coffee, or a cold glass of milk!
Store cooled Scotch shortbread fingers in an airtight container or plastic bag at room temperature for up to 4 days. You can also freeze the dough to make later. I like to freeze it in the shape of the baking pan for easier transfer later and to just bak from frozen.
Tips for Success
- Use your stand mixer to cream the butter. Then gradually add the sugar, and finally the flour. That’s it for making the dough! So easy.
- Press the dough into a parchment-lined cookie sheet with sides and sprinkle with coarse, sparkly white sugar. Lightly press the coarse sugar into the dough. Then, bake for 18-20 minutes or until it’s just turning golden brown. Remove from the oven and immediately slice into long shortbread “fingers.”
- I was able to get nearly 60, 4″ long shortbread fingers per pan. Both panfuls were baked and cooling on the rack in under an hour!
MORE EASY COOKIE RECIPES
- Chewy Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip Cookies
- King Arthur Chocolate Chip Cookies
- Chocolatey Chocolate Chip Cookies with Pecans
- Lime Sugared Chewy Ginger Cookies
Easy Scotch Shortbread Recipe
- 2 cups butter room temperature
- 1 cup white sugar
- 4 cups all purpose flour
- 2 tablespoons coarse sparkling white sugar (for sprinkling on top)
- You can use regular white sugar if you can't find the coarse, sparkling white sugar
- Preheat oven to 375°.
- With electric stand mixer, beat butter until creamy.
- Gradually add in 1 cup of sugar.
- Add in flour and mix until mixture is well combined (Will be somewhat crumbly.)
- Press dough into parchment lined 11" X 17" jelly roll pan (with sides).
- Sprinkle with the sparkly, coarse white sugar and gently press into the dough.
- Bake at 375° for 18-20 minutes or until just turning golden brown.
- (You can also use a 10" X 14" jelly roll pan, and that will take just a little longer to bake, closer to 25 minutes.)
- The key is to watch shortbread closely and when it is just turning golden brown, remove from the oven.
- Cut into uniform shortbread "fingers" immediately after removing from the oven.
- (Shortbread is somewhat crumbly when cool, and so it cuts much better when it's hot from the oven.)
- A trick I use to cut the shortbread evenly, is to get out my ruler.
- I cut the whole pan in half lengthwise and widthwise.
- Then I cut each quadrant in half, and then cut uniform "fingers" from that.
You may also like: Raspberry Peach Almond Shortbread Bars