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Easy Scotch Shortbread Recipe

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 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.


I wore disposable gloves when pressing the dough into the parchment-lined pan and for pressing the coarse sugar into the dough. That way the dough doesn't stick to my hands.