Print

Easy 3-Ingredient Shortbread Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 5 reviews

This Easy 3-Ingredient Shortbread Cookies recipe yields classic buttery, melt-in-your-mouth cookies made from just butter, powdered sugar, and all-purpose flour. With minimal ingredients and simple steps, these cookies deliver a tender crumb and subtle sweetness perfect for any occasion.

Ingredients

Shortbread Dough

  • 1 cup (2 sticks) good-quality French salted butter, room temperature
  • ½ cup powdered sugar, sifted
  • 2 cups all-purpose flour, sifted

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F to prepare for baking the cookies.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer on medium speed, beat the butter and powdered sugar together until pale and fluffy, about 3 minutes, creating a light and airy base for the dough.
  4. Incorporate Flour: Add the sifted flour all at once and mix on low speed just until the dough begins to come together. Avoid overmixing to maintain a tender texture.
  5. Shape and Chill Dough: Turn the dough onto a lightly floured surface and shape it into a flat disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes to firm up the dough, making it easier to roll.
  6. Roll Out Dough: Roll the chilled dough to about ½-inch thickness on a lightly floured surface for uniform thickness in baking.
  7. Cut Cookies: Use a round or scalloped-edge cookie cutter approximately 2½ inches in diameter to cut the dough into circles. Place them spaced evenly on the prepared baking sheets.
  8. Dock the Cookies: Press 4 holes into the center of each cookie using a skewer or chopstick to help prevent puffing during baking.
  9. Re-roll and Cut Scraps: Gather scraps, roll out again, and cut more cookies as needed to use all the dough.
  10. Bake: Bake the cookies for 18–20 minutes until the edges are barely golden, and the centers appear set but not browned.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Serve: Serve the shortbread cookies at room temperature to enjoy their full buttery flavor and crumbly texture.

Notes

  • Do not overmix the flour into the butter and sugar to avoid tough cookies.
  • Chilling the dough is important for easy handling and prevents excessive spreading.
  • Use quality salted butter for best flavor; adjust if using unsalted butter by adding a pinch of salt.
  • Store cookies in an airtight container at room temperature for up to a week.
  • These cookies can also be decorated with a light dusting of powdered sugar for presentation.

Find it online: https://recipefeastful.com/easy-3-ingredient-shortbread-cookies-recipe/