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3 Ingredient Shortbread Cookies Recipe

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★★★★★

5 from 132 reviews

This simple and classic 3 Ingredient Shortbread Cookies recipe combines buttery richness with a delicate sweetness to create perfectly tender and crumbly cookies. Made from just butter, sugar, and all-purpose flour, these shortbread cookies are easy to prepare and bake, making them an ideal treat for any occasion. They offer a melt-in-the-mouth texture with a lightly golden edge, perfect for enjoying with tea or coffee.

Ingredients

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Shortbread Cookies

  • 1 cup salted butter (softened)
  • ½ cup icing/powdered or caster/fruit sugar
  • 2 cups all purpose flour (at least 11% protein)

Instructions

  1. Cream Butter and Sugar: In a stand mixer or using a hand beater, cream the softened butter and sugar together for 1-2 minutes or until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
  2. Add Flour: Add the all-purpose flour to the creamed butter and sugar. Mix on low speed just until the dough begins to come together, being careful not to overmix to prevent tough cookies.
  3. Form and Chill Dough: On a lightly floured surface, gently form the dough into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 60 minutes to firm up the dough and make it easier to roll out.
  4. Roll and Cut Cookies: Roll the chilled dough to approximately ¼ to ½ inch thickness. Use your favorite cookie cutters (about 1 to 1½ inches) to cut out shapes. Place the cut cookies on a prepared cookie sheet and refrigerate while you preheat the oven to maintain dough firmness.
  5. Bake: Preheat the oven to 325°F (160°C). Bake the cookies for about 10-12 minutes until the edges just start to turn lightly golden. This ensures a tender interior with a slight crisp on the edges.
  6. Cool Completely: Allow the cookies to cool slightly on the cookie sheet before transferring them to a wire rack to cool completely. Cooling fully is essential for the classic shortbread texture and flavor.

Notes

  • If the dough feels too dry, add 1 tablespoon of butter and mix again until the dough holds together well.
  • Using fruit or caster sugar may make the dough easier to shape if rolled into logs before chilling. Shape into two logs if making the whole batch, then slice and bake directly from chilled logs.
  • Store baked cookies in an airtight container at room temperature for up to one week, or refrigerate for up to 10 days to enjoy cold cookies.
  • To freeze, layer cooled cookies between parchment paper and store in airtight containers or bags. They last up to one month in the freezer.
  • Thaw frozen cookies at room temperature with packaging removed to avoid condensation. They can be enjoyed slightly frozen too.

Keywords: shortbread cookies, easy cookies, 3 ingredient cookies, buttery cookies, classic shortbread, homemade cookies, simple dessert

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