3 Ingredient Shortbread Cookies
Description of this recipe: These simple, buttery, and melt-in-your-mouth 3 Ingredient Shortbread Cookies are the perfect addition to any holiday cookie tray or a delightful treat any time of the year. Requiring only flour, butter, and sugar, this recipe is a testament to the fact that the best things in life are often the simplest.
Why you will love this recipe: You’ll adore these cookies for their effortless elegance. They are incredibly easy to make, require minimal ingredients, and deliver maximum flavor and a satisfyingly delicate texture. The buttery richness, combined with the subtle sweetness, makes them irresistible. Whether you’re a seasoned baker or a beginner, this recipe guarantees success and a truly memorable shortbread experience. Plus, the versatility of this recipe allows you to customize the cookies with different shapes and flavors, making it a crowd-pleaser for all ages.
Introduction
Shortbread cookies hold a special place in the world of baking. Their delicate crumb, rich buttery flavor, and minimal ingredients make them a timeless classic. While many shortbread recipes call for a laundry list of components, this recipe simplifies the process, showcasing the beauty of pure, unadulterated shortbread goodness.
This 3 Ingredient Shortbread Cookie recipe is a revelation. It eliminates the fuss and delivers exceptional results with just three humble ingredients: flour, butter, and sugar. This recipe is not just about simplicity; it’s about highlighting the quality of each ingredient. Choosing high-quality butter and the right type of flour is essential for achieving the perfect melt-in-your-mouth texture that defines a truly exceptional shortbread.
Imagine the aroma of warm, buttery cookies wafting through your kitchen as you bake these simple yet elegant treats. These shortbread cookies are perfect for sharing during the holidays, serving with a cup of tea or coffee, or simply indulging in a moment of pure baking bliss. They are also an excellent option for those new to baking, as the simple instructions and minimal ingredients make them virtually foolproof.
From the creamy butter to the delicate crumb, every element of this recipe is carefully designed to create a symphony of flavors and textures that will leave you craving more. Prepare to impress your friends and family with these deceptively easy and utterly delicious 3 Ingredient Shortbread Cookies.
Ingredients:
- 1 cup (2 sticks or 226g) salted butter*, softened
- ½ cup (100g) icing/powdered sugar or caster/fruit sugar
- 2 cups (250g) all-purpose flour**
***Salted butter makes this a true 3-ingredient recipe. If using unsalted butter, add ¼-½ teaspoon of fine sea salt. Be sure to use high-quality butter, as the flavor will shine through in the final product. Store-brand butter can vary in fat content, which can affect the cookie’s texture. **Ensure your flour has at least 11% protein. Lower protein flour can cause the cookies to spread excessively during baking.
Preparation:
Step 1: Cream the Butter and Sugar In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and sugar until light and fluffy. This process typically takes 1-2 minutes. Properly creaming the butter and sugar is crucial for incorporating air into the dough, which contributes to the shortbread’s tender texture. Avoid over-creaming, as this can lead to a tougher cookie. The mixture should be pale and noticeably lighter in color.
Step 2: Incorporate the Flour Gradually add the flour to the creamed butter and sugar. Mix on low speed just until the dough starts to come together. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cookie. The dough should appear crumbly at first but will eventually form a cohesive mass. If using a hand mixer, switch to using a spatula or your hands to gently combine the ingredients to avoid overmixing.
Step 3: Form and Chill the Dough On a lightly floured surface, gently form the dough into a ball. If the dough seems too dry, add a tablespoon of softened butter at a time until it comes together without being sticky. Handle the dough with care to avoid overworking it. Wrap the dough tightly in plastic wrap and refrigerate for at least 45-60 minutes, or even longer (up to 2 hours). Chilling the dough is essential for preventing the cookies from spreading during baking and helps develop the flavor.
Step 4: Roll and Cut the Dough Preheat your oven to 325°F (160°C). Remove the chilled dough from the refrigerator and unwrap it. On a lightly floured surface, roll the dough out to about ¼-½ inch thickness. Use your favorite cookie cutters to cut out shapes. Place the cut-out cookies on a baking sheet lined with parchment paper. Chilling the cut cookies in the fridge for 10-15 minutes before baking helps them retain their shape even better.
Step 5: Bake and Cool Bake the cookies for approximately 10-12 minutes, or until the edges are just starting to turn lightly golden. Keep a close eye on them, as shortbread can burn easily. Once baked, let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Shortbread cookies taste best when fully cooled, as the flavors have time to meld together.
COOKING Rating: Easy
Serving Suggestions:
- Serve with a cup of hot tea or coffee.
- Dust with powdered sugar for an extra touch of sweetness.
- Pair with fresh berries and whipped cream for a delightful dessert.
- Package as a thoughtful homemade gift.
- Enjoy as a simple, satisfying snack.
Tips:
- Use high-quality butter for the best flavor.
- Don’t overmix the dough to avoid tough cookies.
- Chill the dough thoroughly to prevent spreading during baking.
- Bake until the edges are just lightly golden.
- Let the cookies cool completely before serving.
- For added flavor, consider adding a pinch of vanilla extract or almond extract to the dough.
- If you find the dough difficult to roll out, place it between two sheets of parchment paper and roll it that way.
- If you want a crispier shortbread, bake the cookies at a lower temperature (300°F/150°C) for a longer time (15-20 minutes).
Prep Time: 15 minutes Cook Time: 12 minutes Chilling Time: 45 minutes Total Time: 1 hour 12 minutes
Nutritional Information: (per cookie, approximate) Calories: 107 kcal Protein: 1 g Sodium: 63 mg
Conclusion:
These 3 Ingredient Shortbread Cookies are a testament to the fact that sometimes, less is more. Their simple ingredients and straightforward preparation belie their exceptional flavor and texture. Whether you’re a seasoned baker or a beginner, this recipe is a surefire way to create a delightful treat that will impress everyone. The buttery richness, the delicate crumb, and the ease of preparation make these shortbread cookies a true baking masterpiece. So, gather your ingredients, preheat your oven, and get ready to experience the pure joy of homemade shortbread.
Questions and Answers about this Recipe:
Q1: Can I use unsalted butter instead of salted butter?
A1: Absolutely! If you prefer to use unsalted butter, simply add ¼-½ teaspoon of fine sea salt to the dough along with the flour. The salt enhances the flavor of the shortbread and balances the sweetness. Be sure to use a good quality butter, as the quality makes a great impact.
Q2: What if my dough is too dry and crumbly?
A2: If your dough appears too dry and doesn’t come together easily, add softened butter, one tablespoon at a time, until it forms a cohesive mass. Be careful not to add too much butter, as this can make the cookies greasy. Alternatively, you can try adding a teaspoon of milk or cream, but remember to add only small amounts.
Q3: Can I freeze these shortbread cookies?
A3: Yes, these shortbread cookies freeze beautifully. To freeze, place the completely cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to an airtight container or freezer bag. They can be stored in the freezer for up to a month. To thaw, simply remove the desired number of cookies from the freezer and let them thaw at room temperature.
Q4: What can I do to prevent my cookies from spreading during baking?
A4: Chilling the dough is key to preventing the cookies from spreading. Make sure to chill the dough for at least 45-60 minutes, or even longer, before rolling and cutting. Additionally, chilling the cut cookies in the refrigerator for 10-15 minutes before baking can also help them retain their shape. Avoid overmixing the dough, as this can develop the gluten and cause the cookies to spread.
Q5: Can I add any flavorings to these shortbread cookies?
A5: Absolutely! The basic recipe is a great canvas for adding different flavors. A pinch of vanilla extract, almond extract, lemon zest, or even a sprinkle of cinnamon can add a wonderful twist. You can also add finely chopped nuts, dried fruit, or chocolate chips. Just be sure to adjust the flour amount accordingly if adding wet ingredients, to maintain the proper dough consistency.
3 Ingredient Shortbread Cookies
Ingredients
- 1 cup 2 sticks or 226g salted butter*, softened
- ½ cup 100g icing/powdered sugar or caster/fruit sugar
- 2 cups 250g all-purpose flour**
- ***Salted butter makes this a true 3-ingredient recipe. If using unsalted butter add ¼-½ teaspoon of fine sea salt. Be sure to use high-quality butter, as the flavor will shine through in the final product. Store-brand butter can vary in fat content, which can affect the cookie’s texture.
- **Ensure your flour has at least 11% protein. Lower protein flour can cause the cookies to spread excessively during baking.
Instructions
- Step 1: Cream the Butter and Sugar
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and sugar until light and fluffy. This process typically takes 1-2 minutes. Properly creaming the butter and sugar is crucial for incorporating air into the dough, which contributes to the shortbread’s tender texture. Avoid over-creaming, as this can lead to a tougher cookie. The mixture should be pale and noticeably lighter in color.
- Step 2: Incorporate the Flour
- Gradually add the flour to the creamed butter and sugar. Mix on low speed just until the dough starts to come together. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cookie. The dough should appear crumbly at first but will eventually form a cohesive mass. If using a hand mixer, switch to using a spatula or your hands to gently combine the ingredients to avoid overmixing.
- Step 3: Form and Chill the Dough
- On a lightly floured surface, gently form the dough into a ball. If the dough seems too dry, add a tablespoon of softened butter at a time until it comes together without being sticky. Handle the dough with care to avoid overworking it. Wrap the dough tightly in plastic wrap and refrigerate for at least 45-60 minutes, or even longer (up to 2 hours). Chilling the dough is essential for preventing the cookies from spreading during baking and helps develop the flavor.
- Step 4: Roll and Cut the Dough
- Preheat your oven to 325°F (160°C). Remove the chilled dough from the refrigerator and unwrap it. On a lightly floured surface, roll the dough out to about ¼-½ inch thickness. Use your favorite cookie cutters to cut out shapes. Place the cut-out cookies on a baking sheet lined with parchment paper. Chilling the cut cookies in the fridge for 10-15 minutes before baking helps them retain their shape even better.
- Step 5: Bake and Cool
- Bake the cookies for approximately 10-12 minutes, or until the edges are just starting to turn lightly golden. Keep a close eye on them, as shortbread can burn easily. Once baked, let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Shortbread cookies taste best when fully cooled, as the flavors have time to meld together.
