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3 Ingredient Shortbread Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Calories 107 kcal

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.
Keyword COOKIES