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3-Ingredient Buttery Shortbread Cookies

These buttery shortbread cookies are simply divine. They are melt-in-your-mouth amazing, bursting with the goodness of butter, and easily dressed up or down.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3 dozen
Calories: 128 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups cold salted butter sliced into 1/2" pieces
  • 1 cup light brown sugar tightly packed
  • 4 ½ cups all purpose flour divided
  • Sprinkles optional

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, add cold butter slices and brown sugar. Using paddle attachment on medium-high speed, cream until mixture is combined and has a pasty texture. Scrape down sides and paddle.
  2. Add only 3 1/2 cups of the flour and mix on medium-low speed just until combined; do not over-mix.
  3. On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead. The dough should end up soft and pliable, similar to play-dough, not sticky.
  4. Gently work in desired amount of sprinkles, if using them.Important Note: You may not end up using all the flour, depending on how dough feels; it's important to stop adding flour as soon as your dough feels like soft play dough.
  5. Divide dough into 3 balls, and flatten them into discs. Wrap tightly with cling wrap and chill for at least 30 minutes or until firm enough to roll and cut shapes.
  6. Meanwhile, preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
  7. Take out one of dough discs and roll it out to about 1/2 inch thickness - lightly flour board if needed. Either cut into 3x1 rectangular strips, triangles, or use 1-2" diameter cookie cutters.
  8. Place cookies 2 inches apart on baking sheet. Poke cookies with fork on top for a design, if not using sprinkles. Place entire baking sheet in fridge for 15 minutes.
  9. Bake chilled cookies for 15-20 minutes, or until edges are golden brown. For smaller cookies, bake closer to 15 minutes; bake longer for larger shapes. Repeat with the remaining dough, working in batches so dough stays chilled.
  10. Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.

Notes

  • Join our Free Recipe Club and get our newest, best recipes each week! 
  • If you enjoyed these cookies, please come back and give them a rating. We ❤️ hearing from you! 
  • Note that 2 cups butter = 4 sticks butter.
  • Many shortbread recipes use granulated or confectioner's sugar, but light brown sugar is the secret to a wonderfully caramelized flavor. 
  • If you need to use unsalted butter, add 1/4 tsp fine table salt to the dough.
  • I use 1-2" cookie cutters, but feel free to use your favorite shapes, as long as the dough is rolled out to 1/2" thick. 
  • If you have unbaked cookies waiting to go into the oven, place them in the fridge to keep cold until it's their turn to bake.
  • Unbaked dough can be frozen for up to 2 months. Wrap completely airtight; defrost dough when ready to roll/cut.
  • These cookies are part of our delicious Cookie Recipes Collection. 

Nutrition Information

Calories 128kcal (6%) Carbohydrates 13.4g (4%) Protein 1.3g (3%) Fat 7.8g (12%) Saturated Fat 4.9g (25%) Trans Fat 0.3g Cholesterol 20.3mg (7%) Sodium 62.3mg (3%) Fiber 0.3g (1%) Sugar 4.5g (9%)

Nutrition Facts

Serving: 3dozen

Amount Per Serving

Calories 128

% Daily Value*

Calories 128kcal 6%
Carbohydrates 13.4g 4%
Protein 1.3g 3%
Fat 7.8g 12%
Saturated Fat 4.9g 25%
Trans Fat 0.3g 15%
Cholesterol 20.3mg 7%
Sodium 62.3mg 3%
Fiber 0.3g 1%
Sugar 4.5g 9%

* Percent Daily Values are based on a 2,000 calorie diet.