3 Ingredient Shortbread Cookies
User Reviews
5.0
171 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
-
Chilling Time
45 mins
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Total Time
1 hr 12 mins
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Servings
26 cookies
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Calories
107 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
3 Ingredient Shortbread Cookies
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These easy, melt in your mouth 3 Ingredient Shortbread Cookies, are a must for every Holiday Cookie Tray. All you need is flour, butter and sugar.
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Ingredients
- 1 cup salted butter* (softened)
- ½ cup icing/powdered or caster/fruit sugar
- 2 cups all purpose flour**
*Salted butter makes this a 3 ingredient recipe if you prefer you can use unsalted but add ¼-½ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
**Be sure your flour is at least 11% protein, any less and the cookies will spread.
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Instructions
- In the stand up mixer or with a hand beater cream the butter and sugar for a 1-2 minutes or until light and fluffy.Add the flour and mix on low just until the dough starts to come together.
- On a lightly floured flat surface gently form the dough into a ball (see note). Wrap the dough in plastic wrap and refrigerate for at least 60 minutes.
- Roll the dough to about ¼-½ inch thick and cut out with your favourite cookie cutters (mine are about 1-1½ inches). Place on the prepared cookie sheet and refrigerate while the oven is pre-heating.
- Pre-heat oven to 325F (160C).
- Bake for approximately 10-12 minutes or until the edges are just starting to turn lightly golden. Let cool for a bit on the cookie sheet then move to a wire rack to completely cool. Be sure to let the shortbread cool completely before eating, because they really do taste better. Enjoy!
Notes
- If you find the dough too dry then add a tablespoon of butter or more if needed to bring the dough together.
- If you decide to use fruit/caster sugar then it might be easier to roll the dough into a log shape before chilling. If making the whole recipe then shape into 2 logs. Then slice, place on a parchment paper lined cookie sheet and chill while the oven is pre-heating then bake.
- The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to a month in the freezer.
- To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature. In our house no one waits for them to thaw!
Nutrition Information
Show Details
Calories
107kcal
(5%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Cholesterol
19mg
(6%)
Sodium
63mg
(3%)
Potassium
12mg
(0%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
218IU
(4%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 63mg | 3% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 218IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
171 reviews
Excellent
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