3 Ingredient Shortbread Cookies
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
12 mins
-
Chilling Time
45 mins
-
Total Time
1 hr 12 mins
-
Servings
26 cookies
-
Calories
107 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
3 Ingredient Shortbread Cookies
Description
The 3 Ingredient Shortbread Cookies recipe uses softened salted butter creamed with powdered sugar, then combined with all-purpose flour to form a dough. After chilling, the dough is rolled to a quarter to half-inch thickness and cut into small shapes before baking at 325°F. The low baking temperature and minimal ingredients result in cookies with a tender, melt-in-the-mouth texture and subtle sweetness.
The dough's simplicity highlights the rich butter flavor, and chilling prevents spreading during baking for nicely shaped cookies. Baking until just golden on the edges ensures a light crumb and crisp exterior while maintaining tenderness.
Cookies are best enjoyed fully cooled for the best texture and can be stored at room temperature up to a week or refrigerated for longer freshness. They can also be frozen between layers of parchment paper and thawed at room temperature to avoid condensation.
Adding extra butter can help if the dough feels dry, and shaping the dough into logs before chilling helps with slicing and preparation. These shortbread cookies offer a basic, versatile treat to enjoy with tea or as a snack.
Ingredients
- 1 cup butter salted, softened
- ½ cup powdered sugar aka icing sugar or caster 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.
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 the dough is too dry, add a tablespoon or more of butter as needed to bring it together.
- For easier slicing, shape dough into logs before chilling, then slice and place on a lined cookie sheet before baking.
- Store baked cookies in an airtight container at room temperature for up to one week, or refrigerate to extend freshness to 10 days.
- Freeze cooled cookies with parchment paper between layers or freeze slices before baking; thaw at room temperature to avoid condensation.
- Allow cookies to cool completely before eating to achieve the best taste and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
