3 Ingredient Shortbread Cookies Recipe
Introduction
These 3 Ingredient Shortbread Cookies are delightfully simple and irresistibly buttery. With just butter, powdered sugar, and flour, you can create tender, melt-in-your-mouth treats perfect for tea time or any quiet moment.
Ingredients
- 1 cup unsalted butter, softened at room temperature (250 g)
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
Instructions
- Step 1: Preheat the oven to 300°F (150°C) and line two baking trays with parchment paper.
- Step 2: Cream the softened butter with the powdered sugar until the mixture is light and smooth.
- Step 3: Gradually add the flour and mix until a soft dough forms. Be careful not to overmix.
- Step 4: Turn the dough onto a lightly floured surface and press it into a neat rectangular block.
- Step 5: Cut the dough into even pieces about two bites each, then place them on the prepared trays.
- Step 6: Prick each piece gently with a fork to create small holes.
- Step 7: Chill the trays in the refrigerator for 15 minutes to firm up the dough.
- Step 8: Bake the cookies for 18 to 22 minutes until the edges look set and the tops remain pale.
- Step 9: Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a subtle vanilla flavor, add 1 teaspoon of vanilla extract to the butter before creaming.
- Replace 1/2 cup of the flour with 1/2 cup cornstarch for an even more tender, delicate crumb.
- Sprinkle warm cookies with fine sugar just after baking to create a light, crunchy crust.
Storage
Store the cookies in an airtight tin at room temperature for up to one week. You can also freeze the shaped dough for up to three months and bake fresh when desired. To reheat, warm cookies briefly in a low oven to restore their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit any added salt in the recipe. Using salted butter may slightly alter the cookie’s flavor balance.
Why should I chill the dough before baking?
Chilling firms up the dough, helping the cookies hold their shape during baking and promoting a tender, crumbly texture.
Print3 Ingredient Shortbread Cookies Recipe
These 3 Ingredient Shortbread Cookies are buttery, tender, and perfectly crumbly treats made with just unsalted butter, powdered sugar, and all-purpose flour. A simple and classic snack that’s easy to prepare and perfect for tea time or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened at room temperature (250 g)
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
Instructions
- Preheat and Prepare Baking Trays: Heat the oven to 300°F (150°C) and line two baking trays with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture becomes light and smooth, ensuring a creamy base for the dough.
- Add Flour and Mix Dough: Gradually add the all-purpose flour to the creamed butter mixture and mix until a soft dough forms. Be careful not to overmix to maintain tenderness.
- Shape the Dough: Turn the dough onto a lightly floured surface. Press it gently into a neat rectangular block for even cutting.
- Cut Cookies: Slice the dough into even pieces, approximately two bites in size each. Place them spaced evenly on the prepared trays. Lightly prick each cookie with a fork to decorate and vent during baking.
- Chill the Cookies: Refrigerate the trays with the cut dough pieces for 15 minutes to firm up the dough and help maintain shape while baking.
- Bake the Cookies: Place the chilled trays into the preheated oven and bake for 18 to 22 minutes, or until the edges are set and the tops remain pale, indicating gentle baking for tender shortbread.
- Cool the Cookies: Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly without breaking.
Notes
- For added flavor, mix 1 teaspoon of vanilla extract with the butter during creaming.
- To achieve a more tender bite, replace 1/2 cup of the flour with 1/2 cup of cornstarch.
- Sprinkle warm cookies with fine sugar to create a light, crunchy crust.
- Store the cookies in an airtight tin at room temperature for up to one week.
- You can freeze shaped dough for up to three months before baking.
- This recipe is lovingly adapted from source recipes featured by Lila Cooks.
Keywords: butter cookies, cookie recipes, holiday cookies, pantry dessert, shortbread cookies, simple baking, tea time treats, three ingredient cookies
