Simple shortbread cookie recipe only 3 ingredients!
These simple shortbread cookies have only three ingredients and require only a few minutes of preparation time. You will love the way they melt in your mouth!
Shortbread is a unique texture, very crumbly and flaky, and melts in your mouth every time. If you like this classic shortbread cookie recipe, you need to try brown sugar shortbread and white chocolate cherry shortbread!
3-ingredient shortbread cookies
If you like rich butter biscuits, but not too sweet, then you must try homemade shortbread!
Butter is the star of these cookies, so don’t use any substitutes or you won’t get the same result. Make sure you use high-quality butter to get the best flavor.
I use salted butter in all baking processes, but if you are using unsalted butter, you need to add ¼ teaspoon of salt to the cookie dough. This doesn’t seem to make much difference, but it does have an impact on the taste of the final product.
This recipe is very basic (only three ingredients are needed!!!), but I shared some tips to help ensure it is done perfectly every time.
How to make simple shortbread cookies
Dough. First beat the softened butter to a creamy shape, then add the powdered sugar. Add all-purpose flour until fully combined.
roll. You can put it on a floured counter, but this trick from The Flavor Blender makes it easier. Put the dough in a gallon ziplock bag and press it with your hands to squeeze out as much air as possible.
Tighten the bag. Roll the dough out of the bag, squeeze out any air and recompress as needed. You will end up with a perfect square dough of uniform thickness. perfect!
cut. Cut the sides of the bag and peel it apart. Use a pizza cutter or sharp knife to cut the dough into rectangles. I used a wonton knife to get a nice edge. I washed a ruler and used it as a guide to make sure I got the perfect straight line.
bake. Next, use a spatula to transfer the biscuits to an ungreased baking sheet. Put the dough in the refrigerator for 20 minutes while preheating the oven to 325 degrees. Bake your cookies for about 15-18 minutes, or until the bottom edges almost start to turn light brown. Let cool on the pan for a few minutes, then move to a cooling rack.
Production and storage skills
Why powdered sugar? These cookies are all about texture! The powdered sugar and butter combine to form a perfect crumbly and flaky texture that melts in your mouth. Ordinary sugar is too grainy, brown sugar is for chewing, which is not what we want.
If your cookies spread In the oven, this means that the butter in the dough is too hot. This is why it is important to keep the biscuits in the refrigerator while the oven is preheating-at least 10-15 minutes.
Let your cookies cool completely (At least a few hours if you can!) Before eating them. Unlike freshly baked chocolate chip cookies, these shortbread cookies do not taste the best when they come out of the oven!
To store your shortbread cookies, Put them in an airtight container and store at room temperature for up to 2 weeks. You can also freeze them Store in an airtight container or freezer bag for 2 months.
These shortbread bars are great for dipping hot chocolate or coffee, but You can cut them into different shapes If you like it better.
We like shortbread biscuits, it’s best to drizzle a little chocolate, of course, it is always fun to add some holiday decorations for different holidays!
For more holiday cookies, please try:
Preparation time 30 minutes
Cooking time 18 minutes
Total time 48 minutes
Calories 153 kcal
Author Little Luna
- 1 1/2 cups salted butter softened
- 1 cup powdered sugar
- 3 cups all-purpose flour
Beat the butter until soft and creamy. Add powdered sugar and beat until smooth.
Add flour and stir until well mixed; press the dough together until a ball is formed.
Flatten the dough and place it in a gallon ziplock bag, and cover the bag tightly. Use a rolling pin to roll the dough into a 1/4″ thick dough. It will form a perfect square in the bag!
Carefully cut off the sides of the bag. Cut the dough into rectangles with a knife or pizza cutter.
Place the biscuits on the unoiled biscuits, about an inch apart. Put the pan in the refrigerator.
When the biscuits are cooling, preheat the oven to 325 degrees. Bake the cookies for 15-18 minutes or until the bottom edges hardly turn light brown.
Let the biscuits cool on the pan for a few minutes, then move to the cooling rack.
If necessary, drizzle the cooled biscuits with melted chocolate.
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