3-INGREDIENT BUTTERY SHORTBREAD COOKIES

These Butter Shortbread Cookies are the best shortbread cookies! Melt-in-your-mouth buttery goodness. Make them, gift them, freeze them.

The Best Shortbread Cookies Everyone Loves

We’re neck deep in cookies all over our kitchen and will hopefully continue the trend in the next couple of days. When there are Littles at home and they have friends, sometimes they all come swarming…and cookies disappear in nanoseconds.

We had such fun over the weekend celebrating the holidays early with some family and friends. I can’t count how many kiddos were there. At least fifteen of them, and half of them unapologetically hungry teens.

Translation: tables full of food and counters teeming with treats to satisfy those not-so-little-anymore Littles. Enter these butter shortbread cookies.

Why You’ll Love This Recipe

These buttery shortbread cookies are incredibly easy to make with just three ingredients. They’re perfect for any occasion, whether you’re hosting a party or simply craving a sweet treat. Their rich, buttery flavor and tender texture make them a favorite for all ages.

Kitchen Equipment You’ll Need

• Stand mixer with paddle attachment
• Baking sheets
• Parchment paper or silicone baking mats
• Large board for kneading
• Rolling pin
• Cookie cutters (optional)
• Wire rack for cooling

Ingredients

• 2 cups salted butter, cold and cut into pieces
• 1 cup packed light brown sugar
• 4 1/2 cups all-purpose flour, divided
• Optional: Your favorite sprinkles

Instructions

1. Preheat oven to 325°F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
2. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
3. On a large board, sprinkle 1/2 cup flour to keep dough from sticking. Use a rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it’s important to stop adding flour as soon as your dough feels like soft play dough.)
4. Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.) Either cut into 3×1 inch rectangular strips, triangles, or use a cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with a fork to design if not using sprinkles.
5. Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake for less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
6. Cool completely on a wire rack before serving. Cookies keep very well when sealed airtight at room temperature.

Tips for Success

• Ensure your butter is cold before starting to achieve the perfect texture.
• Knead the dough just enough to make it pliable; over-kneading can make the cookies tough.
• Chilling the dough is crucial for easy rolling and cutting.

Additional Tips and Variations

• Add vanilla or almond extract for a different flavor profile.
• Dip the cooled cookies in melted chocolate for an extra indulgent treat.

Nutritional Highlights (Per Serving)

Details may vary based on ingredient brands and serving sizes, but here’s a general idea of what to expect:

• Calories: Approximately 150
• Fat: 10g
• Carbohydrates: 15g
• Protein: 1g

Frequently Asked Questions (FAQ)

Can I use unsalted butter instead of salted? Yes, but you may want to add a pinch of salt to balance the flavors.

How long can these cookies be stored? They can be stored in an airtight container at room temperature for up to a week or frozen for up to three months.

Conclusion

These 3-ingredient buttery shortbread cookies are a delightful treat that bring joy to any occasion. Easy to make and incredibly delicious, they are sure to become a staple in your baking repertoire. Give them a try and let us know how they turn out! Share your experiences and any creative twists you’ve tried in the comments below.