Save Buttery, crumbly, and delicately sweet, these classic shortbread cookies rely on just three simple ingredients to create a melt-in-your-mouth treat perfect for any occasion.
I remember making these cookies for the first time with my grandmother. The smell of butter wafting through the kitchen always brings back delightful memories.
Ingredients
- Unsalted butter (softened): 1 cup (225 g)
- Powdered sugar: ½ cup (60 g)
- All-purpose flour: 2 cups (250 g)
Instructions
- Prepare your baking sheet:
- Preheat oven to 325°F (160°C). Line baking sheet with parchment paper.
- Cream butter and sugar:
- In a large bowl, cream softened butter and powdered sugar together until light and fluffy.
- Mix in flour:
- Gradually add flour and mix until a soft, crumbly dough forms.
- Knead the dough:
- Turn dough onto a floured surface and gently knead until it just comes together.
- Shape cookies:
- Roll dough to ½ inch thickness. Cut into shapes as desired.
- Arrange and prick:
- Place cookies on baking sheet, spacing 1 inch apart. Prick each several times with a fork.
- Bake:
- Bake for 18–22 minutes, or until edges are just turning golden. Do not brown.
- Cool:
- Cool cookies on sheet for 5 minutes, then transfer to wire rack.
Save These cookies are a staple at our holiday gatherings, where everyone takes turns shaping their own cookies for the tray.
Required Tools
Mixing bowl, electric mixer or spoon, rolling pin, cookie cutter or knife, baking sheet, parchment paper, and wire rack.
Allergen Information
Cookies include dairy and gluten. Always double-check ingredient labels if you have sensitivities.
Nutritional Information
Each cookie contains approximately 100 calories, 6 g total fat, 11 g carbohydrates, and 1 g protein.
Save Share these simple, delicious shortbread cookies with loved ones or enjoy with tea for a cozy treat.
Recipe Help & Answers
- → What ingredients create the classic shortbread texture?
The combination of softened unsalted butter, powdered sugar, and all-purpose flour produces the tender, crumbly texture typical of classic shortbread.
- → How can I ensure the shortbread doesn't brown too much?
Bake at a low temperature around 325°F (160°C) and remove when edges just start turning golden to maintain the delicate color.
- → Can I add flavors to the dough?
Yes, adding a teaspoon of vanilla extract or a pinch of fine sea salt will enhance the flavor without altering the texture.
- → What is the best way to roll and cut the dough?
Roll the dough to about half an inch thickness on a lightly floured surface, then cut into preferred shapes before baking for consistent thickness and even baking.
- → How should I store the shortbread for freshness?
Store the cooled shortbread in an airtight container at room temperature, which helps keep them fresh for up to one week.