Get the Recipe:
3-Ingredient Shortbread Cookies
These quick and easy shortbread cookies are always a crowd-pleaser. Made with just three ingredients, you'll love their simplicity as much as their buttery flavor!
Ingredients
- 1 cup (226 g) salted butter, softened
- 1/2 cup (55 g) confectioners' sugar
- 2 cups (240 g) all-purpose flour
- sprinkles, optional
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Instructions
- Using an electric mixer on medium speed, beat the butter and confectioners' sugar until light and fluffy.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. The mixture will be loose but should hold together when pinched.
- Place the dough on a lightly floured surface. Gather the dough and finish mixing, pressing it together to form a disc.
- Wrap the dough in plastic wrap, and refrigerate for an hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Place the chilled dough on a lightly floured surface. Roll to a 1/4-inch (6mm) thickness. Use a 2-inch (5cm) cookie cutter to cut out the cookies.
- Place the cookies on the prepared pans, leaving about 2 inches between the cookies. If you like, top each cookie with sprinkles. Place the pan in the refrigerator for 10 to 15 minutes.
- Bake (one pan at a time) 15 to 18 minutes, or until the edges of the cookies are golden brown.
- Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies from the pan directly on to the rack to cool completely.
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Notes
- Yield: Makes about 30 cookies.
- To make drop cookies: After the dough is mixed, gather it together on a lightly floured surface to form a cohesive dough. Cover and chill for 1 hour. Use a small cookie scoop (I use a #100 or #110 scoop) to portion the cookies. Place them on a lined baking sheet, and bake at 325°F for 15 to 18 minutes.
- To make as bars: After the dough is mixed, transfer it to a greased 9-inch square baking pan lined with parchment paper. Press the dough evenly in the pan. Use a fork to poke holes over the surface of the dough. Chill for 15 minutes. Bake at 325°F for 30 to 35 minutes. After cooling in the pan for about 10 minutes, use the parchment paper to lift them onto a cutting board. Cut into bars, squares, or another shape.
- To store: Once cooled, the cookies can be stored in an airtight container for up to a week. Their ability to stay fresh for so long makes them great for gifting and for enjoying over several days.
- To freeze: Place the cooled shortbread cookies in an airtight, freezer-safe container, and add waxed paper or parchment paper between layers. Properly stored, the cookies should keep in the freezer for up to 3 months. Thaw for an hour or so at room temperature.
- To freeze the dough: You can also freeze the unbaked dough. I like to chill and shape the dough first. Then, place the shaped cookies on a rimmed baking sheet, and freeze until solid (about 2 to 3 hours). Finally, transfer the cookie dough to a freezer-safe container, placing waxed paper or parchment paper between layers. When you're ready to bake, follow the recipe's directions, adding another minute or two to the baking time.
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