Shortbread Cookies - 3 Ingredients
Calories: 7
Adjust Servings Here: 18 Cookies
Description
Say goodbye to complicated recipes and hello to easy baking success with this ultimate shortcut to creating irresistible shortbread cookies. With just three basic ingredients, you'll be amazed at how effortlessly you can whip up a batch of these delightful buttery treats.
Ingredients
- 1 cup (227 g) Unsalted butter softened
- ½ cup (60 g) Powdered sugar or 1/2 cup granulated sugar
- 2 cups (250 g) All-purpose flour
Optional
- ¼ tsp Salt
- 1 tsp Pure vanilla extract
- Additional sugar for sprinkling optional
Instructions
- Preheat the Oven: Preheat your oven to 325°F /160°C/ Gas Mark 3. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Pro tip - If you use granulated sugar, this process usually takes 2-3 minutes and can be done with a hand or stand mixer fitted with the paddle attachment.1 cup Unsalted butter, ½ cup Powdered sugar
- Incorporate Vanilla Extract (Optional): If desired, add the vanilla extract to the dough and mix until evenly distributed. Vanilla extract enhances the flavor but is optional if you prefer a more traditional shortbread taste.1 tsp Pure vanilla extract
- Add the Dry Ingredients: Gradually add the all-purpose flour and salt to the butter-sugar mixture. Mix on low speed (or stir by hand) until the dough comes together. Be careful not to overmix; stop as soon as the dough is combined.2 cups All-purpose flour, 1/4 tsp Salt
- Chill the Dough: Shape the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows it to firm up, making it easier to handle.
- Roll Out the Dough: On a lightly floured surface or between parchment papers, roll out the chilled dough to your desired thickness, typically about 1/4 to 1/2 inch (6-12mm). Use rolling pin guides or parchment paper to maintain even thickness.
- Cut into Shapes: Cut the dough into your preferred shapes with cookie cutters. Classic shortbread shapes include rectangles, squares, or traditional rounds. Re-roll and cut any leftover dough until it's used up.
- Place on Baking Sheet: Carefully transfer the cut cookies to the prepared baking sheet, leaving a little space between them. Shortbread cookies only spread a little during baking.
- Optional Sugar Sprinkle: If desired, lightly sprinkle the tops of the cookies with granulated sugar. This step adds a delightful crunch and sweetness to the cookies.Pro tip - If the cookies are dry, you can brush the tops with water. This will help the sugar stick to the cookies.Additional sugar for sprinkling
- Bake to Perfection: Bake in the preheated oven for approximately 12 - 14 minutes or until the edges of the cookies are lightly golden. Keep a close eye on them to prevent over-baking.
- Cool on a Wire Rack: Allow the baked shortbread cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will continue to firm up as they cool.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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