Save on Pinterest

Buttery 3-Ingredient Shortbread Cookies

With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
  • Total Time
    Prep: 10 min. Bake: 30 min. + cooling
  • Makes
    16 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • Confectioners' sugar, optional

Directions

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork.
  • Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Shortbread Cookie Tips

Should you sift flour when making shortbread?

We recommend sifting flour for all baked goods to break up any clumps. It’s especially a good idea in this easy cookie recipe that has just three ingredients. If you don’t have a sifter, use an electric mixer or try using a balloon whisk or strainer to sift!

Why is my shortbread too soft?

Shortbread contains a high amount of butter, so if you find your shortbread too soft, try chilling the bars before baking. This will allow the butter to harden.

Why do you fork shortbread?

Forking shortbread is not necessary, but it prevents the butter from bubbling. Pricking your shortbread also gives it that signature Scottish shortbread cookie design!

How should I store shortbread cookies?

Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers. Shortbreads will keep in an airtight container at room temperature for up to 3 weeks. For longer storage (up to 3 months), pop the cookies in the freezer and follow these cookie freezing tips!
Nutrition Facts
1 cookie: 183 calories, 12g fat (7g saturated fat), 31mg cholesterol, 2mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 2g protein.