Don’t be afraid to try making homemade shortbread cookies! With my tips and tricks, you will be able to make delicious, buttery cookies that just melt in your mouth. They store well, so they make great gifts!
EASY SHORTBREAD COOKIES
Sometimes the simple things are the best, and that is definitely true for these cookies! You only need three ingredients: salted butter, powdered sugar, and all purpose flour. I bet you already have all of the ingredients on hand.
A lot of people think of these cookies during the holidays, but this shortbread cookie recipe is so simple and delicious that you will want to make it all year long.
Another bonus to this recipe is that shortbread cookie dough can be made ahead and kept in the refrigerator for 2-3 days.
What is the secret to making good shortbread?
There are a few secrets to making the best butter shortbread cookies:
- First, make sure all your ingredients are fresh and high quality, especially the butter.
- Let your butter soften at room temperature. Softening in the microwave can cause uneven hot spots that melt. You do not want to use melted butter for shortbread!
- Using powdered sugar instead of granulated sugar gives the shortbread a finer texture.
- Cream the butter and the sugar well, but use a light touch after you add the flour. Overmixing after the flour is added can lead to tough cookies.
- Make sure you don’t place the shortbread dough on warm cookie sheets, the cookies will spread. Between batches, to cool the cookie sheets faster, turn them upside down and run cold water over them before reusing them.
FREQUENTLY ASKED QUESTIONS:
Poking holes in shortbread doesn’t just make it look pretty. Those tiny holes let air down into the dough, helping the cookies bake evenly all the way through.
Yes, you definitely need to chill shortbread dough before baking! Chilling firms up the butter so that it melts slowly as the cookies bake, resulting in tender, flaky cookies. If the butter is soft, it will melt too fast, your cookies will spread, and they will be greasy and uneven on the edges.
When the bottom edges of your shortbread is light brown, they are done. You can of course bake them a little longer if you prefer cookies a little more crisp. But don’t over bake them, or they will be crumbly instead of tender.
Your cookies most likely spread because the dough wasn’t cold enough. Make sure you chill it as directed, and if your kitchen is warm, keep the dough in the fridge between batches. It could also be that you placed the dough on cookie sheets that were still warm.
HOW TO MAKE SHORTBREAD COOKIES
Ingredients needed:
- salted butter (If you are using unsalted butter, you need to add 1/4 teaspoon of salt.)
- powdered sugar (also known as confectioners sugar)
- all purpose flour
Instructions:
- Beat butter till soft and creamy. Add powdered sugar and beat till smooth.
- Stir in flour till mixture is well combined; press dough together till it forms a ball.
- This cutting method is a little unconventional, but it works like a charm! Flatten dough and place in a gallon sized ziplock bag, close the bag tightly, removing as much air as possible. Use a rolling pin to roll the dough 1/4″ thick inside the bag. It will form a perfect square inside the bag!
- Chill dough for at least 30 minutes. Carefully cut away the sides of the bag. Use a knife, pizza cutter, or pastry wheel to cut the dough into rectangle shapes.
- Place cookies on ungreased cookie sheets about an inch apart. Place pans in the refrigerator.
- While the cookies are chilling, preheat the oven to 325 degrees.
- Bake cookies for 15-18 minutes or till the bottom edges are barely turning light brown.
- Let cookies cool on the pan for a few minutes, then remove to cooling racks.
- If desired drizzle cooled cookies with melted chocolate.
HOW DO YOU STORE BUTTER SHORTBREAD COOKIES?
Shortbread cookies last much longer than other cookie varieties, making them perfect for gift giving even through the mail. If you place them in an airtight container, they can last 2-3 weeks at room temperature.
If you want to make them ahead of time, they can also be frozen for 5-6 months. I like to place them in heavy duty freezer ziplock bags.
For best results, if you will be storing your butter shortbread cookies longer than 3-4 days, or freezing them, don’t add any glaze or melted chocolate until you are ready to serve them.
MORE SIMPLE COOKIE RECIPES:
- Banana Chocolate Chip Cookies
- Zucchini Cookies (with cream cheese frosting)
- Cookies & Cream Kiss Cookies
- Brookies
- White Chocolate Cranberry Cookies
- Lemon Sugar Cookies
- Soft Gingersnaps
- Mint Chocolate Chip Cookies
- Cherry Shortbread
- Brown Sugar Shortbread
- Lime Shortbread Cookies
- Shortbread Hearts
Easy Shortbread Cookies
Ingredients
- 1 ½ cups salted butter softened
- 1 cup powdered sugar
- 3 cups all-purpose flour
Instructions
- Beat butter in a mixing bowl till soft and creamy. Add powdered sugar and beat till smooth.
- Stir in flour till mixture is well combined; press dough together till it forms a ball.
- Flatten dough and place in a gallon sized ziplock bag, close the bag tightly. Use a rolling pin to roll the dough 1/4" thick inside the bag. It will form a perfect square inside the bag!
- Chill dough for at least 30 minutes. Carefully cut away the sides of the bag. Use a knife, pizza cutter, or pastry wheel to cut the dough into rectangle shapes.
- Place cookies on ungreased cookie sheets about an inch apart. Place pans in the refrigerator.
- While the cookies are chilling, preheat the oven to 325 degrees. Bake cookies for 15-18 minutes or till the bottom edges are barely turning light brown.
- Let cookies cool on the pan for a few minutes, then remove to cooling racks.
- If desired drizzle cooled cookies with melted chocolate.
Nutrition
If you are looking for an easy, crowd pleasing cookie that just melts in your mouth, give these 3 ingredient shortbread cookies a try! For an extra special treat, drizzle them with melted chocolate.
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I have been looking for a good shortbread recipe, these were buttery they really did melt in your mouth. A new family fave!
Oh good, glad to hear they are a new favorite!