Shortbread cookies hold a special place in my heart. With just a few ingredients, these buttery, tender cookies deliver a melt-in-your-mouth experience that’s simply unbeatable. Whether you’re baking for the holidays, a tea party, or simply because your cookie jar looks a little lonely, this is the recipe to keep in your back pocket.
If you’ve never made homemade shortbread before, you’re in for a treat—literally! Let’s make magic happen.
Buttery bliss is just three ingredients away!
### **Why You’ll Love This Recipe**
– It requires just **3 basic ingredients** you likely already have on hand.
– The dough is a dream to work with—no rolling pins or fuss required.
– These cookies have that perfect balance of crisp edges and a delicate crumb.
– Perfect for endless customization with add-ins like chocolate chips or a drizzle of icing.
### **Ingredients Breakdown**
#### Essentials:
– **Unsalted Butter**: Room temperature is key to perfect creaming. Want a slightly salted edge? Switch to salted butter but skip any added salt.
– **Powdered Sugar**: Creates a finer texture compared to granulated sugar, giving these cookies their signature melt-in-your-mouth feel.
– **All-Purpose Flour**: Simple and reliable. No need for fancy flours here!
#### Pro Tips:
– Quality butter is everything—choose one you love the flavor of because it shines front and center.
– Want to jazz things up? Mix in a pinch of vanilla extract or the zest of a lemon for a subtle twist!
### **Step-By-Step Instructions**
- Prep Your Station: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Trust me, parchment makes your cleanup so much easier.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the butter and powdered sugar together. You’re aiming for light and fluffy, which takes about 2-3 minutes. Scrape down the bowl to ensure everything is evenly incorporated.
- Add the Flour: Slowly add in the sifted flour, mixing on low speed until just combined. It might look crumbly at first—don’t panic. Use your hands to gently bring the dough together into a smooth ball.
- Shape the Cookies: Scoop a tablespoon of dough and roll it into a ball. Place it on your prepared baking sheet and flatten gently with the bottom of a glass or fork for that classic shortbread shape.
- Bake: Pop the cookies into the oven for 10-13 minutes, or until the edges turn a pale golden color. Avoid overbaking, as they can dry out quickly. Let them cool on the tray for 5 minutes before transferring to a wire rack.
### **Chef’s Tips and Tricks**
– **Don’t Overmix:** The key to tender shortbread is minimal mixing once the flour is added. Overworking the dough can make them tough.
– **Room Temperature Butter:** Cold butter won’t cream properly, and melted butter will ruin the texture. Let it sit out for about 30 minutes for perfect consistency.
– **Chill for Precision:** For neat shapes or if adding patterns, chill the dough for 15 minutes after shaping to help it hold its form.
### **Recipe Variations and Serving Suggestions**
– **Add a Hint of Flavor:** Stir in ½ teaspoon of vanilla, almond extract, or citrus zest for a subtle boost.
– **Dipped in Chocolate:** Once cooled, dip half the cookie in melted dark chocolate and sprinkle with sea salt for an extra decadent treat.
– **Festive Toppings:** Before baking, sprinkle with colored sugar or press in chopped nuts for a holiday touch.
Serve these cookies with your favorite cup of tea, coffee, or even a frothy hot cocoa for ultimate indulgence!
### **FAQs**
#### Can I make the dough ahead of time?
Absolutely! Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Just let it sit out for 15 minutes before shaping.
#### Can I freeze these cookies?
Yes! Once baked and cooled, you can freeze the cookies in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
#### Can I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture might be slightly crumblier, but they’ll still taste wonderful!
### **Printable Recipe**
#### Shortbread Cookies (Yields 20 Cookies)
##### Ingredients:
– 1 cup (2 sticks) unsalted butter, room temperature
– ½ cup powdered sugar
– 2 cups all-purpose flour
##### Instructions:
1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
3. Gradually add flour, mixing until combined. Bring dough together by hand if needed.
4. Scoop 1 tablespoon of dough, roll into a ball, and flatten gently on the baking sheet.
5. Bake for 10-13 minutes, until edges are pale golden. Cool before enjoying!
These shortbread cookies are just waiting to become a new staple in your recipe collection. I’d love to see your creations—don’t forget to share your photos and tag me with #TheKitchensAid. Happy baking, friends!
