Buttery 3-Ingredient Shortbread Cookies
Total TimePrep: 10 min. Bake: 30 min. + cooling
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- Confectioners' sugar, optional
- 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.
Test Kitchen Tips
Nutrition Facts1 cookie: 183 calories, 12g fat (7g saturated fat), 31mg cholesterol, 2mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 2g protein.
Mar 29, 2020
I love these cookies. Sometimes I add lemon zest to the dough then glaze with a thin lemon glaze. I usually add two teaspoons of vanilla extract to the dough if I don't use lemon. Give it a try.
Feb 27, 2020
Shortbread cookie recipes are always (that I’ve seen) this recipe meaning however much flour you use > use 1/2 of that measurement of butter and 1/2 again as much sugar. So if you choose: 4 cups of flour (This is your next 2 ingreds measurements) 2cups of butter 1 cup of sugar (I use salted butter simply to give flavor otherwise they’re flat in flavor——-these are my husbands’ favorite cookie
Jan 26, 2020
Love this recipe. I decided to enter a shortbread contest and researched many recipes. I chose this for the simplicity. My daughter asked that I cut them into rounds to remind her of her recent trip to Scotland. A light sprinkle of sugar before baking. Imagine my shock when I won first place at the 170th Highland Games. Woo hoo amazing easy recipe.
Feb 17, 2019
Hi I love your Recipes ??????
Oct 8, 2018
Using 1/2 Rice Flour and 1/2 All purpose unbleached, gives you a nice 'short' texture to the shortbread.
Jun 4, 2018
Good one and very tasty
Jan 30, 2018
My grandmother who was born in Aberdeen Scotland made hers with powdered sugar, flour and butter...they are delicious as I bet these will be...
Dec 19, 2016
My hubby only eats shortbread with cherries in it and this recipe works great. I just have one question.....where is the editors note?? I would love to know how to do the design.
Feb 19, 2016
The beauty of this recipe is its simplicity! Not only easy to assemble but tastes outstanding. The small ingredient list means that the rich butter tastes shines! Have also scooped dough into cookies and baked 350 for 9min. Feel free to add anything to this basic shortbread. As a volunteer food editor with Taste of Home I enjoy classic recipes that allow for occasional modifications for a special touch!
Nov 25, 2015
Somehow I didn't notice that I was almost out of butter - only 1/2 cup! - but I did have Coconut Oil (which I just substituted 1 for 1). So, I used it at room temp, didn't soften the butter much (maybe 10 min on counter) then used the hand mixer to cream it all together (adding vanilla at the end as some have mentioned). Sifted the flour into the bowl as I continued to blend but by the last 1/3 I had to do it by hand (literally, using my hands) as I don't have a stand mixer. Anyway, after it all came together I scooped out 36 onto the cookie sheets, flattened a LITTLE using my thumb to create an indent (to put melted caramel or chocolate once they were done) and put them in the freezer for 5 minutes. Cooked them at 300F for around 22 minutes (I like all my cookies slightly under-done). Needless to say, I have to go shopping today to get more of everything because the entire batch lasted only 2 1/2 days! Only wish I could post a picture so you could see how well they turned out!