My easy shortbread recipe makes buttery, crisp, 3-ingredient cookies in 30 minutes—perfect for homemade treats or thoughtful edible gifts!
- 1 cup (8 oz/225 g) butter, softened
- ½ cup (2 oz/58 g) powdered sugar, sifted
- 2 cups (10 oz/280 g) all purpose flour
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Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
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In a large bowl cream together the soft butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes.
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Add in the flour and mix until the dough just comes together.
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Roll the cookie dough in cling wrap into a long two-by-two-inch log. Place in the fridge for at least 60 minutes, or up to 3 days.
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Once the dough is firm, slice the cookies into ¼-inch thick rounds. Place each round on your baking tray and bake for 18 - 20 minutes or until just golden.
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Allow to cool slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.
Watch the Recipe Video!
- Make sure you use softened butter, or else the dry ingredients won’t fully incorporate.
- Customize your recipe for shortbread biscuits with my Homemade Extracts such as vanilla extract.
- Don’t have an electric mixer? Make sure the butter is softened, and use a hand whisk to whisk it with sifted powdered sugar until light and fluffy. It shouldn’t take too long.
- Wrapping the log and placing it in the fridge for 30 minutes will help develop the flavor and ensure that your cookies don’t spread during baking.
- A fun baking hack is to use unflavored dental floss or sewing thread to cut your cookie dough. Slide them underneath, bring them up, cross over, and pull. It helps keep the shape for perfect cuts.