Enjoy buttery, delicious, and classic shortbread cookies with my easy 3-Ingredient Shortbread Cookies recipe for all of the flavors with less of the fuss.
- 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 your 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 2 minutes.
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Add in the flour and mix until the dough just comes together.
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Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.
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Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for at least 60 minutes but 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 cooling 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!
If you do not use butter, though this is best for these cookies, you may use a hard baking margarine, not the spreadable tub one.