Easy Shortbread Cookies
Our 3-ingredient easy shortbread cookies are ready to bake in only 30 minutes and are melt-in-your-mouth delicious!
Servings: 28
Ingredients
- 1½ cups salted butter, softened
- 1 cup powdered sugar
- 3 cups all-purpose flour
Instructions
- Beat butter until soft and creamy. Add powdered sugar and beat until smooth.
- Stir in flour until the mixture is well combined; press the dough together to form a ball. Shortbread dough is typically a little dry and crumbly, but if the dough is too crumbly, add ½-1 teaspoon of milk.
- Flatten the dough and place it in a gallon-sized Ziploc bag, close the bag tightly. Use a rolling pin to roll the dough ¼" thick inside the bag. It will form a perfect square inside the bag!
- Carefully cut away the sides of the bag. Use a knife or pizza cutter to cut the dough into rectangle shapes.
- Place cookies on parchment-lined or ungreased cookie sheets about an inch apart. Place pans of cookies in the refrigerator. The dough must chill for at least 10-15 minutes to prevent the cookies from spreading while baking.
- While the cookies are chilling, preheat the oven to 325°F. 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.
Notes
Freeze the dough. Place dough into a gallon freezer Ziploc and freeze for up to 3 months. Thaw and use the same Ziploc bag to roll the dough flat.
Store. Cool cookies on a wire rack, then store in an airtight container at room temperature for up to 2 weeks, or in a freezer bag, and freeze for up to 2 months.
Nutrition
Calories: 153kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 87mg | Potassium: 17mg | Fiber: 1g | Sugar: 4g | Vitamin A: 304IU | Calcium: 5mg | Iron: 1mg