How to Make Shortbread Cookies (Easy, 3-Ingredient)

Have you ever wondered how to make the best shortbread cookies ever? Well, this crisp, buttery, melt-in-your-mouth 3-Ingredient Shortbread Cookie Recipe prepared in only 10 minutes is THE answer! You can even top them with icing or with chocolate. Pretty awesome, right?

Ready for Valentine's Day? These easy and delish shortbread cookies made from only 3 ingredients will put a smile on your sweetheart's face like no other treat.

WHAT ARE SHORTBREAD COOKIES MADE OF?

Shortbread is a traditional Scottish biscuit made of 3 parts flour, 2 parts butter, and 1 part sugar. It is an eggless and unleavened 3, 2,1 cookie recipe with a snappy, buttery texture. 

INGREDIENTS FOR EASY 3-INGREDIENT SHORTBREAD COOKIES

To make these classic shortbread cookies, you only need 3 ingredients:

1. Sugar
2. Butter
3. Flour (it can be gluten-free if you want to)

SUGAR

Caster sugar (or superfine, or baker’s sugar) is the best choice for this shortbread cookie recipe. The reason why is because this type of sugar dissolves in the butter faster than granulated sugar. Undissolved sugar crystals in the dough can alter the texture of the cookies, making them spread too much as they dissolve in the oven.

But if you don’t have caster sugar in your pantry, just process granulated sugar in your blender or food processor until crystals are fine.

In addition, you can also use powdered sugar (also known as confectioner’s sugar) for this cookie recipe although it’s a mixture of sugar and cornstarch. It’ll make your shortbread cookies less sweet and slightly crumblier than usual, but the difference is minor.

BUTTER

Although you can use unsalted American butter, choose European butter if possible, since it contains much less water and has a richer flavor than its American counterpart. Butter gives flavor to shortbread cookies like no other ingredient.

FLOUR

You can make great buttery shortbread cookies with plain all-purpose flour, or replace the same amount with gluten-free all-purpose flour.

For a lighter texture, some folks add cornstarch to the recipe, making 4-ingredient shortbread cookies instead. But if you use powdered sugar as the sweetener, you are already adding some cornstarch without even knowing it--yet using only 3 ingredients.

PRO TIPS FOR MAKING HOMEMADE SHORTBREAD COOKIES

• If you wish, you can make the cookie dough ahead. Just place the dough into a plastic bag and remove most of the air. Then either place it in the fridge for up to 7 days or freeze for up to 2 months. 
• If your butter isn’t at room temp, cut the stick(s) into chunks/slices and microwave on 50% power in 5-10 second intervals until softened but not melted.
• If you don’t have superfine sugar, process granulated sugar in your blender or food process until crystals are fine.
• For a gluten-free version, use a GF flour (same amount).

HOW TO MAKE 3-INGREDIENT SHORTBREAD COOKIES 

1. CREAM THE BUTTER: The first step is creaming the butter until it is just creamy but not fluffy. Overbeating it will add too much air, causing the cookies to spread more than usual when baked.
2. ADD SUGAR:  The second step is to add sugar to form a paste that is smooth but not fluffy. Superfine sugar will dissolve quickly, helping to prevent adding too much air.
3. ADD THE FLOUR: The third step is to add the flour. As you mix it with the mixer, the dough will be crumbly at first (SEE PIC. 1). So be sure and scrape down the sides of the bowl and then form a ball using your hands. This will help the dough to come together without overworking it (SEE PIC. 2). Use low to medium-low speed to add the flour into the butter-sugar mixture.
4. ROLL OUT THE DOUGH: The fourth step is to roll out the dough to ¼ inch thickness or more between 2 sheets of parchment paper, and then cut out cookies into whatever shape you please! (SEE PIC. 3) If the dough is rolled out too thin, the cookies will brown pretty much all over instead of only on the bottom.
5. BAKE: You can either chill the dough for at least 30 minutes in the fridge or bake them right away in the oven. For 2.5 to 3 inch cookies it took about 12-15 minutes to be ready.

HOW TO MAKE SHORTBREAD COOKIES WITH ICING

1. Follow the process described above. Let the cookies cool fully before icing.
2. To make these marbled shortbread cookies for Valentine’s Day, we used pink candy melts, vegetable oil, and red food coloring.
3. To do this, place about 1 cup of pink candy melts in a medium microwave-safe bowl with 1-2 teaspoons of oil (to keep the candy melts from quickly re-hardening when melted). Heat for about 1-2 minutes, mixing until fully melted and smooth. Then drip in a few drops of red food coloring and make a pattern of your liking using a toothpick (SEE PIC. 1).
4. Next, using your hands, dip the top of the cookies into the melted mixture and let them fully dry (SEE PIC. 2). You may have to use more food coloring and make patterns until all the cookies have been iced.

HOW TO MAKE SHORTBREAD COOKIES WITH CHOCOLATE

1. Follow the process described above. Let the cookies cool before topping with chocolate.
2. To make these old fashioned shortbread cookies with chocolate for Valentine’s Day, we used milk chocolate chips, white chocolate chips, and vegetable oil.
3. To do this, place about 1 cup of milk chocolate chips in a medium microwave-safe bowl with 1 teaspoon of oil (to keep the chocolate from re-solidifying quickly when melted) and heat for about 1-2 minutes, mixing until fully melted and smooth. Then either drizzle melted chocolate over the cookies using a fork, or dip the top of the cookies into the melted chocolate and let harden. 
4. While drying,  melt about 2-3 tablespoons of white chocolate according to the directions on the package. Drizzle lightly over the chocolate-topped cookies while still not solidified. Using a toothpick, make patterns. 
5. If you wish, garnish with sprinkles. Let dry! 

 

VARIATIONS

You can enjoy these European shortbread cookies by themselves, make them into shortbread thumbprint cookies with jam, or flavor them to make lemon shortbread cookies with glaze. Or you can top shortbread cookies with chocolate or icings such as the ones above. You can decorate them for Christmas, the Fourth of July, etc. The possibilities are endless!

SHORTBREAD FREQUENT ASKED QUESTIONS

WHAT’S THE DIFFERENCE BETWEEN SUGAR COOKIES AND SHORTBREAD COOKIES?

Sugar cookies include flavorings (such as vanilla extract), eggs and a leavening agent (e.g. baking soda or baking powder). They have a sweeter flavor and a lighter, crispier texture.

On the other hand, shortbread cookies contain no eggs and no leavening ingredient, although flavorings may or may not be added. Shortbread is made of one part sugar, two parts butter or margarine, and three parts flour.

Both cookies can be iced and decorated.

WHY IS MY SHORTBREAD CHEWY?

There are a number of  possible reasons. If you used brown or granulated sugar instead of a superfine sugar, this can make your shortbread cookies chewy. The reason why is because those sugars don’t dissolve fully. Another possible cause is when you over-knead the dough, developing too much gluten.

WHAT IF MY SHORTBREAD IS TOO CRUMBLY?

There are easy fixes. Just add a little more softened butter to the dough or a few drops of water to make it come together. Instead of using sugar or flour to roll out the dough, use two sheets of parchment paper with the dough in between. You can also chill the dough for at least 30 minutes before cutting out the cookies, in order to relax the gluten. 

HOW DO YOU KNOW WHEN SHORTBREAD IS DONE?

The cookies are ready when they just start to change to a light brown color on the bottom.

CAN YOU MAKE DAIRY-FREE SHORTBREAD COOKIES?

Yes, you can! To make dairy-free shortbread cookies with a buttery flavor, use a dairy-free butter.

CAN I USE SALTED BUTTER TO MAKE THIS SHORTBREAD COOKIE RECIPE?

Yes, you can use salted butter instead, although the flavor of the cookies won’t be the same. The reason why is because different butter brands contain different amounts of salt. If you use unsalted butter, you can add an exact amount of salt, obtaining an even result.

CAN SHORTBREAD BE MADE WITH BROWN SUGAR? 

No. Brown sugar adds chewiness to cookies, which you don’t want here. Shortbread is supposed to be crisp and crumbly.

CAN SHORTBREAD COOKIES BE FROZEN?

Yes! Store dough in a plastic bag (with most of the air removed) for up to 2 months.

CAN SHORTBREAD BE MADE AHEAD?

Yes! You may even store baked, cooled cookies at room temp in an airtight container for up to 2 weeks. They will taste just as good as the day they were baked.

OTHER COOKIE RECIPES:

• Salted Dulce de Leche Cinnamon Cookies (GF)
• Ginger Molasses Cookies (GF)
• Chocolate Chip Coconut Cookies (LOW CARB)
• Walnut Cookies (NO CHILL)
• Pecan Cookie Balls (NO BAKE)
• Peanut Butter and Jelly Cookies (SUGAR-FREE)

 

PIN & ENJOY!