3 Ingredient Shortbread Cookies
Buttery, crumbly shortbread made with just butter, powdered sugar, and flour, baked in a pan and cut while hot.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Electric mixer
- Small rolling pin
- Fork
- Wire rack
Ingredients
Main Ingredients
- 18 tbsp salted butter 2 sticks plus 2 tbsp, softened (or unsalted butter plus 1/4 tsp salt)
- ¾ cup powdered sugar
- 2 cup all-purpose flour
Instructions
Cooking
- Preheat. Heat the oven to 325 degrees F (300 degrees F for fan). Butter a 9x13 inch pan and line it with parchment with an overhang.
- Cream. Beat the butter for 1 minute until smooth, then beat in the powdered sugar until fully combined.
- Add the flour. Mix in half the flour until it looks like wet sand, then add the rest until the dough just comes together.
- Press. Shape into a ball, pat into a rectangle, press evenly into the pan, and roll lightly to smooth the surface.
- First bake. Bake 20 minutes until the edges are lightly golden and the surface is still pale.
- Cut and prick. Cut into 12 rectangles right away and prick each all over with a fork.
- Second bake. Bake 8 minutes more until light golden, not browned.
- Cool. Turn off the oven, crack the door, and cool the cookies inside for at least 1 hour. Lift out with the parchment and cool completely on a rack.
Notes
Substitutions: Use unsalted butter plus 1/4 tsp salt if you do not have salted butter.
Tips: Measure the flour by spooning and leveling, mix only until the dough forms, and cut while hot.
Storage: Airtight container at room temperature up to 2 weeks, or freeze up to 3 months.