The simplest, most buttery shortbread you’ll ever make—just 3 ingredients, no chilling, and a melt-in-your-mouth texture that never fails. This is the gold-standard recipe I’ve trusted for decades.
Why This Recipe Works
Only 3 ingredients – Pure, uncomplicated perfection
No chill needed – Ready to bake immediately
Velvety texture – The 5-minute mix time is key
Customizable – Add citrus zest, vanilla, or dip in chocolate
Ingredients
- 1 cup powdered sugar (sifted)
- 2 cups (4 sticks) high-quality butter, softened (European-style, 82% fat preferred)
- 3 cups all-purpose flour (spooned & leveled, or 360g weighed)
(Optional: 1 tsp vanilla extract or 1 tbsp citrus zest for variation)
Step-by-Step Instructions
1. Cream Butter & Sugar
- Beat butter and powdered sugar on medium-high speed for 2 minutes until light and fluffy.
2. Add Flour
- Gradually add flour, then beat for 5 full minutes until dough is smooth and velvety.
3. Roll & Cut
- Roll dough ¼” to ½” thick between parchment (no flour needed).
- Cut into shapes (circles, fingers, or wedges).
4. Bake
- Bake at 350°F (175°C) for 7-9 minutes until just barely golden at edges.
- Cool on sheet for 2 minutes, then transfer to a rack.
Pro Tips from 35 Years of Baking
Butter matters: Use European-style (higher fat = better texture).
Mix time is crucial: The full 5 minutes creates that signature “melt” texture.
Thickness note:
- ¼” = Crisp all the way through
- ½” = Crisp outside, tender inside (traditional Scottish style)
For fancy edges: Prick with a fork before baking or press in decorative sugar.
Variations
- Lemon shortbread: Add 1 tbsp lemon zest + ½ tsp extract
- Chocolate-dipped: Melt 1 cup dark chocolate to dip half of each cookie
- Earl Grey: Steep 1 tbsp loose tea in warmed butter, then strain
Storage & Gifting
- Room temp: 2 weeks in an airtight container (they improve over days!)
- Freeze: Dough or baked cookies for 3 months
- Gift idea: Stack in a tin with parchment between layers
FAQ
Why powdered sugar?
It dissolves completely, giving a finer texture than granulated.
My dough is crumbly!
Your butter may have been too cold. Knead briefly by hand to bring it together.
Can I use salted butter?
Yes, but omit any added salt.
Final Thoughts
This recipe is timeless for a reason—it’s foolproof, adaptable, and always delivers that rich, buttery bite true shortbread lovers crave. Perfect with tea, as holiday gifts, or just because.
Yield: ~3 dozen (2″ cookies)
Secret to success? Don’t overbake—they should barely color at the edges for the ideal tender-crisp texture. Enjoy!
More Easy TikTok Recipes to Try:
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Classic Shortbread Cookies
Description
The simplest, most buttery shortbread you’ll ever make—just 3 ingredients, no chilling, and a melt-in-your-mouth texture that never fails. This is the gold-standard recipe I’ve trusted for decades.
Ingredients
- 1 cup powdered sugar (sifted)
- 2 cups (4 sticks) high-quality butter, softened (European-style, 82% fat preferred)
- 3 cups all-purpose flour (spooned & leveled, or 360g weighed)
Instructions
Step-by-Step Instructions
1. Cream Butter & Sugar
- Beat butter and powdered sugar on medium-high speed for 2 minutes until light and fluffy.
2. Add Flour
- Gradually add flour, then beat for 5 full minutes until dough is smooth and velvety.
3. Roll & Cut
- Roll dough ¼” to ½” thick between parchment (no flour needed).
- Cut into shapes (circles, fingers, or wedges).
4. Bake
- Bake at 350°F (175°C) for 7-9 minutes until just barely golden at edges.
- Cool on sheet for 2 minutes, then transfer to a rack.
