3-INGREDIENT BUTTERY SHORTBREAD COOKIES

RECIPE :

3-Ingredient Buttery Shortbread Cookies embody simple elegance in every bite. Whether you’re baking them for a special occasion or as a delightful everyday treat, these cookies promise the pure, delightful essence of buttery goodness. Gather your ingredients, follow the straightforward steps, and savor the timeless taste of homemade Buttery Shortbread Cookies as you create sweet moments to cherish.

3-Ingredient Buttery Shortbread Cookies

“Buttery Shortbread Cookies are a classic delight known for their simplicity and melt-in-your-mouth texture. “

INGREDIENTS:

• 2 cups salted butter, cold and cut into pieces 
• 1 cup packaged light brown sugar 
• 4 1/2 cups all-purpose flour, divided 
• Optional: your favorite sprinkles

INSTRUCTIONS:

1. Preheat and Prepare:

• Preheat your oven to 325°F (163°C).
• Line baking sheets with parchment paper or silicone mats. Set them aside.

2. Cream Butter and Sugar:

• In the bowl of a stand mixer, add the room temperature butter and packed brown sugar.
• Using the paddle attachment, beat the butter and sugar together on medium-high speed until the mixture becomes light and fluffy. This may take several minutes.

3. Add Flour and Mix:

• Gradually add 3 1/2 cups of all-purpose flour to the butter-sugar mixture.
• Mix on medium-low speed until the dough is smooth and well combined.

4. Knead the Dough:

• On a large board or work surface, sprinkle 1/2 cup of flour. This will prevent the dough from sticking.
• Use a rubber spatula to transfer the cookie dough to the floured surface.
• Knead the dough by hand for about 5 minutes. During this process, add only the remaining 1/2 cup of flour as needed to achieve a soft dough.
• The dough should be soft and flexible, similar to playdough, and not sticky. Be careful not to add too much flour; stop adding flour as soon as your dough resembles a soft and non-sticky dough.

5. Chill the Dough:

• Divide the dough into three equal portions.
• Wrap each portion in plastic wrap or cover it well, and place it in the refrigerator.
• Allow the dough to chill for at least 30 minutes or until it is firm enough to be rolled and cut.

6. Roll and Cut:

• Preheat the oven to 325°F (163°C) if it’s not already.
• Take one-third of the chilled dough and roll it out on a floured surface to a thickness of about 2.5 cm (about 1 inch).
• Cut the dough into your desired shapes—rectangular strips, triangles, or use cookie cutters to create various shapes.
• Place each cookie about 2 inches apart on the prepared baking sheets.
• Prick the cookies with a fork or sprinkle them with additional flour for decoration.

7. Bake:

• Bake the cookies in the preheated oven for 15-20 minutes or until the edges are golden brown. The baking time may vary depending on the size of your cookies, so keep an eye on them.
• Smaller shapes may require less time, while larger ones may need more.

8. Cool and Store:

• Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack before serving.
• These shortbread cookies can be stored in an airtight container at room temperature and will stay fresh for quite some time.