3 Ingredient Melt in Your Mouth Shortbread Cookies
Indulge in the buttery perfection of these *3 Ingredient Melt in Your Mouth Shortbread Cookies*! With their delicate crumb, light sweetness, and rich, creamy texture, these cookies are a testament to the magic of simplicity. Made with just unsalted butter, powdered sugar, and all-purpose flour, this no-fuss recipe comes together in under 30 minutes, making it the ultimate treat for busy bakers. Each bite offers a luxurious, melt-in-your-mouth experience, perfect for afternoon tea, festive gatherings, or simply satisfying a sweet craving. Customize them with a subtle fork pattern for a touch of rustic charm, or enjoy their pristine simplicity. These cookies stay fresh for up to a week, making them an ideal make-ahead option for holidays or everyday indulgence. Keywords: shortbread cookies, 3 ingredients, buttery, melt-in-your-mouth cookies, easy cookie recipe.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 75 grams powdered sugar (confectioners' sugar)
- 260 grams all-purpose flour
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter on medium speed until creamy and smooth, about 1-2 minutes.
Add the powdered sugar to the bowl and continue beating until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Slowly add the all-purpose flour into the bowl, mixing on low speed. Once the dough starts to come together, use a spatula or your hands to gently knead it into a smooth dough. Be careful not to overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Optionally, use the back of a fork to gently press each ball down and create a slight decorative pattern.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but not browned. The cookies should remain pale in color.
Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, store the shortbread cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 75.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
