Classic Buttery Shortbread Cookies

Classic Buttery Shortbread Cookies

(3-Ingredient Scottish-Style Recipe)

KEY INFO:

Prep Time: 20 minutes

Cook Time: 12 minutes

Chill Time: 1 hour

Total Time: 1 hour 32 minutes

Servings: 24 cookies

Difficulty: Easy

Dietary: Vegetarian

Equipment Needed:

• Stand mixer or electric hand mixer
• Large baking sheet
• Parchment paper or silicone mat
• Rolling pin
• Cookie cutter (optional)
• Wire cooling rack

Ingredients:

• 226g (1 cup) unsalted butter, softened to room temperature
• 95g (¾ cup) powdered sugar
• 250g (2 cups) all-purpose flour
• ½ tsp salt (omit if using salted butter)
• 1 tsp vanilla extract (optional)

Method:

1. Cream butter in stand mixer with paddle attachment until smooth (about 1 minute)



2. Add powdered sugar and beat until light and fluffy (3-4 minutes)
3. Gradually mix in flour and salt on low speed until just combined – don’t overmix!
4. Form dough into a disc, wrap in plastic, and chill for minimum 1 hour
5. Preheat oven to 325°F/165°C
6. Roll dough to ¼ inch thickness on lightly floured surface
7. Cut into desired shapes, place on lined baking sheet
8. Bake 9-12 minutes until edges are barely golden
9. Cool on baking sheet for 5 minutes, then transfer to wire rack

Crucial Tips:

• Butter must be properly softened but not melted
• Don’t skip the chilling step – prevents spreading
• Watch carefully during last few minutes of baking
• Dough should be crumbly but hold together when pressed

Storage & Variations:

Storage: Airtight container at room temp for 5 days or freeze up to 3 months

Scaling: Recipe doubles well; adjust baking time for different sizes

Common Mistakes:

• Overworking the dough
• Skipping chill time
• Overbaking (should not be brown)

Variations:

• Add citrus zest
• Dip in chocolate
• Mix in chopped nuts
• Use brown sugar instead of powdered
• Add warming spices like cinnamon

The key to perfect shortbread is handling the dough gently and not overbaking. These melt-in-your-mouth cookies should be pale with just slightly golden edges.