Easy shortbread recipe with 3 ingredients
Easy shortbread recipe with 3 ingredients
Okay, so I have this obsession with shortbread. Like, the kind of obsession where I might hide the last cookie from my own family. (Sorry, not sorry.) But here’s the thing—shortbread is stupidly easy to make, and I’m talking THREE ingredients easy. No fancy stuff, no weird kitchen gadgets, just butter, sugar, and flour doing their magic.
I first fell in love with shortbread when my grandma used to make it for holidays. Hers was perfect—crumbly, buttery, melt-in-your-mouth goodness. Then I realized I could make it myself without needing a degree in baking. So here’s my lazy-person’s guide to perfect shortbread. No stress, no mess (okay, maybe a little mess).
Recipe Card
Recipe Title: Easy shortbread recipe with 3 ingredients
Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 20 minutes
Calories: 150 kcal per cookie
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened (don’t melt it, just let it sit out!)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Directions:
- Preheat your oven to 325°F (160°C). Don’t skip this—cold ovens make sad cookies.
- In a big bowl, mix the butter and sugar together until it looks kinda fluffy. A fork works, but a hand mixer is even better if you’re feeling fancy.
- Slowly add the flour and mix until it forms a dough. It’ll be crumbly at first, but keep going—it’ll come together.
- Press the dough into an 8×8-inch baking pan (or just shape it into a rectangle on a baking sheet if you’re lazy like me).
- Poke holes in the top with a fork so it bakes evenly. This is the fun part—pretend you’re a cookie surgeon.
- Bake for 20 minutes or until the edges are just starting to turn golden. Don’t overbake! Shortbread should be pale, not tan.
- Let it cool for 10 minutes, then cut into squares. If you try to cut it hot, it’ll crumble everywhere. (Ask me how I know.)
Boom. Done. You just made shortbread. And yes, it’s okay to eat half the pan before anyone notices.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 150 | 15g | 9g | 2g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil (but butter is best, let’s be real) |
| Granulated sugar | Powdered sugar (makes it extra tender) |
| All-purpose flour | Gluten-free flour blend (if you must) |
Tips
- Don’t overmix the dough! Once it comes together, stop. Overworking it makes tough shortbread, and nobody wants that.
- If your dough feels too dry, add a tiny splash of water. Too sticky? A little more flour. Baking is basically adult play-doh.
- Want fancy shortbread? Dip half in melted chocolate or sprinkle with sea salt before baking. Instant upgrade.
FAQ
Q: Can I make this ahead of time?
A: Totally! The dough keeps in the fridge for a few days, or freeze it for later. Baked shortbread stays fresh in an airtight container for a week (if it lasts that long).
Q: Why is my shortbread hard as a rock?
A: You probably overbaked it or used melted butter. Shortbread is delicate—treat it like a nap, not a marathon.
Q: Can I add flavors?
A: Heck yes! Vanilla, lemon zest, or even a little cinnamon can jazz it up. Just don’t go crazy—shortbread is a simple soul.
That’s it. Hope you enjoy it! Let me know how it goes if you try it—or if you end up eating the whole batch in one sitting. No judgment here.
