Three-Ingredient Shortbread Cookies

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Photo credit Kylee Wierks

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Servings: Makes about 20 cookies depending on how big you make them

  • 1 cup (2 sticks) salted butter, room temperature
  • 3/4 cup powdered sugar
  • 2 and 1/4 cups flour
  • (Optional but recommended: 2 teaspoons vanilla extract or almond extract)


  1. Beat the butter in a mixing bowl until smooth and creamy (about 1 minute)
  2. Add the powdered sugar and optional vanilla or almond extract and mix until smooth, occasionally scraping down the sides of the bowl (about 2 minutes)
  3. Slowly add in the flour and mix until just combined – do not overmix!
  4. Flatten the dough out on a baking sheet lined with wax paper and cover with a piece of plastic wrap.
  5. Chill dough for at least one hour and up to 72 hours.
  6. When you’re ready to bake the cookies, preheat oven to 325 degrees Fahrenheit.
  7. Remove the plastic wrap from the top of the dough, and cut the dough into shapes using your favorite cookie cutter.
  8. Place shaped dough on a prepared baking sheet and bake for 10 – 15 minutes (depending on the size of your cookie, they make take more or less time; start checking the doneness at 10 minutes)
  9. Remove cookie from oven and cool on a wire rack
  10. Shortbread cookies will stay fresh for about a week in an airtight container. They also freeze well.

Optional: If you want to dip cookies in chocolate, melt 6 ounces of your favorite chocolate, dip cookies in chocolate, set cookies on baking sheet lined with parchment paper, and let cool until chocolate hardens.

Recipe courtesy of Kylee’s Kitchen

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