Three-Ingredient Shortbread Cookies Recipe

Ingredients

Three Essential Components

The art of baking lies in the selection of high-quality ingredients, which are the building blocks of any successful recipe. When it comes to three-ingredient shortbread cookies, the choice of components can make all the difference between a tender, crumbly cookie and one that is hard or unpleasant.

Here are the three essential components of this recipe:

• Unsalted Butter: This ingredient serves as the primary source of moisture and flavor in these cookies. The best type of butter to use is high-quality, European-style unsalted butter, which has a rich, creamy texture and a mild, sweet flavor.

• All-Purpose Flour: A soft, fine all-purpose flour is necessary for creating the tender crumb of shortbread cookies. Look for a brand that has not been bleached or bromated, as these additives can affect the texture and flavor of the finished product.

• Granulated Sugar: Granulated sugar serves multiple purposes in this recipe – it adds sweetness, helps to balance the flavors, and contributes to the cookie’s tender texture. Opt for a fine, white granulated sugar that dissolves easily during baking.

In addition to these three essential ingredients, there are some optional components that can enhance the flavor or texture of your shortbread cookies. These may include:

• Flavorings such as vanilla extract or a pinch of salt, which can be added to the dough for extra depth and complexity.

• A sprinkle of sea salt on top of the cookies before baking, which adds a touch of crunch and a burst of salty flavor.

Remember that the quality and freshness of your ingredients will greatly impact the final result of your baked goods. Use high-quality butter, fresh flour, and pure sugar to create the best shortbread cookies possible.

• 1 cup (2 sticks) unsalted butter

For this recipe, you’ll need one cup of unsalted butter. Unsalted butter is a type of butter that does not contain added salt. It’s commonly used in baking and cooking because it allows the cook or baker to control the amount of salt that goes into a dish.

The term “unsalted” can be misleading, as some people may assume that it means the butter has no sodium content whatsoever. However, unsalted butter is simply butter that hasn’t had any added salt during the churning process. It will still contain some naturally occurring sodium.

It’s worth noting that there are different types of butter available in stores, including salted and unsalted varieties made from different types of milk such as cream or low-fat dairy. For this recipe, you’ll want to use a high-quality, pure unsalted butter with no additives or artificial preservatives.

In terms of the actual characteristics of the butter, look for a product that has a high fat content (around 82-86%) and is free from any artificial additives or preservatives. The higher the fat content, the richer and more flavorful your shortbread cookies will be.

• 1/2 cup granulated sugar

The first ingredient needed for this Three-Ingredient Shortbread Cookies recipe is granulated sugar. Specifically, you will need 1/2 cup of this sweetener to get started.

Granulated sugar is a common baking ingredient made from the juice of sugarcane or sugar beets. It’s also known as cane sugar or baker’s sugar, and it serves several purposes in baked goods like these shortbread cookies.

The main role of granulated sugar is to add sweetness, but it can also contribute a caramel flavor and help retain moisture in baked goods. In this recipe, the sugar helps balance out the flavors of the butter and cream, creating a rich and indulgent taste experience.

When measuring out 1/2 cup of granulated sugar for this recipe, be sure to use a dry measuring cup to get an accurate measurement. You can also sift or whisk the sugar to remove any lumps or aerate it slightly before adding it to your mixing bowl.

• 2 cups allpurpose flour

All-purpose flour is the primary ingredient that makes up the structure and texture of baked goods, including shortbread cookies.

In this recipe for three-ingredient shortbread cookies, 2 cups of all-purpose flour serves as the base component that binds together with butter and sugar to form a tender yet crumbly cookie.

Using high-quality all-purpose flour is crucial in achieving the right texture for these cookies. The type of flour used can affect not only the taste but also the texture, so it’s essential to choose the right one for this recipe.

All-purpose flour contains a blend of hard and soft wheat flours, making it suitable for a wide range of baked goods. Its neutral flavor allows it to complement the richness of butter and sugar without overpowering them.

The 2 cups of all-purpose flour used in this recipe will provide enough structure to support the cookies’ texture and shape, while also allowing the butter and sugar to take center stage with their flavors and textures.

Instructions and Tips

Mix, Roll, Cut, and Bake

To make the perfect shortbread cookies, it’s essential to follow these step-by-step instructions carefully and pay attention to every detail.

Preparation

Before starting, ensure that you have all three ingredients readily available: 1 cup (200g) of unsalted butter, softened; 1/2 cup (100g) of granulated sugar; and 2 cups (250g) of all-purpose flour.

Step-by-Step Instructions

1. Mix the Butter and Sugar:

   • In a large mixing bowl, combine the softened butter and granulated sugar.
   • Use an electric mixer to cream the mixture until it becomes light and fluffy, almost white in color. This may take about 2-3 minutes with the mixer on medium-high speed.

2. Add the Flour:

   • Gradually add the all-purpose flour to the butter-sugar mixture, beating continuously until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.

3. Mix and Roll:

   • Continue mixing for another minute or two until the dough comes together in a cohesive mass.
   • Turn the dough out onto a lightly floured surface, and knead it gently just a few times to bring the dough into shape. This step is crucial in developing the right texture in your shortbread cookies.

4. Cut:

   • Using a cookie cutter or a glass, cut out desired shapes from the dough. If you don’t have a cookie cutter, a simple rectangular shape will also work well.
   • Mould your cookies carefully into their desired shape to achieve an evenly proportioned and visually appealing result.

5. Bake:

   • Preheat your oven to 300°F (150°C), which is the ideal temperature for baking shortbread cookies.
   • Place the cut-out cookies onto a baking sheet lined with parchment paper, leaving enough space between each cookie to allow for even expansion during baking.
   • Bake in preheated oven for about 18-20 minutes or until your shortbread cookies turn golden brown around the edges and remain pale in the center. Avoid overbaking as it can result in dry, crumbly texture.

Tips and Variations

Experiment with different flavor combinations by adding a teaspoon of vanilla extract or a pinch of salt to your butter-sugar mixture before mixing the dough. For a more indulgent treat, consider dipping your shortbread cookies in melted chocolate after they have cooled completely.

Storage and Serving

To keep your freshly baked shortbread cookies fresh for longer, store them in an airtight container at room temperature for up to 5 days. For best results, serve them within 24 hours of baking when the cookies are still crumbly but tender.

• Preheat oven to 300°F (150°C)

To successfully make the three-ingredient shortbread cookies, follow these steps and tips carefully.

Preheat oven to 300°F (150°C): This step is crucial as it ensures that your cookies are baked evenly and at the right temperature. The low temperature of 300°F helps prevent the butter from melting too quickly, which can lead to a tough cookie.

Preparing the Ingredients:

• Use room temperature butter: Make sure to take the butter out of the refrigerator about 30 minutes before starting. This allows it to soften and mix better with the other ingredients.

• Choose the right type of flour: Unsalted butter is not required but a neutral-tasting butter works best for this recipe. If using salted butter, omit the additional salt in the recipe.

Mixing the Dough:

1. Sift together the flour and sugar: Use a fine-mesh sifter or a piece of cheesecloth to remove any lumps and aerate the mixture.
2. Add softened butter to the dry ingredients: Mix until just combined, being careful not to overmix. The dough should still look slightly crumbly.

• Don’t overwork the dough: Stop mixing as soon as everything comes together in a cohesive ball. Overmixing can lead to tough cookies.

Baking the Cookies:

• Scoop the dough into balls or shape it into desired forms: You can use a cookie scoop, your hands, or a pastry bag to shape the cookies. Leave about 1 inch of space between each cookie to allow for spreading during baking.

• Place on a parchment-lined baking sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.

Tips for Baking:

• Bake in batches if necessary: If you have multiple sheets of cookies, bake them one at a time to ensure even baking. Keep an eye on the first batch as it may finish sooner than expected.
• Don’t open the oven door during baking: Resist the temptation to check the cookies constantly. This can cause them to sink or not cook evenly.

Follow these steps and tips, and you’ll be enjoying delicious three-ingredient shortbread cookies in no time!

• In a large bowl, cream together butter and sugar until light and fluffy

To create the perfect three-ingredient shortbread cookies, start by preheating your oven to 300°F (150°C). While waiting for it to heat up, focus on combining the necessary ingredients in a large bowl.

Take unsalted butter and white granulated sugar and mix them together until they reach a light and fluffy consistency. This is an essential step as it incorporates air into the mixture, creating a tender and crumbly texture that characterizes shortbread cookies.

To achieve this desired state, ensure you’re using room temperature butter for better creaming results. If the butter is too cold, it may not cream properly with the sugar, resulting in a denser cookie.

As you mix the butter and sugar, pay attention to their texture. Stop mixing once they’ve reached a smooth and even consistency. Be careful not to overmix, as this can lead to a tough and dense shortbread cookie.

Next, add in 2 1/4 cups of all-purpose flour to the bowl and mix until it’s just combined with the butter and sugar mixture. At this stage, be gentle when mixing as you don’t want to overdevelop the gluten in the flour, which can make your shortbread cookies tough.

Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together in a cohesive mass. Be careful not to overwork the dough at this stage as well, as this can lead to a dense and unpleasant texture.

Shape the dough into your desired shape – you can use a cookie cutter or simply form it into small squares or rectangles. Place the shaped cookies on an ungreased baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie to allow for even spreading during baking.

Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

• Gradually add flour and mix until dough forms

To create the perfect shortbread cookies using this three-ingredient recipe, it’s crucial to pay close attention to the process of mixing the dough.

The first step involves creaming together the butter and sugar until light and fluffy in texture.

This process should be done slowly and carefully to ensure that both ingredients are evenly mixed without creating a dense or too-wet consistency.

Once the mixture has reached the desired state, it’s time to gradually add the flour while continuously mixing the dough with a spoon or an electric mixer at a slow speed.

The key is to add the flour in small increments, pausing occasionally to ensure that the dough isn’t becoming too dry or crumbly. This will help in achieving an optimal balance between the texture of the shortbread and its ability to hold together properly as it bakes.

It’s also essential to note the importance of not overmixing the dough, especially after adding all the flour. This can lead to the development of gluten, resulting in a tough rather than crumbly texture for your shortbread cookies.

To avoid this and achieve a smooth, tender consistency, stop mixing as soon as the dough begins to come together in a cohesive ball, even if it appears slightly rough or uneven.

• On a lightly floured surface, roll out dough to about 1/4 inch thickness

To create a perfect batch of three-ingredient shortbread cookies, it’s essential to begin with properly preparing the dough.

The first step involves lightly flouring your surface before rolling out the dough.

This helps prevent the dough from sticking and makes it easier to achieve an even thickness.

Here are some tips for achieving a 1/4 inch thickness:

1. Pull back the dough: Once you’ve rolled out the dough, use your hands or a rolling pin to pull it back in slightly. This will help prevent over-rolling and achieve an even thickness.
2. Use gentle pressure: Apply gentle pressure as you roll out the dough, increasing pressure as needed to maintain the desired thickness.
3. Rotate the dough: Rotate the dough 90 degrees every few rolls to ensure it’s not developing uneven areas or creases.
4. Check your thickness frequently: As you roll out the dough, check its thickness regularly by using a ruler or a pastry gauge. Adjust your rolling technique as needed to maintain an even 1/4 inch thickness.

With these tips in mind, it’s easy to achieve a perfectly rolled-out dough for your three-ingredient shortbread cookies.

• Cut into desired shapes with a cookie cutter

Cutting out the dough with a cookie cutter is an exciting part of the baking process, especially when you’re working with a simple recipe like this three-ingredient shortbread cookies recipe. To cut into desired shapes with a cookie cutter, follow these steps:

First, make sure your cookie dough has chilled in the refrigerator for at least 30 minutes. This will help it firm up and become easier to work with.

Next, remove the dough from the fridge and let it sit at room temperature for about 10-15 minutes. This will allow it to soften slightly and become more pliable.

Now, choose your cookie cutter. You can use a traditional round cookie cutter or get creative with fun shapes like hearts, stars, or animals.

Dust the dough with a small amount of flour to prevent sticking. You can also lightly grease the cookie cutter with some oil or cooking spray if you find it’s not releasing the cookies cleanly.

Press the cookie cutter down into the dough firmly but gently, making sure not to apply too much pressure which could cause the dough to tear. If the dough doesn’t release easily, don’t worry – just use a gentle rocking motion to coax the cookie out of the cutter.

Once you’ve cut out your desired shape, carefully place it on a baking sheet lined with parchment paper or a silicone mat. Make sure not to overcrowd the cookies, as this can cause them to spread and lose their shape during baking.

You should be able to get about 12-15 shortbread cookies from this recipe, depending on the size of your cookie cutter.

Additional Guidance

Tips from the Harvard School of Public Health

To further enhance your baking experience and ensure the perfect shortbread cookies, we have compiled some additional guidance from the Harvard School of Public Health.

Important Considerations:

* When handling ingredients, especially butter and sugar, make sure to wash your hands thoroughly with soap and water before beginning. This will minimize the risk of contamination and foodborne illness.

* Choose a clean and sanitized workspace for mixing and baking. Cleanliness is crucial in preventing cross-contamination and ensuring the quality of your final product.

Tips for Achieving the Perfect Shortbread Cookies:

1. Sifted Flour: Always sift your flour before using it to ensure even distribution and to eliminate any lumps that may be present. This will result in a more tender crumb.

2. Brown Butter: To create the perfect shortbread, brown the butter until it reaches a nutty aroma and color. This step adds depth and complexity to the final product.

3. Temperature Control: When baking shortbread cookies, maintain an accurate temperature of 300°F (150°C). This ensures that your cookies cook evenly and at the right pace.

Health Considerations:

* Be mindful of portion sizes when serving these sweet treats. Shortbread cookies are high in calories due to their butter content, so consider slicing them thinly or offering smaller servings to your guests.

* If you’re baking for a crowd, consider using locally sourced and organic ingredients whenever possible. This not only supports the local economy but also reduces your carbon footprint and promotes healthier eating options.

• Chill dough for at least 30 minutes before baking

Chilling the dough is a crucial step in making shortbread cookies, and it’s essential to allow the dough to relax for at least 30 minutes before baking. This resting period allows the gluten in the butter to redistribute, which helps to create a tender and flaky texture in the finished cookies.

The reason for this is that when you cream together the butter and sugar, you’re creating a mixture of fat and flour that has been overworked. Overworking the dough can lead to a tough and dense texture in the finished cookies, rather than a light and delicate one.

By chilling the dough, you’re giving it an opportunity to recover from the initial mixing process. This allows the gluten to relax and the fat molecules to redistribute, which helps to create a more even texture throughout the cookie.

The 30-minute minimum for chilling the dough is not set in stone, but rather it’s a general guideline that ensures the dough has had enough time to rest and recover. If you have the luxury of waiting longer, such as an hour or two, all the better. This will allow the gluten to relax even further, resulting in a more tender and flaky texture.

It’s worth noting that if you’re using room temperature butter, you may not need to chill the dough at all. However, if your butter is cold from the refrigerator, it’s still essential to chill the dough for at least 30 minutes before baking.

In summary, chilling the dough for at least 30 minutes before baking is a crucial step in making shortbread cookies. This allows the gluten to relax and the fat molecules to redistribute, resulting in a tender and flaky texture in the finished cookies.

• Use parchmentlined baking sheets and rotate halfway through baking

To ensure that your Three-Ingredient Shortbread Cookies turn out perfectly, it’s essential to follow some additional guidance on using parchment-lined baking sheets and rotating them halfway through baking.

Firstly, let’s discuss the importance of parchment-lined baking sheets. Parchment paper, also known as baking paper or greaseproof paper, is a non-stick surface that prevents your shortbread cookies from sticking to the baking sheet while they’re baking. This is especially crucial for shortbread cookies, which can be quite delicate and prone to breaking apart.

To line your baking sheets with parchment paper, simply cut a piece of parchment paper to fit your baking sheet, leaving a little extra on each side for easy removal. Press the parchment paper onto the baking sheet, making sure it’s evenly spread out and smooth. This will provide a clean and non-stick surface for your shortbread cookies to bake on.

Now, let’s talk about rotating your baking sheets halfway through baking. Rotating your baking sheets ensures that your shortbread cookies are baked evenly and consistently. When you rotate the baking sheets, the heat from the oven is distributed evenly throughout the sheet, preventing some areas from overcooking while others remain undercooked.

Here’s how to rotate your baking sheets: After 8-10 minutes of baking time has passed, carefully remove the baking sheet from the oven and slide it out onto a wire rack or countertop. Use oven mitts or potholders to protect your hands from heat injury. Rotate the baking sheet by flipping it upside down or by rotating it 180 degrees. This will ensure that all areas of the baking sheet receive even cooking.

Finally, be sure to rotate your baking sheets back into position and continue baking your shortbread cookies for an additional 10-12 minutes, or until they are golden brown around the edges and firm to the touch. By following these simple tips, you’ll achieve perfectly baked Three-Ingredient Shortbread Cookies with a delicate texture and crispy edges.

• Store cookies in an airtight container at room temperature for up to 5 days

To ensure that your shortbread cookies remain fresh and retain their texture, it’s essential to store them properly.

Additional Guidance

The first step in storing your shortbread cookies is to cool them completely after baking.

This will help prevent any moisture from accumulating on the surface of the cookies, which can cause them to become soggy or develop off-flavors.

Storage Conditions

• Store cookies in an airtight container:

• This will prevent air, moisture, and other contaminants from entering the container and affecting the cookies.

Choose a container that is specifically designed for storing baked goods, such as a glass or plastic container with a tight-fitting lid.

Temperature and Humidity

1. Store cookies at room temperature:

• This will help the cookies to retain their texture and flavor.

Avoid storing cookies in areas with high humidity, such as a basement or near a kitchen sink, as this can cause them to become soggy or develop off-flavors.

Duration of Storage

1. Store cookies for up to 5 days:

• This will ensure that the cookies remain fresh and retain their texture and flavor.

After 5 days, it’s best to freeze the cookies to extend their shelf life.

Freezing Cookies

1. Place cookies in a single layer:

• This will prevent them from sticking together and becoming damaged.

Transfer the cookies to an airtight container or freezer bag, making sure to remove as much air as possible before sealing.

Conclusion

To ensure that your shortbread cookies remain fresh and retain their texture, it’s essential to store them properly.

Additional Guidance

The first step in storing your shortbread cookies is to cool them completely after baking.

This will help prevent any moisture from accumulating on the surface of the cookies, which can cause them to become soggy or develop off-flavors.

Storage Conditions

• Store cookies in an airtight container:

• This will prevent air, moisture, and other contaminants from entering the container and affecting the cookies.

Choose a container that is specifically designed for storing baked goods, such as a glass or plastic container with a tight-fitting lid.

Temperature and Humidity

1. Store cookies at room temperature:

• This will help the cookies to retain their texture and flavor.

Avoid storing cookies in areas with high humidity, such as a basement or near a kitchen sink, as this can cause them to become soggy or develop off-flavors.

Duration of Storage

1. Store cookies for up to 5 days:

• This will ensure that the cookies remain fresh and retain their texture and flavor.

After 5 days, it’s best to freeze the cookies to extend their shelf life.

Freezing Cookies

1. Place cookies in a single layer:

• This will prevent them from sticking together and becoming damaged.

Transfer the cookies to an airtight container or freezer bag, making sure to remove as much air as possible before sealing.

Conclusion

In conclusion, storing your shortbread cookies in an airtight container at room temperature for up to 5 days is essential to maintaining their texture and flavor. If you plan to store the cookies for a longer period, freezing them is recommended. By following these guidelines, you can enjoy fresh and delicious shortbread cookies throughout the year.