I can’t believe it has taken me so long to share this 3 Ingredient Shortbread Cookies recipe. It is one of my favorite recipes and it is so easy to make!
One of my friends suggested that we should have a cookie swap night. We would all gather together at someone’s house and make cookie trays from whatever cookies that have been brought.
It is fantastic to make one cookie recipe and end up with several different varieties at the end of the evening. But even better, it is quality time spend with friends!
So, of course, I jumped at the chance of participating.
However, things are a little hectic right now. So I needed to find a quick and easy, yet delicious cookie recipe to bake.
Quick and Easy 3 Ingredient Shortbread Cookies
That is when I decided that I would make my 3 Ingredient Shortbread Cookies recipe! Seriously – only 3 ingredients and they come out fantastic.
Butter, brown sugar and flour is all that you need to make these classic cookies.
I knew I can handle that!
The only problem was that I had used most of my butter sticks for our Thanksgiving recipes. I was already at the grocery store and I was trying to remember how much was needed to make this shortbread cookies recipe.
So my first instinct was to hop on our website and check out the recipe. We have a several holiday recipes, including many Cookie Tray Recipes.
But to much of my surprise, I had never shared our Shortbread Cookies recipe!
So this week, I decided that since I was making such a staple Christmas cookie, I would finally share our recipe.
Do You Have To Use Cookie Cutters To Cut Out Shortbread Cookies?
Although it is a traditional method to cut out the dough using cookie cutters, this definitely isn’t necessary.
I have seen (and tasted) several shortbread cookies that are cut in simple rectangle shapes.
So if you don’t have any cookie cutters on hand, or if you are pushing for faster and easier to way to make these delicious shortbread cookies, don’t worry!
Simply roll out the dough into a large rectangular shape. Use a sharp knife to cut the dough across the long edges, approximately 1 1/2 inches apart.
Then cut across the smaller side, approximately every 2 inches so you end up with lots of rectangular cookies.
Once baked and cooled, these cookies are perfect to dip in melted chocolate on one end for a beautiful (and easy to make) addition to any cookie tray!
**Check out the recipe below and you can find a printable recipe card at the very bottom of this article.
1 cup butter, room temperature
1/2 cup brown sugar
2 1/2 cups flour
Preheat oven to 325 degrees F.
1. In a large mixing bowl add butter and sugar and cream together.
2. Slowly add flour and mix just until incorporated.
3. On a lightly floured surface work the dough until it forms a ball.
4. Roll out the dough to 1/2 – 1/3 inch thickness.
5. Using cooking cutters, cut into desired shapes. Or cut into small rectangular shapes.
6. Place on ungreased cookie sheets and bake for approximately 10-12 minutes. *Optional – sprinkle the tops with sugar prior to baking.
7. Remove from oven and let cool on cookie sheets for 5 minutes. Using a spatula, place cookies on a cooling rack until completely cool.
Hints- If the dough feels too sticky after adding in the flour, add additional flour as you work the dough into a ball.
If you want sharp edges when you cut out your cookies, chill the cut out cookies before baking.
Check out our other Cookie Recipes here: OWG Cookie Recipes
Mary and Jim
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- 1 cup butter room temperature
- 1/2 cup brown sugar
- 2 1/2 cups flour all-purpose
Preheat oven to 325 degrees
In a large mixing bowl add butter and sugar and cream together.
Slowly add flour and mix just until incorporated.
On a lightly floured surface work the dough until it forms a ball.
Roll out the dough to 1/2 - 1/3 inch thickness.
Using cooking cutters, cut into desired shapes.
Place on ungreased cookie sheets and bake for approximately 10-12 minutes.
Remove from oven and let cool on cookie sheets for 5 minutes. Using a spatula, place cookies on a cooling rack until completely cool.
If the dough feels too sticky, add a little more flour.
Recipe courtesy of Old World Garden Farms