why make this recipe
5-Ingredient Shortbread Cookies are simple, quick, and delicious. With only a handful of ingredients, they are perfect for any occasion. Shortbread cookies are known for their rich, buttery taste and melt-in-your-mouth texture. This recipe is great for beginners and experienced bakers alike. Plus, they can be made in under an hour, making them the ideal treat when you want something sweet without a lot of fuss.
how to make 5-Ingredient Shortbread Cookies
Ingredients :
- 1/2 tsp vanilla extract (pure vanilla for best flavor)
- 10 tbsp unsalted butter (softened to room temperature)
- 1/2 cup confectioners’ sugar
- 1.5 cups all-purpose flour (I use King Arthur all-purpose flour)
- 1/2 tsp kosher salt
Directions :
- Measure out all ingredients before you start—this is especially important for shortbread since the technique relies on proper mixing. Make sure your butter is truly softened to room temperature (it should yield easily to a finger press but not be greasy).
- Add the softened butter to your mixing bowl and beat it with an electric mixer for about 1-2 minutes until it’s pale and fluffy. This step incorporates air and creates the tender crumb that makes shortbread special.
- Add the vanilla extract and confectioners’ sugar to the creamed butter from Step 1, mixing on medium speed for 1-2 minutes until well combined and the mixture looks light and fluffy. The confectioners’ sugar dissolves easily and helps create the melt-in-your-mouth texture.
- Combine the flour and kosher salt in a small bowl, then add this dry mixture to the butter mixture from Step 2. Mix on low speed just until the dough comes together—be careful not to overmix, as overworking flour can make the cookies tough.
- Turn the dough onto a work surface and gently shape it into a rectangle about 1/4 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps the cookies hold their shape and improves their texture.
- While the dough chills, preheat your oven to 350°F. Once the oven reaches temperature and the dough has chilled completely, unwrap it and cut it into roughly 1/2-inch-thick slices using a sharp knife.
- Arrange the dough slices on a parchment-lined baking sheet in a single layer, spacing them about 1/2 inch apart. Using a fork, poke the top of each slice 2-3 times for decoration and to help steam escape during baking.
- Bake at 350°F for 10 minutes, rotating the baking sheet halfway through. The cookies should be pale golden when done.
- Remove the baking sheet from the oven and let the cookies rest for 2-3 minutes. Then, transfer them to a wire rack to cool completely. Shortbread firms up as it cools.
how to serve 5-Ingredient Shortbread Cookies
Serve these cookies on a lovely plate for tea time, as a snack, or at parties. They pair well with coffee or hot chocolate and are a delightful dessert option.
how to store 5-Ingredient Shortbread Cookies
Store the cooled cookies in an airtight container at room temperature. They can last for about one week. For longer storage, you can freeze the cookies in a freezer-safe bag for up to three months.
tips to make 5-Ingredient Shortbread Cookies
- Use high-quality butter for the best flavor in your cookies.
- Ensure your butter is softened but not melted for the perfect dough consistency.
- Don’t overmix the dough to keep the cookies tender.
- For extra flavor, consider adding a pinch of citrus zest or a sprinkle of chocolate chips!
variation
You can add nuts, chocolate chips, or dried fruit to the dough for a tasty twist on the classic shortbread. Experimenting with different flavors can create a unique cookie every time!
FAQs
Can I use granulated sugar instead of confectioners’ sugar?
Yes, but confectioners’ sugar is preferred for its fine texture, which helps create that melt-in-the-mouth quality.
What if I don’t have a mixer?
You can mix the dough by hand using a spatula or wooden spoon. It will take a bit more effort, but it’s totally doable.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time and keep it wrapped in the fridge for up to 2 days or freeze it for later use. Just remember to let it soften a bit before slicing!
5-Ingredient Shortbread Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Simple, quick, and delicious, these shortbread cookies are perfect for any occasion with their rich, buttery taste and melt-in-your-mouth texture.
Ingredients
- 1/2 tsp vanilla extract
- 10 tbsp unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1.5 cups all-purpose flour
- 1/2 tsp kosher salt
Instructions
- Measure out all ingredients before you start.
- Add the softened butter to your mixing bowl and beat it with an electric mixer for about 1-2 minutes until it’s pale and fluffy.
- Add the vanilla extract and confectioners’ sugar to the creamed butter, mixing on medium speed for 1-2 minutes until well combined.
- Combine the flour and kosher salt in a small bowl, then add this dry mixture to the butter mixture, mixing on low speed just until the dough comes together.
- Turn the dough onto a work surface and gently shape it into a rectangle about 1/4 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F.
- Unwrap the dough and cut it into roughly 1/2-inch-thick slices using a sharp knife.
- Arrange the dough slices on a parchment-lined baking sheet, spacing them about 1/2 inch apart.
- Bake at 350°F for 10 minutes, rotating the baking sheet halfway through.
- Remove the baking sheet from the oven and let the cookies rest for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
Use high-quality butter for the best flavor. Don’t overmix the dough to keep the cookies tender. For flavor variations, add citrus zest or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
