Buttery Shortbread Cookies

3 Ingredient

These Butter Shortbread Cookies are the easiest, most flavorful  cookies we’ve had the joy of making. They’re melt-in-your-mouth tender, with just the right amount of crispy bite. They’re great for freezing or gifting.

Salted Butter  Light Brown Sugar All-Purpose Flour Sprinkles (optional)



Mix cold butter slices and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, at least 3 minutes


Add only 3 1/2 cups of the flour and mix on medium-low speed just until combined; do not over-mix.


Transfer dough to a floured board. Knead by hand for 5 min. Add only enough flour to keep from sticking. Separate into 3 disks, wrap tightly with cling wrap and chill.

Roll out each disk and cut with cookie cutters.  Place 2 inches apart on the baking sheet. Add sprinkles. Bake 15-20 minutes, or until edges are golden brown.

- Light brown sugar is the secret to a wonderfully caramelized flavor. - Place unbaked cookies in the fridge to keep cold until it’s their turn to bake. - Unbaked cookies can be frozen for up to 2 months.

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