Buttery Shortbread Cookies
This is a classic shortbread with a crumbly, melt-in-your-mouth texture. The dough is simple, using only three ingredients, and doesn't contain eggs or leavening. Chilling the dough is essential for the cookies to hold their shape.
Ingredients
- 3 sticks salted butter 1 1/2 cups, room temperature
- 3/4 cup granulated sugar plus more for sprinkling
- 3 3/4 cups all-purpose flour
Instructions
- Mix softened butter and sugar until just combined into a smooth paste.
- Add flour and mix until crumbly, then use hands to form into a smooth ball.
- Roll dough on floured surface to 1/4-inch thickness and cut into shapes.
- Place cookies on parchment-lined baking sheet and sprinkle with sugar.
- Chill cookies for 1 hour.
- Preheat oven to 325°F.
- Bake 20-25 minutes until edges are barely golden brown.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
Notes
For slice-and-bake version, form dough into 2-inch diameter logs, wrap in plastic, chill, then slice into 1/4-inch rounds before baking.