Buttery 4-Ingredient Shortbread Cookies You’ll Crave

Name: Buttery 4-Ingredient Shortbread Cookies You'll Crave
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Scottish
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon salt

Author: Carry

Published: October 13, 2025

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Oh, shortbread cookies – just saying the name makes me smile! There’s something magical about how three simple ingredients (butter, sugar, and flour) transform into these melt-in-your-mouth treats. My grandma used to make them every Christmas, and the smell of buttery goodness wafting through her tiny kitchen is one of my favorite childhood memories. That crumbly texture? Absolute perfection. What I love most is how these cookies walk the perfect line between simple and special – they’re easy enough for a weeknight baking project but elegant enough for holiday cookie tins. And let’s be honest – that rich, buttery flavor? Irresistible.

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Why You’ll Love These Shortbread Cookies

Trust me, once you try this recipe, you’ll understand why shortbread cookies have been beloved for generations. Here’s what makes them so special:

Buttery perfection: That rich, melt-in-your-mouth texture is pure comfort food magic
Simple joy: Just 4 basic ingredients and one bowl – no fancy techniques needed
Cookie jar staple: They stay fresh for days (if they last that long!)
Endless possibilities: Dress them up or keep them classic – they’re the perfect blank canvas
Gift-worthy: Package them in a pretty tin and you’ve got instant homemade charm

Honestly, these cookies are like edible hugs – pure, simple happiness in every bite.

Shortbread Cookies Ingredients

One of the best things about shortbread? You probably have everything you need right in your kitchen already! Here’s what you’ll need to make these buttery delights:

1 cup (2 sticks) unsalted butter, softened – And I mean really softened – leave it out for a good hour before baking. It should dent easily when you press it, but not be greasy or melted.
1/2 cup granulated sugar – Just regular white sugar works perfectly here. Some recipes use powdered sugar, but I find granulated gives that perfect sandy texture we love in shortbread.
2 cups all-purpose flour – Spoon and level this – don’t scoop right from the bag or you’ll pack in too much flour. I like to give mine a quick whisk before measuring to lighten it up.
1/4 teaspoon salt – Seems small, but it makes all the difference in balancing the sweetness.

See? I told you it was simple! Now let’s turn these basic ingredients into something magical.

How to Make Shortbread Cookies

Okay, let’s get baking! These shortbread cookies come together so easily – just follow these simple steps and you’ll have perfect buttery bites in no time. I’ve made this recipe dozens of times (okay, maybe hundreds), so I’ll walk you through all my little tricks.

Step 1: Cream the Butter and Sugar

First things first – preheat that oven to 325°F (165°C). While it’s heating up, grab your softened butter and sugar. Now, here’s where the magic starts! Beat them together until they’re light and fluffy – I mean really go for it! This should take about 3-4 minutes with a hand mixer or stand mixer. You’ll know it’s ready when the mixture turns pale yellow and looks almost whipped. This step creates those tiny air pockets that give shortbread its perfect crumbly texture.

Step 2: Mix in Dry Ingredients

Now, gently mix in your flour and salt. The key here? Don’t overmix! Just combine until the dough comes together – it should look a bit like wet sand at first, then form a soft ball. If you keep mixing beyond this point, you’ll develop too much gluten and end up with tough cookies (and we definitely don’t want that!). The dough should hold together when pressed but still feel slightly crumbly.

Step 3: Press and Bake

Here’s my favorite part – pressing the dough into the pan! Use an ungreased 8-inch square baking pan (trust me, the butter in the dough is enough). Press the dough evenly across the bottom – I like to use the bottom of a measuring cup to get it perfectly flat. Then take a fork and prick the surface all over – this lets steam escape and prevents puffing. Bake for 30-35 minutes until the edges turn that perfect golden brown.

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Step 4: Cutting and Cooling

Here’s the trickiest part – timing! You’ll want to cut the shortbread while it’s still warm (about 5 minutes out of the oven), but not hot. Use a sharp knife to score lines where you want to cut – I usually do 8 rows by 4 columns for classic rectangular cookies. But don’t separate them yet! Let the cookies cool completely in the pan – this helps them firm up so they don’t crumble when you remove them. Once cooled, gently lift them out using the score lines as guides.

See? Simple as can be! Now just try to resist eating them all at once – though I won’t judge if you can’t.

Tips for Perfect Shortbread Cookies

After making more batches of shortbread than I can count, I’ve learned a few tricks that make all the difference. Here are my can’t-live-without tips:

Butter temperature is everything: Too cold and it won’t cream properly, too warm and your cookies will spread. It should dent easily when pressed but still hold its shape.
Watch like a hawk: They go from golden to overdone in seconds! Pull them when the edges just start browning – the center will set as they cool.
Patience pays off: Let them cool completely in the pan. I know it’s hard to wait, but this prevents crumbly disasters.
Storage secret: Keep them in an airtight container with a slice of bread – it keeps them perfectly crisp for days (if they last that long!).

Follow these, and you’ll have shortbread that would make a Scottish grandmother proud!

Shortbread Cookies Variations

Oh, the possibilities! While classic shortbread is perfect as-is, sometimes I love playing with fun twists (especially for holidays). Try adding a tablespoon of lemon zest to the dough for a bright citrus kick, or dip cooled cookies in melted chocolate. My personal favorite? A sprinkle of vanilla sugar before baking – it adds the prettiest sparkle and extra crunch. You can also mix in chopped rosemary for an herby twist, or press whole almonds into the dough before baking. The best part? These simple upgrades make them feel fancy while keeping that irresistible buttery base we all love.

Serving and Storing Shortbread Cookies

There’s nothing better than enjoying these buttery cookies with a cup of tea – the classic way! For storage, just tuck them into an airtight container at room temperature. They’ll stay fresh and delicious for about a week (though in my house, they never last that long!). Pro tip: Layer them between sheets of parchment paper to prevent sticking.

Shortbread Cookies Nutritional Information

Okay, let’s be real – we’re not eating shortbread for the health benefits! But since you asked (or maybe just for peace of mind before that third cookie), here’s the nutritional scoop per cookie:

Calories: 120 – A perfect little treat when you need a sweet pick-me-up
Fat: 8g – Hey, that’s where all the delicious flavor comes from!
Sugar: 6g – Just enough to satisfy without being overly sweet
Protein: 1g – Not why we’re here, but hey, every bit counts

Remember, these values are estimates and can vary based on your specific ingredients and brands. I always say – life’s too short to stress about cookie calories. Enjoy them mindfully, savor each buttery bite, and maybe share with a friend (or don’t – no judgment here!).

FAQ About Shortbread Cookies

I get questions about shortbread all the time – here are the answers to what everyone wants to know!

Can I use salted butter instead of unsalted?

You can, but I don’t recommend it. Here’s why: different brands add different amounts of salt, so your cookies might end up too salty. With unsalted butter, you control the exact amount of salt (just that perfect 1/4 teaspoon). If salted butter’s all you have, just omit the added salt in the recipe. Your cookies will still be delicious, just maybe not quite as perfectly balanced.

Why did my cookies turn out crumbly?

Oh no! Usually this means either you overmixed the dough (developing too much gluten) or didn’t press it firmly enough into the pan. Next time, mix just until combined – the dough should hold together when pressed but still look slightly shaggy. And really pack it into that pan! Also, make sure to cut them while warm but remove them only when completely cooled – that’s the golden rule for perfect shortbread texture.

Can I freeze the dough or baked cookies?

Absolutely! For dough, press it into the pan, wrap tightly in plastic, and freeze for up to 3 months. Bake straight from frozen, adding 5-7 extra minutes. Baked cookies freeze beautifully too – just layer them between parchment in an airtight container. They’ll keep for 2-3 months, though I doubt they’ll last that long once you know they’re there!

My shortbread spread too much – what went wrong?

This usually means your butter was too soft. Next time, make sure it’s just softened enough to dent when pressed – not greasy or shiny. Also, resist the urge to grease the pan (the butter in the dough is enough). If your kitchen’s really warm, you can chill the shaped dough for 15 minutes before baking to help them hold their shape.

Can I make these without a mixer?

You bet! My grandma made them by hand for decades. Just use a sturdy wooden spoon and some elbow grease to cream the butter and sugar – it’ll take about 5 minutes of vigorous mixing. The arm workout is just bonus points! Then switch to a spatula for gently incorporating the dry ingredients. Some of my best batches have been mixed this way.

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Share Your Shortbread Cookies

Nothing makes me happier than hearing about your shortbread adventures! Did you stick with the classic version or try one of the fun variations? Maybe you discovered your own brilliant twist? Drop a comment below and tell me all about it – I read every single one (usually while nibbling on cookies myself). Snap a photo of your beautiful batch and tag me on social – there’s nothing more inspiring than seeing your kitchen creations!

And if this recipe becomes your new go-to (I have a feeling it might), don’t forget to save it or share it with your fellow cookie lovers. Happy baking, friends – may your kitchen always smell like butter and happiness!