Ingredients
Scale
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar (icing sugar)
- 2 cups (240g) all-purpose flour
- Optional toppings & add-ins:
- Granulated sugar for sprinkling
- Melted chocolate for dipping
- Jam for thumbprints
- Lemon zest or vanilla extract for flavor
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat softened butter and powdered sugar together until smooth and creamy (about 2 minutes).
- Gradually add flour and mix until a soft dough forms. It may look crumbly at first—keep mixing until combined.
- Shape the cookies:
- Roll dough into 1-inch balls and flatten slightly
- Or roll out and use cookie cutters
- Or shape into a log, chill, then slice into rounds
- Optional: Sprinkle with granulated sugar or gently press a fork for a pattern.
- Bake for 12–15 minutes, until edges are just starting to turn golden. Do not overbake.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use softened (not melted) butter for best texture.
- If dough is too soft, chill for 15–30 minutes before shaping.
- For a flavor boost, add 1 tsp vanilla, almond, or lemon extract.
- To make thumbprint cookies, press a small well in each dough ball and add jam after baking.
- Use a light baking sheet to prevent over-browning the bottoms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Universal
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 2mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: butter cookies, shortbread, 3-ingredient cookies, simple cookie recipe