Make buttery, melt-in-your-mouth shortbread cookies with just three simple ingredients. This beginner-friendly recipe takes about 1 hour total (including chilling time) and yields perfectly crumbly, golden cookies that are ideal for tea time, gift-giving, or an elegant dessert.
Take the butter out of the refrigerator and let it sit at room temperature for 15-20 minutes until softened (it should indent easily when pressed but not be melted). Measure out your flour, sugar, and salt precisely using measuring cups and spoons.
In a large mixing bowl, add the softened butter and sugar. Using an electric mixer on medium speed (or a wooden spoon with some elbow grease), beat them together for 3-4 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
Add the flour and salt to the butter mixture. Mix on low speed or stir gently with a wooden spoon until the dough just comes together. Don't overmix — stop as soon as you no longer see streaks of flour. The dough will look crumbly at first but should hold together when pressed.
Turn the dough out onto a clean work surface. Use your hands to gently press and knead it 2-3 times until it forms a smooth ball. Shape the dough into a flat disk or rectangle about 1.5cm (1/2 inch) thick. The flatter shape will chill faster and roll more easily.
Wrap the dough tightly in plastic wrap or parchment paper. Place it in the refrigerator and chill for at least 30 minutes (or up to 2 days). Chilled dough is much easier to cut cleanly and helps the cookies hold their shape during baking.
About 10 minutes before you're ready to shape the cookies, preheat your oven to 160°C (325°F). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Unwrap the chilled dough and place it on a lightly floured surface. Using a rolling pin, roll it out to about 1cm (just under 1/2 inch) thick. Use cookie cutters to cut out shapes, or simply cut into squares or rectangles with a sharp knife. Press scraps together gently and re-roll once if needed.
Transfer the cut cookies to your prepared baking sheet, spacing them about 2cm (1 inch) apart. Shortbread doesn't spread much, so they don't need tons of room. If desired, use a fork to prick each cookie 2-3 times for a classic shortbread look.
Place the baking sheet in the preheated oven and bake for 18-22 minutes. The cookies are done when the edges are just barely golden and the tops look dry but still pale. Don't wait for them to brown all over or they'll be too hard.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes — they'll be very delicate when hot. Then transfer them to a wire cooling rack to cool completely. While still slightly warm, you can dust them with extra granulated sugar if you like a sweeter finish.
Once completely cool, store shortbread in an airtight container at room temperature for up to 2 weeks. Layer cookies between sheets of parchment paper to prevent them from sticking together or breaking.