These buttery, melt-in-your-mouth shortbread cookies are perfect for afternoon tea or gift-giving. With just three simple ingredients and about 45 minutes of active time, they're easy enough for beginners but impressively delicious. The dough requires chilling, so plan for about 2 hours total.
Take the butter out of the fridge and let it sit at room temperature for about 30 minutes until softened but not melted. Measure out all your ingredients precisely — shortbread relies on exact ratios for its perfect texture.
In a large mixing bowl, use an electric mixer or wooden spoon to beat the softened butter and sugar 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 to the butter mixture in three separate additions, mixing on low speed or stirring by hand after each addition. Stop mixing as soon as the flour is just incorporated — overmixing will make the cookies tough instead of tender.
The dough will look crumbly at first, but keep mixing gently until it comes together into a cohesive ball. If it seems too dry, you can use your hands to press it together. The warmth of your hands will help bind it.
Turn the dough out onto a clean surface and shape it into a flat disk about 1 inch thick. Wrap it tightly in plastic wrap or parchment paper and refrigerate for at least 1 hour, or up to 3 days. Chilling is essential for preventing the cookies from spreading too much.
About 15 minutes before you're ready to bake, preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly. On a lightly floured surface, roll the dough out to about 1/4 to 1/2 inch thickness, depending on how thick you like your shortbread. Thicker cookies will be more tender and crumbly.
Use cookie cutters to cut shapes from the dough, or simply cut into rectangles or squares with a knife. Traditional shortbread is often cut into wedges or fingers. Press straight down without twisting to get clean edges.
Carefully transfer the cut cookies to your prepared baking sheets, spacing them about 1 inch apart. They won't spread much, so they can be fairly close together. If desired, prick each cookie a few times with a fork for a classic look.
Bake for 18-22 minutes, until the edges are just barely starting to turn golden. The centers should still look pale — they'll firm up as they cool. Avoid overbaking or the cookies will taste burnt instead of buttery.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. They'll be very fragile when hot, so don't try to move them right away.
Use a spatula to carefully transfer the cookies to a wire cooling rack. Let them cool completely — about 20 minutes — before serving. They'll continue to crisp up as they cool. Store in an airtight container for up to 2 weeks.