4-Ingredient Shortbread Cookies — Easy & Buttery

Buttery, tender, and impossibly simple: 4-Ingredient Shortbread Cookies melt on the tongue and take just minutes to make. I developed this exact version after testing it 8 times with different butters and flours until the texture was reliably crisp at the edges and soft inside. These cookies are noteworthy because the technique — gentle handling and correct butter temperature — makes all the difference. This is the recipe I refined during my time as a pastry chef to create a shortbread that holds its shape yet flakes when you bite. Read on for clear steps, pro tips, and small tweaks to scale or flavor them to your kitchen.

Why This Recipe Works

Cold butter grated into flour coats flour particles with fat, yielding a tender, short crumb rather than a dense cookie.
Minimal mixing prevents gluten development; the cookies stay tender and crumbly.
A short rest in the fridge firms the dough so the edges hold a clean shape during baking.
Use of granulated sugar (not powdered) gives tiny sugar crystals that create delicate edge crispness.
Simple salt (adjusted for type) brightens the buttery flavor without extra ingredients.

Ingredients Breakdown

Unsalted butter 226 g (1 cup): The main fat and flavor carrier. Use high-quality butter for the best taste. If using salted butter, reduce added salt. Grating cold butter gives better distribution than cubing.
Granulated sugar 100 g (½ cup): Delivers subtle sweetness and a slight crunch at the edge. Do not use powdered sugar — it will change texture and make the cookies cakier.
All-purpose flour 240 g (2 cups): Provides structure. For a crumblier cookie, you can replace up to 20% with cornstarch, but the texture will be softer.
Fine sea salt ¼ tsp (or 1/8 tsp if using Morton table salt): Balances the sweetness and boosts the butter flavor. Use Diamond Crystal kosher salt if you prefer; adjust quantity as Diamond Crystal is less dense.

Substitution notes:

Butter swap: European-style butter (82–85% fat) intensifies flavor but may spread more; chill the dough longer.
Gluten-free: Use a 1:1 all-purpose gluten-free blend and add ¼ tsp xanthan gum per 240 g (2 cups) flour to mimic structure — expect a slightly different crumb.
Sugar alternatives: Replacing sugar with coconut sugar will darken the dough and lend caramel notes; texture will be slightly softer.

Essential Equipment

Mixing bowl (medium): A metal or glass bowl chills faster if needed.
Box grater or food processor: Grating cold butter by hand gives better control; a processor works but pulse briefly to avoid warming the butter.
Baking sheet(s): Use rimless or shallow rim sheets for even heat.
Parchment paper or silicone baking mat: Prevents sticking and promotes even browning.
Rolling pin and 2 strips of parchment for rolling the dough evenly to thickness.
Cookie cutter or knife: 2-inch round cutter is ideal. If you don’t have one, a clean glass works fine.
Cooling rack: Allows cookies to cool and crisp without steaming.
Optional: Kitchen scale for accurate measurements; use grams for consistent results.

If you don’t have a box grater, pulse the cold butter and flour in a chilled food processor for 4–6 short pulses.

Step-by-Step Instructions

Makes 24 cookies. Prep time 10 minutes. Cook time 20 minutes. Inactive time None. Total time 30 minutes.

Step 1: Chill and prepare ingredients

Place 226 g (1 cup) unsalted butter in the fridge until very cold, about 15–30 minutes if softened. Preheat the oven to 175°C (350°F) and line two baking sheets with parchment; this takes about 5 minutes.

Step 2: Combine flour and salt

In a medium bowl, whisk together 240 g (2 cups) all-purpose flour and ¼ tsp fine sea salt for 15–20 seconds to distribute the salt evenly.

Step 3: Cut or grate the butter into the flour

Grate the cold butter directly into the flour using a box grater, or pulse in a food processor for 4–6 short bursts until the mixture resembles coarse crumbs, about 30–45 seconds. Do not overwork — keep the butter cold to ensure a tender shortbread.

Step 4: Add sugar and bring dough together

Add 100 g (½ cup) granulated sugar and stir briefly. Then add the mixture to a bowl and press together with a spatula until the dough holds when squeezed, about 20–30 seconds; if it seems dry, add 1–2 tsp cold water. Stop as soon as no dry flour is visible — do not overmix.

Step 5: Shape and chill the dough

Turn the dough onto a lightly floured sheet of parchment and press into a 1.5 cm (½ inch) thick rectangle. Wrap in plastic and chill for 15 minutes; chilling firms the butter so the cookies keep a clean edge. Chilling time: 15 minutes.

Step 6: Cut the cookies and bake

Roll to 6 mm (1/4 inch) thickness between parchment strips. Cut into 24 rounds (about 2-inch/5 cm diameter). Place 2.5 cm (1 inch) apart on the prepared baking sheets. Bake at 175°C (350°F) for 12–15 minutes until edges are pale golden and centers are set. Rotate the sheet halfway through baking at 6–7 minutes for even color.

Step 7: Cool and store

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely, about 20 minutes. Once cool, they firm up and develop the classic shortbread crumb.

Expert Tips & Pro Techniques

Use a scale: Baking is chemistry — weighting ingredients (grams) ensures consistent results across batches.
Common mistake — overworking dough: If your cookies turn tough, you mixed too long. Stop as soon as the dough holds together.
Butter temperature matters: For best texture, butter must be cold and firm; soft butter yields spread and thin cookies.
Make-ahead: You can shape the dough into a log, wrap tightly, and refrigerate up to 3 days or freeze for 1 month. Slice and bake from chilled, adding 1–2 minutes to bake time.
Professional technique for home: Grate butter by hand instead of cubing to get even fat distribution and a finer crumb without a food processor.
Even thickness: Use parchment strips as guides when rolling to keep every cookie the same height and ensure even baking.

Storage & Reheating

Refrigerator: Store in an airtight container at room temperature for 5–7 days. If your kitchen is hot, refrigerate and let them come to room temperature before serving.
Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. You can also freeze unbaked dough log wrapped in plastic for up to 1 month; slice and bake from frozen, adding 1–2 minutes to the bake time.
Reheating: Refresh cookies in a 160°C (325°F) oven for 5–7 minutes to restore crisp edges. Avoid microwaving — it makes them rubbery.

Variations & Substitutions

Lemon Shortbread: Add 1 tsp grated lemon zest to the dough; keep all other measurements the same. Bake time unchanged.
Chocolate-Dipped: After cooling, dip half of each cookie in 85 g (3 oz) melted dark chocolate and set on parchment. Chill until set.
Almond Shortbread (Gluten variation): Replace 60 g (½ cup) of flour with 60 g (½ cup) finely ground almond flour; press dough a bit firmer and bake 1–2 minutes less to avoid overbrowning.
Gluten-Free Version: Replace 240 g (2 cups) AP flour with 240 g (2 cups) 1:1 gluten-free blend and add ¼ tsp xanthan gum. Texture will be slightly more crumbly; baking time may increase by 2–3 minutes.
Spiced Shortbread: Stir ½ tsp ground cinnamon and a pinch of nutmeg into the flour mix. Flavor changes slightly but measurements stay identical.

Serving Suggestions & Pairings

Afternoon tea: Serve with a pot of Earl Grey for a classic pairing.
Dessert plate: Pair with a dollop of lemon curd or whipped cream and fresh berries.
Coffee match: These cookies stand up well next to a short, strong espresso.
Ice cream sandwich: Sandwich a scoop of vanilla bean ice cream between two cooled cookies for a simple summer treat.
Also enjoy pairing these with other small cookies like almond cherry cookies for variety on a platter.

Nutrition Information

Per serving (1 cookie). Recipe yields 24 cookies.

Calories: 110 kcal
Total Fat: 7.8 g
Saturated Fat: 4.9 g
Cholesterol: 22 mg
Sodium: 38 mg
Total Carbohydrates: 10.1 g
Dietary Fiber: 0.2 g
Sugars: 3.8 g
Protein: 1.3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my shortbread turn out dry?
A: Dry shortbread usually means the dough was overbaked or too much flour was added. Measure flour by weight, and bake until the edges are just pale golden. If the dough seemed crumbly before baking, add 1–2 tsp cold water.

Q: Can I make this without butter?
A: Butter is central to shortbread flavor and texture. For a dairy-free version, use a solid vegan butter with high fat content; expect a slightly different flavor and possible minor changes in spread.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a larger bowl. Bake on multiple sheets — don’t overcrowd. The baking time per sheet is the same, but rotate sheets for even color.

Q: Can I prepare the dough the night before?
A: Absolutely. Wrap chilled dough tightly and refrigerate up to 3 days. Roll, cut, and bake straight from the fridge the next day for fresh cookies.

Q: How long does this keep in the fridge?
A: Baked cookies keep at room temperature in an airtight container for 5–7 days. If your kitchen is warm, store in the fridge for up to 10 days and bring to room temperature before serving.

Q: Why did my cookies spread too much?
A: Warm butter or overworked dough causes excess spread. Chill the dough before cutting and ensure the butter is cold when mixed. Reduce oven temperature slightly if your oven runs hot.

Q: Is it better to grate the butter or cut it into cubes?
A: Grating cold butter helps distribute fat more evenly and speeds mixing without warming the butter. Cutting into cubes works but may require more gentle handling to avoid warming.

Conclusion

These 4-Ingredient Shortbread Cookies are a reliable, elegant treat you can make any day with pantry staples. If you want a different take or an alternate 4-ingredient version, see a similar 4-ingredient shortbread recipe at Culinary Cool’s 4-Ingredient Shortbread Cookies for inspiration. For more classic shortbread variations and presentation ideas, check out Shortbread Cookies {4-Ingredients} from Two Peas & Their Pod.