Description
Buttery, tender, and impossibly simple, these 4-Ingredient Shortbread Cookies melt on the tongue and take just minutes to make, yielding a perfectly crisp yet soft texture.
Ingredients
Scale
- 226 g (1 cup) unsalted butter, grated
- 100 g (½ cup) granulated sugar
- 240 g (2 cups) all-purpose flour
- ¼ tsp fine sea salt
Instructions
- Chill and prepare ingredients: Chill the butter for 15–30 minutes and preheat the oven to 175°C (350°F). Line two baking sheets with parchment.
- Combine flour and salt: In a bowl, whisk together flour and salt for about 20 seconds.
- Cut or grate the butter into the flour: Grate or pulse the butter into the flour until it resembles coarse crumbs.
- Add sugar and bring dough together: Mix in the sugar and press the dough together until no dry flour is visible.
- Shape and chill the dough: Press the dough into a rectangle, wrap, and chill for 15 minutes.
- Cut the cookies and bake: Roll to 6 mm (¼ inch) thickness, cut into rounds, and bake for 12–15 minutes.
- Cool and store: Transfer to a cooling rack to cool completely.
Notes
Ensure butter is cold for best results. Avoid overworking the dough and consider using a scale for accurate measurements.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3.8g
- Sodium: 38mg
- Fat: 7.8g
- Saturated Fat: 4.9g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 10.1g
- Fiber: 0.2g
- Protein: 1.3g
- Cholesterol: 22mg