Buttery, crumbly shortbread cookies just like grandma used to make. With only three ingredients and about ten minutes of hands-on time, these cookies are perfect with a hot cup of tea.
On a slow Friday I spent the afternoon baking a batch of these shortbread cookies. They were the perfect sick-day comfort: a warm cookie, a mug of spiced tea, a big blanket and an easy movie. Between rest and a bit of cold medicine I felt recovered enough to enjoy a relaxed weekend that included a leisurely brunch and a boat ride around Austin.
I wanted to finish at least one thing that day, and making these shortbread cookies felt like a win. They’re incredibly simple and forgiving. I’m not usually fond of roll-out cookies—the dough can be too soft, or the result turns out heavy and dense—but these shortbreads are different. They roll well and bake into light, crumbly rounds.
Three ingredients are all you need: butter, powdered sugar and all-purpose flour. Combine, roll, cut and bake—then enjoy fresh, buttery cookies in minutes. They make a lovely accompaniment to tea and are just right for gifting during the holidays.
This recipe yields roughly 15 cookies per batch. Keep some for morning coffee and share the rest with friends—the smiles you get in return are worth it. These shortbreads are my go-to when I want a straightforward, reliable cookie that always pleases.
You can also use this dough as the base for other treats that call for shortbread. When rolling, I recommend dusting with powdered sugar instead of extra flour to avoid making the cookies dense.
