Shortbread

The Best Kind of Baking: Simple, Buttery, and Unforgettable Shortbread

Some days call for grand, multi-layered desserts—and others, for something humbler, quieter, and arguably more magical. Today, I craved comfort. I wanted to bake something cozy and delicious without making a last-minute grocery run or overcomplicating things. That’s where this three-ingredient shortbread came in—and honestly, it delivered everything I hoped for and more.

This shortbread recipe is pure simplicity, drawn from the kind of baking that feels almost meditative. No fancy mixers required (though you can use one if you like), just a bowl, a wooden spoon, and a little bit of patience.

Here’s the recipe that saved my day—and will likely become a staple in your kitchen too:

Ingredients:

• 2 cups butter, softened
• 1 cup sugar
• 4½ cups all-purpose flour

Instructions:

1. Cream the butter and sugar together until light and fluffy. This step sets the tone for the dough—smooth and soft.
2. Mix in the flour. Don’t rush this part—it can take up to five minutes by hand. At first, it’ll look like pie crust crumbs, but keep going. You’re aiming for the dough to come together into a soft, cohesive ball.
3. Pat the dough out to about ½ inch thick onto a parchment-lined baking sheet. No rolling pin? No problem. Use your hands and a little care to keep things even.
4. Cut the dough into your desired shapes—squares or rectangles work beautifully. I used a pizza cutter and it worked like a charm.
5. Poke the tops with a fork to allow steam to escape and give that classic shortbread look (a trick passed down from my mom).
6. Bake at 325°F for 12 minutes, or until the edges just begin to take on a soft golden hue. Start checking at the 10-minute mark to be safe. Every oven has its quirks!

Since I was down to my last two sticks of butter, I halved the recipe. But if I were baking for a gathering or prepping dessert for guests, I’d absolutely make the full batch—or double it. These cookies are dangerously good. The kind that seem modest at first, but have a way of disappearing from the tray before they’ve even cooled.

One thing to keep in mind: once baked, you’ll want to cut or break them along your pre-scored lines while they’re still warm. I learned that the hard way. The cookies are delicate and buttery (read: prone to crumbling), so a gentle hand and a sharp cutter are your best friends.

This shortbread isn’t just easy—it’s the kind of recipe that roots you. That makes your kitchen smell like a holiday, even on a regular Tuesday. No fuss, no pretension—just pure, melt-in-your-mouth bliss.