Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly tender, rich with pure butter, and with that classic, melt-in-your-mouth “short” texture? This incredible, “Festive” 3-Ingredient Shortbread Cookie is that perfect, timeless tradition. We’re talking a classic, buttery cookie that is the perfect, sturdy, and delicious “blank canvas” for all your favorite holiday cut-out shapes and festive decorations.
This isn’t just another cookie recipe; it’s a guide to mastering the legendary, multi-generational secret to the easiest holiday cookie… ever. Forget the complicated, finicky, or bland store-bought doughs. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and unbelievably tender cookie that will be the star of your Christmas cookie platters, festive gift-giving, and cozy afternoons.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “3-Ingredient” Holiday Cookie
What makes this “Festive” shortbread so spectacularly delicious is its incredible simplicity and its perfect, rich, buttery flavor. This recipe is a masterpiece of classic, minimalist baking. The “magic” of this recipe is its “3-Ingredient” dough. The cookie is a classic buttery shortbread that gets all its structure and flavor from just butter, confectioners’ sugar, and flour. The “Grandma’s secret” is the use of confectioners’ sugar in the dough, which is the key that guarantees an impossibly tender, melt-in-your-mouth crumb that is never, ever tough or gritty.
| Metric | Time / Level |
| Total Time | 2 hours (includes chilling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | About 5-6 dozen (2-inch) cookies |
The Baker’s Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The Cookie Dough (The “Melt-in-your-Mouth” Secret!):
- Softened Butter: This is the heart and soul of the cookie! It is absolutely essential to use softened, room temperature butter. This is the non-negotiable secret to a batter that can hold air and create a light, tender crumb.
- Confectioners’ Sugar (in the dough!): This is the number one, “Grandma-approved” secret to the most incredible texture! Using powdered sugar instead of granulated sugar is the key that prevents the cookie from getting tough and creates that signature, delicate, “melt-in-your-mouth” crumb.
- All-Purpose Flour: The simple structure that holds it all together!
The Baker’s Masterclass: The Secrets to a Perfect Shortbread Cookie
This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.
- “Creaming” is Your Leavening: The number one, non-negotiable secret to a perfect, light, and tender cookie is the creaming method. This recipe has no eggs or leavening! All of the “lift” and “lightness” comes from beating your room temperature butter and powdered sugar together on a medium-high speed until the mixture is very light, pale, and fluffy.
- The “1-Minute Knead” & The Chill: This is the most unique and important step in this recipe! When you first mix in the flour, the dough will be very crumbly. You must chill the crumbly dough, and then you will turn it out onto your board and knead it for 1 minute. This “chill-then-knead” method is the foolproof, old-world secret that brings the crumbly dough together into a smooth, pliable, and perfectly rollable mass without overworking the gluten.
- The “Low & Slow” Bake: The secret to a cookie that is perfectly tender and pale (not hard and crunchy) is to not overbake it. This recipe’s “low and slow” 300°F oven is the key. This gentle, “cool” bake is the secret that sets the cookie’s shape and cooks it through without the butter and the edges browning too quickly.
- Don’t Overmix the Flour!: The secret to a tender, not tough, cookie is to not overwork the dough. After you have created your butter-and-sugar base, you will sift in your flour mixture and mix on a low speed just until the dough is blended and crumbly.
Step-by-Step to the Best “Festive” Shortbread Cookies
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the “3-Ingredient” Dough
Step 1: In a large bowl with an electric mixer, cream together your 2 cups of softened butter and your 1 3/4 cups of sifted confectioners’ sugar.
Step 2 (The Most Important Step!): With your mixer on a low speed, add your 4 1/2 cups of sifted all-purpose flour, one part at a time, mixing only until the mixture is just combined. It will be very crumbly.
Step 3: Wrap your crumbly dough in wax paper and chill it in the refrigerator until it is firm.
Part 2: The “Knead, Roll, and Cut” to Perfection
Step 1: When your dough is chilled, preheat your oven to a low 300°F ($150^{\circ}C$).
Step 2: Allow your chilled dough to warm up slightly at room temperature. Turn it out onto a lightly floured board and knead it for 1 minute. This is the “magic” step that will bring all the crumbles together into a smooth, workable dough.
Step 3: Roll your dough out to a 1/4-inch thickness.
Step 4 (The Fun Part!): Cut the dough into your desired shapes with your favorite cookie cutters. Decorate the unbaked cookies with colored sugar or sprinkles, if you desire.
Step 5: Transfer your cookies to an ungreased baking sheet.
Part 3: The Perfect “Low-and-Slow” Bake
Bake for 14 to 20 minutes. You will know they are perfectly done when they are set, but still pale, and just beginning to turn a very light golden brown on the very bottom edges.
Let the cookies cool on the pan for a few minutes (they will be soft!) before you transfer them to a wire rack to cool completely.
Shortbread Cookies (A 3-Ingredient Holiday Classic!)
A simple, classic butter shortbread cookie made from a 3-ingredient dough that is chilled, rolled out, cut into festive shapes, and baked.
Ingredients
- 2 cups butter, softened
- 1 ¾ cups sifted confectioners’ sugar
- 4 ½ cups sifted all-purpose flour
Instructions
- Gather all ingredients.
- Cream butter, gradually beat in sugar.
- Add and beat in flour a part at a time.
- Wrap dough in wax paper and chill.
- Preheat oven to 300 degrees F (150 degrees C).
- Allow dough to warm slightly; knead for 1 minute.
- Roll out dough on lightly floured board to 1/4 inch thickness.
- Cut with cookie cutters. Decorate as desired.
- Bake in preheated oven 14-20 minutes.
Notes
- Dough must be chilled before rolling.
- Dough should be kneaded for 1 minute after chilling and before rolling.
- Cookies can be decorated as desired before baking.
What to Serve With Your Shortbread Cookies
These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.
- The Perfect Blank Canvas: These cookies are the perfect, sturdy, and flavorful base for decorating with a classic royal icing or a simple buttercream frosting after they have cooled.
- A Cozy Treat: They are the perfect, delicate bite to enjoy with a cup of hot coffee, a cup of tea, or a rich, homemade hot chocolate.
Storage and Make-Ahead Tips
These are the ultimate make-ahead holiday cookie!
- Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
- Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 2 weeks.
- Freezing: This dough freezes beautifully! You can freeze the unbaked dough disk (for up to 3 months), or the unbaked, cut-out cookies.
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Frequently Asked questions (FAQs)
Q1: Why is my dough so crumbly?
It’s supposed to be! This is a classic, “short” dough. The secret is to chill the crumbly dough first, and then use your hands to knead it for 1 minute. This is the non-negotiable “Grandma’s secret” that will bring it all together into a smooth, rollable dough.
Q2: Why did my cookies spread out and go flat?
The most common culprits are butter that was too soft (or melted) or not chilling your dough. The “chill-then-knead” method is the foolproof key to a cookie that holds its shape.
Q3: Can I use granulated sugar instead of confectioners’ sugar?
It is not recommended for this specific recipe! The powdered sugar is the “Grandma’s secret” to the classic, tender, “short,” and melt-in-your-mouth texture.
Q4: Can I add extracts or nuts?
Yes! This is a perfect “blank canvas” recipe. For a classic flavor, you can add 1 to 2 teaspoons of a high-quality vanilla or almond extract when you are creaming the butter and sugar.
Q5: Can I make these nut-free?
Yes! This recipe is naturally nut-free.