Shortbread cookies are a time-old classic for good reason. There’s nothing fussy about them and they’re universally 🗺️ loved. It’s hard to believe that such a simple recipe could yield such an irresistibly craveable treat. Describing them as buttery, melt-in-your-mouth, slightly sweetened tea biscuits with a crisp yet tender crumb hardly does them any justice.
Taking the cake for the fewest and most basic ingredients ever, shortbread cookies are nothing short of a marvel. You have to taste them to know the full scope of their delight. And they do just that to even the novice taster. In convincing my brother they were a worthy baking project, I compared them to Danish butter cookies, which is fair, but different. The mix comes together in a breeze, as a short, crumbly dough that requires minimal handling. Then it’s ready to cut, chill, and bake. In the span of under an hour, you have yourself a batch of fine homemade shortbread, rivaling the best of the boxed stuff you can find.
It still amazes me that literally just butter, sugar, and flour can make something so tasty. These buttery cookies are a lovely accompaniment to a cup of tea, especially suitable for dunking. Whether you pair them with the traditional tea spread, coffee, milk 🥛, or even crumble them over ice cream 🍨, these shortbread cookies are a must-try bake.
