Five Ingredient Shortbread Cookies

To keep your homemade shortbread cookies fresh, store them in an airtight container at room temperature. They can last up to a week. For longer storage, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Yes, you can substitute the butter with a dairy-free alternative such as coconut oil or a vegan butter substitute. This will make the shortbread cookies dairy-free while still maintaining a rich flavor and texture.

Shortbread cookies pair wonderfully with a variety of beverages. They go well with tea, coffee, or hot chocolate. You can also serve them with fresh fruit or a dollop of whipped cream for a delightful dessert experience.

To make gluten-free shortbread cookies, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture and structure in your cookies.

To make five ingredient shortbread cookies, start by creaming together the butter and golden yellow sugar in a stand mixer. Then, add the powdered sugar and salt, mixing until smooth. Gradually sift in the flour and mix on low speed until combined. Knead the dough lightly on a floured surface, then press it into a baking sheet or mold before baking.