3-ingredient Quick Shortbread Cookies

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

Gradually add 2 1/4 cups of all-purpose flour and 1/4 teaspoon of fine sea salt to the butter mixture. Mix on low speed until just combined and a soft dough forms. Be careful not to overmix, which can make the cookies tough.

Gather the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 15 minutes. This brief chill helps the cookies hold their shape better during baking and prevents excessive spreading.

Preheat your oven to 350°F (175°C) or prepare your Ninja Foodi. For the Ninja Foodi, if using the 'Bake/Roast' function, place a small baking pan on the rack. On a lightly floured surface, roll out the chilled dough to an even thickness of about 1/4-inch. Using cookie cutters or a knife, cut the dough into desired shapes (traditional shortbread fingers, squares, or rounds) and carefully transfer them to a parchment-lined baking sheet or the prepared Ninja Foodi pan. Prick the top of each cookie several times with a fork.

Bake the cookies: If using a conventional oven, bake for 12-15 minutes, or until the edges are lightly golden and the centers appear set. If using a Ninja Foodi, select the 'Bake/Roast' function at 325°F (160°C) and bake for 12-15 minutes, checking frequently as cooking times can vary. The cookies should be lightly golden.

Allow the baked cookies to cool on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.