Buttery 3-Ingredient Shortbread Cookies
I still remember the first time I made these three-ingredient shortbread cookies: the dough came together in minutes, the kitchen smelled buttery, and the cookies vanished before they cooled. Simple, tender, and reliably delicious, these cookies are the sort of recipe you keep in your back pocket for last-minute guests, holiday cookie trays, or a quiet afternoon with tea.
Why you’ll love this dish
Three ingredients. Minimal fuss. Maximum buttery flavor. This shortbread is the kind of recipe that proves you don’t need a long ingredient list to make something memorable. It’s perfect when you want a quick homemade treat, need a base cookie to dress up for the holidays, or want a kid-friendly baking project that teaches measuring and basic mixing.
“Velvety, melt-in-your-mouth shortbread — just butter, sugar, and flour. I doubled the batch and still wished I’d made more.” — a happy reader
Why people search for this recipe: speed, budget-friendly ingredients, and a classic, dependable texture. It’s also great when you want something neutral to pair with coffee or to dip in melted chocolate for gifting.
How this recipe comes together
Before you start: this is a straightforward creaming-and-folding method. You’ll soften the butter, cream it with the powdered sugar until light, add the flour just until it forms a dough, shape, and bake. No chilling is strictly necessary, but a short rest in the fridge can help with sharper shapes. Expect total active time of about 15–20 minutes and oven time of 15–20 minutes.
High-level steps:
- Soften butter to workable temperature.
- Cream butter and powdered sugar until light and pale.
- Add flour, mixing gently until the dough just comes together.
- Shape into balls or press into discs on a lined baking sheet.
- Bake until edges are lightly golden; cool completely before serving.
Gather these items
- 1 cup unsalted butter, softened (about 226 g)
- 1/2 cup powdered (confectioners’) sugar (about 60 g)
- 2 cups all-purpose flour (about 250 g)
Notes and substitutions:
- If you only have salted butter, reduce or skip adding extra salt (no extra salt is required here). The cookie will be slightly saltier but still delicious.
- Powdered sugar gives a tender, melt-in-your-mouth texture. You can use superfine granulated sugar in a pinch, but the cookies will be a touch crisper.
- For gluten-free: a 1:1 cup-for-cup gluten-free flour blend can work, though texture will vary slightly.
- For vegan/DF: swap butter for a firm vegan butter (works best if it’s formulated for baking) — results will be similar but can be a touch softer.
Directions to follow
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven and line a baking sheet with parchment paper.
- Put the softened butter and powdered sugar in a bowl. Use a hand mixer, stand mixer (paddle), or a sturdy wooden spoon. Beat until the mixture is light in color and fluffy, about 2–3 minutes.
- Gradually add the all-purpose flour. Mix on low speed or fold with a spatula until the dough just comes together. Stop as soon as there are no large streaks of flour. Overmixing will make the cookies tough.
- Shape the dough into 1-inch balls and place them 1–2 inches apart on the prepared sheet. Alternatively, press the dough into small discs (or into a 9-inch pan for a classic shortbread slab) and dock with a fork if you like. For cleaner edges, chill the shaped dough for 15–20 minutes.
- Bake for 15–20 minutes, watching for the very edges to turn a gentle golden color. The centers will remain pale — that’s normal. Rotate the pan halfway through if your oven has hot spots.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to serve it with
These shortbreads are versatile:
- Serve with a cup of strong coffee or an afternoon tea.
- Dip half of each cookie in melted dark or white chocolate and chill until set for an elegant finish.
- Crumble over vanilla ice cream for added buttery crunch.
- Arrange on a cookie platter with jam-filled thumbprints, spritz cookies, and biscotti for variety.
- For a grown-up twist, serve with a small glass of dessert wine or a citrus-mint tea.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment layers between stacks to prevent sticking.
- Refrigerate: Not necessary for short storage; refrigeration can dry them out.
- Freeze: To freeze baked cookies, arrange them in a single layer on a baking sheet until firm, then stack with parchment between layers in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
- Freeze dough: Shape the dough into logs or balls, freeze on a tray until solid, then bag for up to 2 months. Bake from frozen — add a couple of extra minutes to the baking time.
Food safety note: keep butter-based dough refrigerated if you’re not baking it the same day and discard if left at room temperature more than a few hours in hot climates.
Pro chef tips
- Measure flour properly: spoon flour into the cup and level it off (or weigh it). Too much flour makes dry, crumbly shortbread.
- Butter temperature matters: aim for softened, not melting. About 60–65°F (slightly cool to the touch) gives the best creaming and structure.
- Don’t overmix once the flour is added — mix until just incorporated to keep cookies tender.
- Parchment paper or silicone mats prevent sticking and help bottoms bake evenly.
- If you want perfectly round domes, roll between clean palms and slightly chill before baking for less spreading.
- For even baking, rotate the tray halfway through and use the middle rack.
Flavor swaps
- Lemon zest: add 1–2 teaspoons lemon zest to the dough for a bright citrus note.
- Vanilla or almond: stir in 1 teaspoon vanilla extract or 1/2 teaspoon almond extract (omit if you want a pure-butter shortbread).
- Chocolate-dipped: half-dip cooled cookies in melted bittersweet chocolate and sprinkle with flaky sea salt.
- Herbed shortbread: fold in 1–2 teaspoons finely chopped fresh rosemary or thyme for a savory-sweet cookie (great with cheese).
- Nutty variation: replace 1/4 cup of flour with finely ground toasted almonds for a slightly crumbly, nutty result.
- Spiced: add 1/2 teaspoon cinnamon or pumpkin pie spice for a warm fall version.
Helpful answers
Q: Can I use salted butter instead of unsalted?
A: Yes. Use salted butter and skip adding any extra salt. The result will be slightly saltier but still excellent.
Q: Why powdered sugar instead of granulated?
A: Powdered sugar contains a bit of cornstarch and is finely ground, which gives shortbread a finer, meltier texture. Granulated sugar will make a crisper cookie.
Q: Can I freeze the dough or baked cookies?
A: Both work well. Freeze shaped dough on a tray, then bag; bake from frozen adding a few minutes. Baked cookies freeze for up to 2 months; thaw at room temperature.
Q: My cookies spread too much. What happened?
A: Likely the butter was too soft or warm. Chill the shaped dough for 15–20 minutes before baking, and avoid overworking the dough.
Q: How do I get a crisper vs. softer shortbread?
A: For crisper cookies, bake toward the higher end of the time range and use slightly less butter (or chill dough longer). For softer, melt-in-your-mouth cookies, use the recipe amounts and check at the earlier time, keeping centers pale.
Conclusion
If you love simple, buttery cookies that come together in minutes, this three-ingredient shortbread is a keeper. For more inspiration and other three-ingredient takes on shortbread, see 3-Ingredient Shortbread Cookies – The Comfort of Cooking and 3 Ingredient Shortbread Cookies Recipe – An Italian in my Kitchen.
Three-Ingredient Shortbread Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Put the softened butter and powdered sugar in a bowl. Beat until light and fluffy, about 2–3 minutes.
- Gradually add the flour and mix on low speed or fold until the dough just comes together.
- Shape the dough into 1-inch balls or press into discs on the baking sheet. Chill for 15–20 minutes if desired.
- Bake for 15–20 minutes until the edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
