There’s something timeless and comforting about a tray of buttery, crumbly shortbread cookies. These 3-Ingredient Shortbread Cookies are a true back-to-basics wonder—no eggs, no leavening, no fuss. Just butter, sugar, and flour coming together in a magical way that delivers a cookie so tender and rich, it practically melts in your mouth.
This is the kind of recipe my nonna would whip up without a recipe card—just by feel and memory, with that signature love she added to everything. And now I’m passing it along to you! Whether you’re brand new to baking or a seasoned pro, these cookies are the perfect reminder that simplicity often leads to the most satisfying results.
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Overview of Shortbread Cookies Recipe Content
These cookies are the definition of minimal effort, maximum reward. With only three ingredients, they are ideal for beginners, quick baking projects, or elegant cookie platters.
Why You’ll Love Them
- Only 3 ingredients!
- Buttery and tender texture
- Perfect for holidays or everyday treats
- Make ahead and freezer-friendly
- Endlessly customizable
What They Taste Like
Imagine the softest, most delicate butter cookie you’ve ever had—rich, a little crumbly, slightly sweet, and with a melt-in-your-mouth finish. That’s the magic of these shortbread cookies.
Health/Nutritional Benefits
While these cookies are certainly an indulgence, the short and simple ingredient list means you know exactly what’s in them—no preservatives, no fillers. They’re naturally egg-free and easy to adapt for dietary preferences.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (a.k.a. confectioners’ sugar)
- 2 cups all-purpose flour
Tools Needed
- Mixing bowl
- Hand mixer or stand mixer (optional but helpful)
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone mat
- Cookie cutter or knife (optional)
Suggested Substitutions and Additions
- Butter: Use high-quality European-style butter for an extra rich flavor.
- Sugar: You can substitute superfine sugar for powdered, though texture will be slightly different.
- Flour: A gluten-free 1:1 flour blend can work beautifully.
- Add-ins: Think vanilla extract, lemon zest, lavender, or even finely chopped chocolate.
- Toppings: Dip in chocolate, sprinkle with coarse sugar, or drizzle with glaze.
How to Make 3-Ingredient Shortbread Cookies
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar until light and fluffy—about 2–3 minutes.
- Add the flour: Gradually mix in the flour until just combined. The dough will look crumbly at first but should hold together when pressed.
- Shape the dough: Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll it out to about 1/4-inch thickness.
- Cut and place: Use cookie cutters or a knife to cut into desired shapes and place on the prepared baking sheet.
- Chill (optional): For sharper edges, chill the cut cookies in the fridge for 15–20 minutes before baking.
- Bake: Bake for 12–15 minutes, or until the edges are just turning golden. Do not overbake!
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
What to Serve with Shortbread Cookies
- Tea or coffee: Classic pairing, especially Earl Grey, chamomile, or espresso.
- Fruit compote or jam: Great as a topping or dipping partner.
- Ice cream: Use cookies as a base or topping for vanilla or berry-flavored ice cream.
- Holiday platters: Combine with fudge, truffles, or spiced nuts for gifting.
Tips for Making It Perfect
- Use room temp butter: Soft but not melted, to create the perfect texture.
- Don’t overmix: Once the flour is in, mix just until combined.
- Chill for sharp edges: Helps cookies keep their shape while baking.
- Watch the bake time: Pull them once the edges begin to turn golden.
- Use powdered sugar, not granulated: For that smooth, tender crumb.
Storage Instructions Shortbread Cookies
- Room temperature: Store in an airtight container for up to 1 week.
- Freezer (unbaked): Freeze shaped dough on trays, then transfer to a bag for up to 2 months. Bake from frozen, adding a couple extra minutes.
- Freezer (baked): Cool completely, then freeze. Thaw at room temp.
General Information
Shortbread originates from Scotland and dates back to at least the 12th century! Traditionally made with just sugar, butter, and flour, it was once considered a luxury. These cookies are perfect year-round but truly shine during the holidays when buttery comfort is most appreciated.
Frequently Asked Questions
Can I make these ahead?
Yes! The dough can be made up to 3 days in advance and chilled.
Why is my dough so crumbly?
This is normal! Keep mixing and gently knead—it will come together.
Can I use salted butter?
Yes, just omit any added salt and know the flavor will be a touch saltier.
How do I keep them from spreading?
Chill the shaped cookies before baking and use parchment or silicone mats.
Can I add flavors?
Absolutely! A splash of vanilla, citrus zest, or almond extract is wonderful.
Conclusion
Simple, buttery, and endlessly comforting—these 3-Ingredient Shortbread Cookies are proof that less really is more. Keep a stash on hand for sweet cravings, unexpected guests, or those quiet moments when only a homemade cookie will do.
If you love minimal-ingredient bakes, check out these favorites too:
- Protein Cookie Dough
- Sweet Potato Bread
- Easy Pumpkin Snickerdoodle Bars
- Best Moist Pistachio and Date Cake
Want more recipes like this? Follow along on Pinterest and tag me when you bake—your sweet success stories make my day! 🍪✨
Interactive Elements
Tell me: What shape did you cut your shortbread into? Hearts, stars, rustic squares? Leave a comment below or tag me @poulefrecipe on Pinterest with a photo of your batch. Let’s spread some cookie cheer together!
Nutritional Information (per cookie, approx. 24 cookies)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 130 |
| Protein | 1g |
| Carbohydrates | 14g |
| Sugars | 4g |
| Fat | 8g |
| Saturated Fat | 5g |
| Fiber | 0g |
| Sodium | 0mg |
3-Ingredient Shortbread Cookies That Melt in Your Mouth
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These buttery 3-Ingredient Shortbread Cookies are a simple and satisfying classic that melt in your mouth with every bite. Just butter, powdered sugar, and flour—no eggs, no fuss. Perfect for tea time, holidays, or cozy days at home.
Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
1/2 cup powdered sugar
-
2 cups all-purpose flour
Instructions
-
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
-
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
-
Gradually mix in the flour until a crumbly dough forms that holds together when pressed.
-
Transfer dough to a lightly floured surface and gently knead. Roll out to about 1/4-inch thickness.
-
Cut into desired shapes using a cookie cutter or knife.
-
(Optional) Chill shaped cookies for 15–20 minutes for cleaner edges.
-
Bake for 12–15 minutes, or until edges are just starting to turn golden.
-
Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Notes
-
For richer flavor, use European-style butter.
-
Add vanilla extract, citrus zest, or lavender for a flavor twist.
-
Dough can be made ahead and chilled for up to 3 days.
-
Cookies can be frozen baked or unbaked.
- Prep Time: 10
- Cook Time: 15
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: Scottish
