3-Ingredient Shortbread Cookies

Introduction
3-Ingredient Shortbread Cookies are the epitome of simplicity and elegance in the baking world. With just butter, sugar, and flour, these cookies prove that delicious treats don’t require a long list of ingredients. Their rich, buttery flavor and crisp-yet-tender texture have made them a timeless favorite across generations and cultures. Ideal for tea time, holiday cookie platters, or as a base for more elaborate desserts, shortbread cookies shine in their versatility and minimalism. The ease of preparation makes them perfect for beginner bakers, while their classic flavor profile appeals to even the most refined palates. Whether enjoyed plain, dipped in chocolate, or dusted with powdered sugar, 3-ingredient shortbread cookies offer a delightful balance of simplicity and indulgence in every bite.

The History of Shortbread
Shortbread traces its roots back to Scotland in the 12th century, where it began as a type of hard biscuit made from leftover bread dough that was dried out in a low oven. Over time, bakers began substituting yeast with butter, resulting in the rich, crumbly texture that defines shortbread today. By the 16th century, shortbread had become a favored delicacy of Mary, Queen of Scots, particularly a version flavored with caraway seeds. The name “shortbread” comes from the high butter content, which gives the dough a “short” or crumbly texture due to the way fat inhibits gluten formation. Traditionally associated with Scottish heritage and often shaped into rounds, fingers, or petticoat tails, shortbread became a staple for festive occasions, especially Christmas and Hogmanay. Its simple ingredients made it accessible, but the rich butter flavor elevated it to special treat status. Today, shortbread is enjoyed worldwide, often with regional variations and additions, yet the classic three-ingredient version remains a beloved nod to its origins.

Ingredients Breakdown
The beauty of 3-ingredient shortbread cookies lies in the quality and balance of its components. Unsalted butter is the star of the show, providing richness, moisture, and the iconic tender texture. It’s crucial to use high-quality butter for the best flavor, as there are no additional ingredients to mask subpar quality. Granulated sugar adds sweetness and aids in structure; it also contributes to the cookie’s slight crispness. Some versions use powdered sugar for a more melt-in-the-mouth texture, but granulated is traditional. All-purpose flour forms the structure of the cookie, giving it body and stability while maintaining a delicate crumb. The absence of leavening agents (like baking powder or soda) is intentional—shortbread is meant to be dense and crumbly, not airy. Though only three ingredients are used, the proportions and technique are what create that perfect bite: tender, buttery, and lightly sweet with a satisfying crunch.

Step-by-Step Recipe

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Cream the butter and sugar together in a large bowl using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 2–3 minutes).
3. Add the flour gradually, mixing on low speed or by hand until just combined. The dough will be soft and slightly crumbly but should hold together when pressed.
4. Turn the dough out onto a lightly floured surface. Gently knead it a few times until smooth, then roll it out to about ½ inch (1.25 cm) thickness.
5. Cut into desired shapes using a cookie cutter, knife, or form the dough into a rectangle and slice into traditional shortbread fingers.
6. Place cookies on the prepared baking sheet, leaving a small space between each. Optionally, use a fork to prick the tops for a traditional look.
7. Chill the cookies in the fridge for 10–15 minutes before baking to help them maintain their shape.
8. Bake for 14–18 minutes, or until the edges are just beginning to turn golden. Do not overbake—shortbread should be pale with lightly browned edges.
9. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for the Perfect Shortbread
Use room-temperature butter for easier creaming and better texture. Don’t overmix once the flour is added—this can toughen the dough. If the dough is too crumbly, press it together with your hands rather than adding more liquid. For extra precision, weigh your ingredients using a kitchen scale. Chilling the shaped dough before baking prevents spreading and helps the cookies maintain sharp edges. Always bake shortbread at a lower temperature to avoid browning too quickly, which can lead to a bitter taste. If desired, dust the cooled cookies with powdered sugar or dip them in melted chocolate for a decorative finish. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer shelf life. To keep cookies from becoming too soft, store with a paper towel or in a tin rather than plastic.

Variations and Customizations
Though traditional shortbread uses only three ingredients, it can be endlessly adapted. Swap granulated sugar for powdered sugar for a softer, meltaway texture. Add a teaspoon of vanilla extract, almond extract, or even lemon zest for subtle flavor enhancements. Mix in finely chopped nuts, dried fruit, or mini chocolate chips for added texture and taste. For a savory twist, omit the sugar and incorporate herbs, cheese, or cracked pepper to make a shortbread cracker. Dip cooled cookies in dark, milk, or white chocolate, and sprinkle with sea salt or crushed nuts for a gourmet finish. Shape the dough into a log, chill, and slice for easy slice-and-bake cookies. During the holidays, use cookie cutters for festive shapes and decorate with icing or edible glitter. Replace part of the flour with rice flour or cornstarch for a more delicate crumb. For a gluten-free option, use a gluten-free flour blend designed for baking.

Health Considerations and Nutritional Value
3-Ingredient Shortbread Cookies are simple but rich, with high levels of fat and calories due to the butter content. One average-sized cookie typically contains about 120–150 calories, with most of the calories coming from fat. While they do not contain eggs or leavening agents, making them suitable for some dietary restrictions, they are not ideal for low-fat or low-calorie diets. However, portion control can help—making smaller cookies allows for enjoying the flavor without overindulging. For slightly healthier versions, you can try reducing the sugar slightly, though texture may change. Vegan versions can be made by substituting butter with a high-quality plant-based alternative, though flavor and texture will vary. Gluten-free versions are also achievable with a 1:1 baking blend. Because the recipe is free from preservatives and additives, homemade shortbread is a cleaner option compared to many store-bought cookies, but it should still be enjoyed in moderation as part of a balanced diet.

FAQ
Q: Can I use salted butter instead of unsalted? A: Yes, but reduce or omit any added salt and note that flavor may be slightly more savory.
Q: Why is my dough too crumbly? A: Shortbread dough is naturally crumbly but should hold together when pressed—try kneading it gently by hand if it’s too dry.
Q: Do I need to chill the dough? A: Chilling is optional but highly recommended for cleaner edges and less spreading during baking.
Q: Can I freeze shortbread dough or baked cookies? A: Yes, both freeze well. Wrap dough tightly and freeze for up to 3 months; baked cookies can be frozen in an airtight container.
Q: Why are my cookies browning too quickly? A: Your oven may be too hot. Bake at a lower temperature (325°F or 163°C) and check early to prevent overbaking.
Q: Can I use powdered sugar instead of granulated? A: Yes, powdered sugar will give a more tender, melt-in-your-mouth texture.
Q: How long will shortbread cookies stay fresh? A: When stored properly in an airtight container at room temperature, they stay fresh for up to a week.
Q: Are these cookies gluten-free? A: Not by default, but they can be made gluten-free by using a 1:1 gluten-free baking flour blend.

3-Ingredient Shortbread Cookies

These 3-Ingredient Shortbread Cookies are a buttery, crisp, and tender classic that deliver rich flavor with minimal effort. A timeless favorite that's endlessly customizable, they showcase the magic of simplicity in every golden bite.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 26

Ingredients

  

• 1 cup salted butter softened*
• ½ cup powdered sugar also known as icing sugar or caster/fruit sugar
• 2 cups all-purpose flour**
• *Using salted butter keeps this a true 3-ingredient recipe. If you prefer to use unsalted butter simply add ¼ to ½ teaspoon of salt to the dough.
• **Be sure to use a high-quality butter—especially in recent years as of 2022, some store-brand butters have lowered their fat content, which can result in dry, less flavorful cookies. A rich, high-fat butter is key to achieving that classic shortbread texture and taste.

Instructions

 

Cream the Butter and Sugar

• In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and powdered sugar together on medium speed for 1–2 minutes, or until the mixture is light, pale, and fluffy.

Incorporate the Flour

• Add the all-purpose flour and mix on low speed just until the dough begins to come together. Avoid overmixing—stop as soon as the flour is fully incorporated.

Shape and Chill the Dough

• Transfer the dough to a lightly floured surface and gently shape it into a smooth ball (see note). Wrap the dough tightly in plastic wrap and refrigerate for at least 60 minutes to allow it to firm up.

Roll and Cut the Cookies

• Once chilled, roll the dough out on a floured surface to about ¼–½ inch thickness. Use your favorite cookie cutters (about 1–1½ inches wide) to cut out shapes. Place the cookies on a parchment-lined baking sheet. Transfer the sheet to the fridge and chill the cookies again while the oven preheats.

Bake

• Preheat the oven to 325°F (160°C). Bake the cookies for 10–12 minutes, or until the edges are just beginning to turn lightly golden. The tops should remain pale.

Cool and Serve

• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Letting them cool fully is important, as the flavor and texture improve significantly once set.
• Note: For best results, handle the dough gently and keep it cool throughout the process. Shortbread is delicate and benefits from being chilled before baking to maintain clean shapes and ensure a tender crumb.

Notes

If the dough feels too dry or crumbly during mixing, add 1 tablespoon of softened butter at a time until it comes together smoothly. Avoid overworking the dough—gentle handling preserves the tender shortbread texture.

If you’re using fruit sugar or caster sugar, the dough may be slightly more delicate. In this case, it’s often easier to shape the dough into a log before chilling. For a full batch, divide the dough into two even logs, wrap in plastic wrap, and refrigerate. When ready to bake, slice the chilled logs into even rounds, arrange on a parchment-lined baking sheet, and chill again briefly while the oven preheats. Then bake as directed.

Storage:
Once baked and completely cooled, shortbread cookies can be stored in an airtight container at room temperature for up to 1 week. If you prefer a firmer texture, they can also be stored in the refrigerator for up to 10 days—a great option for those who enjoy cold cookies.

Freezing Instructions:
To freeze baked shortbread, ensure cookies are fully cooled. Place a piece of parchment paper between each layer before storing in a freezer-safe container or bag to prevent sticking. Alternatively, you can freeze the cookies in a single layer on a baking sheet first, then transfer them to airtight bags or containers once solid. Properly stored, shortbread cookies will keep in the freezer for up to 1 month.

Thawing:
To thaw, remove the cookies from their container or bag before defrosting to prevent condensation from forming. Let them sit at room temperature until thawed. (Though, in our house, no one waits that long!)