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.
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!)
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!)