These 3 Ingredient Shortbread Cookies are a buttery, melt-in-your-mouth delight that proves simplicity is pure magic. With just flour, sugar, and butter, you’ll create a tender, crumbly texture that’s irresistibly rich and satisfying. Perfect for tea time or a sweet treat, they’re ready in under 30 minutes, making them ideal for last-minute cravings or impromptu gatherings.
The golden edges offer a subtle crispness, while the center remains soft and velvety, delivering a perfect balance of textures. Their delicate sweetness pairs beautifully with coffee, chocolate, or even a sprinkle of sea salt for a gourmet twist. Effortless to make yet endlessly rewarding, these cookies are a timeless classic you’ll want to bake again and again.
Simple Ingredients for Delicious Shortbread Cookies
- 1 cup (8 oz/225 g) butter, softened (unsalted preferred, but salted works too; just reduce added salt)
- ½ cup (2 oz/58 g) powdered sugar, sifted (sifting ensures a smoother texture)
- 2 cups (10 oz/280 g) all-purpose flour (for a gluten-free option, use a 1:1 gluten-free flour blend)
Easy Steps to Perfect Shortbread Cookies
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar using an electric mixer on high speed until light and fluffy, about 2 minutes.
- Add the flour and mix until the dough just comes together. Avoid overmixing.
- Turn the dough out onto a counter dusted with powdered sugar. Gently roll the dough into a long log, about 2 inches in diameter.
- Wrap the log in plastic wrap and refrigerate for at least 60 minutes (or up to 3 days) to firm up.
- Once firm, slice the dough into ¼-inch thick rounds and place them on the prepared baking tray.
- Bake for 18–20 minutes or until the edges are just golden. Watch closely to avoid overbaking.
- Allow the cookies to cool slightly on the tray before transferring them to a cooling rack. Once completely cool, store in an airtight container for up to 3 days.
Easy Shortbread Variations to Try
Switch up your shortbread by adding 1 tsp of vanilla extract or zest from one lemon for a subtle twist. For a nutty flavor, mix in ½ cup of finely chopped almonds or pecans. Feeling adventurous? Dip the cooled cookies in melted chocolate for a decadent treat!
Perfect Pairings for Your Shortbread
These cookies pair wonderfully with a cup of hot tea or coffee. For a dessert platter, serve them alongside fresh berries or a dollop of whipped cream. They’re also great crumbled over ice cream for a quick, crunchy topping!
Storage Tips for Freshness
Store your shortbread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough log for up to 3 months—slice and bake as needed. Baked cookies can also be frozen in a single layer and thawed at room temperature.
Time-Saving Hacks for Busy Bakers
Skip the chilling step by pressing the dough into a baking pan, scoring it into squares, and baking as directed. Once cooled, simply break into pieces. Alternatively, use a cookie scoop to drop dough directly onto the tray for a rustic, no-fuss shape.
Essential Tools for Shortbread Success
An electric mixer makes creaming the butter and sugar a breeze, while a sharp knife ensures clean cookie slices. If you don’t have parchment paper, a silicone baking mat works just as well to prevent sticking.
3 Ingredient Shortbread Cookies
Ingredients
- 1 cup butter, softened (8 oz/225 g)
- 1/2 cup powdered sugar (sifted) (2 oz/58 g)
- 2 cups all purpose flour (10 oz/280 g)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- In a large bowl cream together the soft butter and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
- Add in the flour and mix until the dough just comes together.
- Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.
- Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for at least 60 minutes but up to 3 days.
- Once the dough is firm, slice the cookies into ¼-inch thick rounds. Place each round on your baking tray and bake for 18 – 20 minutes or until just golden.
- Allow cooling slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.
