3 Ingredient Shortbread Cookies Recipe

Introduction

These 3 Ingredient Shortbread Cookies are simple, buttery, and melt-in-your-mouth delicious. Perfect for when you want a quick homemade treat with minimal effort and maximum flavor. Whether for a snack or a tea-time companion, these cookies never disappoint.

Ingredients

• 1 cup salted butter (softened)*
• ½ cup icing/powdered or caster/fruit sugar
• 2 cups all purpose flour**

Instructions

1. Step 1: In a stand mixer or using a hand beater, cream the softened butter and sugar together for 1-2 minutes until light and fluffy.
2. Step 2: Add the flour and mix on low speed just until the dough begins to come together.
3. Step 3: On a lightly floured surface, gently form the dough into a ball. Wrap it in plastic wrap and refrigerate for at least 60 minutes.
4. Step 4: Roll the chilled dough to about ¼-½ inch thickness and cut out cookies with your favorite cookie cutters (1–1½ inch works well).
5. Step 5: Place the cut cookies on a prepared baking sheet and refrigerate while you preheat the oven.
6. Step 6: Preheat your oven to 325°F (160°C).
7. Step 7: Bake the cookies for 10-12 minutes or until the edges start to turn lightly golden.
8. Step 8: Let the cookies cool on the baking sheet briefly, then transfer to a wire rack to cool completely before eating.

Tips & Variations

• If the dough feels too dry, add 1 tablespoon of butter or more as needed to help it come together.
• Using fruit or caster sugar? Roll the dough into logs before chilling, slice into rounds, and chill again on the baking sheet before baking.
• Use high-protein flour (at least 11%) to prevent cookies from spreading too much.
• For a salt-free version, use unsalted butter and add ¼ to ½ teaspoon of salt to the dough.

Storage

Store baked shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate them for up to 10 days or freeze for up to one month. When freezing, separate layers with parchment paper or freeze cookies individually on a sheet before transferring to bags or containers. Thaw frozen cookies at room temperature, removing them from the packaging to avoid condensation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter but add ¼ to ½ teaspoon of salt to the dough to maintain the right balance of flavor.

Why is the protein content of the flour important?

Using flour with at least 11% protein helps the cookies hold their shape and prevents excessive spreading during baking, resulting in a better texture.

3 Ingredient Shortbread Cookies Recipe

Print Recipe

★★★★★

5 from 132 reviews

This simple and classic 3 Ingredient Shortbread Cookies recipe combines buttery richness with a delicate sweetness to create perfectly tender and crumbly cookies. Made from just butter, sugar, and all-purpose flour, these shortbread cookies are easy to prepare and bake, making them an ideal treat for any occasion. They offer a melt-in-the-mouth texture with a lightly golden edge, perfect for enjoying with tea or coffee.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: Approximately 24 small cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Cookies

• 1 cup salted butter (softened)
• ½ cup icing/powdered or caster/fruit sugar
• 2 cups all purpose flour (at least 11% protein)

Instructions

1. Cream Butter and Sugar: In a stand mixer or using a hand beater, cream the softened butter and sugar together for 1-2 minutes or until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
2. Add Flour: Add the all-purpose flour to the creamed butter and sugar. Mix on low speed just until the dough begins to come together, being careful not to overmix to prevent tough cookies.
3. Form and Chill Dough: On a lightly floured surface, gently form the dough into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 60 minutes to firm up the dough and make it easier to roll out.
4. Roll and Cut Cookies: Roll the chilled dough to approximately ¼ to ½ inch thickness. Use your favorite cookie cutters (about 1 to 1½ inches) to cut out shapes. Place the cut cookies on a prepared cookie sheet and refrigerate while you preheat the oven to maintain dough firmness.
5. Bake: Preheat the oven to 325°F (160°C). Bake the cookies for about 10-12 minutes until the edges just start to turn lightly golden. This ensures a tender interior with a slight crisp on the edges.
6. Cool Completely: Allow the cookies to cool slightly on the cookie sheet before transferring them to a wire rack to cool completely. Cooling fully is essential for the classic shortbread texture and flavor.

Notes

• If the dough feels too dry, add 1 tablespoon of butter and mix again until the dough holds together well.
• Using fruit or caster sugar may make the dough easier to shape if rolled into logs before chilling. Shape into two logs if making the whole batch, then slice and bake directly from chilled logs.
• Store baked cookies in an airtight container at room temperature for up to one week, or refrigerate for up to 10 days to enjoy cold cookies.
• To freeze, layer cooled cookies between parchment paper and store in airtight containers or bags. They last up to one month in the freezer.
• Thaw frozen cookies at room temperature with packaging removed to avoid condensation. They can be enjoyed slightly frozen too.

Keywords: shortbread cookies, easy cookies, 3 ingredient cookies, buttery cookies, classic shortbread, homemade cookies, simple dessert