3 Ingredient Shortbread Cookies

These 3 ingredient shortbread cookies are buttery, tender, and perfectly simple. Made with just butter, powdered sugar, and all-purpose flour, they’re proof that you don’t need a long ingredient list to make a delicious homemade cookie.

Cut them into simple rounds, use your favorite cookie cutters, or dress them up for holidays and special occasions. They’re delicious alongside coffee or tea, easy enough for beginner bakers, and a great recipe to keep on hand whenever you want a simple homemade treat.

Why You’ll Love This 3 Ingredient Shortbread Cookie Recipe

Only three ingredients. All you need is butter, powdered sugar, and all-purpose flour. No eggs, leavening agents, or complicated ingredients required.

Rich buttery flavor. Butter is the star of traditional shortbread, giving these cookies their classic rich flavor.

Tender, melt-in-your-mouth texture. Powdered sugar helps create a delicate cookie that practically melts in your mouth.

Easy enough for beginners. The dough comes together quickly without any complicated baking techniques.

Perfect with coffee or tea. Their buttery flavor and lightly sweet taste make shortbread cookies especially good alongside a warm drink.

Great for holidays and gifting. Cut the dough into different shapes to make an easy homemade cookie for Christmas, Valentine’s Day, or other special occasions.

Easy to make ahead. The dough can be prepared ahead of time and chilled until you’re ready to bake.

Simple to customize. The basic recipe is delicious on its own, but once you’ve mastered it, you can add your own finishing touches.

Watch me make these 3 ingredient shortbread cookies the video above.

What Is Shortbread?

Shortbread is a simple butter cookie traditionally made from a combination of butter, sugar, and flour.

Unlike many other cookie recipes, shortbread doesn’t need eggs or chemical leaveners such as baking soda or baking powder. That’s one reason the finished cookie has its distinctive dense yet tender, crumbly texture rather than a soft and chewy texture.

The flavor is intentionally simple, which means the butter plays an especially important role.

Ingredients You’ll Need

One of the best things about this recipe is just how short the ingredient list is.

Butter

Butter gives shortbread its signature rich flavor and tender texture. For this recipe, the butter should be softened, which makes it much easier to combine smoothly with the powdered sugar.

Powdered Sugar

Powdered sugar sweetens the cookies while contributing to their delicate, melt-in-your-mouth texture. Sifting it before mixing helps remove lumps and makes it easier to incorporate evenly into the butter.

All-Purpose Flour

All-purpose flour gives the cookies structure. Once the flour is added, mix only until a soft dough forms. Overworking the dough can make the finished cookies tougher.

How to Make 3 Ingredient Shortbread Cookies

1. Mix the Butter and Powdered Sugar

Sift the powdered sugar into a large mixing bowl.

Add the softened butter and mix on low speed until the butter and sugar are smooth and completely combined.

Avoid whipping the mixture excessively. You want everything thoroughly incorporated without beating a large amount of air into the dough.

2. Add the Flour

Gradually add the all-purpose flour.

Mix just until a soft, slightly crumbly dough begins to form.

Shortbread dough can look a little crumbly at first. Once it holds together when pressed, avoid continuing to mix unnecessarily.

3. Shape the Dough

Transfer the dough to a lightly floured work surface.

Gently bring it together into a ball, then roll it out evenly with a rolling pin.

Try to keep the dough an even thickness so all of the cookies bake at approximately the same rate.

4. Cut the Cookies

Cut the dough into your desired shapes using cookie cutters or the rim of a glass.

Transfer the cookies carefully to a parchment-lined baking sheet.

Gather the remaining dough scraps, gently roll them again, and continue cutting until the dough has been used.

5. Chill the Cookies

Place the baking sheet in the refrigerator and chill the cut cookies for approximately 30 minutes.

This is an important step. Chilling firms the butter back up after the dough has been handled and helps the cookies maintain their shape during baking.

6. Bake

Preheat the oven to 325°F.

Bake the chilled cookies for approximately 25–30 minutes, or until the edges are just beginning to turn lightly golden.

Shortbread cookies should remain fairly pale, so don’t wait for the entire cookie to become deeply browned.

7. Cool

Remove the baking sheet from the oven and allow the cookies to cool on the pan for approximately 10 minutes.

Fresh shortbread can be delicate while it’s hot, so giving the cookies a few minutes to cool helps them firm up before you move them.

Transfer to a cooling rack and allow them to cool completely.

Tips for Perfect Shortbread Cookies

Use properly softened butter. The butter should be soft enough to mix easily but shouldn’t be melted or greasy. Butter that’s too warm can make the dough overly soft and encourage the cookies to spread.

Sift the powdered sugar. This removes lumps and helps it blend smoothly with the butter.

Don’t overmix the dough. Once the flour goes in, mix only until the dough comes together. Too much mixing can develop the gluten in the flour and make the cookies tougher.

Don’t panic if the dough looks crumbly. Shortbread dough naturally has a different texture from traditional chocolate chip cookie dough. If it holds together when gently pressed, keep going.

Roll the dough evenly. Cookies of dramatically different thicknesses won’t finish baking at the same time.

Don’t skip chilling. Chilling the cut cookies before baking helps firm the butter and keeps the cookies from spreading too much in the oven.

Keep an eye on the edges. Shortbread should remain pale with only light golden coloring around the edges.

Let them cool before moving them. The cookies will be more fragile immediately after baking and become firmer as they cool.

Why Is My Shortbread Dough Crumbly?

Some crumbliness is completely normal with shortbread dough.

Unlike many cookie doughs, this recipe doesn’t contain eggs or another liquid ingredient to add significant moisture. The dough may initially look loose or crumbly after the flour is added.

Before assuming something has gone wrong, gently squeeze a small amount of dough in your hand. If it holds together, the dough is ready to be shaped.

Also make sure your butter was properly softened and that the flour was measured accurately. Too much flour can make shortbread excessively dry and difficult to bring together.

Why Do Shortbread Cookies Spread?

The most common culprit is butter that has become too warm.

If your kitchen is warm or the dough has been handled for a while during rolling and cutting, the butter can soften considerably.

That’s exactly why this recipe includes a 30-minute chilling period after the cookies are cut. Chilling firms the butter again before the cookies enter the hot oven.

For the best results, put the baking sheet directly into the oven after chilling rather than allowing the cookies to sit on the counter and warm back up.

How Do You Know When Shortbread Cookies Are Done?

Don’t wait for shortbread cookies to become golden brown all over.

The cookies should remain relatively pale, with the edges just beginning to develop a very light golden color.

They will also continue to firm as they cool.

Overbaking can take shortbread from tender and buttery to dry and hard, so start watching them carefully toward the end of the baking time.

Can I Make the Dough Ahead of Time?

Yes. Shortbread dough is a good option when you want to get some of your baking done ahead of time.

Prepare the dough, wrap it tightly, and refrigerate it until you’re ready to roll, cut, and bake the cookies.

If the refrigerated dough becomes too firm to roll, allow it to sit at room temperature briefly until it becomes workable again.

How to Store Shortbread Cookies

Allow the cookies to cool completely before storing them.

Place them in an airtight container and store at room temperature for approximately 1 week.

Keeping the container tightly closed helps protect the cookies from humidity and keeps their texture fresh.

If you’re stacking the cookies, you can place parchment paper between the layers.

Can You Freeze Shortbread Cookies?

Yes. Shortbread freezes very well.

Once the baked cookies have cooled completely, place them in a freezer-safe container with parchment paper between the layers.

Freeze for up to approximately 2–3 months for the best quality.

Allow the cookies to thaw at room temperature before serving.

Frequently Asked Questions

Why Are There No Eggs in Shortbread Cookies?

Traditional shortbread doesn’t require eggs. Butter provides the fat and moisture needed to bring the dough together, while flour gives the cookies structure.

Leaving out eggs is part of what gives shortbread its distinctive tender and crumbly texture.

Do Shortbread Cookies Need Baking Powder or Baking Soda?

No. Shortbread cookies don’t need baking powder or baking soda.

They aren’t supposed to rise significantly like some other cookies. Their simple ingredient combination creates the classic shortbread texture.

Should Shortbread Cookies Be Soft When They Come Out of the Oven?

They may still feel somewhat delicate when they first come out of the oven.

Allow them to cool on the baking sheet for about 10 minutes. They’ll firm up considerably as they cool.

Why Do I Need to Chill Shortbread Before Baking?

Chilling firms the butter after the dough has been mixed, rolled, and handled. This helps the cookies maintain their shape and reduces spreading during baking.

If you enjoyed these shortbread cookies, then you’ll love this recipe below:

Did you make these shortbread cookies? Leave a star rating below and let me know how they turned out!