These easy 3 Ingredient Shortbread Cookies are for those days when you want to make something sweet for the kiddos (and yourself!) without turning the kitchen upside down! Shortbread cookies are super simple, totally delicious, and honestly, kinda genius. Just mix butter, sugar, and flour together, and BAM – you’ve got yourself a big ‘ol batch of homemade shortbread cookies.
Buttery shortbread cookies are the best! Back in the day, I was def sneaking these cookies during the holiday season and trying not to get caught.
Flash forward, and now I’m playing defense, making sure my little cookie monsters don’t clear out the pan in one go. These shortbread cookies are THAT good, and because they’re so darn easy to make, they’ve become a go-to recipe for me.
My Foolproof Shortbread Cookie Recipe At A Glance
Primary Cooking Method: Baking
Number of Ingredients: 3 (plus optional powdered sugar for dusting)
Total Prep Time: 1 hour 10 minutes (includes cooling time)
Total Cook Time: 35 minutes for baking pan, 12 minutes for cut-out cookies
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)
Amount of Shortbread Cookies This Recipe Makes
Here’s a quick guide for cutting shortbread cookies based on the pan size or using a cookie cutter:
For an 8×8-Inch Baking Pan
- 9 cookies at 2.67×2.67 inches each (cut into 3 rows by 3 rows).
- 16 cookies at 2×2 inches each (cut into 4 rows by 4 rows).
- 25 cookies at 1.6×1.6 inches each (cut into 5 rows by 5 rows).
For Cut-Out Cookies
Using rolled dough and cookie cutters:
- 2-inch round or shaped cutters: Yields approximately 24–30 cookies (depends on the thickness of the dough and spacing).
- 3-inch round or shaped cutters: Yields approximately 18–22 cookies.
- 4-inch round or shaped cutters: Yields approximately 12–16 cookies.
The number of cookies for cut-outs will depend on how tightly you can arrange the cutters and how often you re-roll the scraps.
3 Ingredients to Make Shortbread Cookies
- 1 cup Salted Butter, Softened: The base of all great shortbread. Salted butter adds that perfect little pop of flavor. Only have unsalted? Cool—just toss in ¼ teaspoon of salt. And if you’re thinking of using margarine… don’t.
- ¾ cup Granulated Sugar: The sweet stuff. If you want to get fancy, swap it for superfine sugar for a smoother dough, or brown sugar for a caramel-ish flavor. But let’s be real—classic is where it’s at.
- 2 cups All-Purpose Flour: You can sub out half of the flour with almond flour for a nutty flavor or rice flour for cookies that practically dissolve in your mouth. Going gluten-free? Use a 1:1 gluten-free flour, but maybe test a mini-batch first—you know, just in case.
- Powdered Sugar for Dusting (Optional): Totally extra but also kind of worth it. Dust it for a bakery feel, or drizzle melted chocolate over the top if you want!
Make This Recipe Yours With Additions
- Chocolate Chips (½ cup): Toss in some mini chocolate chips for a little extra oomph. Or drizzle melted chocolate over the top if you’re feeling fancy (or just want more chocolate).
- Citrus Zest (1 tablespoon): Lemon or orange zest takes these cookies from “good” to “I didn’t know shortbread could taste this fresh.”
- Chopped Nuts (½ cup): Almonds, pecans, walnuts—whatever you’ve got lying around. Toast them first if you want that warm nuttiness.
- Extracts (1 teaspoon): Swap the vanilla for almond or even coconut extract. Just a tiny change and a new flavor!
- Dried Fruit (¼ cup): Dried cranberries, cherries, or even apricots. It’s chewy, it’s tart, and yummy!
- Sprinkles (2 tablespoons): Sprinkles aren’t just for kids. Mix them in or throw them on top before baking to give your cookies a fun feel – funfetti shortbread should be a thing!
- Cinnamon Sugar (1 tablespoon): Dust it over the top before baking, and suddenly, your shortbread has snickerdoodle goodness.
- Caramel Drizzle: Melt some caramel and drizzle it over the cooled shortbread. It’s messy, it’s extra, and it’s absolutely worth it.
How to Make Shortbread Cookies With 3 Ingredients
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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How to Make Cut-Out Shortbread Cookies With 3 Ingredients
Okay, so I might be ‘lazy’ when it comes to making my own shortbread cookies in a pan, but I totally get it if you want to go the cookie-cutter route (bless you!). I have tested this recipe to make sure you can do cut-out cookies and included the steps below for those of you who prefer to go cut-out!
- Follow the Dough Recipe in the Recipe Card Below.
- Chill the Dough:
- Divide the dough in half, flatten each portion into a disk, and wrap them in plastic wrap. Chill in the fridge for 30–60 minutes. This makes the dough easier to roll out and helps the cookies hold their shape during baking.
- Preheat the Oven:
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Roll Out the Dough:
- Lightly flour your work surface and rolling pin. Roll out one dough disk to about ¼-inch thickness. If the dough starts to stick, sprinkle on a little more flour—but not too much, or the cookies will be dry.
- Cut Out the Cookies:
- Use your favorite cookie cutters to cut shapes from the dough. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, reroll them, and cut out more shapes. Repeat with the second dough disk.
- Chill Again (Optional):
- For super sharp edges, pop the baking sheets with the cut-out cookies into the fridge for 10–15 minutes before baking. This helps the cookies hold their shape even better.
- Bake the Cookies:
- Bake in the preheated oven for 10–12 minutes, or until the edges are just starting to turn a light golden color. Be careful not to overbake—shortbread should be pale and tender.
- Cool the Cookies:
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Prep Ahead
Make the Dough in Advance: You can prepare the dough up to 3 days ahead. Wrap it tightly in plastic wrap and store it in the fridge. Just let it sit at room temperature for about 10–15 minutes before you need to press it or roll it out to make it easier to work with.
Freeze the Dough: Flatten it into a disk, wrap it in plastic wrap, and then place it in a freezer-safe bag. It’ll keep for up to 3 months. Thaw it overnight in the fridge.
Cut Out and Freeze: Don’t want to cut out cookies on baking day? Roll out the dough, cut out your shapes, and arrange them on a parchment-lined baking sheet. Freeze the unbaked cookies until solid, then transfer them to a freezer-safe bag or container. When you’re ready to bake, pop them straight from the freezer into the oven—add an extra minute or two to the baking time.
My Best Cooking Tips for Making Shortbread Cookies
- Good Ingredients Make Good Cookies: With a recipe this simple, quality is everything. Use real butter and fresh flour, and don’t even think about cheap sugar. You’ll taste the difference.
- Sift, Sift, Sift: Before you mix, take a minute to sift your sugar and flour. It’s the secret to getting that smooth, lump-free dough!
- Avoid the Overmix: Don’t keep the mixer going – stop as soon as your dough comes together. Overmixing is the nemesis of the tender, crumbly texture we’re aiming for.
- Slice the Shortbread While Warm: Not hot, but just cool enough to handle. This makes slicing a breeze and helps prevent the edges from crumbling apart. Plus, it’s easier to get those clean, sharp lines that make your buttery shortbread cookies look beautiful.
- Keep It Cool: Make sure your butter is at room temperature, but not too soft. This is crucial for creaming the butter and sugar together properly.
How to store 3 Ingredient Shortbread Cookies
Room Temperature: Keep your shortbread cookies in an airtight container at room temp for up to 7 days. Pro tip: hide them in the back of the pantry if you want them to last more than a day.
Fridge Storage: If your house is like a sauna or you added fancy toppings (like chocolate or caramel), store the cookies in the fridge. Use an airtight container to keep them fresh and avoid fridge funk. They’ll last up to 2 weeks—if you have that kind of self-control.
Freezer: Place the cookies in layers separated by parchment or wax paper in a freezer-safe container or bag. They’ll stay fresh for up to 3 months. Thaw them at room temp for about 30 minutes, and they’ll taste just as buttery as the day you made them.
Reheating (Optional): Want them to taste freshly baked? Pop them in a 300°F oven for 5 minutes to bring them back to life.
Quick Recipe Help and Common Questions
Why did my cut-out cookies spread in the oven?
The dough might have warmed up too much while you were rolling and cutting it. Pop the cut cookies back in the fridge for 10–15 minutes before baking to firm them up again.
Why are my cookies tough instead of tender?
Overmixing the dough is the likely culprit. Mix the flour in just until it’s combined—don’t overdo it!
Why does my shortbread feel greasy?
Your butter might have been too soft or even melted when you started. Stick to room temp butter—soft but not shiny or gooey. Overmixing the dough can also make it greasy.
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3 Ingredient Shortbread Cookies
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Equipment
Ingredients
- 1 cup salted butter softened, room temperature
- ¾ cup granulated sugar
- 2 cups all-purpose flour
Instructions
Shortbread Dough Recipe
- Preheat your oven to 325°F. (ONLY if you are making the shortbread cookies in a baking pan.)
- Add 1 cup of softened salted butter and ¾ cup of granulated sugar into the bowl of a stand mixer fitted with a paddle attachement (or use a hand mixer). Cream them together on medium speed for about 5 minutes, until the mixture is pale and fluffy. Don’t forget to scrape down the sides—no rogue butter chunks allowed.
- Slowly mix in the 2 cups of all-purpose flour on low speed, adding about ½ cup at a time. Keep going until the dough comes together. It’ll look crumbly at first, but trust the process—it’s supposed to.
- Once a dough has formed stop the mixer and use your hands to form a ball. Now decide if you want to make the cookies in a baking pan, or cut-out into shapes and proceed to those directions.
Easy One-Pan Shortbread Cookies
- Grab an 8×8-inch or 9×9-inch baking pan, line it with parchment paper lightly coat with cooking spray. No parchment? No worries, just grease it up like you mean it.
- Add the shortbread dough and press it evenly into your prepped baking pan. Use your hands or the back of a spoon to spread it into the corners and flatten the surface.
- Slide the pan into your preheated oven and bake for 30–35 minutes, or until the edges turn a light golden brown and the center looks set.
- Let the shortbread cool in the pan for about 10 minutes. While it’s still warm, cut it into squares or rectangles—whatever shape makes you happy. Pro tip: Don’t wait too long to cut, or it’ll crumble.
- Let the cookies cool completely in the pan before serving. If you’re feeling fancy, dust them with powdered sugar.
How to Make Cut-Out Shortbread Cookies
- Divide the dough in half, flatten each portion into a disk, and wrap in plastic wrap. Chill in the fridge for 30–60 minutes. This makes the dough easier to roll out and helps the cookies hold their shape during baking.
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Lightly flour your work surface and rolling pin. Roll out one dough disk to about ¼-inch thickness. If the dough starts to stick, sprinkle on a little more flour—but not too much, or the cookies will be dry.
- Use your favorite cookie cutters to cut shapes from the dough. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, reroll them, and cut out more shapes. Repeat with the second dough disk.
- For super sharp edges, pop the baking sheets with the cut-out cookies into the fridge for 10–15 minutes before baking. This helps the cookies hold their shape even better.
- Bake in the preheated oven for 10–12 minutes, or until the edges are just starting to turn a light golden color. Be careful not to overbake—shortbread should be pale and tender.
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For an 8×8-Inch Baking Pan
- 9 cookies at 2.67×2.67 inches each (cut into 3 rows by 3 rows).
- 16 cookies at 2×2 inches each (cut into 4 rows by 4 rows). Nutritional information is based on this size.
- 25 cookies at 1.6×1.6 inches each (cut into 5 rows by 5 rows).
For Cut-Out Cookies
- 2-inch round or shaped cutters: Yields approximately 24–30 cookies (depends on the thickness of the dough and spacing).
- 3-inch round or shaped cutters: Yields approximately 18–22 cookies.
- 4-inch round or shaped cutters: Yields approximately 12–16 cookies.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
