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A stack of rectangular, golden yellow shortbread cookies are placed on a wooden surface.

Easy 3-Ingredient Shortbread Recipe

Author: Jessica Haggard
These 3-ingredient shortbread cookies are sweet, buttery, and delightful crumbly! As simple as they are, these shortbread cookies don’t come up short! Their sweet, classic taste and perfectly crisp-tender texture give any store bought kind a run for their money. With only 5 minutes of hands-on time, you can enjoy a delicious year-round treat in no time!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine Scottish
Servings 24 cookies
Calories 115 kcal

Ingredients
 
 

  • 1 cup butter softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour

Instructions
 

  • Preheat the oven to 325 °F. Grease a 9x13-inch glass baking dish.
  • Beat the butter with an electric mixer until smooth and creamy. Add the sugar and cream to combine. Slowly add the flour, mixing as you go. You’ll see the combination turn from wet sand to proper dough.
  • Transfer to the prepared baking dish. Press flat to spread the dough out to ¼-inch thick.
  • Bake for 20 minutes. Remove from heat when the cookies are still pale and edges just start to turn golden brown. Immediately, cut into 8x3 sticks (divide the length of the dish by 8 and the width by 3. Each stick will be approximately 1.6 by 3 inches). And prick each piece 3-4 times with a fork. Return to the oven to finish baking for another 8 minutes.
  • Transfer to cool on a wire rack. If the cookies crumble while moving them over, leave too cool until firm on the baking sheet.

Video

Notes

  • Soften the butter to prevent a crumbly dough that doesn’t produce cookies that are as flaky and delicious.
  • Take time to properly sift the powdered sugar and all-purpose flour to create a lump-free dough.
  • Use low heat and don’t bake the cookies longer than what the recipe requires to avoid over-baking and getting cookies with a burnt bottom. 
  • Use a sharp knife to cut the cookies for clean, straight edges. On the other hand, you can use a fluted pastry wheel to create a pretty, crimped finish to the cookies.
  • Once the cookies are cooled, you can add your favorite toppings or decorate with icing according to the celebration. Alternatively, you can roll out the dough and use cookie cutters to create various shapes. Chill the dough for easier handling!
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Serve: Enjoy as is or paired with coffee, tea, or seasonal drinks. Serve the cookies topped with whipped or clotted cream, fruit preserves or jam, or a scoop of vanilla ice cream. They’re also delicious with a side of fruit compote, served alongside a cheese platter, or as part of a cookie tray.
Store: After your shortbread cookies have cooled, place extras in an airtight container or glass jar and store at room temperature for up to 1 week. Roll made-ahead dough into a ball, wrap in plastic wrap, and store in the freezer for up to 1 month. Defrost in the refrigerator before baking.

Nutrition

Serving: 1cookieCalories: 115kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 61mgPotassium: 13mgFiber: 0.3gSugar: 2gVitamin A: 236IUCalcium: 4mgIron: 0.5mg
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