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3-Ingredient Buttery Shortbread Cookie Recipe

3-Ingredient Buttery Shortbread Cookies

A classic shortbread recipe made with only butter, sugar, and flour. The cookies bake up pale, tender, crumbly, and deeply buttery.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g; 2 sticks) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated or caster sugar
  • 2 cups (about 240 g) All-purpose/plain flour

Method
 

Step-by-Step
  1. Heat the oven to 350°F/175°C, or 325°F/160°C for a fan or convection oven. Line a baking sheet with parchment paper.
  2. Beat the softened butter and sugar until smooth and creamy. Mix only until combined and creamy, since excessive whipping can add too much air and encourage the cookies to spread.
  3. Add the flour gradually, mixing just until a soft, crumbly dough forms. Press the mixture together gently with your hands or a spatula, taking care not to overwork it.
  4. Roll the dough to about 1/4 inch or 6 mm thick and cut into shapes, or press it into an 8-inch/20-cm pan. If using a pan, prick the surface with a fork.
  5. Chill the shaped dough for 20 to 30 minutes if it feels soft or warm. This step helps the cookies keep their shape and supports a tender, crumbly texture.
  6. Bake for 15 to 25 minutes, watching closely near the end. Remove the cookies when the edges are very lightly golden; they should not brown deeply.
  7. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. They become firmer as they cool.

Notes

Use softened butter, not melted butter. Weigh the flour when possible because too much flour can make shortbread dry or hard. Store completely cooled cookies in an airtight container at room temperature.