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3 Ingredient Shortbread Cookies Recipe

This super easy 3 Ingredient Shortbread Cookies Recipe is so simple and buttery with the perfect hint of sweetness. They’re fantastic served with coffee, dipped in chocolate, or on their own!

Why You’ll Love This Shortbread Cookies Recipe

Here are a few reasons why I love this shortbread recipe so much.

  • Only 3 ingredients. Butter, sugar, and flour are all you’ll need to make this shortbread cookies recipe. It’s really that simple!
  • Perfect balance of texture and flavor. This shortbread recipe is firm and dense but not dry. And since it’s made with salted butter, it has that slightly salty and sweet flavor.
  • Easy to customize. Go ahead and make your shortbread fancy, if plain isn’t your thing! Just melt some chocolate or white chocolate and drizzle it on top or dip a corner in. You could even add some sprinkles to the melted chocolate too to be festive!

Need a bit more chocolate in your shortbread? My tasty Chocolate Chip Shortbread recipe will check all your boxes! You may also like my spritz cookies, Danish butter cookies, and classic butter cookies too.

What You’ll Need

Here are the 3 ingredients you’ll need to make shortbread. See the recipe card below for measurements.

  • Salted butter – I REALLY love using a European style butter in this recipe, as the fat content is slightly higher, meaning it will be that much more rich and flavorful. When you are making a recipe with only 3 ingredients the quality of ingredients can make a difference, so why not splurge and get the fancy butter?!
  • Granulated sugar
  • All-purpose flour

Add-In Ideas

You really want the flavor of your shortbread to shine, but you can absolutely add in some extras to make it your own. Here are some ideas:

  • Mini Chocolate Chips
  • Finely Chopped Pistachios
  • Dried Fruit, like Craisins
  • Sprinkle with Flaked Sea Salt

How to Make Shortbread Cookies

Here’s a quick overview of how to make shortbread. Scroll down to the recipe card below for more detailed instructions.

  • Make the dough. Mix the butter and sugar for two minutes then turn the mixer to low. Add the flour and mix until just combined.
  • Bake. Press the shortbread dough into a springform pan. Bake for 30 minutes.
  • Slice. Cool for 5 minutes then release the sides of the pan. Use a sharp knife to slice the shortbread into wedges but leave it in the pan until completely cooled.
Cut shortbread cookies on parchment paper

Tips for Success

Here are a few helpful tips for making this shortbread cookies recipe.

  • Avoid overmixing the batter. Once you add the flour to the creamed butter and sugar, mix just until combined. This should only take about 30 seconds.
  • Do you have to use a springform pan? I like to bake my shortbread in a springform pan, because I love the wedge shape. BUT you can absolutely bake this in a 9- inch square pan if you prefer a square or bar shape.
  • Cut the shortbread when it’s still warm. The trick is to cut shortbread when it’s still warm. That way you will get crisp, clean edges. If you wait until it’s cooled it will crumble and break, and you won’t get pretty slices.

Proper Storage

Store homemade shortbread in an airtight container at room temperature. It will stay fresh for up to 5 days.

Looking For More Shortbread Recipes? Try These!

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3 Ingredient Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Shelly
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 16 wedges 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This super easy 3 Ingredient Shortbread Cookies Recipe is so simple and buttery with the perfect hint of sweetness. They’re fantastic served with coffee, dipped in chocolate, or on their own!


  • 1 cup salted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour


  1. Preheat oven to 325°F.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Turn the mixer to low and add in the flour, mixing until just combined, approximately 30 seconds.
  3. Press the dough into a 9- inch springform pan.
  4. Bake for 30 minutes until the edges are lightly golden.
  5. Allow to cool for 5 minutes.Release the sides of the pan and using a very sharp knife, slice into wedges. Leave the shortbread in the pan until it’s completely cooled.
  6. Remove from the pan using a spatula.


Store at room temperature for up to 5 days for best freshness.

You can bake this in a 9- inch square pan as well, but for easiest removal, line the pan with aluminum foil before baking.


  • Serving Size:
  • Calories: 183
  • Sugar: 6.3 g
  • Sodium: 1.9 mg
  • Fat: 11.7 g
  • Trans Fat:
  • Carbohydrates: 18.2 g
  • Protein: 1.7 g
  • Cholesterol: 30.5 mg

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