These buttery, melt-in-your-mouth shortbread cookies are as simple as it gets—just butter, powdered sugar, and flour. They’re tender, crumbly, and delicately sweet with that classic shortbread snap. I love how effortlessly they come together, and they’re perfect for holiday trays or everyday treats. Melt-in-Your-Mouth 3-Ingredient Shortbread Cookies

Why You’ll Love This Recipe

I always reach for this recipe when I want something quick but delicious. With just three basic ingredients, it’s hard to go wrong. There’s no need for eggs, baking powder, or any fancy steps—just classic shortbread done right. I like that the texture is rich yet light, and the dough is easy to work with. It’s also versatile—I can shape them however I want, and add a touch of zest or extract when I feel like dressing things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (≈ 225 g) unsalted butter, softened
½ cup (≈ 60 g) powdered sugar (icing sugar)
2 cups (≈ 280 g) all‑purpose flour

Directions

I preheat my oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter and powdered sugar until the mixture becomes light and fluffy.
Then I add in the flour and mix on low speed just until the dough comes together—it might look a bit crumbly at first, but it smooths out.
I turn the dough onto a lightly floured surface and gently knead it just enough so it holds together.
I roll the dough out to about ¼ inch (≈ 6 mm) thickness and cut it into shapes or bars.
After transferring them to the baking sheet, I often chill them briefly in the fridge if the dough feels soft—this helps the cookies hold their shape.
I bake for 15–18 minutes, just until the bottoms start to turn lightly golden.
Once out of the oven, I let the cookies sit on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18–24 cookies, depending on the size of the shapes I cut.

Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes

Variations

Even though I love the pure 3-ingredient version, sometimes I like to tweak it:

A pinch of salt (about ¼ teaspoon) boosts flavor if I’m using unsalted butter.
Vanilla extract (½ teaspoon) adds a warm undertone.
Lemon or orange zest brings a subtle citrus brightness.
I occasionally dip half of each cookie in melted chocolate once they’ve cooled—just for fun.

Storage/Reheating

I store these shortbread cookies in an airtight container at room temperature, where they stay fresh for several days. They don’t really need reheating, but if I want to warm them slightly, a few seconds in the microwave softens them up just a bit (though they’re best crisp). For longer storage, I freeze the dough or the baked cookies—both options work well.

FAQs

How do I know when the shortbread is perfectly baked?

I look for lightly golden bottoms. The tops shouldn’t brown—if they do, they’ve gone too far. I always watch closely during the last few minutes.

Can I use salted butter instead of unsalted?

Yes, I can use salted butter if that’s what I have. I usually skip the added salt in that case to avoid overdoing it.

Why is my dough too crumbly to roll out?

If the dough is too crumbly, I gently knead it a bit more or let it sit at room temperature for a few minutes. Chilling can also help firm it up if it’s too soft.

Can I freeze the dough for later use?

Absolutely. I wrap the dough tightly in plastic and freeze it for up to a month. I let it thaw in the fridge before rolling it out.

What’s the best way to cut these cookies?

I either use cookie cutters for festive shapes or slice the rolled dough into neat bars or rectangles with a sharp knife for a traditional look.

Conclusion

These 3-ingredient shortbread cookies are a staple in my kitchen—simple, satisfying, and endlessly adaptable. Whether I make them plain or with a twist, they never last long. The ease of preparation makes them perfect for both last-minute baking and planned occasions. Once I made them the first time, they became part of my regular rotation.