These cookies bake up pale, precise, and buttery, with clean edges that stay sharp in the oven. No extras. No spreading. Just soft butter, powdered sugar, and flour working exactly as they should.

Quick Summary

This 3-ingredient shortbread cookie recipe uses soft butter and powdered sugar to create a fine crumb and reliable no-spread dough, ideal for classic cut-out cookies with crisp edges and a tender center.

Star-shaped 3-Ingredient Shortbread Cookies stacked together, showing smooth baked surfaces and a classic buttery shortbread texture

Why This Recipe Works

Soft butter blends smoothly without trapping excess air, so the dough stays dense and controlled.

Powdered sugar dissolves instantly and includes cornstarch, which weakens gluten and helps the cookies keep their shape.

Minimal mixing prevents toughness, giving shortbread its signature tender snap instead of a hard crunch.

Ingredients & Substitutions

Butter: should be softened but cool to the touch—salted butter gives full flavor without adding extra ingredients. If using unsalted, a small amount of salt is necessary to avoid flat-tasting cookies.

Powdered sugar: is non-negotiable here. Granulated or brown sugar will change the crumb and cause spreading.

All-purpose flour: with moderate protein provides structure without chew. Too little protein leads to spreading; too much makes the cookies dense.

Essential Equipment

Light-colored baking sheet
Parchment paper
Rolling pin

How to Make 3-Ingredient Shortbread Cookies

Mixing the Dough

Cream the soft butter and powdered sugar just until smooth and cohesive.
Stop as soon as the mixture looks creamy, not fluffy.
Add the flour and mix on low until the dough comes together with no dry patches.

Pro Tip

If the dough looks greasy or loose, the butter is too warm. Chill for 10 minutes before proceeding.

Rolling & Cutting

Roll the dough to an even thickness, about ½ inch.
Keep flour use light to preserve tenderness.
Cut clean shapes and transfer to the lined baking sheet, spacing slightly apart.

Pro Tip

Lift cutters straight up and down. Twisting seals edges and reduces definition.

Chilling

Chill the cut cookies until firm.
This step locks in shape and prevents edge slumping once they hit the oven.

Pro Tip

Start preheating the oven only after the tray goes into the fridge to avoid over-warming the dough.

Baking & Cooling

Bake until the edges just begin to turn pale gold while centers remain light.
Let cookies set on the tray before moving—shortbread firms as it cools.

Pro Tip

Fully cooled cookies should snap cleanly, not bend.

Stack of 3-Ingredient Shortbread Cookies with smooth pale surfaces, buttery texture, and clean edges, arranged in a simple layered stack

Storage & Freezing

To Store:
Store baked cookies in an airtight container at room temperature for up to one week.

To Freeze Baked:
Freeze fully cooled cookies in a single layer, then transfer to airtight containers for up to one month. Thaw uncovered to prevent condensation.

FAQ

Why did my shortbread spread?
Butter was too warm or the dough wasn’t chilled long enough.
Why is my dough crumbly?
The flour may be over-measured. Work the dough gently; it will come together with light handling.
Why are my cookies tough instead of tender?
Over-mixing developed gluten. Stop mixing as soon as the flour disappears.
Can I make these ahead?
Yes. Bake in advance and freeze once fully cooled.
Why do my cookies taste floury?
Too much bench flour during rolling. Use just enough to prevent sticking.