Buttery, crumbly shortbread cookies just like grandma used to make. With only three ingredients and about ten minutes of hands-on time, these cookies are perfect with a hot cup of tea.
On a slow Friday I spent the afternoon baking a batch of these shortbread cookies. They were the perfect sick-day comfort: a warm cookie, a mug of spiced tea, a big blanket and an easy movie. Between rest and a bit of cold medicine I felt recovered enough to enjoy a relaxed weekend that included a leisurely brunch and a boat ride around Austin.
I wanted to finish at least one thing that day, and making these shortbread cookies felt like a win. They’re incredibly simple and forgiving. I’m not usually fond of roll-out cookies—the dough can be too soft, or the result turns out heavy and dense—but these shortbreads are different. They roll well and bake into light, crumbly rounds.
Three ingredients are all you need: butter, powdered sugar and all-purpose flour. Combine, roll, cut and bake—then enjoy fresh, buttery cookies in minutes. They make a lovely accompaniment to tea and are just right for gifting during the holidays.
This recipe yields roughly 15 cookies per batch. Keep some for morning coffee and share the rest with friends—the smiles you get in return are worth it. These shortbreads are my go-to when I want a straightforward, reliable cookie that always pleases.
You can also use this dough as the base for other treats that call for shortbread. When rolling, I recommend dusting with powdered sugar instead of extra flour to avoid making the cookies dense.
3-Ingredient Shortbread Cookies
Ingredients
- 1 cup butter, softened, 1 cup butter = 2 sticks
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
Instructions
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Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or a silicone mat.
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In a large bowl, cream together the softened butter and powdered sugar until smooth. Add the flour and mix until the mixture comes together into a soft dough. It may look crumbly at first—continue mixing or press it together with your hands until it forms a cohesive ball.
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On a surface lightly dusted with powdered sugar or flour, roll the dough to about 1/4 inch thickness using a well-dusted rolling pin. Cut into rounds and place them on the prepared baking sheets. Re-roll scraps and continue until all the dough is used.
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Bake for 16–18 minutes, or until the edges are just pale golden. Allow the cookies to cool on the baking sheets before transferring to a rack.
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Serve and enjoy.
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