3 Ingredient Shortbread Cookies

This Buttery 3 Ingredient Shortbread Cookies recipe is the easiest way to bake something incredibly rich, tender, and satisfying with just a few pantry staples. These melt-in-your-mouth cookie bars are crisp at the edges, perfectly soft in the center, and full of warm buttery flavor that tastes like something your grandmother would have made from scratch.

What makes these buttery 3 ingredient shortbread cookies so special is their simplicity. Salted butter, brown sugar, and flour come together to create the most tender, golden-edged treats with that irresistible caramelized flavor. No eggs, no leavening, no extra fuss just pure cookie goodness. If you’re all about easy bakes that actually deliver, you’ll also love my brown sugar shortbread cookies and these fruit-forward strawberry shortbread cookies for more buttery inspiration.

Why You’ll Love This Buttery 3 Ingredient Shortbread Cookies

• Only 3 pantry staples. You likely have everything you need right now—just butter, brown sugar, and flour.
• Unbelievably buttery. These cookies celebrate butter in the best way possible: rich, velvety, and deeply satisfying.
• No eggs or leaveners needed. That simplicity creates a dense, melt-in-your-mouth texture with zero fuss.
• Brown sugar brings caramel warmth. It gives depth and chewiness, with a hint of molasses that makes these cookies so comforting.
• Great for gifting. They hold their shape well, package beautifully, and taste just as fresh a few days later.
• Kid and crowd approved. They’re universally loved by both picky eaters and dessert snobs alike and perfect for holidays, lunchboxes, or casual coffee breaks.

Ingredients Needed For Buttery 3 Ingredient Shortbread Cookies

• Salted Butter. Use good quality salted butter softened to room temperature. It adds richness, moisture, and just the right hint of salt to balance the sweetness. Kerrygold or Plugrá are both excellent choices if you’re feeling fancy.
• Brown Sugar. Packed brown sugar (light or dark) gives these shortbread cookies their signature warmth and subtle molasses flavor. It also contributes to that beautiful golden edge during baking.
• All-Purpose Flour. This is the structural base of your cookies. Make sure to spoon and level your flour into the measuring cup so you don’t accidentally add too much and dry out the dough.

How I Make Buttery 3 Ingredient Shortbread Cookies

(This is a quick overview of how I make buttery 3 ingredient shortbread cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat the oven. I set mine to 325°F so the cookies bake low and slow for a tender crumb.
2. Cream butter and brown sugar. Use a mixer on medium speed until smooth and fluffy. This builds the foundation for that rich texture.
3. Add flour and mix gently. Mix on low until the dough just comes together. It will look a bit crumbly, but hold when pressed.
4. Shape and cut. Roll the dough into an 8×6-inch rectangle on parchment about 1/2 inch thick. Cut into 1×2-inch rectangles and lightly prick the tops with a fork.
5. Bake until golden. Bake for 20 to 23 minutes until edges are lightly browned and bottoms are caramelized.
6. Cool completely. Transfer right to a cooling rack so the bottoms stay crisp, and the tops stay tender.

How to Pack Shortbread Cookies for Work and School

These cookies were made for sharing and they’re the perfect grab-and-go treat.

• Pack in small airtight containers. Use a sturdy container that seals well to keep them fresh and crumb-free in your bag or lunchbox.
• Stack with parchment. If you’re packing several, layer them between small squares of parchment paper to keep them from sticking or crumbling.
• Wrap individually for snacks. Wrap each cookie in a small piece of wax paper or plastic wrap for single-serve portions that are easy to grab on a busy morning.
• Keep cool. If you’re packing in a warm environment, consider an insulated lunch bag or tossing in a small cold pack to keep the butter from softening too much.

They’re perfect for school lunches, afternoon coffee breaks at the office, or popping in your bag for a sweet treat on the go.

3 Ingredient Shortbread Cookies Recipe Variations and Substitutions

• Add Nuts: Chopped walnuts, pecans, almonds, or hazelnuts add a lovely crunch and depth of flavor. Stir them into the dough before shaping, or press a few into the top of each cookie before baking.
• Swap the Sugar: If you only have white granulated sugar, you can substitute it but expect a more neutral flavor and lighter color. Dark brown sugar will give the cookies a deeper, almost toffee-like flavor.
• Add Vanilla or Almond Extract: Just a half teaspoon of vanilla or almond extract mixed into the dough adds a subtle flavor lift without overpowering the buttery base.
• Dip or Drizzle with Chocolate: Once cooled, dip one end of each cookie in melted dark or white chocolate, or drizzle over the top for a festive touch. Let set on parchment until the chocolate hardens.
• Press In Citrus Zest: Add a teaspoon of finely grated lemon or orange zest to the dough for a bright twist. It’s especially lovely during the spring and summer months.
• Make Sandwich Cookies: Spread jam, dulce de leche, or Nutella between two shortbread cookies for a decadent, bakery-style sandwich treat.
• Gluten-Free Version: Substitute a 1-to-1 gluten-free flour blend. Look for blends that include xanthan gum for best results. The texture will be slightly more delicate but still delicious.
• Shape Variations: Roll the dough into balls and flatten with a fork for a classic round shortbread. Or use a cookie cutter for festive holiday shapes. Just keep the thickness around 1/2 inch for consistent baking.

Storing / Freezing Buttery 3 Ingredient Shortbread Cookies

Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay tender and flavorful for up to one full week, especially if kept in a cool, dry spot away from sunlight and humidity.

For longer storage, these cookies freeze beautifully. Place them in a single layer on a parchment-lined tray and freeze until solid. Then, transfer to a freezer-safe container or zip-top bag, layering parchment between the cookies to prevent sticking. They’ll keep well for up to 3 months.

To thaw, remove as many cookies as you need and let them sit at room temperature for about 20 minutes. They’ll taste just as delicious as freshly baked and you can even warm them slightly to bring back that just-baked texture.

Brown Sugar vs. White Sugar in Shortbread Cookies

Brown sugar and white sugar can both sweeten your cookies, but the flavor and texture they bring are completely different.

• Brown sugar contains molasses, which gives the cookies a warm, slightly caramel flavor and adds a bit of extra moisture. That moisture results in a softer texture and a deeper golden hue when baked.
• White sugar, on the other hand, creates a crisper, more delicate cookie with a cleaner sweetness. It doesn’t bring the same depth of flavor or moisture, so the cookies may turn out slightly drier and paler.

If you want that cozy, rich flavor and golden finish, stick it with brown sugar for this recipe.

The Best Butter for Shortbread: Salted vs. Unsalted

The kind of butter you use in shortbread makes a real difference in flavor.

• Salted butter adds a gentle, savory edge that balances out the sweetness of the sugar and deepens the buttery flavor. It’s also more flavorful right out of the package, so it’s perfect for a recipe with only three ingredients.
• Unsalted butter gives you more control over the total salt content. If you’re watching sodium or want precise flavor balance for fancy bakes or mix-ins, it’s a great option—just be sure to add about 1/4 teaspoon of salt to the dough.

For this specific recipe, I recommend salted butter. It keeps things simple and enhances the rich, warm flavor that makes these 3 Ingredient Shortbread Cookies so good.

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