Can I use unsalted butter?

Yes, just add 1/4 teaspoon of salt to the dough. It's a great option if you want more control over the saltiness.

Can I use white sugar instead of brown sugar?

Technically, yes, but it changes both the flavor and texture. Brown sugar adds moisture and a rich, caramel-like taste that white sugar can't quite replicate.

Why are my cookies crumbly?

You may have added too much flour or not mixed the dough enough to bind. The dough should hold together when gently pressed in your hands.

How do I get clean, sharp edges on the cookies?

Use a ruler and a sharp knife or bench scraper. Chilling the dough for 10 minutes before cutting can also help get crisp, tidy lines.

3 Ingredient Shortbread Cookies

Buttery Easy 3 Ingredient Shortbread Cookies

Recipe by Liliya

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Total Time33 minutes
Yield24 cookies 1x
DietVegetarian

These buttery 3 ingredient shortbread cookies are soft in the center with golden, crisp edges. Made with only salted butter, brown sugar, and flour, they’re an effortless treat that’s perfect for sharing, gifting, or stashing in your lunchbox.

Ingredients

Scale

1 cup (2 sticks) salted butter, room temperature
½ cup packed brown sugar
2 cups all-purpose flour

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Instructions

Preheat oven to 325°F.
In a stand mixer or bowl with hand mixer, cream the softened butter and brown sugar on medium speed until smooth and fluffy.
Add the flour and mix on low speed just until a dough forms. It may look crumbly but should hold when pressed.
Turn the dough out onto parchment and roll into an 8×6-inch rectangle about ½ inch thick.
Cut into 1×2-inch rectangles (about 24 cookies), prick tops with a fork, and place on an ungreased baking sheet.
Bake for 20–23 minutes, or until edges are lightly golden and bottoms are caramelized.
Transfer cookies to a wire rack to cool completely before serving.

Notes

Use room temperature butter to ensure proper creaming.
For extra sparkle and crunch, sprinkle tops with coarse sugar before baking.
Cookies will continue to bake slightly as they cool, so don’t overbake.
Store in an airtight container for up to 1 week or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 4g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.3g
Protein: 1.3g
Cholesterol: 25mg

Find it online: https://wearerecipes.com/3-ingredient-shortbread-cookies/