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Shortbread Cookies made with only 3 ingredients!

3 Ingredient Shortbread Cookies

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Whip up my easy and buttery Shortbread Cookies recipe with just three simple ingredients.


Hi Bold Bakers!

One of the best parts about being a Bold Baker is having lots of sweet tricks up your sleeve. For me, that means having loads of easy cookie recipes I can pull together at the drop of a hat without ever having to open a cookbook. These wonderful Shortbread Cookies are one of my go-to recipes for a classic buttery fix. I can make this simple 3,2,1 recipe off the top of my head and now you can too with my shortbread cookies recipe!

What is a “3, 2, 1 Recipe?”

For those of you who don’t know, a 3,2,1 recipe is a recipe which has only 3 ingredients and a ratio of 3 parts to 2 parts to 1 part (ratio applies to cup measurements only). These 3 Ingredient Shortbread Cookies are mostly flour, the third part. Then some butter, the second part. Lastly a bit of powdered sugar, the one part. And for those of you who do not use eggs – not an egg in sight! All you have to do is mix up the dough, roll it into a log, let it chill and then slice them into perfect little rounds.

How to Make Shortbread Cookies

There is something so satisfying about both making and eating these lovely 3 ingredient cookies. On top of being an incredibly versatile and easy recipe to remember, these easy Shortbread Cookies are made in just one bowl and bake up super fast. All you have to do is mix up the dough, roll it into a log, let it chill and then slice them into perfect little rounds. The finished cookies bake up to golden brown perfection with a super crumbly and rich texture thanks to all that creamy butter.

Variations

While I love to enjoy Shortbread Cookies all on their own, there are so many things you can do with them: make them into shortbread thumbprint cookies with a bit of jam, fill them with peanut butter to make shortbread and peanut butter sandwiches, dip one half of them in chocolate – the possibilities with shortbread are endless.

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4.15 from 190 votes
Shortbread Cookies made with only 3 ingredients!
3 Ingredient Shortbread Cookies
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Enjoy buttery and delicious Shortbread Cookies with my easy 3 Ingredient Shortbread Cookies recipe for all of the flavor with less of the fuss.

Course: Dessert
Cuisine: American
Servings: 30 -35
Calories: 71 kcal
Author: Gemma Stafford
Ingredients
  • 1 cup ( 8oz/240g) ) butter, room temperature
  • 1/2 cup (2oz/60g)) powdered sugar, sifted
  • 2 cups (10oz/300g)) all purpose flour
Instructions
  1. Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.
  2. In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
  3. Add in the flour and mix until the dough just comes together.
  4. Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.
  5. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.
  6. Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden.
  7. Allow to cool slightly before transferring to a cooling rack.
  8. Once cool the cookies can be stored in an air tight container for up to 3 days.

Watch the Recipe Video!

Recipe Notes

If you do not use butter, though this is best for these cookies, you may use a hard baking margarine, not the spreadable tub one.

Nutrition Facts
3 Ingredient Shortbread Cookies
Amount Per Serving (1 Cookie)
Calories 71
% Daily Value*
Cholesterol 16mg 5%
Sodium 44mg 2%
Total Carbohydrates 4g 1%
Sugars 4g
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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224 Comments

Write a Comment and Review

  1. Josh on December 9, 2018 at 10:19 pm

    Worked great the first time! I made sure I really whipped up the butter and sugar with my mixture, chilled for ~45 min and then cut the dough about 3/8″ rather than 3/4″. (Those would be really thick cookies at 3/4″!) 10 minutes at 350 degree convection oven and voila! Just browned on the edges and nice and crumbly.

    • Gemma Stafford on December 10, 2018 at 4:20 am

      Hi josh,
      Good for you! well done, and yes, you can make these as you wish. Keeping an eye on the bake is always important too, good advice for other bold bakers.
      Happy Christmas to you and yours,
      Gemma 🙂

  2. Lucy Sauck on December 6, 2018 at 7:58 pm

    I also forgot to add, that my husband took over the oven, roasting rabbits slowly. So, I am down to the toaster oven, which is a convection kind. I read up on the differences, and a test batch…. still this my problem was the Crisco butter (lard substitute) I used though.

  3. Lucy Sauck on December 6, 2018 at 7:55 pm

    Holy man, this is embarassing! I have been baking since i was a kid, and these didn’t turn out for me, even chilled dough in the freezer. I tried using Crisco butter, because I had exactly 1 cup left. They didn’t bind together well at all. I will retry with butter (that should be soft), as I am hoping that was the problem.

    • Gemma Stafford on December 8, 2018 at 3:28 am

      Hi Lucy,
      I think it was the issue! I am sorry, butter is a different thing. I hope you get this right for you,
      Gemma 🙂

  4. Karen on December 6, 2018 at 9:50 am

    Can You add almond flavoring to this recipe? I love the flavor in a butter cookie?

    • Gemma Stafford on December 6, 2018 at 10:34 am

      Hi there, yes you can. Enjoy!

  5. Jas on December 5, 2018 at 10:09 pm

    I tried makin the cookie dough but when i use a cookie cutter it is difficult to lift up the cookie dough.. i did store it in the fridge beforehand. What went wrong, help ):

    • Gemma Stafford on December 6, 2018 at 10:42 am

      Hi there, that can be the nature of the dough as it has so much butter, i suggest just chilling it for a longer time.

  6. Harry on December 5, 2018 at 10:36 am

    Do you need unsalted butter or salted butter or something like ‘clover’
    If you are unsure what that is it’s just what you put on bread….
    Please comment back Gemma because i’m making these for a family member and i need to know what to use
    Thanks so much your such a good chef and an inspiration!!!!!

    • Gemma Stafford on December 5, 2018 at 7:35 pm

      Hi Harry! I prefer salted butter (it’s a preference because I believe all baking needs salt to bring out the flavor) but you can use unsalted butter either. I hope you enjoy!

  7. Kt on December 3, 2018 at 7:59 pm

    Totally did not work for me. Looking through the posted pictures, it looks like somebody else ended up with the same carmelized brown butter greasy flakey blob. It tastes okay! But definitely not anything resembling cookies. I’m an experienced baker & cook but never took a moment to make shortbread before. My pastry chef friend said creaming the butter & sugar could have contributed to what I got. Other recipes I looked at after this one don’t cream the butter & sugar, and they use more flour.

    • Gemma Stafford on December 7, 2018 at 2:46 am

      Hi there,
      shortbread is made by creaming the ingredients. I am wondering about your butter. I use real dairy butter, in a block/sticks, not in a tub. Tub butter, is formulated to spread, and will not work in this type of recipe, unless you add more flour, and then it is a different thing.
      Do let me know, we can figure it out,
      Gemma 🙂

  8. Suzy on December 2, 2018 at 11:19 am

    If i bake in a pan to cut in squares, what are pan dimensions and do I change any ingredients or baking time? How thick do I put dough in pan? Do I refrigerator first as with the rolled version? Thank you.

    • Gemma Stafford on December 4, 2018 at 10:44 am

      Hi! To do these in a pan you can do them thick in an 8 x 8 pan lined with parchment paper. I would put them in the fridge before baking. After baking cut into 1 x 2.5 inch rectangles 😀

  9. Edd on November 29, 2018 at 10:42 pm

    This is such an easy recipe. I love the delicate crunch and how they just melt away in your mouth! Personally, I just missed a slightest taste of salt. Easy and personal fix: next time I will use salted butter! I love delicious easy recipes, so thanks for this!!

    • Gemma Stafford on November 30, 2018 at 9:59 am

      I’m delighted to hear that!

    • Roz on December 2, 2018 at 12:35 pm

      Thank you so very much for that tip. I did add a pinch of salt and i do believe without it they might have been a slight miss. Texture perfect!!! I rolled the edges with chopped candied spiced pecans. I loved the diff flavor but have to admit i love this shortbread plain!. Thank you!🍪🍪💚

      • Gemma Stafford on December 5, 2018 at 9:57 am

        Roz, all is well that ends well. I think this sounds divine! well done you,
        Gemma 🙂

  10. Lee on November 24, 2018 at 3:31 pm

    Hi Gemma, how do you measure cold butter in cup? What’s the equivalent in ounces or grams? TQ

    • Gemma Stafford on November 24, 2018 at 5:50 pm

      Hi Lee,

      1/2 cup of Butter is (1 stick/4oz/115g). There are 2 cups in (16oz/455g)

      Best,
      Gemma.

  11. Manon on November 22, 2018 at 10:32 am

    OMG!!! These are soooo good! Best easiest shortbread ever! Thanks!

    • Gemma Stafford on November 23, 2018 at 3:34 am

      Hi Manon,
      That is very good to hear, thank you For this lovely review,
      Gemma 🙂

  12. Kat on November 18, 2018 at 12:14 pm

    These look amazing. Quick question: will these freeze? I tend to run out of time closer to Christmas, and would love to make the dough now so I can just cut and bake closer to Christmas. I usually will roll it into a log, wrap tightly will plastic wrap and put in a freezer -safe bag. Will that work for your recipe? Thanks!

    • Gemma Stafford on November 19, 2018 at 8:46 am

      Yes, they freeze very well!

  13. Alison on November 16, 2018 at 1:35 pm

    Hi Gemma! I really enjoy your recipes and your videos. I’m not sure where else to put this question, so I’m going to put it here, since shortbread is one of the things I am looking at making. The holidays tend to involve a lot of baked goods… particularly cookies. That can be difficult for people who are trying to eat less sugar and fat (not to mention carbs!). I am always on the look out for recipes that take that as a challenge and rise to the occasion! Do you by any chance have a shortbread recipe or other holiday cookie recipes that have some healthier options/substitutes available for use? (ie. less sugar, butter alternatives – like applesauce, whole wheat flour, or anything else… I’m not sure what else!) Any suggestions would be great!!

    • Gemma Stafford on November 17, 2018 at 3:27 am

      Hi Alison,
      I have a number of cookie recipes here on the website, and some healthy ideas here. (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/low-sugarlow-carbs/).
      The secret to lowering your sugars in particular may be more to do with finding a good sugar substitute. You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
      Fats are another matter, and I tend to choose to use butter, but this can usually be substitutes with oil/coconut oil.
      I hope this is of help to you,
      Gemma 🙂

  14. Teaspoon on November 16, 2018 at 11:20 am

    Awesome melt in the mouth.
    Thank you Gemma.

    • Gemma Stafford on November 16, 2018 at 2:59 pm

      I’m delighted to hear that!

  15. Bell Jeffrey on November 16, 2018 at 9:23 am

    These ratios are not 1 2 3 the grams don’t make sense nor do the ounces and the cups are 1 2 4???

    • Gemma Stafford on November 16, 2018 at 8:08 pm

      For those of you who don’t know, a 3,2,1 recipe is a recipe which has only 3 ingredients and a ratio of 3 parts to 2 parts to 1 part (ratio applies to cup measurements only).

  16. Catherine on November 15, 2018 at 6:43 am

    Hi ,love ur site,i have a ? I love using butter flavor Crisco .would it work for this recipe. Thanks

    • Gemma Stafford on November 16, 2018 at 10:49 am

      Wow, i’ve never tried that!

  17. qwamp on November 13, 2018 at 11:57 am

    I no understand web site

    • Gemma Stafford on November 13, 2018 at 8:13 pm

      Hi,

      What is it that you are not understanding? can you find the recipes?

      Best,
      Gemma.

  18. McGee Karen on November 12, 2018 at 9:09 pm

    Can this recipe be used with an embossed rolling pin

    • Gemma Stafford on November 13, 2018 at 2:27 am

      Good question Karen,
      I think it will not hold the pattern. Cookies tend to ‘melt’ as they bake and take their own form.
      An embossed rolling pin is great for fondant, or anything which is not distorted by the heat of the oven. Perhaps some cookies would take it, but not this one I think,
      Gemma 🙂

  19. Marie Justine Santos on November 10, 2018 at 6:12 am

    Hi Gemma!

    I tried this recipe out and loved it!
    However, I also saw that there are a lot of other recipes for shortbread that have cornstarch in them. I was wondering what are your thoughts on this and have you tried it out?

    Also, noticed that this recipes bakes at a high temp for a short time. Will there be a lot of difference in taste or texture if the baking temp is lowered to say, 325 and the baking time is increased to 20-25 min?

    Lots of love,
    Justine

    • Gemma Stafford on November 12, 2018 at 7:32 pm

      Hi Justine,

      I’m really glad you like this recipes. I like adding cornstarch to shortbread, it makes it crumbly and flakier.

      So there won’t be a difference in flavor or texture if you bake at my temp. You can bake at 325 if you wish :).

      Best,
      Gemma.

  20. komq on November 8, 2018 at 12:31 pm

    how you make chocalate cookie

  21. Misamisa on November 7, 2018 at 1:35 pm

    This recipe did not work for me at all. O don’t have an electric mixer so tired by hands and all it did was crumble so i couldn’t roll it out. Waste of ingredients.

    • Gemma Stafford on November 8, 2018 at 5:06 am

      Hi there,
      I would need a little more detail to figure this out. Others have made this successfully. Tell me about the butter you used, and how you measured your ingredients. we can figure it out. Actually this mix will never be a waste of ingredients, you can add a little water, to help to bring it together, or use it as a crumble. Do let us know, we are here to help,
      Gemma 🙂

  22. Aaron on November 5, 2018 at 10:49 pm

    I’d like to add an alcohol to this recipe. How would I need to adjust the rest of the ingredients?

    • Gemma Stafford on November 6, 2018 at 2:33 am

      Haha! Aaron, I have no idea why you would want to add alcohol to this cookie!
      I cannot see it holding the flavor and the liquid would affect the texture. Now here is a recipe that will take a little brandy/rum or whiskey (https://www.biggerbolderbaking.com/chocolate-biscuit-cake/). Delicious, and seasonal too.
      Good to have you with us,
      Gemma 🙂

  23. Cynthia muniz on November 5, 2018 at 8:30 pm

    How can I do the shortbread and lay it out to cut it with the cookie cutter

    • Gemma Stafford on November 6, 2018 at 3:05 am

      Hi Cynthia,
      This mix is too soft to roll and cut.
      This one however will work well for you, and it is not complex either.
      I hope this helps,
      Gemma 🙂

  24. Donna on November 4, 2018 at 6:42 am

    Hi Gemma can this recipe be used in a silicone mold? I would like to put in a mini gingerbread silicone mold and wondering if it would work.

    • Gemma Stafford on November 5, 2018 at 2:48 am

      Hi Donna,
      I think it would work really well. You should lightly oil the molds to be sure to get the shape out.
      I hope this works well for you, do not un-mold until they are quite cool,
      Gemma 🙂

      • DonnaCLOS on November 11, 2018 at 6:15 pm

        So I tried the recipe. I live in Trinidad in the Caribbean today was extremely hot not sure if that played a part, Ute even with refrigeration I found the dough very very soft. Although I was able to use cookes cutters I had to work really fast and could only work with small amounts of the dough at a time. I tried to uploaded pics but it keeps saying website error. I also used with the silicone mold and that was easier to mange and waited till cooled as suggested and it worked well. The taste is fantastic and not overly sweet.

        • Gemma Stafford on November 12, 2018 at 9:52 am

          I am delighted to hear that! Next time try to send us a photo again!

  25. Robin on October 30, 2018 at 9:19 pm

    Hi Gemma.
    Thanks for sharing this simple, delicious recipe.
    I made “Lady Fingers” for our halloween celebration at work tomorrow. Chilling the dough made all the difference; the cookies held their shape nicely.
    So pleased with the result – will post a picture.
    Thanks again!

    • Gemma Stafford on November 1, 2018 at 8:24 am

      Delighted you liked it, Robin!! I’ll keep an eye out for the picture.

      Best,
      Gemma.

  26. Jill on October 29, 2018 at 7:30 pm

    I love love love these shortbread cookies!! So easy and so yummy. I am wondering if the dough will freeze well? I would like to make a couple of batches and bake closer to Christmas. What do you think?

    • Gemma Stafford on October 30, 2018 at 4:41 am

      Hi Jill,
      Yes! we do this all the time. Roll the dough into sausage shapes, using cling wrap to form it. Open freeze these until firm, then store in a large freezer bag or box for about 4 – 6 weeks.
      This will defrost really quickly, be sliceable, and can be baked quickly.
      I hope this helps, happy baking!
      Gemma 🙂

  27. Natalia on October 25, 2018 at 7:06 am

    Hi Gemma! A question ( I hope you see it): I want to make this cookies today but I only have unsalted butter, should I add some salt and how much? Thanks!

    • Gemma Stafford on October 27, 2018 at 12:34 pm

      Hi Natalia,

      Yes absolutely use unsalted butter. It is your preference which butter you would like to use. both work.

      Best,
      Gemma.

    • Samantha on December 11, 2018 at 2:14 pm

      Hi Gemma!
      I’m excited to try making these shortbread cookies and was wondering if the dough works well in a cookie press? I just got one and I didn’t see any questions pertaining to the use of one, so hope this helps a few people 🙂

      • Gemma Stafford on December 11, 2018 at 5:20 pm

        Hi there! Yes if the cookie dough is chilled you can roll it or use a press. Enjoy!

  28. Brenda on October 15, 2018 at 5:17 pm

    Hi Gemma
    Today is actually my birthday and I tried this shortbread recipe for the first time and it turned out perfect. I’m so happy!!! Thanks so much for this recipe. I can’t wait to try the others.

    • Gemma Stafford on October 17, 2018 at 7:17 am

      Hi Brenda,
      Happy birthday to you!
      I have had some tech issues here so missed the day, I am sorry.
      I am delighted that this recipe was a good one for you, well done, I am happy to hear it,
      Gemma 🙂

  29. Margaret on October 10, 2018 at 6:47 pm

    I used 1.5 cups of wheat flour rather than white flour…..they turned out GREAT! Melt in your mouth delicious 🙂

    • Gemma Stafford on October 11, 2018 at 4:23 am

      Hi Margaret,
      Wow! I am thinking you mean whole wheat flour? if so then very well done to you. I am delighted this worked out well for you, and other Bold Bakers will be interested to hear this.
      Thank you for this kind input,
      Gemma 🙂

      • linda bc on October 25, 2018 at 11:36 pm

        Indeed Margaret! It is great to know that these work out well with wholewheat flour
        as that is all I bake with. I know what I will be making tomorrow!
        Thank you, Gemma, for another great recipe and must tell you how much I enjoy
        your site!

        • Gemma Stafford on October 27, 2018 at 7:38 am

          Thanks a million, Linda. I appreciate you being part of the Bold Baking Community. 🙂

  30. Ree N Dave Ragbar on October 3, 2018 at 5:30 pm

    Tried this recipe can’t wait for picture to be posted it was exciting and delicious thank you gemma..

    • Gemma Stafford on October 4, 2018 at 2:37 am

      Hi there Ree,
      thank you, and thank you for submitting the photo too, I really appreciate that. Your cookies look delicious, I love that little variation in the color!
      Well done, good to have you with us,
      Gemma 🙂

      • Ree N Dave Ragbar on October 10, 2018 at 4:47 am

        Thank you gemma means a lot I’m trying the banana bread today

        • Gemma Stafford on October 10, 2018 at 9:00 am

          That is great Ree, delighted to have you baking with us,
          Gemma 🙂

  31. SimranMehta on September 18, 2018 at 1:40 pm

    Hi Gemma, I made the short bread cookies today and they came out really well. Took my family to our childhood when we had our favorite bakery prepare butter cookies for our family.

    You’ll be delighted to know that I did a few changes to meet my childhood flavors: used Brown sugar powder, salted butter instead of plain butter ( together they gave caramelly taste), chopped almonds and almond extract.

    Thanks a ton and more for such beautiful recipe 😊

    • Gemma Stafford on September 18, 2018 at 4:16 pm

      Thank you for the lovely message, i’m delighted to hear you liked this recipe!

  32. Guhan on September 17, 2018 at 3:21 am

    Hi Gemma,

    The shortbreads spreads out on the baking sheet. How did you keep your cookies in shape (without hitting the gym)?

    P.S. Nevertheless very yummy! 🙂

    Cheers
    Guhan

    • Gemma Stafford on September 20, 2018 at 7:33 pm

      Hi Guhan,

      Well I’m delighted they tasted good. Next time chill the cookies before you bake them for an hour and they shouldn’t spread as much.

      The spreading can come down to the butter being too soft, almost melting when making these cookies so that might have been a reason.

      Best,
      Gemma.

  33. Latipha on September 13, 2018 at 1:29 pm

    Hi Gemma, made the shortbread cookies this eve and OMG!!!!!!! They’re melt in your mouth, just the right sweetness, crumbly little drops of heaven!!! Thanks a million

    • Gemma Stafford on September 14, 2018 at 3:18 am

      Hi there,
      good! The perfect little treat, I know! We love these here too,
      Gemma 🙂

  34. Ihssane on August 30, 2018 at 2:51 pm

    Hi Gemma I want to ask you if we can replace the peanut butter, in the last cookie, with another ingredient and what is it… Thank you sweetie.

    • Gemma Stafford on August 31, 2018 at 2:46 am

      Hi there,
      There are three ingredients in this recipe.

      1 cup (8oz/240g) sugar
      1 cup (8oz/240g) peanut butter
      1 egg

      the fewer the ingredients the harder it is to sub them out.
      however, for this recipe an almond butter would be good, or any nut butter really.
      I am not so sure about tahini, but that may work too. you can experiment.
      Thank you for being in touch,
      Gemma 🙂
      However

      • Ihssane on August 31, 2018 at 4:55 pm

        Thank you so much for your help… I will try it and see the results

  35. Rochardt on August 27, 2018 at 1:16 am

    I will try the recipe I made from this without so much sugar. They are quite sweet. Do you think half the sugar will make a difference to how the shortbread turns out?

    • Gemma Stafford on August 27, 2018 at 2:01 am

      Hi there,
      This is not a lot of sugar relative to the flour, and the powdered sugar adds to the ‘shortness’of ther cookie.
      If you decide to reduce it there will be a point of no return, so go easy. I would suggest to remove just one ounce/30g, and see how it hangs together for you. You can reduce the batch while you experiment too. If you take 8ozs as per the recipe, add then butter then divide this one lot with 1oz/60g of sugar, the other with less! that will tell you a lot, and will still be edible.
      I hope this helps, and thank you for being in touch,
      Gemma 🙂

  36. Rochardt on August 25, 2018 at 7:44 pm

    Thanks Gemma,
    I used this recipe to create a magic brown butter, chocolate and desiccated coconut cookie. I call them Choc Trip Cookies. I also added a little vanilla to the original recipe for my shortbread. Easy to make and heaps of fun to eat!
    ⭐️⭐️⭐️⭐️⭐️

    • Gemma Stafford on August 26, 2018 at 2:48 am

      Wow!
      You are a baking genius. It is amazing how brown butter changes things! Well done and thank you for this tip, other Bold Baker will be delighted to try it.
      Gemma 🙂

  37. Reyn on August 19, 2018 at 10:00 am

    Hi gem! I’m using a gas mark oven at home for baking so I want to ask you the gas mark in cooking this goodies!!! Thanks!

    • Gemma Stafford on August 20, 2018 at 3:47 am

      Hi Reyn,
      325 degrees F=165 degrees C=3 gas mark
      350 degrees F=180 degrees C=4 gas mark
      375 degrees F=190 degrees C=5 gas mark
      400 degrees F=200 degrees C=6 gas mark
      I hope this will help you,
      Gemma 🙂

  38. Mary Pate on August 17, 2018 at 6:39 pm

    I want to use a shortbread that I found at a thrift. Do you have a recipe for shortbread that you’d put in a pan?

    • Gemma Stafford on August 20, 2018 at 5:06 am

      Hi Mary,
      I think you mean a shortbread mold?
      Really you can use any shortbread recipe for this purpose. You would make the dough, do not roll it, transfer to the pan, and pat it into place, gently enough.
      Have the pan well buttered for ease of removal, and allow the shortbread to cool to firm up before turning out.
      Lucky you! nothing better than a good thrift store find, I am a big fan!
      Gemma 🙂

  39. Jacelyn on August 16, 2018 at 2:15 am

    Hi, I wanna ask if we can use granulated sugar instead of powdered sugar?

    • Gemma Stafford on August 16, 2018 at 2:47 am

      Hi Jaclyn,
      You can, but it will give a different result. You can powder your granulated sugar if you have a food processor. If you measure in cups the weight equivalent is different, between powdered sugar, and granulated sugar, use a scales if you have one.
      Powdered sugar gives a more tender finish to a cookie or pastry.
      Gemma 🙂

  40. Vicki Moyer on August 13, 2018 at 3:49 pm

    I made for a friend I added walnuts & coconut unrefined sugar to it. They came out great

    • Gemma Stafford on August 14, 2018 at 3:00 am

      Hi Vicki,
      Well done you. Thank you for this great description of how you managed this recipe. Others will be encouraged to experiment too, and that is what we are all about there on BBB.
      Gemma 🙂

  41. Lily on August 7, 2018 at 11:34 am

    Lovely recipe, unfortunately the mix was a little more crumbly that most shortbreads I’m familiar with, left a little to be desired when it comes to handling. I edited things a bit and added lemon zest to the mix, turned out sweet, with just a hint of lemon. All in all, a wonderfully simple little cookie, with no strong flavors. I think I’ll be making this again.

    • Gemma Stafford on August 8, 2018 at 9:34 am

      I’m delighted to hear that!

  42. Margaret Lawson on August 5, 2018 at 9:07 am

    Hi Gemma, I think all your recipes are amazing, I am going to try your 3 ingredient cookies tomorrow. Will let you know how I get on.

    • Gemma Stafford on August 6, 2018 at 4:19 am

      Hi Margaret,
      Good to have you here with us.
      Yes, do try these recipes, and then let us see the results.
      Thank you for being in touch,
      Gemma 🙂

  43. Danielle on July 26, 2018 at 8:05 pm

    Hi Gemma,

    Are shortbread cookies the type that are usually used for decorating?
    Would these be good to decorate with fondant or icing?

    Thank you!

  44. Rashmi on July 23, 2018 at 10:36 am

    Does it need baking powder or soda??

    • Gemma Stafford on July 23, 2018 at 5:48 pm

      No, it’s just the 3 ingredients given 🙂

      Gemma.

  45. Denise boyle on July 17, 2018 at 10:55 am

    Hi. Loved your no bake chocolate chip cookies!! I have a child that is allergic to oatmeal so I was wondering if you can switch the oat flour to regular flour? Eagerly waiting your response. Thank you!!! Denise

    • Gemma Stafford on July 17, 2018 at 9:17 pm

      Hi Denise,

      So because it’s no bake you can’t replace it for regular flour because it won’t get cooked. You could however use maybe almond flour or a different nut flour.

      Hope this helps,
      Gemma.

  46. Mrs.Rashid on July 15, 2018 at 9:44 am

    I felt as if the shortbread cookies needed a bit more sugar? And also I only got about 13 of them. What should I do differently when I attempt to make these again. Thank You!

    • Gemma Stafford on July 15, 2018 at 12:24 pm

      Hi,

      If you would like to you can add a little more but not too much or it will change the recipe too much. Also rather then add more to the dough, you can roll the log of dough in sugar so it’s on the outside.

      Best,
      Gemma.

  47. Sofia on July 14, 2018 at 3:53 am

    I baked these yesterday and it was a complete success ! I just wanted to know if it would last for about 2 weeks after ive baked them?

    • Gemma Stafford on July 15, 2018 at 12:01 pm

      Yay!!!!! I’m delighted you liked this recipe :). I would say 5 days, but not 2 weeks. you can always make the dough and freeze it to be baked off later.

      Best,
      Gemma.

  48. Sofia on July 11, 2018 at 9:35 pm

    Im planning on making these but is it already quite sweet? Im planning to put icing over it to make a character that my friend likes for her bday. If it is already quite sweet, do i just put less sugar?

    • Gemma Stafford on July 12, 2018 at 3:07 am

      Hi Sofia,
      This is the nature of baking! It tends to be sweet. However this cookies is actually light in sugar, have you made it?
      I think this will work well for you, carry on, it does not need to be too big, the sugar is necessary to the recipe,
      Gemma 🙂

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