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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.


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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For more 3 ingredient cookies and other 3 ingredient recipes, have a look below:

4.41 from 30 votes
Shortbread Cookies made with only 3 ingredients!
3 Ingredient Shortbread Cookies
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 30 -35
Calories: 71 kcal
Author: Gemma Stafford
  • 1 cup ( 8oz/240g) ) butter, room temperature
  • 1/2 cup (2oz/60g)) powdered sugar, sifted
  • 2 cups (10oz/300g)) all purpose flour
  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.
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 g)
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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Katherine Cowgill by Teren Oddo Oct. 2015

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!

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Write a Comment and Review

  1. 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,

  2. 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


      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.


  3. 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.


  4. 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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