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3 Ingredient Shortbread Cookies

4.48 from 1313 votes
Enjoy buttery and delicious Shortbread Cookies with my easy 3 Ingredient Shortbread Cookies recipe for all of the flavor with less of the fuss.
Shortbread Cookies made with only 3 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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3 Ingredient Shortbread Cookies

4.48 from 1313 votes
Enjoy buttery and delicious Shortbread Cookies with my easy 3 Ingredient Shortbread Cookies recipe for all of the flavor with less of the fuss.
Author: Gemma Stafford
Servings: 30 -35
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.
Author: Gemma Stafford
Servings: 30 -35

Ingredients

  • 1 cup ( 8oz/240g) ) butter, room temperature
  • 1/2 cup (2oz/60g)) powdered sugar, sifted
  • 2 cups (10oz/300g)) all purpose flour

Instructions

  • Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.
  • In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
  • Add in the flour and mix until the dough just comes together.
  • Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.
  • Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.
  • 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.
  • Allow to cool slightly before transferring to a cooling rack.
  • 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 Cookie)
Calories 71
% Daily Value*
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Cholesterol 16mg5%
Sodium 44mg2%
Carbohydrates 4g1%
Sugar 4g4%
* Percent Daily Values are based on a 2000 calorie diet.

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Kate
Kate
7 months ago

Correct me if I’m wrong but I think that the ratio is actually 4:2:1
To make sense of it, if you doubled the recipe you would need 4 cups flour, 2 cups butter and 1 cup sugar, see – 4:2:1

RF74
8 months ago

I used 1Tbsp of hot water to dissolve 2Tbsp of Instant coffee. Added it before flour. Tastes amazing. My first attempt on shortbread. Mahalo Gemma!

Sheila
8 months ago

Looking forward to making these, a little tip for cutting the buscuit dough use dental floss, slide underneath bring up and cross over and pull, it’s like a hot knife through butter and keeps its shape

Kennedy
Kennedy
7 months ago

I’m not sure if someone else has asked this, so I apologize if you’ve already answered this question, but is the butter for the shortbread salted or unsalted?

Tammy
Tammy
8 months ago

Hi Gemma,can I subtitute the Almond flour instead for the shortbread cookies? and also subtitute fresh shredded coconut for coconut cookies as well

8 months ago

Hi Gemma!

I would like to add chopped pecans to the short bread cookies, will that work out ok & so I just add them in last? Thank you for all the great recipes, I use them all the time! 😊

Sandy
9 months ago

Hi Gemma – getting ready to make the Shortbread Cookies but have a question….the recipe states, “Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.” However, in your video tutorial you put the dough directly on the cling wrap to transform into the log. Your thoughts? Thanks Sandy

Lindi
Lindi
8 months ago

I have made these a few times now,first batch your recipe then added a sprinkling of Lavender flowers and last batch chopped dried cranberries and Pistachios and they looked very Christmassie…

Diane
Diane
8 months ago

Hi gemma, i have made these shortbread cookies many times and even successfully added different ingredients (choco chips, grated orange zest and grated lemon zest) i want to know if these could be chocolate coated and if so how

Melissa
Melissa
8 months ago

Can you make these with gluten free flour or a gf mix which includes tapioca flour? Thanks Mel

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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