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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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4.12 from 407 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*
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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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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349 Comments

Write a Comment and Review

  1. Maria on August 20, 2019 at 6:34 am

    I tried the shortbread cookies and everybody loved them! Is it possible you do a bold baking basics on creaming butter and sugar?

    • Gemma Stafford on August 21, 2019 at 11:50 am

      Hi Maria,
      there are a few basic things to be addressed, and I will add that to the list. It seems like people would know this, but it is not common to all recipes, and it is an important part too! Thank you for the reminder,
      Gemma 🙂

  2. Shelley Gianini on August 16, 2019 at 7:05 am

    I am wondering how long the uncooked dough will last in the refrigerator? And also, I’m guessing the uncooked dough can be stored in the freezer?

    • Gemma Stafford on August 16, 2019 at 3:13 pm

      Yes Shelley, it can be frozen for probably 4-6 weeks.

      The raw dough in the fridge is usually 3-4 days :).

      Best,
      Gemma.

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