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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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4.15 from 443 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
  • 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.

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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Write a Comment and Review

  1. abigail alba on October 11, 2019 at 7:06 pm

    Hi Gemma!
    Can i pipe them instead of making it into a log?

    • Gemma Stafford on October 12, 2019 at 1:48 am

      Hi Abigail,
      This is a stiff enough dough. You would need to pipe it before it is chilled or you would not get it through the nozzle.
      I am not too sure that you will manage it but you could try it!
      Gemma 🙂

  2. Maria on October 6, 2019 at 4:20 pm

    Hi Gemma,

    Can I substitute your oat flour or chickpea fllour in these cookies?

    • Gemma Stafford on October 8, 2019 at 8:59 pm

      Hi Maria,

      Yes you can that’s no problem.


  3. liddyM23 on September 30, 2019 at 5:00 am

    Love this easy recipe and sssoooo delicious, my 10 year old twin sons and husband absolutely loved them and want to make them themselves. They all love shortbread, but thought these biscuits where nicer than shop bought products, so soft and crumbly. Thanks for such an easy recipe to follow, fool proof. We can’t wait to try your suggestion of a half dipped biscuit too. Liddy ;o)

    • Gemma Stafford on September 30, 2019 at 11:55 am

      Well done, you! I’m delighted that your sons like it. I look forward to when you try the other recipes.

  4. Beverley Husband on September 26, 2019 at 3:29 am

    Wow melt in the mouth. Yes I’ve tried different recipes which also turned out nice, but confectionery sugar is way better than granulated. Thank you for sharing ????

    • Liz on October 15, 2019 at 10:07 pm


      Are you stating that this recipe makes 30-35 cookies. I just put mine in the refrigerator and it doesn’t look like it will make that many cookies…unless they are very small. Just wanted to make sure. Also does this cookie rise or spread…unfortunately I am a cook not a baker. Thank you in advance.

      • Gemma Stafford on October 16, 2019 at 10:14 pm

        Hi Liz,

        Yes it does make that many. Slice the the thickness I give in the recipe. They don’t spread while baking 🙂


  5. Amanda on September 23, 2019 at 2:56 am

    By powdered sugar, do you mean the soft powdered kind or the granulated kind? I’m the US it means something else and I’m the EU powdered sugar is the US’s granulated sugar (little bigger grains). Thanks!

    • Gemma Stafford on September 23, 2019 at 10:19 am

      Hi Amanada. It’s the soft powdered kind that’s sometimes called confectioner’s sugar.

  6. becky on September 18, 2019 at 12:09 pm

    These look lovely – off to give them a try

    • Gemma Stafford on September 18, 2019 at 1:28 pm

      Thanks Becky!

      Happy Baking!

  7. Monica Gatt on September 12, 2019 at 9:14 pm

    These Biscuits were just delightful everyone loved them.

    • Gemma Stafford on September 13, 2019 at 4:12 am

      Hi Monica,
      yea! I am doing my happy dance, thank you for this kind review,
      Gemma 🙂

  8. Gwendolyn Lum-Duffy on September 12, 2019 at 5:12 am

    Gemma, what kind of butter do I use for the shortbread cookie recipe—-Salted or Unsalted?

    And can I add sprinkles to the cookies—-before placing oven for baking or right after I bake them?

    Thank you!

    • Gemma Stafford on September 13, 2019 at 5:09 am

      Hi there Gwendolyn,
      I tend to use salted butter for everything, but that is because it is what I grew up using in Ireland. You can use either, to your taste.
      The sprinkles will be best applied before you bake so that they stay where they are placed. Pat them into the surface a little to keep then there.
      I hope you enjoy this cookie,
      Gemma 🙂

  9. Danielle Perez on September 11, 2019 at 10:01 am

    Hi! I’ve been trying different recipes for shortbread cookies and yours caught my eye! I have only one question, what type of butter should I use? (Salted/unsalted)

    • Gemma Stafford on September 12, 2019 at 5:10 am

      Hi Danielle,
      that is a big question! I grew up with salted butter and I use it in almost everything. There are about 1 1/2 teaspoons of salt in one pound of butter. That is quite a lot really, and I still add a little more in my bakes. It is a personal thing though, and you can decide to use less or more if you use salted butter from the start. All chefs will agree on one thing, seasoning is everything, savory or sweet!
      I hope this helps,
      Gemma 🙂

  10. Asma on September 8, 2019 at 7:39 am

    I tried making these cookies for the first time yesterday. They are very simple and easy to make! I had to add some more flour to my dough because it was a little to soft, and I also refrigerated it for longer. I dipped one side in chocolate for decoration. They are pretty good and not overly sweet, I will definitely make them again!

    • Gemma Stafford on September 8, 2019 at 7:44 am

      Yay! I am delighted that your cookies came out well. A lot of things can affect how our cookies come out, such as temperature, ingredients and even the kitchenware we use. So we all have to find our kind of cookie. I am glad you found yours from my recipe. I’d love to hear more of what you’re baking. Keep it up.

  11. Melissa J Kelly on September 6, 2019 at 9:03 am

    I tried two recipes…….yours and the one in my cookbook…….yours were by far the best am making them again. Thanks

    • Gemma Stafford on September 6, 2019 at 9:53 am

      Wow! I’m so delighted to hear that. Thank you so much.

  12. MaryBeth on August 28, 2019 at 2:18 pm

    Hi! I made these delicious cookies today and my husband had eaten all of them in a day! Luckily I did get 2 of them lol. I’m making them again tomorrow and adding crushed walnuts and honey. I can’t wait to try more variations like you mentioned. Thank you!

    • Gemma Stafford on August 28, 2019 at 2:52 pm

      Well done! Yum!

  13. Helena on August 24, 2019 at 11:41 am

    Best shortbread cookie recipe ever! My dad is a shortbread lover, and he wants me to make more! Thank you so much for sharing your recipes with us. I hope your not working to hard!

    • Gemma Stafford on August 25, 2019 at 10:35 am

      I’m delighted that you liked my recipe. Thanks so much.

  14. 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 🙂

  15. 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 :).


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