This post may contain affiliate links. Please read our disclosure policy.

Our 3-ingredient easy shortbread cookies are ready to bake in only 30 minutes and are melt-in-your-mouth delicious!

A pile of easy shortbread cookies freshly baked and cooled.

3 Ingredients Only!

Shortbread cookies are rich and buttery, but not overly sweet and so delicious.

We first fell in love with these cookies years ago when we mastered our classic Shortbread Cookie recipe. We love that recipe so much but also wanted to have a simplified version that was just as good – that’s where today’s easy shortbread cookie comes into play.

This easy cookie recipe only requires 3 ingredients!! Amazing, right? They have a higher butter-to-flour ratio than sugar cookies and are more crumbly than a Butter Cookie creating that melt-in-your-mouth sensation.

They are so simple even the kids can make them!

WHY WE LOVE IT:

  • They’re so simple! They only require 3 ingredients and are ready to bake in 30 minutes.
  • Melt-in-your-mouth. We can’t get enough of that buttery flavor and tender texture.
  • Last minute treat or gift. The dough can be prepped and frozen ahead of time for an easy Christmas treat or quick addition to cookie plates!
Butter softening on a plate.

Ingredients

  • 1ยฝ cups powdered sugar (aka confectioner’s sugar) – sift to remove lumps
  • 1 cup salted butter The better the quality of butter used, the better the flavor and texture.
  • 3 cups all-purpose flour How to Measure Flour
  • optional flavor – Add cinnamon or nutmeg, a splash of vanilla extract, or lemon or orange zest to the dough.

How to Make Easy Shortbread Cookies

  1. WET INGREDIENTS. In a medium bowl, use an electric mixer to cream 1 cup butter until soft and creamy. Add 1ยฝ cups powdered sugar and beat until smooth.
  2. DRY INGREDIENTS. Stir in 3 cups flour until the mixture is well combined; press the dough to form a ball. Shortbread dough is typically a little dry and crumbly, but if the dough is too crumbly, add ยฝ-1 teaspoon of milk. 
  3. SHAPE. Flatten the dough and place it in a gallon-sized Ziploc bag, close the bag tightly. Use a rolling pin to roll the dough 1/4″ thick inside the bag. It will form a perfect square inside the bag!
    • Carefully cut away the sides of the bag. Use a knife or pizza cutter to cut the dough into rectangular shapes. Use a fork to make 3 rows of holes in each cookie.
  4. CHILL. Place cookies on parchment paper-lined or ungreased baking sheet about an inch apart. Place pans of cookies in the refrigerator. The dough must chill for at least 10-15 minutes to prevent the cookies from spreading while baking.
  5. BAKE. While the cookies are chilling, preheat the oven to 325ยฐF. Bake cookies for 15-18 minutes until the bottom edges are barely light brown.
  6. ENJOY! Let cookies cool on the pan for a few minutes, then remove to cooling racks. If desired, drizzle cooled cookies with melted chocolate once cooled completely.
Easy Shortbread Cookies baked on a cookie sheet.

More Like This

Cookies

Holiday Cookies

Collections

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.99 from 65 votes

Easy Shortbread Cookies

By: Lil’ Luna
Our 3-ingredient easy shortbread cookies are ready to bake in only 30 minutes and are melt-in-your-mouth delicious!
Servings: 28
Prep: 30 minutes
Cook: 18 minutes
Total: 48 minutes

Ingredients 

Instructions 

  • Beat butter until soft and creamy. Add powdered sugar and beat until smooth.
  • Stir in flour until the mixture is well combined; press the dough together to form a ball. Shortbread dough is typically a little dry and crumbly, but if the dough is too crumbly, add ยฝ-1 teaspoon of milk.ย 
  • Flatten the dough and place it in a gallon-sized Ziploc bag, close the bag tightly. Use a rolling pin to roll the dough ยผ" thick inside the bag. It will form a perfect square inside the bag!
  • Carefully cut away the sides of the bag. Use a knife or pizza cutter to cut the dough into rectangle shapes.
  • Place cookies on parchment-lined or ungreased cookie sheets about an inch apart. Place pans of cookies in the refrigerator. The dough must chill for at least 10-15 minutes to prevent the cookies from spreading while baking.
  • While the cookies are chilling, preheat the oven to 325ยฐF. Bake cookies for 15-18 minutes or till the bottom edges are barely turning light brown.
  • Let cookies cool on the pan for a few minutes, then remove to cooling racks.
  • If desired, drizzle cooled cookies with melted chocolate.

Notes

Freeze the dough. Place dough into a gallon freezer Ziploc and freeze for up to 3 months. Thaw and use the same Ziploc bag to roll the dough flat.
Store. Cool cookies on a wire rack, then store in an airtight container at room temperature for up to 2 weeks, or in a freezer bag, and freeze for up to 2 months.

Nutrition

Calories: 153kcal, Carbohydrates: 15g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 87mg, Potassium: 17mg, Fiber: 1g, Sugar: 4g, Vitamin A: 304IU, Calcium: 5mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to freeze the dough?

Place dough into a gallon freezer Ziploc and freeze for up to 3 months. Thaw and use the same Ziploc bag to roll the dough flat.

How to store?

Cool cookies on a wire rack, then store in an airtight container at room temperature for up to 2 weeks, or in a freezer bag, and freeze for up to 2 months.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.99 from 65 votes (51 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. Nicole says:

    5 stars
    Love this recipe the simplicity is amazing along with the taste Wow. I just made them first time & I put dough in the zip lock bag rolled out then refrigerated over night. So I went to bake them following recipe i even placed cookie sheet back into friidge before putting in the oven too Well my cookies turned out flat. Is it possible the dough was too cold? That doesnt make sense but I cant figure it out? Why they still spread out flat? Anyone with suggestions much appreciate it. Thanks for sharing your recipe!

  2. Carmen says:

    Do you have any tips for people who want to make this gluten free? If I sub with like almond flour or other gf-flour, should I be using more butter to bind it?

    1. Lil'Luna Team says:

      You know, I haven’t ever made these gluten free. But I think if you swapped for a gluten free all purpose flour, you could try just swapping 1:1 and it would hopefully turn out. Again, I don’t know for sure because I haven’t tried. If you make these gluten free, you’ll have to let us know how they turn out.

  3. Renee says:

    I haven’t made them yet. We don’t have salted butter, can unsalted be used? Would I add salt?

    1. Lil'Luna Team says:

      Yes, you could use unsalted & maybe add a little pinch. I haven’t personally tried, so I would just start with a small amount. Maybe a 1/4 tsp.

  4. Grace says:

    4 stars
    Very crumbly. However if u continue to press together with warm hands it will come together enough to place in zip bag. The warmth of your hands continues to soften the butter. We will be serving these with sherbert for a gathering of 8. Just the right taste mixture . This recipe reminds me of cheese straws with added chili powder and no powered sugar. I used a skewer to add heart shaped and crosses to the tops.

  5. Kristina says:

    5 stars
    Using the ziplock bag to get a perfect shape was a fun baking hack to learn. Also, to answer a previous question- poking holes in the shortbread helps moisture to escape evenly from the cookie and help the cookies bake evenly throughout.

    1. Elizabeth McClain says:

      5 stars
      This is a centuries old Scottish recipe. My sister-in-law’s parents immigrated to the USA during WW II. This is one of my favorites, but I have never used a zip-lock bag–what a wonderful idea!