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Our 3-ingredient easy shortbread cookies are ready to bake in only 30 minutes and are melt-in-your-mouth delicious!
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!
Ingredients
PREP TIME: 30 minutes
COOK TIME: 18 minutes
- 1½ 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
- WET INGREDIENTS. In a medium bowl, use an electric mixer to cream 1 cup butter until soft and creamy. Add 1½ cups powdered sugar and beat until smooth.
- 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 ½-1 teaspoon of milk.
- 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.
- 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.
- BAKE. While the cookies are chilling, preheat the oven to 325°F. Bake cookies for 15-18 minutes until the bottom edges are barely light brown.
- 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.
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Easy Shortbread Cookies
Ingredients
- 1½ cups salted butter, softened
- 1 cup powdered sugar
- 3 cups all-purpose flour
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 ½-1 teaspoon of milk.
- Flatten the dough and place it in a gallon-sized Ziploc bag, close the bag tightly. Use a rolling pin to roll the dough ¼" 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 325°F. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
These are so soft & buttery!! Making them this week for a cookie exchange I am going to!
I love shortbread cookies! The recipe was easy enough and fun to do. Happy to have this recipe on this site! Thank you.
I see in the pictures that you have pierced the top of the shortbread with a fork. Is that necessary and what does it do for the shortbread?
Beat I ever had and so easy to make.
Thank you! I’m so glad that you enjoyed them!
While this recipe is amazing (and easy to make / few ingredients recipes are just perfect for quarantining times), I got wondering about the fact that the cuisine is listed as American. Shouldn’t it be Scottish, or at least British? Is there any substantial difference between this and the original? Thank you very much!
I don’t know how much of a difference there is between this recipe and the original because there are so many different original recipes floating around. One of the recipes does trace back to the days of Mary, Queen of Scots from the mid-16th century. It has been said that Mary was very fond of Petticoat Tails which is a thin, crisp, buttery shortbread that was originally flavored with caraway seeds.
Can the cookie dough be refrigerated while still in the ziplock bag then be cut? Thanks
Yes it can. You may not need to chill it as long (or even at all) after you cut them.
I hope my cookies turn out sometimes my cookies are like flat saucers once it was because I forgot the eggs and the other not sure
I hope they turn out as well!
I love this recipe and will make it next week@
Yay!! Enjoy & thank you!
Easy to follow recipe, excellent cookies!
Glad you think so 🙂 Thank you!
UNIQUE TASTE AND TEXTURE!
Thank you for stopping by!
What steps to take if the dough does not form a ball? Do you add any water?
You might need to or a little milk. You don’t really need to roll into a ball. Just mix well & roll.