3 Ingredient Shortbread Cookies Recipe

This super easy 3 Ingredient Shortbread Recipe is so simple and buttery with the perfect hint of sweetness. These shortbread cookies are fantastic served with coffee, dipped in chocolate, or on their own!

Need a bit more chocolate in your shortbread? My tasty Chocolate Chip Shortbread recipe will check all your boxes!Shortbread Cookies stacked

Easy Shortbread Cookies Recipe

I LOVE shortbread…and I have a feeling if you’re reading this, so do you! The buttery, sweet cookie is one of my all time favorites if it is made right. It should be firm and dense but not dry. And I also REALLY like making it with salted butter, so it has a slight balance of sweet and salty!

Go ahead and make your shortbread fancy, if plain isn’t your thing! Just melt some chocolate or white chocolate and drizzle it on top or dip a corner in. You could even add some sprinkles to the melted chocolate too to be festive!

How To Make Shortbread

How to Make The Best Shortbread Cookies

The dough is crazy easy…like I said only 3 ingredients: butter, sugar, and flour. I REALLY love using a European style butter in this recipe, as the fat content is slightly higher, meaning it will be that much more rich and flavorful. When you are making a recipe with only 3 ingredients the quality of ingredients can make a difference, so why not splurge and get the fancy butter?!

But of course, you can absolutely use regular butter…it will still be amazing.

Do You Have To Use a Springform Pan?

I like to bake my shortbread in a springform pan, because I love the wedge shape. BUT you can absolutely bake this in a 9- inch square pan if you prefer a square or bar shape.

How Do You Cut Shortbread?

The trick is to cut shortbread when it’s still warm. That way you will get crisp, clean edges. If you wait until it’s cooled it will crumble and break, and you won’t get pretty slices.

Can You Add Anything Into This Shortbread Recipe?

Yes!! Get creative! You really want the flavor of your shortbread to shine, but you can absolutely add in some extras to make it your own. Here are some ideas:

  • Mini Chocolate Chips
  • Finely Chopped Pistachios
  • Dried Fruit, like Craisins
  • Sprinkle with Flaked Sea Salt

3 Ingredient Shortbread

I guarantee this is a recipe you’ll come back to time and again for it’s delicious flavor and ease of prep.

Looking For More Shortbread Recipes? Try These!

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3 Ingredient Shortbread Cookies Recipe

  • Author: Shelly
  • Prep Time Prep Time: 5 minutes
  • Cook Time Cook Time: 30 minutes
  • Total Time Total Time: 35 minutes
  • Yield Yield: 16 wedges 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This super easy 3 Ingredient Shortbread Recipe is so simple and buttery with the perfect hint of sweetness. These shortbread cookies are fantastic served with coffee, dipped in chocolate, or on their own!


Ingredients:

  • 1 cup salted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour

Instructions

  1. Preheat oven to 325°F.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Turn the mixer to low and add in the flour, mixing until just combined, approximately 30 seconds.
  3. Press the dough into a 9- inch springform pan.
  4. Bake for 30 minutes until the edges are lightly golden.
  5. Allow to cool for 5 minutes.Release the sides of the pan and using a very sharp knife, slice into wedges. Leave the shortbread in the pan until it’s completely cooled.
  6. Remove from the pan using a spatula.

Notes:

Store at room temperature for up to 5 days for best freshness.

You can bake this in a 9- inch square pan as well, but for easiest removal, line the pan with aluminum foil before baking.

Keywords:: shortbread recipe, how to make shortbread cookies, easy shortbread cookies, shortbread cookies recipe, shortbread cookies christmas, 3 ingredient cookies, 3 ingredient recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Cirese Kelly
Cirese Kelly

Made the perfect short crust biscuits with this recipe thank you so much …xx

Emma
Emma

My dough turned out very sticky and it is in the oven at the moment and looks very gooey still.

selah gallardo
selah gallardo

are you able to add fruit to the mixture and it won’t taste weird in anyway?

Precious
Precious

Can I substitute the butter with oil?

Ina Scott Caissey
Ina Scott Caissey

My father made shortbread with this recipe starting back in the 40’s. His mother made it before that and I have been making it for more than 50 years. I now use a wooden shortbread mood to shape the shortbread cakes. Amazingly good Scoottish shortbread.

adela
adela

Hi can you use vanilla extract do you have to prick holes in dough before baking thank you

Susann
Susann

can you use this dough to make shapes or does it have to be in a pan and cut later?

Tammy
Tammy

They turned out prefect they are so great 🙂

Jacqueline
Jacqueline

My dought was a little sticky and gooey 🙁 I have no idea what I’ve done wrong. I’m attempting to freeze the dough for a bit.

Leslie
Leslie

I made these today. So far 2 people have told me this is the best shortbread I have ever had. I agree. Thank you for sharing it with us.

Lori
Lori

I made these yesterday – they turned out perfect! So buttery! Thanks for this recipe.

Aarti
Aarti

Hi Shelly.. loved the recipe. I have a request to make, it will be really helpful if you can please mention the quantity in grams as well. It becomes very easy to measure, as every country has different measuring cup. Thank you so much. ??

Sarah
Sarah

Where would you find this butter?

Angie
Angie

Can I just use a hand mixer?? No stand mixer

The Novice

These look amazing! I’ve heard that cornflour or rice flour is a good edition to shortbread as it gives it a nice texture. Do you think I could substitute some of the all-purpose flour with cornflour?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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