“3 Ingredient Shortbread Cookies”

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 that gives Walkers Shortbread Cookies a run for their money. 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!

Everything A Shortbread Cookie Should Be

Yes, this recipe only has 3 ingredients, but what you end up with is a classic, buttery, crumbly, crispy, shortbread cookie that has all of the flavors you love without any of the fuss. Did you know you can even make them in chocolate? Because you can with my Chocolate Scones recipe!

What is a “3, 2, 1 Recipe?”

For those of you who don’t know, a 3,2,1 recipe is a recipe that 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.

3-Ingredient Shortbread

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.
Author: Gemma Stafford
Servings: 30 -35 cookies


  • 1 cup ( 8 oz/240g) ) butter (room temperature)
  • 1/2 cup (2 oz/60g)) powdered sugar (sifted)
  • 2 cups (10 oz/300g)) all purpose flour


  • Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
  • In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
  • Add in the flour and mix until the dough just comes together.
  • Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.
  • Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for 30 minutes.
  • Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking tray and bake for 16-18 minutes or until just golden.
  • Allow cooling slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.

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.

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