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Easy shortbread cookies over a rack
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5 from 1 vote


Have you wondered how to make the best shortbread cookies ever? This easy and buttery 3-Ingredient Shortbread Cookie Recipe is THE answer!
Keywords:3-ingredient shortbread cookies, easy shortbread cookies, homemade shortbread cookies, how to make shortbread cookies, shortbread cookie recipe, shortbread cookies with chocolate, shortbread cookies with icing, the best shortbread cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15
Calories185 kcal
Cost $ 0.20 per cookie


  • oven
  • baking sheet
  • mixer


  • 1 cup unsalted butter at room temperature
  • 1/2 cup caster sugar
  • 2 cups all-purpose flour you can use the amount of gluten-free flour for making GF cookies.


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  • In the bowl of an electric mixer, cream butter on low speed just until creamy, but not fluffy. Add the sugar and mix again on low speed just until sugar is incorporated (again, not fluffy). Add flour on low speed and mix until crumbly.
  • Scrape down the sides of the bowl, and then form a cohesive ball of dough using your hands this time. Make sure to not knead the dough too much or to overmix it.
  • Next, roll out the dough to about 1/4 inch thickness (or more) on a flat surface between 2 sheets of parchment paper. It is important that the dough not be too thin, otherwise it will brown too much when baked.
  • Using a 2.5 to 3-inch diameter cookie cutter, cut into rounds or whatever shape you want to. Using a metal spatula, gently transfer cookies to the lined baking sheet and bake for 12-15 minutes, or until the bottom of the cookies changes color to a light brown. Transfer pan to a rack and let cookies cool completely before either serving or icing.
  • During the summer, it is better to roll out the dough, cut cookies, and place them onto the lined baking sheet. Then cover with parchment paper and refrigerate for about 30 minutes before baking. This prevents the cookie dough from spreading too much while baking, altering the texture of the cookies.

Recipe Notes

  • NET CARBS: 16 g
  • $ 0.20 per cookie
  1. Follow the process described above. Let the cookies cool completely before icing.
  2. To make these marbled shortbread cookies for Valentine’s Day, we used pink candy melts, vegetable oil, and red food coloring.
  3. To do this, place about 1 cup of pink candy melts in a medium microwave-safe bowl with 1-2 teaspoons of oil (to keep the candy melts from quickly re-hardening when melted). Heat for about 1-2 minutes, mixing until fully melted and smooth.  Then drip in a few drops of red food coloring and make a pattern of your liking using a toothpick.
  4. Next, using your hands, dip the top of the cookies into the melted mixture and let them dry completely. You may have to use more food coloring and make patterns until all the cookies have been iced.
  1. Follow the process described above. Let the cookies cool before topping with chocolate.
  2. To make these shortbread cookies with chocolate for Valentine’s Day, we used milk chocolate chips, white chocolate chips, and vegetable oil.
  3. To do this, place about 1 cup of milk chocolate chips in a medium microwave-safe bowl with 1 teaspoon of oil (to keep the chocolate from re-solidifying quickly when melted) and heat for about 1-2 minutes, mixing until fully melted and smooth.  Then either drizzle melted chocolate over the cookies using a fork, or dip the top of the cookies into the melted chocolate and let harden. 
  4. While drying,  melt about 2-3 tablespoons of white chocolate according to the directions on the package.  Drizzle lightly over the chocolate-topped cookies while still not solidified. Using a toothpick, make patterns. 
  5. If you wish, garnish with sprinkles. Let dry! 
  • If you wish, make the cookie dough ahead. Just place dough into a plastic bag and remove most of the air. Then either place in the fridge for up to 7 days or freeze for up 2 months. You can also store them at room temperature in an airtight container for up to 2 weeks. 
  • If your butter isn’t at room temp, cut the stick(s) into chunks/slices and microwave on 50% power in 5-10 second intervals until softened but not melted.
  • If you don’t have superfine sugar, process granulated sugar in your blender or food process until crystals are fine.


Calories: 185kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 2mg | Potassium: 21mg | Fiber: 1g | Sugar: 4g | Vitamin A: 378IU | Calcium: 6mg | Iron: 1mg
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