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★ Why You’ll Love this Recipe ★
Easy to Make
These shortbread cookies are as simple as it gets—just 3 ingredients and a few quick steps. Nothing fancy, no chill time needed, just classic cookie goodness in under 30 minutes.
Buttery Goodness
Inspired by traditional Scottish shortbread, these cookies are ultra-light with a melt-in-your-mouth texture. The rich, buttery flavor is the star of the show!
Make Them Your Own
Want a little twist? Add a splash of almond or vanilla extract to change up the flavor. They're a perfect blank canvas for your favorite add-ins or festive variations.
Shape and Decorate
Roll, cut, and decorate to your heart's content! Whether you're baking for the holidays, birthdays, or tea time, these cookies are fun to shape and even more fun to eat.
★ Ingredients You'll Need ★
Just 3 basic ingredients!
- Butter. Salted. You can also use margarine if you prefer.
- Flour. All purpose flour is all you need. Nothing fancy or special.
- Sugar. Just plain white table sugar.
Simple as that!
Optional Ingredient
For more flavor, add a teaspoon of vanilla or almond extract.
★ How to Make this Recipe ★
Here's a look at the steps.
- Mix dry ingredients.
- Press in pads of butter.
- Knead to form dough.
- Roll out dough.
- Cut into shapes and add patterns.
- Bake, let cool then serve!
★ Tips & FAQs ★
You can use either a cookie cutter, cookie stamp, or a shortbread cookie pan. You can even just cut them with a knife. Your choice! I don't believe in rules when it comes to things like this. 🙂
Here's a look at the options.
Using Cookie Cutters
I like this method because most people have cookie cutters on hand so there's nothing new to buy. Cookie cutters work great work and you can cut out your shortbread in any shape so you get to be creative and can make these holiday themed if you want.
You can see I have made them as squares and also as wreaths varying the shape, the thickness and the decorating style yet still using this same recipe.
Want a special cookie cutter shape? Shop cookie cutters on Amazon
Using Cookie Stamps
A cookie stamp kind of does double duty here. It cuts out the cookie shape and also applies a decorative texture to the top of the cookie. This is an easy way to make your cookies look really beautiful!
Shop cookie stamps on Amazon
Using a Shortbread Cookie Pan
This traditional tool works great to create an imprint in the cookie dough. The thing I don't like about using a shortbread pan is that it makes 9 cookies at a time in one block. So, you have to cut them out after they are baked. The chance of them crumbling as you separate each cookie is high. However, if you prefer this method, you can purchase a shortbread cookie pan on amazon.
Roll out the dough as thick or as thin as you'd like. Just just keep in mind, cook time will vary. You may need to bake them at a lower temperate and for longer if you roll them very thick. 325˚F is a safe bet. Just keep an eye on them and snatch them out of the oven as soon as they look completely firm.
Sure! Have fun with it and put your own twist on it. You can decorate with sprinkles or go more tradition and poke holes to decorate. Try dipping in chocolate, These are a must for your Christmas baking list!
Keep them in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
Absolutely! Try adding vanilla, lemon zest, chocolate chips, or dipping them in melted chocolate once cooled. The base is super versatile.
★ More Cookie Recipes ★
Feeling the holiday spirit?
Try making my easy yule log cake too, browse my other cookie recipes and see all my Christmas recipes.
These 3-ingredient easy buttery shortbread cookies were featured on Menu Plan Monday!
3-Ingredient Shortbread Cookies
Equipment
- square cookie cutter
Ingredients
- 2 cups flour
- ½ cup sugar
- 1 cup butter softened (2 sticks)
Optional
- 1 teaspoon vanilla extract
Mighty Mrs. is a #WalmartPartner.
Instructions
- Mix dry ingredients. In a large bowl, whisk together flour and sugar.
- Add softened butter to dry ingredients and mix together using a fork until crumbly dough forms.
- Gathere dough into a ball. Place dough ball onto a floured surface.
- Roll out dough with a floured rolling pin. When dough is about ¼" thick, cut out your cookies using a flour-coated cookie cutter.
- Transfer cookies, using a thin metal spatula, onto a baking sheet with a silicon baking mat or parchment paper.
- Bake at 350˚ for about 8-9 minutes or until the edges show hints of golden brown.
Video
Notes
- Use a skewer or thick toothpick to poke holes to create your own design.
- If you prefer thicker cookies, just don't roll them out as much and bake a bit longer. Drop the temp down to 325˚F.
Glenda Murray says
All purpose flour or self rising?
Angela G. says
All purpose flour.
Grace says
Hey
Thanks for this recipe.
I want ask, can I use margarine instead of butter? Cause where I am butter is very scares.thank you
Angela G. says
Hi Grace, yes you can use margarine. Personally, I prefer the taste of real butter. If you're able to find heavy cream, I have a recipe you can use to make your own butter using heavy cream. If you have time, you could try that or just use margarine. Thanks for asking! Great question.
Jessie says
May I know the butter is it 250g. Can have the recipe in grams? Thank you
Angela G. says
Hi Jessie, it would be 226.8g of butter.
Lynn says
Growing up our neighbor was from Scotland. She made the exact same recipe. So very good so very easy.She made them in a sheet pan and cut them to the size she wanted. As a child I loved to watch and learn from her. I was 9 at the time, I'm 70 now and still make a lot of the same cookies and Scottish recipes she taught me.
Angela G. says
What a nice story, Lynn! Thanks for sharing.
Kathleen says
How much is a stick of butter? I am guessing a stick is 1/4 but not sure, could you please clarify.
Angela G. says
Hi Kathleen, 1 stick of butter = 1/2 cup
Cathy R Canfield says
I'm wondering if it's possible to use something else other than butter like I can't believe it's not butter, or some other butter substitute?
Angela G. says
Hi Cathy, According to the I Can't Believe It's Not Butter website, you can substitute their product for butter in baking. So I think you'd be good to make that swap and give these a try!
Linda Tschappat says
May I ask what altitude you're in? I'm thinking this probably won't work in high altitude areas. Will try your recipe but pretty sure I'll need to add at least a half cup more flour, if not more.
Angela G. says
Hi Linda, sure! My altitude is 1200 feet. Let me know if you end up adjusting for your altitude. I’d be curious to hear the difference.
Daksha Vallabh says
How much in quantity is one stick?
Angela G. says
1/2 cup is in one full stick of butter.
Ju ju says
Not sure to use salted or unsalted Butter?
Angela G. says
I use salted. Then you do not need to add any extra salt.
Anita says
I’m so trying this recipe as a part of our annual Christmas cookies. And you’ve inspired me to buy new cookie cutters. ????☺️
Angela G. says
Anita, I'm so glad this inspired you! That's what I'm all about so thanks for the feedback. Merry Christmas!! Hope you're enjoying the cookies. 🙂