The famous 3 ingredient shortbread recipe is the easiest melt-in-your-mouth shortbread you'll ever make... all you need is butter, plain flour and icing sugar!
Preparing the cookie dough for these classic shortbread cookies takes just minutes, and it's a great activity for the kids to get involved with, too!
While this 3 ingredient shortbread is most well-known for being baked into sweet Christmas cookies, it's a simple recipe that can be enjoyed at any time of the year!
Whether baking for Christmas or simply filling the cookie tin or your little one's lunchboxes, this shortbread recipe is perfect.
These butter shortbread cookies are my go-to Christmas bake. The shortbread dough comes together in minutes, holds its shape beautifully when cut into stars and trees, and keeps for a week, so you can bake a big batch for gifting.
Looking for more easy biscuit recipes? Try my classic Jam Drops, chocolate chip cookies, ANZAC biscuits or the famous 100 cookie recipe!
Why You're Going To Love The Famous 3 Ingredient Shortbread Recipe
Apart from the obvious fact that these crumbly texture, homemade shortbread cookies are made from just 3 ingredients, here are a few more reasons why they're going to become favourites in your house:
- egg free - my shortbread recipe contains absolutely NO egg making them a great option for those with egg allergies.
- traditional taste - the classic melt-in-your-mouth crumbly shortbread texture and sweet subtle flavour is exactly what you get with this recipe!
- no need for rice flour - most traditional shortbread recipes use rice flour but my recipe uses plain flour.
What You Need
If you're looking for the easiest and most basic shortbread recipe ever (that still melts in your mouth and tastes AMAZING), this is the recipe for you!
All you need is 3 simple ingredients:
Note: please scroll to the full recipe card at the bottom for ingredient quantities and the method
- butter - you can use either salted or unsalted butter in this recipe. It's important to ensure that you use room temperature butter so that it beats easily when mixed with a hand mixer or a stand mixer with a paddle attachment.
- plain flour - also known as all-purpose flour.
- icing sugar - also known as confectioner's sugar or powdered sugar. Using icing sugar rather than caster sugar will give you the best buttery shortbread cookies.
..... 1...2...3.... so easy!
The 3-2-1 Shortbread Ratio
Classic shortbread is often made using the 3-2-1 method: 3 parts flour, 2 parts butter and 1 part sugar, by weight. My recipe is very close to that ratio, with a little extra butter. That's what gives it such a rich, melt-in-your-mouth texture.
There's no cornflour or rice flour needed either. Just plain flour, butter and icing sugar!
Equipment Required
To make this classic shortbread recipe, you will need:
- large bowl - for mixing the ingredients
- sieve - for sifting the dry ingredients
- hand mixer, stand mixer, electric mixer, food processor or Thermomix - for beating the butter and combining the ingredients
- flat baking trays or cookie sheets lined with parchment paper to lay your shortbread cookies on. Alternatively for a more traditional Scottish shortbread, you can bake your mixture in a square pan or cake pan and cut into shortbread fingers once cooled.
How To Make Shortbread With 3 Ingredients
In just a couple of simple steps and less than 10 minutes, you'll have the perfect shortbread dough. This is the EASY way to make shortbread!
Note: please scroll to the full recipe card at the bottom for ingredient quantities and the method
Step 1 - Beat The Butter
Beat the butter until it's pale and creamy. For this step, you can use hand-held beaters, a stand mixer, or a Thermomix.
Step 2 - Add The Dry Ingredients
Slowly add in the sifted icing sugar and beat through.
Add the sifted plain flour and mix with the beaters on low.
TIP: For the best result, ensure that you sift the flour and icing sugar before using.
Step 3 - Knead Into A Ball & Chill
Gently knead and roll the soft dough into a ball.
Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
Step 4 - Cut Into Shapes & Bake
Roll the dough out on a floured board or bench using a rolling pin.
Cut into shapes using cookie cutters or a sharp knife and place onto a parchment paper-lined baking tray.
Bake for 12-15 minutes or until lightly golden brown.
*Please note that baking time may vary slightly depending on your individual oven and the size of the shortbread cookies.
Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.
Once cooled, store your perfect shortbread cookies in an airtight container at room temperature for 1 week.
Tips For Making Shortbread:
- Sift the icing sugar and plain flour - this ensures your dough is lump-free and perfectly combined.
- Use room-temperature butter
- Don't overwork the dough - simply mix through until combined.
- Chill the dough before cooking - this ensures the cookies hold their shape when baked.
- Don't overcook the shortbread-once cooked, it should only have a light tinge of golden colour. The cookies will firm up slightly as they cool.
Christmas Shortbread Shapes
This shortbread dough is perfect for cutting out Christmas shapes. Stars, trees, bells and gingerbread men all work beautifully. Here are my tips:
- Roll it evenly: roll the chilled dough out to about ½ to 1 cm thick so the shapes bake evenly.
- Pick simple cutters: chunky shapes like stars and trees hold their shape better than ones with lots of thin points.
- Re-roll the scraps: gently press the offcuts together and roll again. If the dough gets soft, pop it back in the fridge for 10 minutes.
- Watch the bake time: small shapes may be ready sooner, and bigger shapes may need a few extra minutes. Take them out when they're only just lightly golden.
- Decorate once cool: dust with icing sugar for a snowy look, or dip half of each biscuit in melted chocolate.
Want biscuits you can ice? My Easy Sugar Cookies stay flatter and are perfect for decorating, and the kids love making my Reindeer Biscuits too.
How To Store Shortbread
Once cooled, baked cookies can be stored in an airtight container at room temperature for up to 1 week.
Freezing Shortbread Dough
Uncooked shortbread dough can be rolled into a ball, wrapped in plastic wrap and frozen for up to 1 month.
Allow to defrost in the fridge before using.
Recipe FAQs
Yes, it is! Here in Australia, it's known as icing sugar, but in other parts of the world, it's referred to as confectioners' sugar or powdered sugar.
Shortbread biscuits can be stored at room temperature for up to one week. They will last longer than that but will soften over time.
The key to delicious shortbread biscuits is not to overcook them!
Simply bake until only just lightly golden. They will firm up on cooling.
If you overcook the biscuits, they'll lose their famous crumbly and melt-in-your-mouth texture!
Yes! Prepare the dough, roll it into a ball (or log), wrap it in plastic wrap, and freeze it for up to one month.
Defrost in the fridge (preferably overnight) before using.
To prepare the dough, you will need a stand mixer, hand-held beaters, or a Thermomix. You'll also need an oven to bake the cookies.
Absolutely! My three-ingredient shortbread recipe is made from plain flour, icing sugar, and butter-that's it!
Yes! This shortbread recipe is perfect for cutting out Christmas shapes!
No. While they are similar, sugar cookies and shortbread cookies are not the same. Sugar cookies remain flatter once baked and do not spread - making them the perfect option for biscuits that you can ice. Sugar cookies also contain egg, whereas shortbread cookies do not. You can find my sugar cookies recipe here.
Just butter, plain flour and icing sugar! There's no egg, cornflour or rice flour needed.
It's a classic shortbread ratio of 3 parts flour, 2 parts butter and 1 part sugar, by weight. My recipe follows a very similar ratio, with a little extra butter for a richer biscuit.
Use good quality butter, as it's the main flavour in shortbread. Sift the icing sugar and flour, don't overwork the dough, and bake until only just lightly golden.
No! This shortbread recipe is completely egg free, so it's a great option for anyone avoiding eggs.
The dough probably wasn't cold enough. Chill it for at least 30 minutes before rolling, and pop the cut shapes back in the fridge if the dough has gone soft.
More Homemade Christmas Gift Recipes
Shortbread is one of the easiest homemade Christmas gifts. Stack the biscuits in a jar, tin or cellophane bag, tie it with ribbon and add a handwritten tag. They're perfect for teachers, neighbours and friends.
Because baked shortbread keeps for up to 1 week at room temperature, bake your gifts in the week before you hand them out. To get ahead, make the dough up to a month early and freeze it. Then just thaw it in the fridge, roll, cut and bake. You'll find more jar gift ideas in my Cookies In A Jar.
Our three-ingredient shortbread makes the perfect Christmas gift!
If you're looking for even more homemade Christmas recipe inspiration, click here to check out these delicious Christmas food gifts.
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3 Ingredient Shortbread
Ingredients
- 340 g (3 sticks) butter
- 130 g (1 cup) icing sugar confectioners sugar or powdered sugar
- 375 g (3 cups) plain flour all-purpose flour
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Line two large flat baking trays with baking paper and set aside.
- Beat the butter in a large bowl using an electric mixer on medium until smooth (approximately 30 seconds).
- Slowly add the icing sugar and continue mixing until well combined. Scrape down the sides of the bowl.
- Add the flour and mix on low speed until combined (please note that the mixture will be crumbly at this stage).
- Gently knead the dough into a ball (but don't overwork it) and place into the fridge for at least 30 minutes to chill. Roll out to ½-1 cm thick. Use cookie cutters to cut the dough shapes out.
- Place the shapes onto the prepared trays and bake for 12-15 minutes or until just very lightly golden (do not overcook).
- Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Line two large flat baking trays with baking paper and set aside.
- Place the icing sugar into the Thermomix bowl and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl and add the butter and plain flour. Mix for 10-15 seconds, Speed 6 and then for 1 minute on Interval/Knead function.
- Gently knead the dough into a ball (but don't overwork it) and place into the fridge for at least 30 minutes to chill.
- Roll out to ½-1 cm think and use cookie cutters to cut the dough shapes out.
- Place the shapes onto the prepared trays and bake for 12-15 minutes or until just very lightly golden (do not overcook).
- Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Cath says
I cannot find the measurements of each to add in 🙂🌸
Lucy says
Hi Cath, you will find this information in the recipe card at the bottom of the post (or you can click the jump to recipe button). xx
Jo says
Can you add lemon Myrtle to this recipe? As a variation.
Lucy says
Hi Jo, I haven't tried that sorry!
Ashlee says
Yes. I do all the time
Theresa says
Do you use salted or unsalted butter?
Lucy says
You can use either salted or unsalted butter – unsalted gives a more traditional shortbread flavour, while salted adds a subtle salty-sweet taste.
Yvonne says
Love this recipe. Few ingredients, easy and very tasty. I wanted to bake something for my grandson, and this was one of the easiest and tasty one.
Skye Gillan says
How much cranberries should I put ?
Lucy says
It's up to you! I'd suggest around 1/2 cup!