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Home » Desserts » Cookies & Bars » 3 Ingredient Shortbread Cookies

3 Ingredient Shortbread Cookies

Last Updated December 5, 2020. Published November 24, 2020 By Rosemary 25 Comments

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These easy, melt in your mouth 3 Ingredient Shortbread Cookies, are a must for every Holiday Cookie Tray. All you need is flour, butter and sugar, cut out or roll and slice, they will be loved by all. 

5 shortbread star cookies stacked

If I were to say my favourite Christmas Cookie has got to be shortbread. I love it so much, I have quite a few recipes on the blog with a couple more ready to be posted. I think I have made a shortbread for almost every taste imaginable. Although probably not as I will keep on searching and creating more.

My friend is always telling me you have to make shortbread with just 3 ingredients, just like her Mom did and she does now. So after reading a little on the origin of shortbread I discovered that the British like to use fruit sugar or Caster sugar rather than icing/powdered sugar. So I decided to half the recipe and make half with fruit sugar and half with icing sugar.

What is fruit/caster sugar?

Caster or also known as superfine sugar, baker’s sugar or bar sugar is a super fine ground sugar that is between the consistency of granulated sugar and powdered/icing sugar. It is possible to make your own, just blend until finely ground but not powdered.

How to make the cookies

In the stand up mixer, cream the butter and sugar for a couple of minutes or until light and fluffy. Add the flour and mix on low just until the dough starts to come together.

creaming the butter and mixing the dough until almost combined in a silver mixing bowl

On a lightly floured flat surface gently form the dough into a ball. Wrap the dough in plastic wrap and refrigerate.

the cough wrapped for chilling

Roll the dough to about 1/2 inch thick and cut out with your favourite cookie cutters. Place on the prepared cookie sheet and refrigerate while the oven is pre-heating.

rolling and cut out for baking

Bake until the edges are just starting to turn lightly golden. Let cool for a bit on the cookie sheet then move to a wire rack to completely cool. Be sure to let the shortbread cool completely before eating, because they really do taste better.

cookies in a white bowl with fairy lights around the handle

The difference between the two shortbreads?

Fruit Sugar:

The fruit sugar produced a softer dough, which was a bit harder to roll out. I would probably form this shortbread dough into a roll before wrapping in plastic and chilling, and then just slice and bake the cookies, that way I wouldn’t need to use too much extra flour to roll them out without sticking.

Powdered/Icing Sugar:

The powdered sugar produced a firmer dough which made it much easier to roll out, because I didn’t need to use a lot of extra flour, which made it the perfect dough for making cut out cookies.

Not only does a higher protein flour at 12% or higher help keep the dough from spreading too much which is essential when making cut out cookies, but using Icing sugar will also help too.

cookies made with icing and fruit sugar

Icing sugar on the left and fruit sugar on the right

Once the cookies are baked you can’t tell which cookie was made with which sugar, unless you are comparing size because they look very similar. And as far as taste goes I preferred the powdered/icing sugar shortbread. Although not by much because the fruit sugar ones were also very good. I think it just depends on taste.

How to store

The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.

How to Freeze Shortbread Cookies

To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to a month in the freezer.

To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature. In our house no one waits for them to thaw!

cookies in a plate and 3 on a black board

More Shortbread Cookie Recipes

Lemon Shortbread Cookies

Chocolate Chip Whipped Shortbread

Chocolate Toffee Shortbread Cookie Cups

Chocolate Hazelnut Shortbread Cookies

So if you are looking for a very traditional Shortbread Recipe I hope you try these 3 Ingredient Shortbread Cookies and let me know how they went and what sugar you used. Enjoy!

cookies stacked with a christmas tree cut out cookie leaning

5 shortbread star cookies stacked
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5 from 4 votes

3 Ingredient Shortbread Cookies

These easy, melt in your mouth 3 Ingredient Shortbread Cookies, are a must for every Holiday Cookie Tray. All you need is flour, butter and sugar.
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Course Christmas Cookies, cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 45 minutes
Total Time 1 hour 12 minutes
Servings 26 cookies
Calories 107kcal
Author Rosemary Molloy

Ingredients

  • 1 cup salted butter* (225 grams)
  • 1/2 cup icing/powdered or caster/fruit sugar
  • 2 cups all purpose flour**

*Salted butter makes this a 3 ingredient recipe if you prefer you can use unsalted but add 1/4-1/2 teaspoon of salt.

    **Be sure your flour is at least 12% protein, any less and the cookies will spread.

      Instructions

      • In the stand up mixer or with a hand beater cream the butter and sugar for a 1-2 minutes or until light and fluffy.
        Add the flour and mix on low just until the dough starts to come together.
      • On a lightly floured flat surface gently form the dough into a ball (see note). Wrap the dough in plastic wrap and refrigerate for at least 60 minutes.
      • Roll the dough to about 1/2 inch thick and cut out with your favourite cookie cutters. Place on the prepared cookie sheet and refrigerate while the oven is pre-heating.
      • Pre-heat oven to 325F (160C).
      • Bake for approximately 10-12 minutes or until the edges are just starting to turn lightly golden. Let cool for a bit on the cookie sheet then move to a wire rack to completely cool. Be sure to let the shortbread cool completely before eating, because they really do taste better. Enjoy!

      Notes

      If you decide to use fruit/caster sugar then it might be easier to roll the dough into a log shape before chilling. If making the whole recipe then shape into 2 logs. Then slice, place on a parchment paper lined cookie sheet and chill while the oven is pre-heating then bake.

      Nutrition

      Calories: 107kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Calcium: 4mg | Iron: 1mg
      Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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        Filed Under: Christmas, Christmas Cookies, Cookies & Bars, Fall/Winter

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        1. Rhonda B says

          January 1, 2021 at 9:58 pm

          5 stars
          This recipe is so good. Had so many compliments on the cookies. I did use a had mixer to combine ingredients.
          Thanks, Rhonda

          Reply
          • Rosemary says

            January 4, 2021 at 4:29 pm

            Hi Rhonda, thanks so much, so glad everyone enjoyed them. Happy New Year.

            Reply
        2. Bernadette says

          December 22, 2020 at 10:31 pm

          5 stars
          I really enjoyed these cookies. And I’ll be making more thanks for sharing the recipe. This recipe was simple and delicious

          Reply
          • Rosemary says

            December 23, 2020 at 12:24 pm

            Hi Bernadette, thanks so much, so glad you enjoyed them. Merry Christmas.

            Reply
        3. Kim says

          December 21, 2020 at 10:03 pm

          How long do you refrigerate in plastic wrap before rolling out/cookie cutting.

          Reply
          • Rosemary says

            December 23, 2020 at 5:09 pm

            Hi Kim, sorry about that, I correct it, it should be an hour. Merry Christmas.

            Reply
        4. PENNY MCCOY says

          December 17, 2020 at 3:13 pm

          I CANT WAIT TO MAKE THESE

          Reply
          • Rosemary says

            December 17, 2020 at 4:59 pm

            Thanks Penny let me know how it goes.

            Reply
        5. Ana says

          December 8, 2020 at 10:09 pm

          So simple

          Reply
        6. jackelyn M fieldso says

          November 30, 2020 at 1:13 pm

          5 stars
          Great cookies thanks.I wanted something different then chocolate chip and oatmeal.

          Reply
          • Rosemary says

            November 30, 2020 at 3:33 pm

            Thanks Jackelyn, glad you like them. Have a great week.

            Reply
        7. Mymona says

          November 30, 2020 at 7:40 am

          Thank you for sharing your recipes

          Reply
          • Rosemary says

            November 30, 2020 at 6:45 pm

            Hi Mymona, thank you, I’m glad you enjoy them.

            Reply
        8. Aysha says

          November 29, 2020 at 4:44 am

          Thank you for sharing your recipe. Sharing is caring May God bless you. 🙂

          Reply
          • Rosemary says

            November 29, 2020 at 1:53 pm

            Hi Aysha, thanks so much, and God bless you too! 🙂

            Reply
        9. Theresa McRae says

          November 28, 2020 at 3:02 am

          Planning on making these tomorrow. Can I use maraschino cherries and nuts in the cookies?

          Reply
          • Rosemary says

            November 28, 2020 at 4:59 pm

            Hi Theresa, yes that should work fine. Let me know how it goes.

            Reply
        10. Norma Hunt says

          November 27, 2020 at 3:19 am

          Founs a 3 ingrediant one using brown sugar in Grammas book, made it and chilled before baking loved the flavour interesting

          Reply
          • Rosemary says

            November 27, 2020 at 6:43 pm

            Hi Norma, yes brown sugar makes a good shortbread, I actually have recipe for one. Have a great weekend.

            Reply
        11. Patti Kruger says

          November 27, 2020 at 3:15 am

          5 stars
          To easy love that butter taste..

          Reply
          • Rosemary says

            November 27, 2020 at 7:15 pm

            Hi Patti, thanks so much, glad you enjoyed them.

            Reply
        12. Vanessa Dwyer says

          November 26, 2020 at 6:30 am

          I love to bake Christmas cookies.

          Reply
          • Rosemary says

            November 26, 2020 at 5:25 pm

            Thanks Vanessa, I hope you like these.

            Reply
        13. Sue Wheaton 🇦🇺 says

          November 26, 2020 at 2:42 am

          Thank you for such useful recipes

          Reply
          • Rosemary says

            November 26, 2020 at 5:30 pm

            Thanks Sue, glad you enjoy them.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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