This Easy Shortbread Cookies recipe is everything you need when you want something buttery, crisp, and just sweet enough without a fuss. With just three simple ingredients and no mixer required, these cookies are a go-to for busy days, last-minute dessert needs, or cozy afternoons when only something homemade will do.
Why do I love this easy shortbread cookie recipe so much? The texture is melt-in-your-mouth tender with just the right crumb, and the flavor is rich yet perfectly balanced. It’s the kind of cookie that pairs well with coffee, tea, or a quiet moment. If you love simple, foolproof cookies like these, check out my 4-Ingredient Perfect Sugar Cookies, these ultra-chewy Brown Sugar Cookies, or the dreamy Brown Sugar Shortbread Cookies.
In This Post
Why You’ll Love This Easy Shortbread Cookies Recipe
- Only 3 ingredients. No eggs, no fuss, just pantry staples.
- Versatile dough. Make them round, pressed, cut-out, or bar style.
- Customizable. Use butter or coconut oil, powdered sugar, or maple syrup.
- Quick cleanup. One bowl, no mixer, and minimal dishes.
- Naturally egg-free. Great for allergy-friendly baking.
- Perfect for tea time, dessert trays, or gifting.
table talk
With Liliya!
These shortbread cookies remind me of rainy weekend mornings when I want to bake without a mess. The dough comes together in minutes, no chill time, and bakes up golden with that perfect crisp edge. I love using maple syrup for a cozy, caramelized note, but the classic powdered sugar route never fails. My daughter likes to dip them in melted chocolate or drizzle with a quick glaze. We always keep a small tin of these ready to gift or nibble.
Liliya
Ingredients Needed for Easy Shortbread Cookies
- All-Purpose Flour. Use regular flour for the best texture and structure. Spoon and level or weigh for accuracy.
- Melted Butter or Coconut Oil. Butter adds richness and classic shortbread flavor, while coconut oil keeps them dairy-free with a light crisp.
- Powdered Sugar or Maple Syrup. Powdered sugar yields a smoother dough and classic shortbread texture. Maple syrup adds flavor and a slightly softer bite.
How I Make Easy Shortbread Cookies
(This is a quick overview of how I make easy shortbread cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Preheat oven. Set your oven to 325°F and line a baking pan or sheet with parchment paper.
- Mix the dough. In a bowl, stir together flour, melted butter (or coconut oil), and your sweetener of choice until a soft dough forms.
- Shape and press. Press dough into a lined 8×8 pan or shape into balls and gently flatten. For thinner cookies, roll and cut out.
- Bake. Bake for 20–25 minutes until edges are light golden. Don’t overbake—shortbread continues to cook slightly as it cools.
- Cool. Let cool completely before decorating or storing.
Expert Tips for Easy Shortbread Cookies
Use softened or melted fat. Melted butter or coconut oil should be warm but not hot. This helps bind the dough without making it greasy.
Measure carefully. With only 3 ingredients, precision matters. Too much flour leads to crumbly dough.
Don’t overmix. Once the flour is in, mix just until combined to prevent tough cookies.
Press firmly. Whether using a pan or shaping by hand, compacting the dough helps them bake evenly.
Score before baking (optional). For pan shortbread, gently score the surface into bars before baking for easier slicing later.
Use parchment paper. This prevents sticking and makes it easy to lift the cookies out cleanly.
Easy Shortbread Cookies Recipe Variations and Substitutions
- Lemon shortbread: Add 1 teaspoon lemon zest to the dough for a bright, citrusy note.
- Espresso shortbread: Stir in ½ teaspoon instant espresso powder for a deep, rich flavor that pairs beautifully with chocolate.
- Spiced shortbread: Add ¼ teaspoon cinnamon, nutmeg, or cardamom to make these cookies feel warm and cozy.
- Chocolate chip shortbread: Fold in ¼ cup mini chocolate chips for a buttery cookie with a chocolatey surprise.
- Lavender vanilla shortbread: Add ¼ teaspoon culinary lavender and ½ teaspoon vanilla extract for a floral twist that feels fancy but easy.
- Pecan shortbread: Stir in ¼ cup finely chopped pecans for added texture and a nutty flavor.
- Sandwich cookies: Make two thin shortbread cookies and sandwich with jam, Nutella, or lemon curd for a fun variation.
Storing and Freezing Easy Shortbread Cookies
To store: Keep cookies in an airtight container at room temperature for up to 1 week. Place parchment between layers to prevent sticking.
To freeze dough: Shape the dough and wrap tightly in plastic. Freeze for up to 2 months. Thaw slightly before baking.
To freeze baked cookies: Let them cool completely, then store in a freezer-safe container. Thaw at room temp or warm briefly in the oven.
How to Decorate Shortbread Cookies with Glaze or Chocolate
Shortbread is the perfect blank canvas for decorations:
- Vanilla glaze: Mix 1 cup powdered sugar with 1–2 tablespoons milk and ½ teaspoon vanilla. Drizzle or dip cooled cookies.
- Chocolate dip: Melt dark, milk, or white chocolate and dip one half of each cookie. Sprinkle with chopped nuts or sea salt.
- Colored icing: Use gel food coloring to tint your glaze for holidays or themed events.
- Sugar dust: Dust with powdered sugar right before serving for an elegant touch.
Let decorated cookies set fully before stacking or storing.
Coconut Oil vs. Butter in Cookies: What to Expect
Each fat changes the final result slightly:
- Butter: Classic flavor, golden edges, rich and slightly denser crumb.
- Coconut oil: Crispier bite, subtle coconut aroma, slightly lighter texture.
Both work beautifully—choose based on your flavor preference or dietary needs.
How to Make Vegan Shortbread Cookies
It’s easy to make this recipe fully plant-based:
- Use refined coconut oil instead of butter
- Swap powdered sugar for a vegan-friendly version, or use maple syrup
- Add a pinch of salt to enhance flavor
- Avoid dairy-based glazes—opt for lemon juice or plant milk-based icing instead
The result is a tender, crumbly cookie that’s totally dairy- and egg-free!
How to Grab Them for Work and School
These cookies are the perfect treat to tuck into a lunchbox or afternoon snack bag:
Wrap individually: Wrap cookies in parchment or wax paper and place in a small resealable bag.
Use a snack tin or small container: This protects the cookies from getting crushed in a backpack or tote.
Pair with fruit or tea bags: They go great with an apple or a small thermos of tea for a comforting pick-me-up.
Make ahead and freeze: Pop a few frozen cookies in your lunch bag in the morning—they’ll be thawed and ready to enjoy by midday.
More Healthy Goodies To Try
Before you get started! If you try this Easy Shortbread Cookies recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.
Easy Shortbread Cookies (3 Ingredients, No Chill!)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These easy shortbread cookies are buttery, crisp, and melt-in-your-mouth delicious with just 3 simple ingredients. No mixer, no chill time, and perfect for tea, gifting, or a sweet everyday treat.
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup melted butter or coconut oil
- 1/2 cup powdered sugar or maple syrup
Optional:
- Pinch of salt (especially if using unsalted butter or coconut oil)
- 1/2 teaspoon vanilla or almond extract for extra flavor
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet or 8×8 pan with parchment paper.
- Mix dough: In a medium bowl, stir together the flour, melted butter or coconut oil, and your choice of sweetener until a soft dough forms.
- Shape: Either press dough evenly into the pan or scoop and roll into 1-inch balls. Flatten gently with fingers or a fork.
- Bake for 20–25 minutes until just lightly golden around the edges.
- Cool completely before serving, glazing, or storing.
Notes
- For maple syrup variation, the dough may be softer chill for 10 minutes if needed before shaping.
- Add-ins like citrus zest, chopped nuts, or herbs (like rosemary) give a twist without complicating the recipe.
- Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 4g
- Sodium: 1mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 18mg
FAQs About Easy Shortbread Cookies
Can I use brown sugar instead of powdered sugar or maple syrup?
Brown sugar has more moisture and won’t work well in this recipe. Stick with powdered sugar or liquid sweeteners like maple syrup for the right texture.
How do I know when they’re done baking?
Look for light golden edges. The centers will still be pale but will firm up as they cool.
Why is my dough too crumbly or dry?
Double-check your measurements. If needed, add a teaspoon of melted fat at a time to bring the dough together.
Are these good for cookie cutters?
They can be, especially if you chill the dough for 15–20 minutes before rolling and cutting.
