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Easiest ever 3 ingredient shortbread cookies you’ll ever make. I first had these homemade about 10 or so years ago at work. Mouth watering and everyone was oohing and ahhhing and lip smacking about them. We asked for the recipe because of course you know you want to have them again and again. I think I laughed out loud when I saw how stinkin’ easy they were to make. Better than that was only 3 ingredients. Being tight on time and on money, the easier, quicker and less expensive to make the better. Although, I think I’d make these regardless of the cost. Forunately for me, these are ingredients I have at home on hand all year round, so we never have a reason not to have fresh baked cookies.
Aside from the good old snack time, you could really be the award winning baker with these. Keep this recipe flagged and nearby for bake sales, cookie swaps, foodie gifts, thank you’s, office parties and dessert requests. I can’t think of a reason why a cookie wouldn’t be a great thing to pack up and bring with you. Since these are the Easiest ever 3 ingredient cookies you’ll find them super easy to whip up to wow your friends.
Easiest Ever 3 Ingredient Shortbread Cookies
- 2 cups flour
- 1 cup butter (softened)
- 1/2 cup sugar
Pre-heat oven to 350 degrees
Mix sugar and softened butter well until creamy.
Add in flour 1/4 cup at a time until well mixed.
Roll out on a clean surface dusted with powdered sugar. roll dough into a log approx 2″.
Wrap in plastic wrap, put in fridge to chill approx 30 mins – 1hr.
Remove from Fridge, place on cutting board, remove plastic wrap.
Cut into 1″ thick slices and place on cookie sheet approx 1″ apart.
Cook 16-18 minutes until golden brown.
Remove, let cool, place in airtight container.
Now that your mouth has watered reading the recipe. A couple of things to try if you like a little variety. Consider cutting them a little thicker, indenting with your thumb or melon baller and dropping a bit of rasberry jam inside before cooking. If you prefer a square bar type cookie or a pie slice for variety, the mixture can be placed in a pan and baked at same temperature. When removing, let cook until warm only, remove from pan carefully and slice when warm. If you don’t slice when warm these will be shortbread crumbs, they don’t like to be cut after completely cooled.
Drop em’ in your favorite cookie jar and watch them disappear.