Overhead view of Shortbread Cookies with Christmas sprinkled on top on a white and red plate with green garland and red ball ornaments surrounding the plate

3-Ingredient Shortbread Cookies

This is my grandma’s classic shortbread recipe turned gluten-free. These gluten-free 3-Ingredient Shortbread Cookies are sweet, buttery, and just the right amount of crumbly. You won’t be able to stop at just one.

5 from 1 vote
Overhead view of Shortbread Cookies with Christmas sprinkled on top on a white and red plate with green garland and red ball ornaments surrounding the plate
Print Recipe

3-Ingredient Shortbread Cookies

Prep Time30 mins
Cook Time10 mins
Fridge Time1 hr 15 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 119kcal


  • 1 cup (226 g) softened salted butter or vegan buttery sticks*
  • ½ cup (100 g) packed brown sugar
  • 2 cups + 1 tablespoon (248 g) gluten-free all-purpose flour with xanthan gum, plus more for dusting (I use Bob’s Red Mill 1 to 1 Baking Flour)
  • Sprinkles , optional


  • Place the butter and brown sugar in a large bowl or a stand mixer fitted with the paddle attachment. Beat together on medium speed until just combined. Stop and scrape down the sides of the bowl with a rubber spatula, as needed.
  • Slowly add in the flour, 1 cup at a time. Mix briefly after each addition. The dough will be fairly thick and soft.
  • Form the dough into a disc and cover with plastic wrap. Refrigerate for 1 hour.
  • Preheat the oven to 325°F and line 2 large baking sheets with parchment paper. Remove the dough from the fridge and let it sit for a few minutes if it is too firm.
  • Dust the dough with gluten-free flour on both sides and use a rolling pin to roll as large as you can with about ⅓-inch thickness. (Making the cookies this thick helps them keep their shape while baking and also gives a delicious bite.)
  • Cut out shapes with your favorite cookie cutters and place on the prepared baking sheets. Use an offset spatula to loosen any stuck dough.
  • Once you've filled a baking sheet with cookies, add some sprinkles if desired and place the baking sheet in the fridge for 15 minutes for the cookies to firm up. (If they are not cold before baking, they will spread.)
  • Bring dough scraps together into a ball and re-roll, cutting cookies until all the dough is used.
  • Bake chilled cookies in the oven for 8-10 minutes. The cookies will feel smooth to the touch and be pale in color when you remove them. Timing may vary slightly depending on the size of your cookie cutters.
  • Let cool on the baking sheets until you are able to handle them, then carefully transfer to a wire rack for the cookies to cool completely. They will be delicate.
  • Baked cookies can be stored in an airtight container at room temperature for up to 5 days. Cookie dough can be wrapped in plastic and stored in the fridge for up to 3 days before rolling and baking.


*To make these shortbread cookies dairy-free and vegan, use your favorite dairy-free butter.
This may make the cookie dough a bit softer, so you may need to add 1-3 tablespoons of extra flour in the dough. If using unsalted butter, add ¼ teaspoon salt.


Nutrition Facts
3-Ingredient Shortbread Cookies
Amount Per Serving
Calories 119 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 62mg3%
Potassium 8mg0%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 236IU5%
Calcium 13mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cookies Gifts olivia parsons Shortbread
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Sept-Oct Cover 2023



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