These 3-ingredient shortbread cookies are so good! They melt in your mouth and are gluten-free. You can make them for an afternoon snack or to give as a gift to family and friends. Everyone will love them!
I think I'll start this post with everything I like about these cookies.
- You'll use just 3 simple ingredients that you probably already have in your pantry.
- They are super easy to make. No need for a mixer.
- They are naturally gluten-free, so no special flours are required.
- The taste is great, and they melt in your mouth.
- They are very versatile, being perfect to give away on Christmas or any other special occasion.
- It's a great recipe to make with kids and have fun baking together.
Ingredients
These cookies require just 3 ingredients:
- Cornstarch
- Sweetened condensed milk
- Butter
*Decorative sprinkles are optional.
How to make
These 3-ingredient shortbread cookies are super easy to make. You just mix everything, mold, and bake.
Here are some photos and tips so they can come out great every time.
Mix softened butter and sweetened condensed milk 
After they're combined, add cornstarch. 
Finish combining it by hand until a soft dough has been formed. 
Shape the cookies and bake at 350ºF for about 10 min.
Tips
Soften butter
It's important to soften the butter so it's easy to mix and the dough gets to the right consistency.
To ease the process, you could slice the butter stick into fine slices and leave them on the countertop to soften. Some people like to use the microwave for it, but you have to be very careful, as it often ends up melting the butter, and we don't want it liquidy.
If you'd like more ideas on how to soften butter, here are some more ideas.
Refrigerate the dough if it's too hot
Usually, it is not necessary to refrigerate the dough before baking, but if your kitchen is too hot and the dough is too soft, refrigerate the dough for about 15 minutes. This will prevent the cookies from spreading too much in the oven and losing their shape.
Check on them closely
If you'd like the cookies to be crunchy on the outside and soft on the inside, remove them from the oven before they brown on the bottom (in my oven it was between 8-9 minutes). But if you like them all crunchy, then bake until lightly browned underneath. Don't let them brown too much, as the cookies start to get too dry.
HOW TO CUSTOMIZE
These 3-ingredient shortbread cookies aren't just delicious, but also highly customizable. Here are some ideas on how you could customize them.
Christmas: If you want to make them as Christmas shortbread cookies, you could sprinkle green and red decorative sugar or sprinkles. You could also use Christmas cookie cutters. Place them in a nice box, tin, or in a bag, tied with a pretty ribbon, and give them to family and friends.
Easter: For Easter, you could sprinkle pink and yellow decorative sugar or sprinkles. You could also dip them in chocolate or use easter cookie cutters.
Mother's Day or Valentine's day: How about using heart-shaped cutters? You could also dip them in pink or red chocolate or use white and pink sprinkles.
Any occasion: You can customize them as you like, adding vanilla, lemon/orange zest, spices, or dipping in chocolate. Feel free to use your imagination! Place them in cellophane bags, tied with pretty ribbons and little messages. Tins are also a great option. Use your creativity, and I'm sure everyone will like it.
FAQs
Store cookies in an airtight container. They don't need refrigeration.
Yes!! They freeze well. You can wrap the raw dough in plastic wrap and place it in the freezer for up to 3 months.
When you're ready to use, place the dough on the counter or in the fridge until completely thawed.
Shape and bake them as usual.
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3-Ingredient shortbread cookies
Ingredients
- 8.5 oz cornstarch (250 grams)
- 7 oz sweetened condensed milk (200 grams / ½ can)
- 4 oz softened butter (salted) (½ cup / 110 grams)
Optional
- Decorative sprinkles, orange/lemon zest, spices...
Instructions
- Preheat oven to 350ºF. In a bowl, add condensed milk and softened butter. Mix well until it turns into a smooth cream. Add cornstarch and mix with a spatula. When it starts to get difficult to mix with the spatula, use your hands. Mix until it forms a very soft dough. (If you wish to use lemon or orange zest, add it with the cornstarch).
- Take small portions and roll by hand. Place on a baking sheet (no need to grease) about 2" apart, and lightly press them with your hand. Make the design you want. The most common is pressing the dough with the back of a fork. I also like using a butter knife and pressing to form a cross or asterisk. If you want to decorate with sprinkles, you can do it now.
- Bake for 9-11 minutes, more or less, depending on your stove and your preference. If you like the cookies crunchy on the outside and soft on the inside, remove them from the oven before browning underneath. But if you like it all crunchy, bake until lightly browned on the bottom. Don't let it brown too much as the cookies start to get too dry.
Notes
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