Easy Shortbread Cookies Recipe – Just 3 Ingredients!
A delicious quick and easy shortbread cookie recipe, made with just 3 ingredients! These shortbread cookies don’t use egg, so are perfect if you need to make egg-free cookies, and are ready in just 25 minutes from start to finish. This is a classic cookie recipe, for good reason.
These cookies are made with a few pantry staples and are a great budget friendly cookie to make. It’s amazing what you can make with plain flour, caster sugar and butter!
You can cut these into whatever shapes you like but I usually go for a fluted circle cutter – fluted because I’m fancy like that 😉
You might also like to try some other shortbread biscuit recipes including this easy Cranberry White Chocolate Shortbread recipe and these Honey and Lavender Shortbread Cookies.
Shortbread is a really versatile base for a biscuit – add chocolate chips, peanuts and a milk chocolate drizzle, cranberries and white chocolate – there are so many flavour combinations!
Why is my Shortbread Dough Crumbly?
Shortbread dough is naturally very crumbly but can be gently kneaded and rolled. It’s called shortbread because the dough is very short, and this gives it a beautiful crumbly texture when baked.
How Long Will These Cookies Store?
Pop them in an airtight box and these cookies should be good for 3-5 days after baking.
Easy Shortbread Cookies Recipe
Equipment
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Cookie Cutters of Your Choice
- Rolling Pin
Ingredients
- 125 grams unsalted butter softened
- 60 grams caster sugar plus extra for dusting
- 180 grams plain flour
Instructions
- Line a baking sheet with baking paper and put to one side for now.
- In a stand mixer or mixing bowl, add the butter and sugar. Mix together until light, fluffy and smooth.
- Add the flour and combine to get a smooth paste. It may look a little crumbly, but it will hold together.
- Lightly flour a work surface and roll out your dough to approximately 0.5cm (1/4 an inch) thick.
- Using a cutter, cut into 10-12 rounds and place on the baking sheet. You'll probably end up with one biscuit made up of the leftovers from the rest – this is my favourite as it's always the first to get eaten!
- Put the biscuits in the fridge for 20-30 minutes to firm up. Preheat the oven to 330 ºF or 165 ºC.
- Sprinkle some caster sugar on the top, and then pop in the oven for 13-15 minutes or until golden brown on the top.
- When they're ready, remove the biscuits from the oven and let them cool on a wire rack. Enjoy with a cup of tea.
I’d love to see if you make these! 🙂
