Easy shortbread cookies made with only 3 simple ingredients! These sweet, buttery and crumbly cookies will be perfect to enjoy with your favourite cuppa!
Hope you all been well and enjoying those early Spring days. Today’s recipe is one of the simplest and easiest recipes ever. It is also one of my all-time favourites, and I believe it will quickly be yours too!
Super easy shortbread cookies
What makes this recipe a winner? The fact that it is made out of 3 ingredients! Yes, that’s right, only 3 basic, simple ingredients. There are very high chances you already have these ingredients in your kitchen pantry. Butter, sugar and flour. That’s it friends!
These crumbly shortbread cookies are full of wonderful, buttery taste. They are perfect for family gatherings, afternoon teas or mid- morning coffees. Just a good all- rounders really. And I’ve got a feeling, they will quickly become one of your favourite cookies too!
Quick tips on making this recipe
As this recipe is super simple, there isn’t really that much room for error. However, things can go wrong, especially if you do not chill your dough. So, if there is one thing to point out, it is the fact to chill your dough!
Simply place it in the fridge for at least 30 minutes, before rolling it and cutting out the cookies out of it. This way, the dough will be much easier to roll and handle.
When rolling the dough, keep it relatively thick, roughly about 1 cm. However, if you prefer your cookies to be thinner, then simply roll it as thin or thick as you would like. Thinner cookies will take less time in the oven, so remember to adjust baking time and keep an eye on them as they bake.
Sprinkle the cookies with some caster sugar on top before placing them in the oven. It will add a lovely crunch and shine to the cookies.
When in the oven, make sure to rotate the baking trays half way through. This way you will get an even colour and perfect bake.
Try different variations of the same recipe!
If like me, you like to experiment with different flavours and ingredients, this recipe is perfect for doing so! Once you are familiar with making the basic version of these cookies, you can try many different versions with additional ingredients.
So far, I’ve tried them with lemon oil, rose and hibiscus flowers, cocoa, chocolate chips and amaretto. Simply add and extra ingredients to the basic dough and see how it turns out! Since this recipe is so easy, it is almost impossible not to succeed!
Easy Shortbread Cookies
- 125 g unsalted butter (room temperature)
- 60 g caster sugar (plus extra 1 tbsp for sprinkling)
- 180 g plain flour
- In a bowl of an electric or standing mixer, cream the butter for about 2 minutes until pale and fluffy. Add caster sugar and beat for another couple of minutes.
- Stir in the flour, mix it on low until the flour is just incorporated. Remove the dough from the bowl and flatten it into a disk. Wrap in some reusable plastic and place in the fridge for about 20 minutes.
- Preheat the oven to 170 C (fan). Line couple of baking trays with baking paper or silicone mats.
- Remove the dough from the fridge. Roll it on a lightly floured surface into roughly about 1cm thickness. Using a round cookie cutter, cut the cookies out and place on a baking tray. Re-roll any remaining dough and repeat (place the dough back in the fridge for 10 minutes if it becomes too warm/ soft to roll) until you've used all of the dough. Sprinkle some caster sugar on top of the cookies.
- Bake in the middle shelf in the oven for 10-12 minutes or until the edges are golden brown. Rotate the baking tray half way through the baking. Take out of the oven and allow the cookies to cool for 5 minutes. Enjoy!
- Feel free to use your favourite cookie cutter
- Cooking/ baking times may vary. Depending on the size of the cookies, they may need a bit longer or a bit less time in the oven. Keep an eye on them, they are ready when the edges are becoming golden-brown.
- If the dough becomes too soft to handle, place it in the fridge for about 15 minutes.
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