Easy Shortbread Cookies
These buttery shortbread cookies are the little treat I bake when I want something that tastes special but takes almost no effort. There are only four base ingredients, there are no eggs, and the whole dough comes together in one bowl with an electric mixer.
If your baking shelf is looking a little empty, this is the recipe that still works.
The version here is studded with mini M&M candies, but please do not stop there. This dough is a blank canvas, and I mean that in the best way.
Leftover chocolate, dried cranberries, dark chocolate chunks, pistachios, chopped nuts, dried fruit, you name it and it will probably be delicious. I have also made an orange version of this dough, and the same soft base works beautifully for Santa’s Whiskers style cookies.
Just chop everything small, because big chunky pieces make the log hard to slice later.
The shape is another reason these cookies could not be easier. Instead of scooping balls of dough, you roll the dough into a log, chill it, and cut thick slices. There is no raising agent at all in the mix.
No baking powder, no baking soda, just butter, sugar, and flour, which is exactly why the slices hold their shape so well in the oven. The result is thick, chunky cookies that are made for dunking in a cup of tea.
Here is what you need:
| Ingredient | Amount |
|---|---|
| Butter, room temperature | 230 grams (1 cup / 2 sticks) |
| Icing sugar or powdered sugar | 65 grams (1/2 cup) |
| Vanilla extract | 2 teaspoons |
| Plain flour or all purpose flour | 280 grams (2 cups) |
| Mini M&M candy | 150 grams (3/4 cup) |
That makes about 10 cookies. Yes, it is a small batch, and that is part of the charm. You can bake a few now and keep the rest of the dough for later. The prep time is around 45 minutes, the dough needs at least 30 minutes in the fridge, and the cookies bake for about 14 minutes.
A quick word on the sugar. I know so many of you are baking with whatever you have in the cupboard, so here is the good news. Icing sugar, also called powdered sugar, is exactly what you want here.
It dissolves easily into the butter and gives that soft, melt in your mouth texture that proper shortbread should have. Granulated sugar will still work in a pinch, but the cookies come out a little more crisp and a little less tender.
The butter matters just as much. It should be at room temperature, soft enough to press with your finger but not melted at all. Melted butter makes the dough greasy and the cookies spread. Cold butter straight from the fridge will not cream properly, so give it time on the counter first.
For the full picture, one cookie works out at around 368 calories, 38.7 grams of carbohydrates, 3.7 grams of protein, 22.1 grams of fat, 16.1 grams of sugar, 12.4 milligrams of sodium, and 51.6 milligrams of cholesterol. Small batch, generous cookie, worth every single bite.
If you are new to baking, this is a lovely first cookie to try. There is nothing to fold gently, nothing to chill overnight unless you want to, and no tricky decorating at the end.
It is the kind of recipe I hand to friends who tell me they cannot bake. Every single one of them has come back with an empty tin and a request for the recipe.
One more bonus before we start. This dough freezes beautifully, so you can keep a log tucked away and bake just one or two cookies whenever a craving strikes. More on that below.
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HOW TO MAKE SHORTBREAD COOKIES
The dough is genuinely simple, and once your butter is soft, the whole thing takes minutes. Here is how it goes, step by step.
- Beat the butter. In a large mixing bowl, add the room temperature butter and beat it with an electric mixer until it is pale and creamy. Give it a good minute or two, until it looks lighter in colour and fluffy rather than just mashed.
- Add the sugar, vanilla, and flour. Add the icing sugar, the vanilla extract, and the plain flour. Beat briefly, just until a soft cookie dough forms. Do not overwork it. The moment it comes together, stop.
- Stir through your mix ins. Fold the mini M&M candies through the dough with a spoon or spatula. Chop your mix ins small first so the log slices cleanly later.
- Shape the log. Place the dough on a piece of baking paper or wax paper and use your hands to mould it into a long circular roll.
- Wrap and chill. Roll the dough up in the paper and squeeze the ends shut, a bit like a paper covered candy, or simply cover it with cling wrap. Place it in the fridge for at least 30 minutes.
That chilling step is not optional in my kitchen. It firms the butter back up so the slices keep their shape instead of squashing as you cut. You can leave the log in the fridge for longer, even overnight, if you plan to bake the next day.
A tip I learned the hard way. Keep your mix ins small. Whole chocolate chips or big nut halves make the log lumpy, and a lumpy log is a nightmare to slice evenly. A quick chop is all it takes.
If your dough feels a little dry or crumbly, it usually means the butter was too cold. Let the bowl sit for a few minutes and beat it again briefly. A soft dough that holds together when you squeeze it is exactly what you want before it goes into the fridge.
The dough should be soft and hold together when you squeeze it. If it crumbles, the butter was too cold.
If you do not own an electric mixer, a wooden spoon and a bit of elbow grease will get you there, though the butter needs to be properly soft first. I have done it both ways and the cookies taste just as good.
You can also make the dough ahead. Once the log is wrapped, it can sit in the fridge until you are ready, which makes this a very handy recipe for busy weeknights or last minute guests.
HOW TO BAKE SHORTBREAD COOKIES
When you are ready to bake, take the log out of the fridge. If it has been chilling for several hours and feels rock solid, leave it on the counter for 5 to 10 minutes before slicing. Firm dough cuts cleanly, but rock hard dough just cracks.
Preheat your oven to 180 C (350 F) standard, or 160 C (320 F) fan forced.
Use a large knife to cut the log into slices about 1/2 inch thick. Place them on a baking tray lined with baking paper, leaving a little space between each one. If a slice comes out wonky, gently press it back into a round shape with your hands. Perfection is not the goal here. Homemade is the goal.
Bake for approximately 12 to 14 minutes, or until the edges are golden. The middles will still look a little pale, and that is exactly right.
Leave the cookies on the tray for a few minutes before moving them to a wire rack to cool completely. Warm shortbread is fragile, so a little patience here saves you from broken cookies.
Golden edges, pale middles. That is how you know shortbread is ready.
If you are baking two trays at once, keep them on separate shelves and swap them halfway through. Ovens vary, so trust your eyes more than the clock.
The cookies will firm up as they cool, so do not be tempted to bake them until they are dark brown. A gentle golden edge is all you need.
HOW TO STORE SHORTBREAD
Let your baked shortbread cool completely on a wire rack first. Then store the cookies in an airtight container at room temperature. They keep beautifully that way for days, and honestly they taste even better on day two.
Unbaked dough is just as easy to keep. The wrapped log can stay in the fridge for up to 3 days, or go into the freezer for 1 to 2 months. That means fresh cookies are never far away.
A simple tin or a zip top bag both work well. Just make sure the cookies are fully cool before they go in, because any trapped warmth turns them soft.
CAN I FREEZE SHORTBREAD?
Yes, and freezing the dough before baking is my favourite way to do it. Wrap the log well, pop it in the freezer, and you have cookies on demand whenever you want them.
When you are ready to bake, take the log out of the freezer and let it thaw slightly until it is firm enough to slice but no longer rock hard. Cut your slices, place them on a lined tray, and bake as directed.
Because the dough starts cold, you may need a few extra minutes in the oven. Watch the edges and pull them out when they turn golden.
This is the trick that stops me from eating a whole batch in one sitting. One or two cookies at a time, straight from the freezer, and the rest stays put until the next craving.
FAQs
What is the best ratio of butter to flour for shortbread cookies?
The classic shortbread ratio is one part sugar, two parts butter, and three parts flour by weight. For this easy shortbread cookie recipe, that translates to 230 grams (1 cup) of butter, 65 grams (1/2 cup) of powdered sugar, and 280 grams (2 cups) of all-purpose flour. This precise butter-to-flour balance creates a crumbly, melt-in-your-mouth texture without any eggs or leavening agents.
How long should you chill shortbread cookie dough before baking?
Shortbread cookie dough should be chilled for at least 30 minutes before slicing and baking. This step solidifies the butter, preventing the cookies from spreading too much and helping them maintain a thick, neat shape. If the log has been chilled for several hours and is very firm, let it sit at room temperature for 5 to 10 minutes to soften slightly before slicing.
Can you freeze unbaked shortbread cookie dough?
Yes, unbaked shortbread cookie dough freezes very well for 1 to 2 months. Wrap the dough log tightly in baking paper and then in cling wrap or place it in a freezer bag. When ready to bake, thaw the log in the refrigerator until it is sliceable, then cut and bake as directed, adding a few extra minutes to the baking time if needed.
Why are my shortbread cookies falling apart after baking?
Shortbread cookies can fall apart if they are underbaked, overmixed after adding the flour, or sliced too thinly. Be sure to bake them for 12 to 14 minutes until the edges are just golden, and let them cool completely on the baking tray before moving them to a wire rack. Also, ensure the butter is cool and pliable (around 65°F) so the dough holds together well.
Easy Shortbread Cookies
Easy Shortbread Cookies These buttery shortbread cookies are the little treat I bake when I want something that tastes special but takes almost no effort. There are only four base ingredients, there are no eggs, and the whole dough comes together in one bowl with an electric mixer.
- Total Time: 1 hour 29 minutes
- Yield: 10 cookies 1x
Ingredients
230 grams butter, room temperature
65 grams icing sugar
2 teaspoon vanilla extract
280 grams plain flour
150 grams mini M&M candy
Instructions
1-In a large mixing bowl, add butter: In a large mixing bowl, add butter and beat with an electric mixer until pale and creamy. Add sugar, vanilla extract and flour and beat briefly until a soft cookie dough forms. Stir through mini M&M’s.
2-Place the dough on a piece of: Place the dough on a piece of baking or wax paper and use your hands to mould the dough into a long circular roll. Roll the dough in the baking paper and squeeze the ends shut (like a paper covered lolly) or cover with cling wrap. Place in the fridge for at least 30 minutes.
3-Preheat oven to 180 C (350 F): Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Use a large knife to cut cookies into 1/2 inch thick slices. Place cookie dough on a baking tray lined with baking paper.
4-Bake cookies for approximately 12-14 minutes or: Bake cookies for approximately 12-14 minutes or until golden on the edges. Leave to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 45 min
- Cook Time: 14 min
- Method: bake
Nutrition
- Calories: 368
- Sugar: 16.1 g
- Sodium: 12.4 mg
- Fat: 22.1 g
- Carbohydrates: 38.7 g
- Protein: 3.7 g
- Cholesterol: 51.6 mg
