Buttery 4-ingredient Shortbread Cookies made from scratch. These egg-free cookies are so easy to make and you can add any mix-in or flavour combo you like!
Buttery Shortbread Cookies 💕
Who knew you could make melt-in-your-mouth Shortbread Cookies using just four simple ingredients? These gorgeous cookies come together in minutes and are filled with mini M&M candy.
They’re simple, sweet and completely moreish!
I know so many of you are struggling to get regular baking ingredients at the moment, including things like eggs. So you are going to love these easy Shortbread Cookies that are egg-free and made with just 4 ingredients.
I’ve filled mine with mini M&M’s but this is a great recipe to get creative and use whatever you have hiding in your pantry. Perhaps some leftover chocolate? Some dried fruit or nuts? Whatever you like.
My only tip is to make sure you can cut your mix-ins up small so the cookies are easy to slice later.
Part of what makes these cookies super fun is that unlike regular cookies that need scooping out into balls, these cookies are shaped into a log and then thickly sliced. They don’t have any raising agent in them, just butter, sugar and flour, so what you see is what you get.
I love to cut my Shortbread Cookies thick and chunky, so they’re perfect for dunking in your tea or munching on after dinner. You can also freeze the cookie dough to use later if you only want to bake one or two at a time!
HOW TO MAKE SHORTBREAD COOKIES
- These cookies couldn’t be easier to make! You will need an electric mixer for this recipe.
- Start with room temperature butter. It should be a little bit soft and not fridge cold – but not melty by any means. Place it in a large mixing bowl and start to beat with an electric mixer until its soft and creamy. Perfect!
- Next, add your sugar, vanilla and flour. I recommend using icing sugar or powdered sugar as it dissolves easily and gives these cookies a lovely melt-in-your-mouth texture.
- Finally, add your mix-ins! I usually add mini M&M’s, but I’ve also made these Shortbread Cookies with dried cranberries, dark chocolate, pistachios – you name it and it’ll probably be delicious! Just make sure you chop up your mix-in’s pretty small because if they’re too chunky, it’ll make it hard to slice the cookies later.
- Gather your cookie dough and form it into a round log using your hands. Place on a sheet of baking or parchment paper and leave it in the fridge for at least 30 minutes or until you are ready to bake!
HOW TO BAKE SHORTBREAD COOKIES
- When you’re ready to bake your cookies, take the cookie dough out of the fridge. If you have left it in there for a few hours and cookie dough feels rock solid, just wait 5-10 minutes to slice.
- Then carefully cut thick slices out of your cookie dough log and place them on a baking tray lined with baking or parchment paper.
- If they are a little wonky (don’t worry, there’s always a few that are!), just use your hands to shape them back into circles. There’s no need to be perfect though!
- Bake cookies for approximately 12-14 minutes or until golden. Leave to cool before transferring to a wire rack to cool completely.
HOW TO STORE SHORTBREAD
- Shortbread cookies – I recommend leaving Shortbread Cookies to cool completely on a wire rack once baked. Then, transfer to an airtight container and keep at room temperature.
- Shortbread cookie dough – Keep Shortbread Cookie dough in the fridge for up to 3 days or place in the freeze for 1-2 months.
CAN I FREEZE SHORTBREAD?
- Yes. I recommend freezing the cookie dough before it’s been baked. Then when you are ready to bake them, just remove from the freezer and let your cookie dough log thaw for a little bit until you can cut it into slices. Bake cookies for a few extra minutes in the oven.
Slice and bake Shortbread Cookies filled with M&M candy.
- 230 grams (1 cup / 2 sticks) butter, room temperature
- 65 grams (1/2 cup) icing sugar or powdered sugar
- 2 teaspoon vanilla extract
- 280 grams (2 cups) plain flour or all purpose flour
- 150 grams (3/4 cup) mini M&M candy
- 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.
- 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.*
- 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.
- Bake cookies for approximately 12-14 minutes or until golden on the edges. Leave to cool completely.
*If you would like to bake these cookies at a later date, you can place the cookie dough in the freezer. Simply let it thaw for 15-30 minutes or until it’s easy to cut the cookie into slices. Then bake as per above.