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This is my absolute favorite cookie to have with coffee… or without coffee. It is creamy and melt-int-the-mouth delicious. This recipe only calls for 3 basic ingredients: Butter (real butter), Icing Sugar, and Cake Flour. You can spice it up as you want to. Be creative with flavors and add some finely chopped lavender flowers…just a thought! Happy Baking!
Watch this video and find out how easy it is to bake shortbread cookies!
3 Ingredient Shortbread Cookies
1 hour, 15 minutes
250g Butter, room temperature
80g Icing Sugar, sieved
300g Cake Flour (2 cups)
5ml Vanilla Essence
Finely grated zest of 1 lemon
In a large bowl cream together the soft butter and icing sugar with an electric mixer until light and fluffy.
Add in the flour and mix until the dough just comes together.
Use your hands to bring the dough together, flatten it, and wrap the dough in plastic wrap. Refrigerate for 1 hour.
Remove the dough from the fridge and let it sit on the kitchen counter for 10 – 15 minutes.
Preheat oven to 180°C and line a baking tray with parchment paper.
Divide the dough into 2 pieces and dust the countertop lightly with flour.
Roll each piece out to about 5mm thickness. Use a cookie cutter to cut out shapes and transfer the shapes to the prepared baking sheet.
Refrigerate the cookies for at least 30 minutes before baking. * See notes at the bottom
Bake for 15-18 minutes or until just golden.
Allow the cookies to cool slightly before transferring it to a cooling rack.
This is a basic recipe for shortbread cookies. For extra flavor you are more than welcome to add the optional ingredients. If you do plan adding the extra ingredients, do so BEFORE adding the flour.
* I like to place the shortbread in the freezer for the last 30 minutes before baking.