4 Ingredient Shortbread Cookies (So Easy)
Buttery, tender, and incredibly simple shortbread cookies with a fun pop of mini M&M’s, perfect for any occasion.
- Prep Time: 15
- Cook Time: 14
- Total Time: 59
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Add butter to a large mixing bowl.
- Beat butter with an electric mixer until pale and creamy.
- Add sugar, vanilla extract, and flour to the bowl.
- Beat briefly until a soft cookie dough forms.
- Stir through mini M&M’s until evenly distributed.
- Place the dough on a piece of baking or wax paper.
- Use your hands to mould the dough into a long circular roll.
- Roll the dough in the baking paper and squeeze the ends shut, or cover with cling wrap.
- Place the dough 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 slices on a baking tray lined with baking paper.
- Bake cookies for approximately 12-14 minutes.
- Remove from oven when edges are golden.
- Leave cookies to cool completely on the baking tray.
Notes
Ensure butter is at true room temperature for best results.
Do not overmix the dough once flour is added to keep cookies tender.
Chilling the dough for at least 30 minutes is crucial for easy slicing and shape retention.
Let cookies cool completely on the baking sheet before handling.
For plain shortbread, simply omit the mini M&M candy.