3 Ingredient Shortbread Cookies With Dulce De Leche

Craving melt-in-your-mouth shortbread without the fuss? Get ready for a recipe that's unbelievably simple: just three ingredients stand between you and cookie perfection.

We'll reveal brilliant tips for creating these delectable treats, ensuring your effortless baking dreams come true.

Ingredients

Let's explore into the shortbread cookie ingredients – this couldn't be easier! I'm using 225g of softened unsalted butter – about 2 sticks. Make sure it's soft, or mixing'll be a pain!

Next, I grab ½ cup of icing sugar. It's gotta be powdered, trust me. Plus, I need a bit extra for dusting later, so don't skimp!

Then it's time for plain flour – 2 cups. Not self-raising, just regular, you know? These cookies don't need oatmeal like Anzac Biscuits. That's it for the cookies, believe it or not!

Oh, and for the filling, I cheat – I use Dulce De Leche! Check out my recipe, it's one ingredient, can you believe it?! I might show you how. We've gotta talk!

Instructions

Now that we've got our ingredients all prepped and ready, it's time to get these cookies baking! First, preheat your oven to 180C/350F – wouldn't want cold cookies, would we? Line a baking tray with parchment paper. Got a small tray? You might need another one.

Combine the butter and icing sugar in a bowl, then mix until smooth – like we're making a fancy face cream. Add flour and mix until it looks like dough – it'll start crumbly but trust me. Use your hands to form a ball – if that's too much, just look for a superhero!

Scatter icing sugar on your workspace. Turn out the dough, flatten it to 1cm / 1/2", and roll to 0.5cm / 1/4" thick. Use a 6.5cm/2.5" cookie cutter to make rounds. Place them on the tray.

Bake for 15-18 minutes until pale gold – not too burnt, please! Let them cool – patience is a virtue. Finally, sandwich with Dulce De Leche – enjoy!

Recipe Notes

Because the dough is quite soft, you'll need a large knife or egg flip to transfer the rounds from the work surface to the baking tray; if you pick them up, they'll lose their shape slightly.

Now, get this—another option is to roll the dough out onto baking paper *the size* of your baking tray! Cut those rounds, spacing them *just right* just like you'd place them on the baking tray. Then, remove excess dough!

Roll, cut, repeat! Then, lift the baking paper with the rounds onto the baking tray. It's slightly easier because you don't have to transfer the cut rounds—but takes longer, overall. Ain't that a pickle!

These cookies, like muffins, could be customized with add-ins such as a pinch of sea salt on top!

Nutrition per serving? I've got you covered with all the deets in the Nutrition Information section!

Short Recipe Version

3 Ingredient Shortbread Cookies With Dulce De Leche

Prep time: 10 minutes

Cook time: 15-20 minutes

Serving Size: 24 cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• 1/4 tsp sea salt (optional)
• 1/2 cup Dulce de Leche filling

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Gradually add the flour and salt (if using), mixing until just combined.
4. Roll dough into small balls and flatten slightly.
5. Bake for 15-20 minutes, or until golden brown.
6. Let cool completely.
7. Add Dulce de Leche filling between two cookies to make a sandwich.