This simple shortbread recipe calls for 5 ingredients, does not require a food processor, and yields a super delicious, rich, and buttery cookie, perfect for gifting (or eating) all season long!

Shortbread in pink Ted Lasso biscuit box.

When I set out to create a Ted Lasso “biscuit,” which is essentially a classic shortbread, I started with a favorite recipe, Melissa Clark’s Rosemary Shortbread, an astonishingly simple cookie made in the food processor. After many experiments, some of which included swapping out some of the flour for cornstarch or rice flour, I found I preferred the flavor and texture — the buttery richness — of a classic shortbread made with flour, sugar, butter, and salt alone.

The recipe below also includes a splash of vanilla, which for some people is sacrilege. These purists argue: If you are using really good butter, shortbread should be all about that really good butter and not clouded by other flavorings. Personally, I don’t see the harm, and I find the vanilla flavor to be really nice.

The best part about this recipe? It does not call for a food processor. Through my experiments, I found myself really liking the mix-by-hand method. You will need room temperature butter, but if your butter is not very soft — as in mayonnaise-y soft — you can melt a small amount of it; then mix the melted butter with the softened butter. It works like a charm!

PS: 25+ Christmas Cookies

PPS: Easy, Festive (and Boozy!) Rum Balls

How to Make Simple Classic Shortbread, Step by Step

First, gather your ingredients:

Ingredients to make shortbread.

If your butter isn’t super soft — as in mayonnaise-y soft — you can melt 2 tablespoons of it…

A bowl of softened butter and a small amount of melted butter.

… then stir it into the softened butter to combine. It really helps the butter transform into that very soft, whipped texture.

A bowl of softened butter in a bowl.

Add the salt and stir to combine.

A bowl of softened butter and salt.

Then add the sugar and vanilla and stir again.

A bowl of softened butter, sugar, and vanilla.

Finally, add the flour:

A bowl of softened butter, salt, sugar, vanilla, and flour.

Stir until the mixture forms a crumbly dough:

Dough mixed.

Pat the dough into an 8- or 9-inch baking dish:

Dough in pan, not yet smoothed out.

Then smooth with a bench scraper, if you wish:

A square pan of unbaked shortbread with a bench scraper on top.

Transfer to the oven for 35 minutes:

Dough in pan.
Just-baked shortbread.

Sprinkle with sparkling sugar (or superfine or granulated), if you wish, then let cool for 30 minutes. Cut the shortbread with a knife while it’s still warm. It can stay in the pan for several hours (and even overnight) after this point, but it’s important to cut it while it’s warm. I find the shortbread to be even better on day two.

Just-baked shortbread, scored and sprinkled with sugar in a baking pan.
Cut shortbread in pan.
A stack of shortbread.

Pack the shortbread into pink boxes, if you wish. You can order these Ted Lasso biscuit boxes here. Boxes are sold in packs of 10 for $20. The simple shortbread recipe found below will be included. Shipping is free 🎉🎉🎉

Shortbread in pink Ted Lasso box.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cut shortbread in pan.

Simple, Classic Shortbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 113 reviews

Print Recipe
Save Recipe

Description

This simple classic shortbread recipe calls for 5 ingredients, does not require a food processor, and yields a super delicious, rich, and buttery cookie, perfect for gifting (or eating) all season long!

Adapted from this rosemary shortbread recipe via Melissa Clark.

Notes:

If you wish to use a food processor, you’ll want your butter to be cold. Follow this method: Pulse together flour, sugar, and salt. Add butter, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth. Then skip to step 2 below.

Ingredients

  • 1 cup (227 g) unsalted butter, room temperature
  • 1 teaspoon (5 g) kosher salt
  • 2/3 cup (134 g) granulated sugar
  • 1.5 teaspoons vanilla, optional
  • 2 cups (256 g) all-purpose flour
  • sparkling sugar, superfine sugar, or granulated sugar, for sprinkling, optional 

Instructions

  1. Heat oven to 325ºF. If your butter is not very soft, melt two tablespoons of it. Place the remainder in a large bowl. Pour the melted butter into the bowl; then stir with a wooden spoon to combine or until the butter is the texture of mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla if using; then stir again to combine. Finally, add the flour and stir just until the flour is absorbed — the dough will still be lumpy.
  2. Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. Sprinkle with a tablespoon or two of sparkling, superfine, or granulated sugar, if using.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American