Simple Shortbread (Ted Lasso style)
The easiest, most foolproof shortbread recipe that is always delicate and delicious! This recipe only requires one bowl and is almost universally loved for its texture and flavor, making it a perfect light treat on its own or the ideal base for thumbprints, cookie bars, or tarts!
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Three years ago, I quite accidentally stumbled upon the best shortbread recipe ever. I was making thumbprints and wanted to try my own thing with a recipe my husband had found.
What resulted was this delicate, flavorful shortbread that is just sturdy enough to hold its shape yet also crumbly at the same time. And its just so buttery and the right amount of sweet. I often add vanilla, making it just over-the-top amazing.
In fact, I’m pretty sure this is the recipe Ted Lasso uses to win over Rebecca. It’s simple yet elegant, just like Ted.
Among many things, I’ve used it to make raspberry jam thumbprints, chocolate candy cane thumbprints, white chocolate cranberry orange thumbprints, and Nutella tarts. But I’d never made just…shortbread. You know, Ted Lasso kind of “biscuits” that are divine on their own and make you melt as you eat them.
So, for the first time ever, I made it on its own. Just shortbread.
And they are as good on their own as I expected. I feel confident that Ted would approve.
Why this recipe works
In a word, confectioner’s sugar (i.e. icing sugar or powdered sugar). I’ve found that shortbread recipes using granulated sugar or brown sugar leave little crystals that may not dissolve in the mixing and baking process. It’s fine and all, but not ideal for a tender shortbread. Confectioner’s sugar is already fine, meaning you’ll get a smooth, fluffy dough without any large sugar crystals. And while some recipes call for beating the sugar until nearly dissolved, I’ve found that to be 1. often impossible and 2. too much air in the dough for the delicate, crumbly cookie we want.
Additionally, confectioner’s sugar has a small bit of cornstarch. Cornstarch is that secret rising agent that gives just a slight poof. It keeps these cookies from being dense yet isn’t powerful enough (like baking powder/soda) to make them rise like a chocolate chip cookie. It creates that perfect in-between rise.
Finally, European style butter. I say this all the time in my recipes. Try to use European style butter if you can, as it has far less water and is a MUCH creamier butter, making softer, more tender cookies. I get Kerrygold from Costco (in fact, it keeps going on sale and now we have at least 18 pounds in our fridge for all my summer baking…). But any European style butter will do. I often use salted butter, meaning I only add a pinch of salt. This is because I know Kerrygold and know how salty it will make my dessert. If you’re using a different brand or are unsure, try to use unsalted so you can better control the salt.
Key ingredients
Butter. As mentioned above, always use European style butter in shortbread. It’s creamier and has less water.
Confectioner’s sugar. This is the secret to the tender texture and perfect sweetness of these cookies.
Vanilla extract (optional). I usually add this, but it’s optional and not as traditional, but I think it adds the something special that these cookies need.
Salt. Only use a pinch or so if using salted butter.
Flour. Optionally, you can sift this before using, making the cookies even more tender and delicate.
How to make simple shortbread
1. Cream butter and powdered sugar. You don’t need to beat it for a long time, just make sure it’s well-combined and perfectly smooth.
2. Add vanilla and salt. Reduce salt to a pinch if you used salted butter. Be sure it’s very smooth so that the flour can be mixed in minimally.
3. Stir in flour. Technically, you could sift and whisk the salt and flour, but that requires an extra bowl, and I just don’t have the patience for more dishes.
4. Bake. You can either press it into a parchment lined 8x8 pan or roll the dough out onto parchment sprinkled with flour and cut into desired shapes. I did both for this recipe and personally liked the rounds, because they had a bit of a crunch to them, but both methods are amazing.
Enjoy!
Tips and FAQ’s for this recipe
What do I serve this with?
Anything! This is perfect with coffee or tea. Or just to keep on the counter for a quick little something sweet. You can also make shortbread sandwiches with ganache or buttercream filling. The possibilities are endless!
Do I have to use European butter?
Personally, I think it makes a huge difference. It’s creamier and has a very different consistency than sweet cream butter. Since you only have a few ingredients here, you want to make sure each one is of the highest quality. But don’t worry—you can often find it at places like Costco on sale!
What if I don’t have powdered sugar?
You can technically make your own, but I can’t vouch for its efficacy in cookies (it works well in buttercream). Simply place 1 cup granulated sugar and 1 tablespoon cornstarch in a blender and mix until fine—the texture of powdered/confectioner’s/icing sugar. You can of course increase the amount, but this will give you more than you need already.
Can I make different flavors?
Yes! You can add 1/4 teaspoon almond or amaretto extract for an Italian shortbread. Or you can add 1/4 teaspoon orange or lemon extract for a citrusy shortbread. Additionally, you can dip it in chocolate for a fun twist on the classic!
My tools
Here are my must-have tools I use for making these cookies. Affiliate links provided.
Mesh sieve (because sifting is KEY for a perfect shortbread)
Rimmed cookie sheets (for shaped cookies)
Silicone baking mats or parchment paper
8x8 baking pan (for Ted Lasso style cookie bars)
You might also like:
Chocolate Candy Cane Thumbprints
White Chocolate Cranberry Orange Thumbprints
Kourabiethes (Greek shortbread cookies)
Simple Shortbread
- prep time: 5-10 minutes
- bake time: 10-20 minutes (depending on shape)
- total time: 30 minutes
servings: 30-36 cookies
Ingredients:
- 2 cups (272g) flour, spooned and leveled then sifted
- ¼ teaspoon (2g) finely ground sea salt
- 1 cup (227g) unsalted European style butter, softened
- ⅔ cup (87g) powdered sugar
- 1 tablespoon (13g) vanilla extract
Instructions:
- Preheat oven to 350F/175C. Prepare your baking pan/sheet. If you want to make traditional bars, line an 8x8 pan with a strip of parchment that overhangs off two sides (trim it one direction to be the width of the pan). If you want shaped cookies, line a baking sheet with parchment or a silicone mat.
- In a medium bowl (or the bowl of a stand mixer--I couldn't use mine because it does best with larger quantities), whip the butter with a handheld electric mixer on high until creamed, about 30 seconds. Add the sugar and mix on high until light and fluffy, about 1 minute. Add vanilla extract and and salt then mix, starting on low then increasing to high to fully incorporate.
- Scrape the bowl then sift in the flour and mix on low until fully incorporated, scraping the bowl if necessary. It will be crumbly at first then will suddenly start to stick to the beaters and pull away from the sides of the bowl. At this point, stop mixing.
- If making bar cookies, press the dough gently into the 8x8 pan. Be sure it’s completely even. If making shaped cookies, roll out onto a lightly floured surface (I like to do this on parchment). Roll to about ¼ inch thick. Cut into desired shape (I usually just use a circle but any shape will do). Roll the scraps back out and cut again. Once you have just a small amount of scraps, you can actually shape those by hand, if you don’t mind a few roughly shaped cookies.
- Bake 10-12 minutes for rolled cookies or 15-20 minutes for bar cookies. For bars, gently outline your cuts as soon as you remove them from the oven. Once completely cooled, cut again along your previous ulines. For both styles, let cool on the pan for 5-10 minutes then lift the parchment and remove the cookies to a cooling rack until completely cool.
Enjoy! Cookies will last in an airtight container for 3-5 days.
