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.
Recipe by Alexandra Stafford on December 18, 2021
Prep time: PT10M
Cook time: PT35M
Total time: PT45M
Rating
5 stars ( reviews)
Keywords
simple, classic, shortbread, Ted Lasso
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
Categories
Dessert
Cuisine
American
Steps
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.
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.
Reviews
Kathy on 2024-12-22 (5 stars): Easy to make and very good….like that there is no greasing and flouring of a pan…I sprinkled with turbinado sugar when out of the oven…very nice.
Matt on 2025-01-15 (5 stars): I added spiced apple tea granules to this (ground to a powder in the coffee grinder first). So good!
Christine on 2025-01-21 (5 stars): Just made your recipe and I’m in trouble! It’s so delicious and I’ve devoured 3 slices already! Followed your recipe to the T. I baked it in an 8” square for 40 mins. Thank you for sharing!
Constance Johnson on 2025-02-20 (5 stars): Could these biscuits be stamped with a cookie press ? At what point would this be done ?
Can wait to try this !
Jessica on 2025-09-07 (5 stars): I may have already rated this recipe, but I’ll do it again! This is delicious and absolutely food proof. It is a perfect anytime kind of treat. I’ve made it three times in the last month! Thank you!
Chaya Doss on 2025-10-20 (5 stars): Simplicity at its finest. Use great ingredients. Unbleached organic flour, Danish Creamery butter, Morton and Bassett vanilla. Absolutely delicious…..😋
Lisa Safeer on 2025-11-05 (5 stars): Since I like to make a ton of Christmas treats, I really liked how easy this was! I whipped up a batch in my food processor in just a few minutes and it was super simple. But waiting to taste them while they baked was rather torturous! They were crisp and crumbly, and even better the next few days! Only change was I skipped the powdered sugar dusting.
I thought they were a tad thicker than I preferred in an 8x8 pan, so next batch I’ll use 9x9.
Thanks for the easy and super yummy recipe! Let the holidays begin!
Georgia on 2025-11-23 (5 stars): Excellent flavor and super simple! I decided to omit the vanilla since I am running low and have high-quality butter to use. I cut cold butter into the sugar, flour, salt mixture. Baked for 45 minutes in a 9x7 Le Creuset, rested for 30, and now I have to resist eating the whole pan in one day. I will absolutely be making this again.
Jill on 2025-12-08 (5 stars): We devoured these, I had to pull myself away from them, oh my gosh!! I can't wait to make these for others, what a treat these are, thank you! I'm wondering if it's possible to substitute almond flour? I would feel a wee less "guilty" if these were made with almond flour instead.
Jane on 2025-12-11 (5 stars): Delicious! I did a trial run of these last night and they are so yummy, but the dough didn't get pebbly. I added a little more flour, but I was scared to make the dough taste only like flour.. I put the dough in the refrigerator for about 10 min before baking since it was so soft. They came out delicious, but I’m not sure about the texture. Should the middle be a little soft when ready to remove from the oven?
Brooke on 2025-12-11 (5 stars): I just made a gluten free version using Bob’s Red Mill 1:1 GF flour. OMG. Phenomenal! I baked mine in a 9x9 for 42 min. TWO THUMBS UP from the husband & picky kid. They get better & better as they cool down, too!
Jena Downen-Dempsey on 2025-12-14 (4 stars): We love this recipe. Adjusted the salt to half a tsp. As a personal preference.
Viirginia Stevens on 2025-12-14 (5 stars): This recipe is simple and delicious. It has become a family favorite My grandkids especially love it.
Kate on 2025-12-16 (5 stars): Do you think it would work to add some colored non pareils into the mixture before baking? Thank you!
Cait on 2025-12-18 (5 stars): These are outstanding! I’ve made them 3 times already. Do you think subbing gluten free flour would work well here, to make it gluten free? Has anyone tried it?
Lori O on 2025-12-20 (5 stars): This is hands down the very best shortbread!!! Absolutely amazing. Thank you so much for sharing!
Catherine on 2025-12-20 (5 stars): I’ve made this 5 times in the last few weeks after discovering it, and have taken it to a party and given as holiday gifts. It is the easiest and tastiest shortbread I’ve made! So far I’ve done plain and with some lemon zest added after the dry mix in the food processor. Today I’m going to try adding some pecan bits, curious how this will affect the texture.
Rosina Toss on 2025-12-21 (5 stars): This was so easy to make. It’s in the oven now. How would you suggest storing them until Christmas Day? Can they be frozen without losing quality?
Christine on 2025-12-22 (5 stars): Made this recipe for the first time and have shared with everyone I know! I am not always the best baker but this was easy and delicious.
Shelagh Tillott on 2025-12-23 (5 stars): OMG! I made this for the first time today and it's so asy and delicious! I made it for a neighbor but had to try it and now I 'll have to make a double pan tomorrow for gifting! I saw that someone made it using regulr sugar and adding half cocout sugar so I'm going to try that!
Anissa Wilson on 2025-12-30 (5 stars): As a Ted Lasso enthusiast, I was super excited to try this recipe when I saw it mentioned on Instagram. I was a bit skeptical, I admit, but I wanted to see if I liked them. OMGGGGG. I've made two batches now, gifting some to friends in the cute little pink boxes. My favorite way to enjoy is to dunk them in my coffee in the mornings. I try to tell myself I am not eating straight butter. :) :) :) Delicious!
