This copycat Shortbread Cookies recipe comes straight from the sports comedy series Ted Lasso on Apple TV+. But, these are so much better tasting than Ted Lasso’s shortbread biscuits and are easy to recreate from the comfort of your kitchen.
The cookie dough comes together in 5 minutes with 5 pantry staple ingredients and cooks into a classic sweet treat with a delicious buttery flavor and crisp, melt-in-your-mouth texture.
Shortbread Biscuits
Our Shortbread Cookies are made to mimic the secret Ted Lasso shortbread recipe, and although he never reveals how he bakes his famous buttery Ted Lasso cookies, we think this recipe probably comes close – if not better!
Making Ted Lasso biscuits is super simple to make using only flour, sugar, butter, and a bit of vanilla.
Once you press the cookie dough into your baking pan and let the batter chill in the fridge, it bakes until golden brown and cools on the counter before it’s ready for slicing into rectangles and packing into pretty pink biscuit boxes.
No need to order cake boxes online. I’ve found these easy DIY for you to get your cake box printable here. Just print your Ted Lasso biscuit box, cut it out, tape it, and package your perfect little biscuit bars.
Why We Love This Copycat Ted Lasso Biscuit Recipe
- Quick and easy to make.
- Uses only 5 simple kitchen staple ingredients.
- Rich, buttery biscuits with a tender, crispy crumble.
- Perfect for dipping into tea or coffee for a sweet snack or dessert.
- Great for gift giving, cookie platters, or eating while watching Ted Lasso on tv.
Shortbread Cookies Ingredients
- All purpose flour
- Granulated sugar
- Salt
- Unsalted butter: You can use salted butter but omit the extra salt.
- Vanilla extract
Substitutions and Additions
- Vegan Version: To make a vegan version, you can swap out the butter for a plant-based substitute and use brown sugar or your favorite vegan sweetener.
- Tasty Toppings: This shortbread biscuit recipe makes delicious, perfectly plain-looking cookie, but you dress them up with sprinkles, sanding sugar, a drizzle of melted chocolate, or sandwich some jelly in the middle.
Recommended Tools
- 8×8 baking pan
- Parchment paper
- Stand mixer with paddle attachment
How to Make Shortbread Cookies
- Make The Dough: Whisk together the flour, granulated sugar, and salt. Add the butter mix until the dough thickens and fully peels away from the edge.
Pro Tip: Feel free to use a bowl cover if you have one as some flour may sneak out the top. - Prepare The Pan: Press the dough into the pan. Refrigerate for two hours.
- Bake: Bake at 325 degrees Fahrenheit for 35-45 minutes, pricking the dough about halfway with a fork for an even bake. Cool completely before removing from the pan. (They will set up while cooling – so they may seem a little soft in the middle when removing from the oven)
TIP: If you are using a metal pan, your cooking time will be closer to 38-40 minutes, glass pans can take longer to cook - Serve: Slice, serve, and enjoy!
Tips For Making the Best Shortbread Cookies
- Make sure your butter has softened to room temperature before mixing it with the dry ingredients.
- It is important that the cookies have completely cooled before removing them from the pan, otherwise they will be too crumbly and will not hold together.
How to Store Shortbread Cookies
- To Store: Store in an airtight container at room temperature for up to a week or in the fridge for up to 10 days.
- To Freeze: Store the completely cooled shortbread cookies in a freezer-safe container. Place a layer of parchment paper in between each layer for up to 1-2 months. Thaw in the fridge overnight.
More Easy Copycat Recipes
Other Easy Cookie Recipes
- Twix Cookies
- Peanut Butter Stuffed Cookies
- M&M Brownie Mix Cookies
- Rainbow Sprinkle Cookies
- Cranberry Orange Shortbread Cookies
- Peanut Butter Cornflake Cookies
- Thumbprint Cookies with Icing
Shortbread Cookies
Serves — 12
These tasty Shortbread Cookies are a copycat of Ted Lasso's baked biscuits, but better! Easy to make with flour, butter, and sugar, this simple recipe lets the secret out!
Prep Time 5 minutes
Cook Time 35 minutes
Set time 2 hours
Total Time 2 hours 40 minutes
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 2 sticks unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325F.
- Prepare an 8×8 pan with parchment paper, leaving at least 2 sides longer for easy removal later.
- Right in the bowl of a stand mixer, whisk together all-purpose flour, granulated sugar, and salt. (You can use a hand mixer as well)
- Add cubes of softened butter and vanilla and run for approximately two minutes until dough thickens, and fully peels away from the edge, using the paddle attachment. Note: use a bowl cover if you have one as some flour may sneak out the top.
- Press into prepared pan, and smooth out dough evenly. Refrigerate for two hours.
- Preheat oven to 325F and prick dough about halfway with a fork for an even bake. Bake for 35-45 minutes, then cool completely before removing from the pan to cut and enjoy. (The biscuits will set while cooling, so they may appear a bit soft in the middle).
Jenn’s Notes
Storage:
- To Store: Store in an airtight container at room temperature for up to a week or in the fridge for up to 10 days.
- To Freeze: Store the completely cooled shortbread cookies in a freezer-safe container a layer of parchment paper in between each layer for up to 1-2 months. Thaw in the fridge overnight.
- Make sure your butter has softened to room temperature before mixing with the dry ingredients.
- If you are using a metal pan, your cooking time will be closer to 38-40 minutes, glass pans can take longer to cook.
- It is important that the cookies have completely cooled before removing them from the pan, otherwise they will be too crumbly and will not hold together.
Nutrition Info
Calories: 295kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 197mg | Potassium: 33mg | Fiber: 1g | Sugar: 17g | Vitamin A: 471IU | Calcium: 9mg | Iron: 1mg
So easy! And very little clean up. They were a hit. Only thing I think I didn’t do “right” was when chilled, I didn’t put fork times in deep enough which may make it a little more crumbly but still everyone loves them. They have asked me to make them with one side dipped in chocolate!
Love these!
Thank you… some of the best recipes I have found