Shortbread Cookies

5 from 6 votes

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 Time5

Cook Time35

Set time2

Total Time2 40

Course: Dessert

Cuisine: American

Servings:

Calories: 295kcal

Author: Jennifer Fishkind

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 8x8 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).

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.

Tips:

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