Ted Lasso Cookies were inspired by one of the best shows currently on television (in my opinion).
These cookies may not be my most original idea ever, since they’re a very literal adaptation of the pink boxed biscuits Ted brings Rebecca every morning – but I’ve honestly wanted to eat that shortbread since episode one, so I figured, why not give replicating this recipe a try!
And alas, this shortbread recipe proves that sometimes the best things are the simplest to make! It’s a super quick and easy 1-bowl recipe, perfect for beginner bakers.
Buttery, melt-in-your-mouth shortbread that’s super easy to make, and is sure to please even the toughest of bosses.
With another season (finally!) here, there has never been a better excuse to whip up a batch and settle in for Season 4 – or host a rewatch party any time.
So, sit back, enjoy these Ted Lasso Cookies, and always Believe!
My Love Letter to Ted Lasso
I adore this show and I can’t wait to see where it goes next. I read somewhere (apologies, I forget where) that Ted Lasso fans don’t talk about how good the show is; we talk about how the show makes us feel. I just love that.
Ted Lasso gives us hope in a noisy, messy world. It reminds us that people can be truly good, and that kindness doesn’t have to be complicated or come with strings attached.
It truly writes characters SO well, too! Each character is richly nuanced, unique, and incredibly well acted. Plus, the show manages emotion and depth while keep things utterly hilarious.
This show is so meaningful to me that I actually visited Richmond in 2024, about a year after the Season 3 finale aired. My timing was terrible as I visited on a public holiday, so most shops were closed – but was lucky enough to enjoy a pint at The Prince’s Head (aka Crown & Anchor), and I loved wandering around Richmond’s beautiful streets. The photo below is me on Ted and Beard’s bench, just in front of the pub!
It’s absolutely worth visiting Richmond if you’re ever nearby – just do better with your timing than I did so you can do some shopping while you’re there 😉
Why You’ll Love Ted Lasso Cookies:
- Inspired by Ted’s now-iconic Biscuits with the Boss (BYO pink box)
- Simple 1-bowl shortbread recipe
- Made with pantry staples
- Rich, buttery texture that’s SO satisfying to bite into
- The perfect companion for a Ted Lasso marathon
What Are ‘Biscuits with the Boss’?
If you’ve somehow not watched Ted Lasso (which, well, what are you waiting for?!), Ted brings Rebecca a little pink box of homemade biscuits every morning; his way of spending a little time with “Da Boss” and building a friendship.
Ever since I saw that little pink box filled with thick shortbread slices, I knew I had the perfect excuse to really nail a buttery, rich shortbread recipe … and so I have!
Science of Baking Moment: Why Shortbread Works
Shortbread is baking chemistry at its absolute simplest. Here are a few shortbread chemistry notes:
- No Leavening Agents: Shortbread, unlike most bakes, contains no leavening agent (so no baking soda or baking powder). This, plus the high ratio of butter to flour, is what gives shortbread that signature melt-in-your-mouth texture.
- Don’t overmix: Mix just until you no longer see dry flour. Overworking the dough develops gluten, which can quickly ruin that tender texture.
- Shortbread Has a Longer Shelf Life: Thanks to its low moisture content, shortbread keeps beautifully for much longer than most varieties of cookie/biscuit. Storage tips down below.
Ted Lasso Biscuit Ingredients:
This recipe keeps things beautifully simple, using pantry staples you probably already have on hand:
- Unsalted butter: Butter provides much of the flavor, so using quality butter makes a difference here. The butter also coats the flour, limiting gluten development, so the cookies stay wonderfully tender instead of chewy.
- Powdered sugar: Powdered sugar dissolves almost instantly into the butter, for an incredibly smooth dough and a finer crumb. It’s not as traditional as using granulated sugar, but I like the texture it gives.
- Vanilla extract: Many shortbread recipes skip vanilla, but I adore a buttery vanilla shortbread. If you’re a purist, feel free to skip it (no adjustments needed), or get crazy and add up to 1/2 teaspoon almond extract too.
- Salt: Just a touch, to help balance the sweetness. I prefer fine sea salt in baking.
- All-purpose flour: The perfect amount, for that meltaway texture. Always be sure to measure correctly! More on this just below.
- That’s it!
Tips for Perfect Shortbread:
- Measure your flour carefully: Too much flour makes dry, crumbly cookies, so be sure to measure correctly! A digital kitchen scale is the best option here.
- Start with softened butter: This makes for quick and easy creaming. Use butter at a cool room temp; too soft and it’ll become greasy.
- Chill before baking: Just briefly, while the oven preheats. The quick sit in the fridge allows the butter to firm back up, for a better texture once baked.
- Don’t overbake: Shortbread doesn’t need to be deeply golden. A light golden around the edges is all you need. They’ll set up more as they cool in the pan.
- Use a light-colored metal baking pan: Don’t use glass, ceramic, or silicone for baking. These materials just don’t conduct heat well, so avoid them for baking. Use a light metal pan instead.
How to Store Ted Lasso Cookies
The unbaked dough can be refrigerated in the pan, covered well with plastic wrap, for 24 hours before baking.
Once baked and cooled, shortbread actually stays wonderfully buttery and fresh for about a week if stored inside an airtight container at room temperature.
For longer storage, freeze the unbaked dough in the pan, covered well with layers of plastic wrap and foil, for up to three months. Thaw overnight in the refrigerator before baking as directed below.
Ted Lasso Shortbread Frequently Asked Questions
Why is my Shortbread Crumbly?
Shortbread should be a little crumbly and tender, but overly-dry cookies are typically due to too much flour, or overbaking. Always measure flour with a digital kitchen scale to avoid accidentally adding too much flour.
Also, always avoid blindly following timing guides in a recipe. They are simply that: guides. Use the visual indicators referenced (light golden brown edges, set center, etc.) over timings, as every oven is different.
Can I Use Salted Butter Instead?
Sure – simply omit the additional salt.
No Leavening Agent in Shortbread?
Correct – shortbread, unlike most bakes, doesn’t contain any leavening agent (i.e. no baking soda or baking powder). That, and the ratio of other ingredients, is why shortbread has such a uniquely tender, crumbly texture that melts in your mouth!
Can I Make Ted Lasso Biscuits Ahead of Time?
Shortbread actually keeps fresh really well, compared to most cookies. Once completely cooled, store inside an airtight container at room temperature for about a week.
Need to prep further in advance? Freeze the unbaked dough in the pan, covered well with layers of plastic wrap and foil (or inside a freezer-safe container) for up to three months. Thaw overnight in the fridge before baking as directed below.
More TV Show Inspired Bakes:
Ted Lasso Shortbread Cookies
Ingredients
- 226 grams (2 sticks) unsalted butter, softened to a cool room temperature
- 94 grams (¾ cup) powdered sugar, aka icing sugar or confectioners' sugar
- 1 Tablespoon vanilla extract
- 260 grams (2 cups) all-purpose flour, measured accurately
- ¼ teaspoon fine sea salt
Instructions
- Line an 8-inch (20cm) square light-colored metal pan with parchment paper or nonstick foil. Secure with metal binder clips.
- In a large bowl, place the butter and the sugar. Using an electric mixer, mix on low until combined. Increase to medium-high and cream until the mixture is pale, creamy and smooth, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Add the vanilla and mix to combine. Scrape down the sides and bottom of the bowl.
- Add the flour and salt. Mix briefly until almost combined, then switch to a sturdy spatula to fully combine, being sure to incorporate everything on the bottom of the bowl. Do not overmix.
- Press the dough evenly and firmly into the prepared baking pan. Prick evenly all over with a fork.
- Place the pan in the fridge while preheating the oven to 325°F / 165°C.
- Bake 30-35 minutes, or until just lightly golden brown at the edges and set in the middle. Rotate the pan halfway through baking to ensure an even bake.
- Immediately after removing from the oven, carefully cut into even rectangles.*
- Allow the shortbread to cool fully in the pan before removing from the pan and serving.
