Gordon Ramsay Shortbread Cookies are everything you want in a sweet treat—simple, buttery, and unapologetically satisfying. If you’ve ever craved a no-fuss cookie that tastes like it came from a fancy bakery (without the price tag), this is your moment. These Gordon Ramsay Shortbread Cookies skip the overly sweet stuff and let real butter steal the show. Perfect for tea time, late-night snacks, or last-minute guests, they’re easy enough for beginners and tasty enough to wow just about anyone. Once you try them, you’ll never go back to store-bought shortbread again—promise. Let’s bake something worth bragging about.
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What Are Gordon Ramsay Shortbread Cookies?
Gordon Ramsay Shortbread Cookies are his refined take on the classic Scottish treat — crisp on the edges, melt-in-your-mouth in the middle. Traditional shortbread dates back centuries in Scotland, and Ramsay stays true to its roots: high-quality butter, two types of flour, and no eggs. What sets his version apart is the subtle texture upgrade — using rice flour or cornstarch gives them that delicate crumb you’ll want to hoard for yourself (but, you know, sharing’s nice too). These cookies are meant to be enjoyed slowly, with a cup of tea or coffee, or boldly dunked in milk if you’re feeling rebellious.
Reasons to Try Gordon Ramsay Shortbread Cookies
Let’s be real — life’s too short for bland cookies. These Gordon Ramsay Shortbread Cookies are buttery, not too sweet, and totally fuss-free. They’re perfect for busy moms, office warriors, or anyone who wants a bake that doesn’t ask for 10 ingredients and a prayer. They store well (if you don’t eat them all first), make charming little gifts, and pair beautifully with both tea time and tantrum time (we see you, parents). Plus, they’re a low-effort, high-reward kind of dessert — no fancy gadgets needed. Just simple steps and glorious results. Because good cookies should never be complicated.
Ingredients Needed to Make Gordon Ramsay Shortbread Cookies
To get that rich, crumbly texture in these Gordon Ramsay Shortbread Cookies, it’s all about using the right ingredients—and not cutting corners. This isn’t the time to swap in margarine or eyeball measurements. What makes these cookies unforgettable is their buttery base, subtle sweetness, and that melt-in-your-mouth finish. Here’s what you’ll need, along with some helpful tips so everything turns out just right:
- 1 cup (225g) unsalted butter, softened
Butter is the heart of shortbread, so go for the good stuff here. European-style butter with a higher fat content? Even better. Make sure it’s softened so it creams easily with sugar. - ½ cup (100g) caster sugar, plus a little extra for topping
Caster sugar has a finer texture than regular granulated sugar, which helps it mix smoothly into the butter. That extra sprinkle on top? It gives the cookies a delicate, sugary crust that adds just the right touch of sweetness and crunch. - 2 cups (250g) all-purpose flour
Stick to all-purpose for a balance of softness and structure. Sift it for a lighter, fluffier texture. - ½ cup (60g) rice flour or cornstarch
This is Ramsay’s secret move. It lightens the dough and gives that signature shortbread crumble. Rice flour is more traditional, but cornstarch works just fine if that’s what you’ve got on hand. - ½ teaspoon sea salt
Just enough to cut through the richness and wake up all those flavors. It makes a difference—don’t skip it. - 1 teaspoon vanilla extract (optional)
Not traditional, but a little vanilla adds warmth and depth. If you love a hint of flavor beyond butter, toss it in.
Want more cozy baking ideas from the Ramsay kitchen? You’ll love these Gordon Ramsay blondies—they’re gooey, sweet, and just as easy to pull off.
With these ingredients prepped and ready, your Gordon Ramsay Shortbread Cookies are already halfway to greatness.
Instructions to Make Gordon Ramsay Shortbread Cookies
Making Gordon Ramsay Shortbread Cookies doesn’t require pastry school skills—just some basic know-how, quality ingredients, and a bit of patience (mainly to let them cool before devouring). Below, each step is broken down so your cookies come out buttery, crumbly, and exactly as they should. Let’s make some magic in the kitchen.
Step 1: Preheat Your Oven
Before you even touch the dough, preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper to prevent sticking and promote even baking. These cookies bake best low and slow, so resist the urge to crank up the heat.
Step 2: Cream the Butter and Sugar
Using a hand mixer or stand mixer, beat 1 cup of softened unsalted butter with ½ cup caster sugar until the mixture is pale and fluffy—this takes about 3–5 minutes. It should look smooth and airy, almost like whipped frosting. This step sets the stage for that light, tender cookie texture. If you’re using vanilla extract, add it here.
Step 3: Add the Dry Ingredients
Sift together 2 cups of all-purpose flour and ½ cup rice flour (or cornstarch), then add them slowly to the butter mixture. Sprinkle in ½ teaspoon sea salt. Mix on low speed until a soft dough forms. It might look a little crumbly at first, but resist overmixing—just bring it together until smooth.
Step 4: Knead Gently
Turn the dough out onto a lightly floured surface. Knead it gently just until smooth—about 30 seconds. Overworking the dough is the fast track to tough cookies, and nobody wants that.
Step 5: Roll and Cut
Roll the dough to about ½ inch thickness. You can use round, square, or festive cookie cutters—whatever suits the occasion. Want to keep things extra classic? Go for rectangles and trim with a knife.
Step 6: Prick and Chill
Place the cookies on your prepared tray with a little space between each. Prick the tops gently with a fork—this helps them bake evenly and gives that traditional shortbread look. Pop the tray into the fridge for 10–15 minutes to help the cookies keep their shape in the oven.
Step 7: Bake Until Pale Golden
Bake for 15–20 minutes, or until the edges are just turning a light golden brown. They should be set but not browned on top—shortbread should be pale and delicate. Your kitchen will smell heavenly right about now.
Step 8: Sprinkle and Cool
As soon as the cookies come out of the oven, sprinkle them lightly with caster sugar while still warm. Let them cool completely on a wire rack—they’ll firm up as they cool and develop that perfect crumbly texture.
If you’re into British-style sweets, you’ll also want to try Gordon’s sticky toffee pudding—it’s outrageously good and surprisingly easy to make at home.
And there you have it—Gordon Ramsay Shortbread Cookies that taste like they came straight from a Scottish tearoom (but were actually whipped up in your kitchen, maybe while wearing yoga pants).
What to Serve with Gordon Ramsay Shortbread Cookies
Now that your Gordon Ramsay Shortbread Cookies are cooling on the rack and your kitchen smells like buttery heaven, let’s talk about what to serve them with. These cookies are versatile—kind of like the little black dress of the dessert world. Classic and always the right choice.
First up, tea. A proper cup of Earl Grey or English Breakfast is the ultimate pairing, especially if you’re channeling British vibes. Prefer coffee? A smooth latte or strong espresso makes those buttery bites even better. They also shine with a tall glass of cold milk, especially if you’ve got little cookie monsters running around.
For dessert trays, pair them with a creamy dip like lemon curd or raspberry preserves. Hosting a party? These cookies make a perfect addition to any dessert board—especially alongside Gordon Ramsay’s panna cotta or some rustic apple crumble.
Feeling a little extra? Sandwich them with a touch of buttercream or chocolate ganache. No judgment here.
Bottom line: Gordon Ramsay Shortbread Cookies play well with others—but they’re also incredible all on their own.
Key Tips for Making Gordon Ramsay Shortbread Cookies
Want those Gordon Ramsay Shortbread Cookies to turn out bakery-worthy every single time? Here are the key tips you need to know (and yeah, we’ve all skipped steps before and regretted it—no shame):
- Use room temperature butter. Don’t microwave it. Just let it sit out. Soft butter creams better and gives you that signature smooth dough without melting into a mess.
- Don’t skip the chill time. It’s tempting to go straight from cutter to oven, but refrigerating the dough before baking helps the cookies hold their shape and develop that perfect snap.
- Prick with purpose. Those little fork marks aren’t just for show—they help prevent bubbling and promote even baking. Plus, they’re part of that old-school shortbread charm.
- Watch the oven like a hawk. These cookies go from golden to too-browned real quick. You’re aiming for just a whisper of color on the edges.
- Sift your flour. It might seem fussy, but it keeps the dough soft and lump-free. Your mixer will thank you.
Need another low-fuss win in the kitchen? Try Gordon’s omelette recipe—it’s fast, filling, and surprisingly foolproof.
Even one of these tips can make a big difference, especially if you’re baking in a hurry or with kids underfoot (we’ve been there).
Storage and Reheating Tips for Gordon Ramsay Shortbread Cookies
Let’s face it—sometimes self-control wins, and you actually have leftovers. So, how do you keep Gordon Ramsay Shortbread Cookies fresh and fabulous for days? Here’s the lowdown.
Room temperature is your friend. Store the cookies in an airtight container for up to one week. Keep them in a cool, dry spot—not next to the stove or on a sunny counter (melty butter = sad cookies).
If you want to make a big batch ahead of time, you can freeze the dough. Just shape it into a disk, wrap tightly in plastic wrap and a freezer bag, and stash it for up to 3 months. Let it thaw overnight in the fridge before rolling and cutting.
Already baked and need to revive that just-made texture? Pop the cookies in a 300°F (150°C) oven for about 3–5 minutes. They’ll come out warm, fragrant, and ready for a second debut.
Want more ideas to use up what’s in your kitchen? Check out our guide to Gordon Ramsay’s cowboy cookies—they freeze like a dream and are just as crave-worthy.
Final Thoughts
Whether you’re an experienced home baker or someone who just needs a win in the kitchen, Gordon Ramsay Shortbread Cookies are a surefire way to impress with very little stress. With a few pantry staples, a little love, and Ramsay’s no-nonsense technique, you get cookies that are buttery, crumbly, and pretty much irresistible.
They’re a great treat to make with the kids, bring to a holiday party, or gift to your neighbors (if you don’t eat them all first—we’re not judging). Plus, this recipe is forgiving, flexible, and a great base if you want to experiment with add-ins like citrus zest or chocolate drizzle.
If you’re looking for more Ramsay-style comfort foods, don’t miss his shepherd’s pie recipe—it’s the savory equivalent of these cookies: simple, nostalgic, and full of flavor.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
FAQs
What is the difference between Scottish shortbread and shortbread cookies?
Traditional Scottish shortbread, like Gordon Ramsay Shortbread Cookies, sticks to the basics: butter, flour, and sugar. No eggs, no baking soda—just pure simplicity. American-style shortbread cookies sometimes add vanilla, leavening, or even extra flavorings, which gives them a slightly softer or more cake-like texture. Ramsay’s recipe leans toward the Scottish roots—crisp, buttery, and minimal.
What is Gordon Ramsay’s most famous recipe?
Without question, Beef Wellington is Ramsay’s most iconic dish. But don’t sleep on his desserts—these Gordon Ramsay Shortbread Cookies are proof he’s just as skilled with sweets. If you’re feeling bold, you might also try his Venison Wellington for a holiday dinner that’ll blow people away.
What is the best shortbread in the world?
Honestly? It depends on who you ask. Some folks swear by store-bought brands from Scotland, but many would argue that homemade, like these Gordon Ramsay Shortbread Cookies, win every time. Why? You control the butter, the sweetness, and the freshness. And once you’ve had them warm from the oven… there’s no going back.
Why do you poke holes in shortbread?
It’s not just for the classic look! Poking holes in shortbread cookies helps steam escape during baking, preventing bubbles and cracks. It also helps them bake evenly. Ramsay’s recipe includes this step for that exact reason—and it’s why his shortbread always turns out crisp and perfect.
Gordon Ramsay Shortbread Cookies
These Gordon Ramsay Shortbread Cookies are a buttery, crumbly twist on traditional Scottish shortbread. With just a few ingredients and no complicated steps, they’re the kind of cookie that tastes like comfort in every bite. Ideal for pairing with tea, gifting, or sneaking as a late-night treat—this foolproof recipe delivers that golden, melt-in-your-mouth texture every time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Ingredients
- 1 cup (225g) unsalted butter, softened to room temperature
- ½ cup (100g) caster sugar, plus extra for topping
- 2 cups (250g) all-purpose flour, sifted
- ½ cup (60g) rice flour or cornstarch, for a tender, crumbly texture
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract (optional)
Instructions
Preheat & Prep: Set oven to 325°F (160°C) and line a cookie sheet with parchment paper.
Cream Butter and Sugar: In a mixing bowl, beat the butter and caster sugar together until light and fluffy, about 3–5 minutes.
Add Dry Ingredients: Gradually sift in the all-purpose flour and rice flour (or cornstarch). Add sea salt. Mix until just combined into a soft dough.
Knead & Roll: Transfer the dough to a lightly floured surface and knead it gently until smooth. Roll to ½-inch thickness.
Cut and Prick: Cut the dough using your favorite cookie cutters. Place cookies on the tray, spaced slightly apart. Prick each cookie with a fork for that traditional shortbread pattern.
Chill the Dough: Chill the tray in the fridge for 10–15 minutes to help the cookies hold their shape during baking.
Bake: Bake for 15–20 minutes, or until the edges are just starting to turn golden (not browned).
Finish & Cool: While still warm, dust lightly with more caster sugar. Cool completely on a wire rack before serving.
Notes
- Want extra flavor? Add a little lemon zest or dip half in chocolate once cooled.
- These cookies store well in an airtight container for up to a week.
- For a festive twist, cut into seasonal shapes!
