Horseshoe Butter Cookies

I’ve been obsessed with baking cookies and these horseshoe butter biscuits just hit all the right notes. Buttery, melt in the mouth and so easy to make, these are what cookie dreams are made of. These are perfect to stock up in your cookie jar, add to your kid’s snack box or nibble on at tea time. If you’re looking for an easy butter cookie recipe, this is it.

What are horseshoe butter cookies?

The name for these horseshoe butter cookies comes from the shape of these cookies. Don’t worry, you don’t need a mould to make them. Instead, you roll the dough into little sausages and bend the centre slightly, thus making them shaped like horseshoes. These puff up a bit while baking, so don’t expect them to be perfectly shaped, this is exactly what makes them charming.

Can you freeze the dough?

Yes. Once you make the dough, you will need to rest it in the fridge for a minimum of 2 hours. However, you can make this dough ahead of time and let it rest in the fridge overnight or for longer in the freezer. When you are ready to bake the cookies, take out the dough from the fridge and directly shape it into horseshoes. Even though the dough might seem a bit too firm at first, it will soften from the warmth of your hands as you roll it. If you’ve kept the dough frozen, you’ll need to rest the dough on the counter for a bit, before you are able to shape it.

Other Cookie recipes you might like

Butter Cookies; easy, moreish and you can make the dough in a food processor

Chunky Chocolate Cookies, Classic, never fail and is always a great choice

Easy Chocolate Biscuits; if you like chocolate and biscuits that don’t taste too sweet

Horseshoe Butter Cookies

Recipe by Baking With RonaCourse: Cookies, Kids Snack Box

Buttery, melt in the mouth and so easy to make, these are what cookie dreams are made of.


  • 150 gms butter, at room temperature

  • 1/4 cup caster sugar

  • 1/3 cup almond meal

  • 1 cup flour

  • 1/4 caster sugar for coating the biscuits


  • In a large mixing bowl, beat the butter and sugar, using an electric beater, until pale and fluffy
  • Add the almond meal and flour and mix on slow speed. The dough will first resemble crumbs but will come together slowly
  • Tip the dough onto a large piece of cling film, and press the dough together lightly with your hands until it just about comes together. Wrap tightly with the cling film and refrigerate the dough for a minimum of 2 hours
  • When the dough is ready to bake, line a baking tray with baking paper. Pre-heat the oven to 180 C
  • Take a small piece of dough at a time, roll it into thumb-sized pieces and slightly bend in the centre to make a horseshoe
  • Place on the prepared baking tray, leaving a little space in between the cookies and bake for about 15 minutes or until lightly golden.
  • Allow to cool for 5 minutes and then roll each baked cookie in caster sugar. Store in an airtight container

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