Colonial Shrewsbury Cakes: A Sweet Taste of 18th Century Tea Time

Shrewsbury cakes are not really cakes. They are buttery, crisp shortbread-style cookies that traveled from 16th-century England to colonial American kitchens and stayed.

I baked a batch with rose water on a Sunday afternoon. The kitchen smelled like a botanical garden and the cookies disappeared in three days.

Crisp on the edges, slightly tender in the middle, with delicate floral and citrus notes that no modern cookie touches.

What Are Shrewsbury Cakes?

Shrewsbury cakes are flat, buttery sugar cookies traditionally flavored with lemon zest, nutmeg, or rose water. They are crisp like shortbread, sweeter than biscuits, and lighter than American sugar cookies.

The name “cake” was 18th-century shorthand for any small baked good. By modern definitions, these are cookies. But the historical name stuck.

A Quick History of Shrewsbury Cakes

Shrewsbury cakes originated in the town of Shrewsbury, England, in the late 16th century. They were already so famous by 1602 that playwright Thomas Middleton mentioned them in a play.

By the 1700s, the recipe had crossed the Atlantic with English settlers. Wealthier colonial households in Boston, Philadelphia, and Charleston baked them for tea gatherings and special occasions.

Amelia Simmons’ “American Cookery” (1796), the first cookbook authored by an American, included a Shrewsbury cake recipe. That helped cement the cookie in American baking tradition.

The cookies stored well, which made them a favorite for travelers, ship voyages, and military campaigns. Some recipes called for rose water, others for caraway seeds, others for currants. Every household had a personal version.

Times and Yield

• Prep time: 15 minutes
• Chill time: 30 minutes (optional but improves texture)
• Bake time: 12-15 minutes
• Total time: ~1 hour
• Yield: 24-30 cookies
• Difficulty: Beginner

Equipment

• Large mixing bowl (this Pyrex glass set has been on my counter forever)
• Whisk (this OXO balloon whisk takes a beating) or wooden spoon (this beech-wood set has lasted me a decade)
• Rolling pin
• Baking sheet (Nordic Ware aluminum is the only one that does not warp)
• Parchment paper (Reynolds Kitchens unbleached is what I keep on the shelf)
• 2-inch round cookie cutter
• Cooling rack (this Wilton 3-tier rack saves my counter on bake days)

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp grated lemon zest (optional)
• ½ tsp ground nutmeg (optional)
• ¼ tsp salt
• ½ tsp rose water (optional, for authentic colonial flair)

Instructions

Step 1: Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.

If your butter is too hard, microwave it for 5 seconds. If too soft, the cookies will spread too much.

Step 2: Add Egg and Flavorings

Beat in the egg, lemon zest, and rose water (if using) until fully blended.

Rose water was a common 18th-century flavoring. A little goes a long way. Half a teaspoon is plenty.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, salt, and nutmeg.

Slowly stir the dry mix into the butter mixture until a soft dough forms. Do not overwork it or the cookies will turn tough.

Step 4: Chill (Optional)

Wrap the dough in plastic and chill for 30 minutes. This makes rolling easier and gives a cleaner edge to the cut cookies.

Step 5: Roll and Cut

Roll the dough to ¼-inch thickness on a lightly floured surface. Cut out 2-inch rounds with a cookie cutter.

Re-roll the scraps once. The cookies from the second roll will be slightly less tender, so eat those first.

Step 6: Bake

Place the rounds on a parchment-lined baking sheet, 1 inch apart. Bake at 350°F (175°C) for 12 to 15 minutes.

Edges should turn light golden brown. The middle will look slightly pale. Do not overbake or they will turn hard.

Step 7: Cool

Cool on the baking sheet for 5 minutes (they are fragile when warm), then transfer to a wire rack.

They firm up as they cool. The final texture is crisp on the outside, slightly tender in the middle.

Tips and Troubleshooting

• Cookies spreading too much? Butter was too soft. Chill the cut dough on the baking sheet for 10 minutes before baking.
• Tough texture? You overworked the dough. Stir just until it comes together.
• Burnt bottoms? Use a light-colored baking sheet, or stack two sheets together for insulation.
• No flavor? Add the lemon zest. The plain version is fine but the citrus version is genuinely lovely.

Variations Worth Trying

• Caraway Shrewsbury: Stir in 1 tsp caraway seeds. The 17th-century English version.
• Currant Shrewsbury: Add ⅓ cup dried currants for fruity bursts. Common in colonial American versions.
• Orange and cinnamon: Swap lemon zest for orange zest, swap nutmeg for cinnamon.
• Sandwich cookies: Two cookies + lemon curd = an instant tea-time treat.

How to Serve Shrewsbury Cakes

Colonial way: stacked on a pewter plate alongside a glass of sherry, port, or strong black tea. Reserved for guests and Sunday best.

Modern: with afternoon tea, dunked in coffee, or dusted with powdered sugar for a gift box.

How to Store

Keep in an airtight container at room temperature for up to 2 weeks. They actually taste better after 2 to 3 days as the flavors deepen.

Freeze the unbaked dough log for up to 3 months. Thaw, slice, and bake fresh whenever you want.

Frequently Asked Questions

Are Shrewsbury cakes actually cakes?

By modern definition, no. They are crisp sugar cookies. The word “cake” was 17th and 18th-century shorthand for any small baked good, and the historical name stuck.

What does Shrewsbury cake taste like?

Buttery, lightly sweet, crisp on the edges, slightly tender in the middle. The optional lemon zest, nutmeg, and rose water add delicate brightness.

Where does the rose water come from?

Rose water was a popular European baking flavoring in the 17th and 18th centuries, imported from the Middle East. Vanilla extract did not become widely available until the late 1800s, so rose water filled the role.

Can you make Shrewsbury cakes without rose water?

Yes. Use vanilla extract instead, or skip both and let the lemon zest carry the flavor. Different from authentic but still excellent.

How long do Shrewsbury cakes last?

Up to 2 weeks in an airtight container at room temperature. Their long shelf life made them a colonial favorite for ship voyages and travelers.

Related Colonial Recipes

• Colonial Trifle — the layered, indulgent dessert for special occasions
• Colonial Custard — the silky, milk-based companion to teatime cookies
• Apple Tansey — a fried apple and egg dessert from the same era
• 10 Colonial-Era Desserts — the full roundup this recipe lives in

Nutrition

Approximate nutrition per cookie:

• Calories: 120
• Total Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 13g
• Sugars: 6g
• Protein: 1g
• Sodium: 35mg