Brown Sugar Shortbread Cookies Recipe

Introduction

These Brown Sugar Shortbread Cookies are a delightful treat with a rich, buttery flavor and a hint of caramel from the brown sugar. Crisp on the edges and tender inside, they make a perfect snack or dessert for any occasion.

Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1/2 cup (100g) coarse sugar (such as Sugar in the Raw)

Instructions

1. Step 1: In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.
2. Step 2: Add the flour and salt and beat on low speed until incorporated. Increase to medium-high speed and beat until the dough comes together. If it remains crumbly, use your hands to bring it together or sprinkle with a few drops of water and mix again.
3. Step 3: With lightly floured hands, divide the dough in two. Roll and shape each piece into an 8-inch log.
4. Step 4: Pour coarse sugar onto a large plate. Roll each log in the sugar until fully coated.
5. Step 5: Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
6. Step 6: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
7. Step 7: Remove logs from the refrigerator. Slice each log into 12 equal cookies and place them about 2 inches apart on the baking sheets.
8. Step 8: Bake for 14–16 minutes or until set and lightly browned at the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try using dark brown sugar instead of light brown sugar.
• If the dough is too dry, wet your hands slightly before shaping to help it come together more easily.
• Add a pinch of cinnamon or nutmeg to the flour for a warm spice twist.
• Use coarse sugar for rolling to add a crunchy, sweet exterior texture.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. They will be softer on the first day and become crunchier over time. To re-crisp, warm gently in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid over-seasoning.

Do I have to chill the dough?

Chilling is essential to firm up the dough, making it easier to slice and helping the cookies hold their shape during baking. It also enhances the flavor and texture.

Brown Sugar Shortbread Cookies Recipe

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★★★★★

4.9 from 67 reviews

These Brown Sugar Shortbread Cookies are rich, buttery, and perfectly sweet with a delightful crunch from the coarse sugar coating. The recipe features a simple dough that is chilled and sliced into elegant logs before baking to golden perfection. Ideal for cookie lovers seeking a classic, melt-in-your-mouth treat with a caramelized brown sugar flavor.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes (including chilling)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt

Coating

• 1/2 cup (100g) coarse sugar (such as Sugar in the Raw)

Instructions

1. Cream Butter and Sugar: In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla extract and beat until combined.
2. Incorporate Flour and Salt: Add the flour and salt to the mixing bowl and beat on low speed until incorporated. Increase speed to medium-high and beat until the dough comes together. If dough remains crumbly, use your hands to press it together or sprinkle with a few drops of water and continue mixing until it forms a cohesive dough.
3. Divide and Shape Dough: With lightly floured hands, divide the dough into two equal parts (about 325g each). Roll each piece into an 8-inch log.
4. Coat Logs: Pour the coarse sugar onto a large plate. Roll each dough log in the sugar until the entire exterior is coated evenly.
5. Chill the Dough: Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours or up to 5 days. Chilling is essential to achieve the right texture and flavor.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
7. Slice and Bake: Remove the chilled logs from the refrigerator and slice each into 12 equally thick cookies. Arrange on baking sheets spaced about 2 inches apart. Bake for 14–16 minutes, or until the cookies are set and lightly browned around the edges. Avoid over-baking to keep them tender.
8. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Store: Keep leftover cookies at room temperature in a covered container for up to 1 week. Cookies will become crunchier after the first day.

Notes

• Chilling the dough is mandatory to ensure the right texture and to make slicing easier.
• If the dough is too crumbly, adding a few drops of water or pressing with wet hands helps bring it together.
• Use coarse sugar for a nice texture and sparkle on the cookies’ surface.
• Do not over-bake; cookies should be lightly browned at the edges but still tender inside.
• Store cookies in an airtight container to maintain freshness.

Keywords: Brown Sugar Shortbread, Shortbread Cookies, Brown Sugar Cookies, Butter Cookies, Easy Cookie Recipe, Classic Cookies, Homemade Shortbread