Print

Brown Sugar Shortbread Cookies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/brown-sugar-shortbread-cookies-recipe/