Brown Sugar Shortbread Cookies

October 11, 2024 by Baker Recipes, Updated October 11, 2024

These simple 6-ingredient brown sugar shortbread cookies are a sweet, flavorful take on traditional shortbread. Made in one bowl without eggs or leavening, this buttery shortbread is soft yet dense with crisp, crumbly edges.

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 (for rolling)

Instructions

1. In a large bowl, beat the softened butter and brown sugar together using a handheld or stand mixer on medium-high speed until smooth and creamy.
2. Add the vanilla extract and mix until well combined.
3. Gradually add the flour and salt, mixing on low speed until just incorporated.
4. Increase the speed to medium-high and beat until the dough comes together. If the dough is too crumbly, use your hands to knead it slightly or add a few drops of water to help it form.
5. Divide the dough into two equal portions. Roll each portion into an 8-inch log.
6. Pour the coarse sugar onto a plate and roll each log in the sugar until fully coated. Wrap the logs in plastic wrap and refrigerate for at least 4 hours or up to 5 days.
7. Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
8. Remove the logs from the refrigerator and slice each log into 12 equally thick cookies. Place the cookies on the prepared baking sheets about 2 inches apart.
9. Bake for 14–16 minutes, or until the edges are lightly browned. Avoid over-baking.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Nutrition Information

Nutrition information is currently not available.

Tips and Variations

These cookies freeze well for up to 3 months. Thaw overnight in the refrigerator. You can also prepare the dough logs ahead of time and chill for up to 5 days before baking.