Brown Sugar Shortbread Cookies
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.
Cook Time:
Total Time:
Yield:24 cookies
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
- 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.
- Add the vanilla extract and mix until well combined.
- Gradually add the flour and salt, mixing on low speed until just incorporated.
- 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.
- Divide the dough into two equal portions. Roll each portion into an 8-inch log.
- 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.
- Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
- 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.
- Bake for 14–16 minutes, or until the edges are lightly browned. Avoid over-baking.
- 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.