Introduction

Brown Sugar Shortbread Cookies are buttery, tender, and rich with the deep flavor of brown sugar. These simple yet elegant cookies are perfect for any occasion, offering a delightful balance of sweetness and a crisp sugar coating.

The image shows a white round plate filled with about fifteen shortbread cookies arranged in a loose pile, each cookie having a light golden color with a slightly darker, sugar-coated edge that gives a grainy texture. One cookie near the center has a bite taken out of it, revealing a soft crumb inside. The plate rests on a white marbled surface next to a beige checkered cloth and a small bowl of brown sugar, with a ceramic mug partly visible at the bottom left corner. The lighting is soft, highlighting the crunchy texture and the sugar crystals sparkling lightly on the cookie edges. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter and brown sugar together on medium-high speed until smooth and creamy. Add the vanilla extract and beat until combined.
Step 2: Add the flour and salt, then beat on low speed until incorporated. Increase to medium-high speed and continue beating until the dough comes together. If the dough is crumbly, use your hands to press it into a cohesive ball. You can also add a few drops of water or wet your hands to help bring it together.
Step 3: Lightly flour your hands and divide the dough in half. Roll each half into an 8-inch log. For precision, the total dough should weigh about 650g, so each log will be approximately 325g.
Step 4: Pour the coarse sugar onto a large plate. Roll each log in the sugar until fully coated on the outside.
Step 5: Wrap the sugar-coated logs tightly in plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight. Chilling is essential for the dough to firm up.
Step 6: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
Step 7: Remove the logs from the fridge and slice each into 12 equally thick cookies. Place the cookies about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 14–16 minutes, or until the cookies are set and lightly browned around the edges. Avoid over-baking to keep them tender.
Step 9: Let cookies 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 feels too dry, adding a teaspoon of milk or water can help bring it together.
Experiment with different coarse sugars like turbinado or demerara for a varied texture and sweetness.
Adding a pinch of cinnamon or a dash of nutmeg can give the shortbread a warm, spiced twist.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. They will be softer on the first day and develop a crunchier texture after that. To refresh, warm them slightly in the oven before serving.

How to Serve

The image shows a stack of six round, light brown cookies with a crumbly and slightly grainy texture. The top cookie is broken in half, revealing a soft and moist inside with a fine crumb. The cookies have a rough surface sprinkled generously with coarse sugar crystals that sparkle slightly. They are placed on a simple white plate, and the background is a white marbled texture, making the warm tones of the cookies stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Do I have to chill the dough before baking?

Yes, chilling the dough for at least 4 hours is important to firm it up and prevent the cookies from spreading too much during baking.