Description
These Brown Sugar Shortbread Cookies are buttery, tender, and sweet with a delightful crunchy sugar coating. The rich brown sugar and vanilla combine to create a classic, melt-in-your-mouth shortbread perfect for any occasion. Chilled for at least 4 hours, these cookies bake up beautifully with a slightly crisp edge and soft center.
Ingredients
Scale
Shortbread Dough
- 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
- Cream Butter and Sugar: In a large bowl using a handheld mixer or a stand mixer with a paddle attachment, beat the softened butter and brown sugar on medium-high speed until completely smooth and creamy. Add the vanilla extract and mix until combined.
- Incorporate Dry Ingredients: On low speed, add the all-purpose flour and salt and beat until just incorporated. Increase the speed to medium-high and beat until the dough comes together. If the dough is crumbly and won’t form, stop mixing and knead it together by hand, adding a few drops of water if needed.
- Shape Dough Logs: With lightly floured hands, divide the dough into two equal parts (about 325g each). Roll each half into an 8-inch log shape.
- Coat with Sugar: Pour the coarse sugar on a large plate and roll each log in the sugar until the exterior is fully coated.
- Chill Dough: Wrap each sugar-coated log tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight, and up to 5 days. Chilling is mandatory for the best texture.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Slice Cookies: Remove the dough logs from the refrigerator. Slice each log into 12 evenly thick cookies, placing them about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 14–16 minutes, or until the cookies are set and lightly browned around the edges. Avoid over-baking to maintain tender texture.
- Cool and Store: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Store leftover cookies at room temperature, covered, for up to 1 week. They will become crunchier after the first day.
Notes
- Chilling the dough is essential to help the cookies hold their shape and develop the right texture.
- If the dough feels too crumbly, add a few drops of water or dampen your hands slightly to help bring it together.
- Use coarse sugar for coating to add a pleasant crunch and sparkle to the cookie exterior.
- Do not overbake, as shortbread cookies can dry out quickly and lose their tender crumb.
- These cookies keep well for up to a week stored in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown sugar shortbread, shortbread cookies, buttery cookies, vanilla cookies, easy cookie recipe
