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Brown Sugar Shortbread Cookies Recipe

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★★★★★

4.6 from 291 reviews

These Brown Sugar Shortbread Cookies are rich, buttery, and perfectly sweetened with light or dark brown sugar for a deeper caramel flavor. The cookies offer a tender, crumbly texture thanks to the creamed butter and brown sugar, with a delightful crunch of coarse sugar coating each slice. Easy to prepare and chilled before baking, these cookies deliver classic shortbread goodness with a subtle twist for everyday treats or special occasions.

Ingredients

Scale

For the 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

For Rolling

  • 1/2 cup (100g) coarse sugar (such as Sugar in the Raw or similar)

Instructions

  1. Cream Butter and Sugar: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the softened butter and brown sugar on medium-high speed until the mixture is completely smooth and creamy. Add the vanilla extract and continue beating until fully combined.
  2. Add Dry Ingredients: Reduce the mixer speed to low and add the all-purpose flour and salt. Beat just until incorporated. Then increase the speed back to medium-high and beat the dough until it starts to come together. If the dough remains crumbly after a few minutes, stop mixing and use your hands to press the dough together, optionally moistening your hands or the dough slightly with water to help it bind.
  3. Divide and Shape Dough: Lightly flour your hands and divide the dough evenly into two portions, about 325g each if measuring by weight. Roll each portion into an 8-inch log shape.
  4. Coat with Coarse Sugar: Pour the coarse sugar onto a large plate. Roll each dough log thoroughly in the sugar until the exterior is coated evenly.
  5. Chill the Dough: Wrap each sugared dough log tightly in plastic wrap. Chill in the refrigerator for a minimum of 4 hours and up to 5 days. Chilling is mandatory to firm the dough and achieve the right texture.
  6. Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  7. Slice and Arrange Cookies: Remove the chilled logs from the refrigerator. Slice each log into 12 evenly thick cookies and place them on the prepared baking sheets about 2 inches apart to allow space for baking.
  8. Bake the Cookies: Bake in the preheated oven for 14 to 16 minutes, or until the cookies are set and lightly browned at the edges. Avoid over-baking to keep the soft, crumbly texture.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Storage: Store leftover cookies in an airtight container at room temperature for up to one week. Note that the cookies will become crunchier after the first day.

Notes

  • Chilling the dough is essential; it helps the cookies hold their shape and improves texture.
  • If dough is crumbly, adding a few drops of water or moistening your hands can help bring it together.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • Coarse sugar on the outside adds a pleasant crunch and sweet sparkle.
  • Cookies stay fresh at room temperature for up to a week, but they will become crunchier over time.

Keywords: brown sugar shortbread cookies, shortbread cookies, brown sugar cookies, easy cookie recipe, buttery cookies, holiday cookies

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