Introduction

These Brown Sugar Shortbread Cookies offer a delightful twist on the classic shortbread, featuring the rich, caramel-like flavor of brown sugar. They are buttery, tender, and perfect for any occasion when you want a simple yet flavorful treat.

A white plate is filled with a single layer of round, golden-brown cookies with a soft, crumbly texture and lightly sugared edges. There are about a dozen cookies, one of which has a bite taken out, showing the inside that is slightly lighter in color but just as crumbly. Around the plate, a few cookies sit scattered on a white marbled surface, alongside a small white bowl filled with raw sugar crystals sitting on a beige checkered cloth. The scene is bright and clean, emphasizing the simple, homemade look of the cookies. 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 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 just incorporated. Increase the speed to medium-high and beat until the dough comes together. If the dough is too crumbly, stop mixing and use your hands to press the crumbs into a unified dough, adding a few drops of water if needed.
Step 3: Lightly flour your hands and divide the dough in half. Shape each half into an 8-inch log.
Step 4: Pour the coarse sugar onto a large plate and roll each log in the sugar to coat the exterior completely.
Step 5: Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 4 hours or up to 5 days; chilling is essential for the best texture.
Step 6: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
Step 7: Remove the dough logs from the refrigerator and slice each into 12 equal cookies. Place the slices about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 14–16 minutes, until the cookies are set and lightly browned around the edges. Avoid over-baking. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the dough before chilling.
Use dark brown sugar for a deeper, molasses-rich taste, or light brown sugar for a milder sweetness.
If dough is too dry, add water sparingly to help it come together without changing the flavor.
Rolling the dough logs in coarse sugar before chilling gives a lovely crunchy texture and a pretty finish after baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. They will be tender on the first day and become crunchier afterward. To refresh, warm them slightly in the oven before serving.

How to Serve

A stack of six round, sugar-coated cookies is arranged neatly on a white plate. Each cookie has a light golden brown color with a coarse, sugary texture on the outside and a soft, crumbly interior visible in the two top cookies. The cookies are thick and appear slightly crunchy on the edges, showing some sugar crystals sparkling under soft light. The background features a white marbled texture. 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?

While you can use salted butter, reduce or omit the added salt in the recipe to avoid overly salty cookies.

Do I have to chill the dough?

Yes, chilling is essential to prevent spreading and to develop the dough’s texture and flavor. At least 4 hours is recommended, but overnight is ideal.