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Brown Sugar Shortbread Cookies Recipe

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★★★★★

5 from 66 reviews

These Brown Sugar Shortbread Cookies are rich, buttery, and perfectly sweet with a delightful crunch from the coarse sugar coating. Made with simple ingredients like brown sugar, vanilla, and all-purpose flour, these cookies offer a melt-in-your-mouth texture balanced by a caramelized sugar exterior. Ideal for any occasion, they are easy to prepare and require chilling to achieve the best shape and flavor.

Ingredients

Scale

Cookie 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 Turbinado or Sugar in the Raw)

Instructions

  1. Cream Butter and Sugar: In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla extract and continue beating until fully combined.
  2. Mix Dry Ingredients: Add the all-purpose flour and salt to the butter mixture and beat on low speed until the flour is incorporated. Increase the speed to medium-high and continue beating until the dough comes together. If the dough is crumbly and doesn’t form a cohesive mass, stop mixing and bring it together by hand, optionally adding a few drops of water or wetting your hands to help.
  3. Divide and Shape Dough: With lightly floured hands, divide the dough evenly into two portions weighing approximately 325g each. Roll each portion into an 8-inch log shape.
  4. Prepare for Coating: Pour the coarse sugar onto a large plate. One at a time, roll each dough log in the coarse sugar until it is completely coated on all sides.
  5. Chill Dough Logs: Wrap the coated logs tightly in plastic wrap and refrigerate for at least 4 hours or up to 5 days. Chilling is essential for the dough to firm up and maintain its shape during baking.
  6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  7. Slice Logs into Cookies: Remove the dough logs from the refrigerator. Slice each log into 12 equal cookies, approximately 1/2 inch thick. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
  8. Bake Cookies: Bake the cookies for 14 to 16 minutes, or until they are set and lightly browned around the edges. Avoid over-baking to keep them tender.
  9. Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
  10. Store and Enjoy: Store leftover cookies in a covered container at room temperature for up to one week. Note that after the first day, the cookies will develop a crunchier texture.

Notes

  • Chilling the dough logs is mandatory to preserve shape and texture.
  • If the dough is crumbly, use your hands or a few drops of water to bring it together.
  • Use parchment paper or silicone mats on baking sheets to prevent sticking.
  • Do not over-bake; cookies should be lightly browned around the edges.
  • For coarse sugar coating, Turbinado or Sugar in the Raw works well for extra crunch and sweetness.
  • Cookie logs can be refrigerated up to 5 days before slicing and baking.

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

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