The secret to truly exceptional shortbread cookies lies in the quality of your butter and a precise chilling process. These brown sugar shortbread cookies are a testament to that, delivering a melt-in-your-mouth texture paired with a delightful crunch from the coarse sugar. This recipe is for anyone who appreciates the simple elegance of a classic cookie, elevated by the nuanced sweetness of brown sugar. My first attempt at shortbread, many years ago, resulted in spread-out, sad cookies because I rushed the chilling. I quickly learned that patience in the refrigerator is key for these shortbread cookies to hold their perfect shape and texture. This recipe ensures that classic crumbly yet tender bite without any fuss.

⏱ Time: 50 min
👥 Servings: 24 cookies
📊 Level: Easy
🥗 6 ingredients

Ingredients for shortbread cookies

  • 3/4 cup (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)

How to make shortbread cookies

  1. Beat the butter and brown sugar until smooth and creamy. Add vanilla and beat until combined.
  2. Add flour and salt, beating on low until incorporated. Increase speed to medium-high until dough forms.
  3. If dough is crumbly, use hands to bring it together or sprinkle with water and beat again.
  4. Divide dough in two and roll each piece into an 8-inch log.
  5. Roll logs in coarse sugar until fully coated.
  6. Tightly wrap logs in plastic wrap and chill for at least 4 hours.
  7. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
  8. Slice logs into 12 cookies each and bake for 14-16 minutes until lightly browned.

Pro tips

  • Don’t overmix the dough once the flour is added; beat just until combined to keep the cookies tender.
  • For perfectly round cookies, gently reshape the logs after chilling if they flatten slightly.
  • The coarse sugar coating is crucial for texture; ensure logs are fully coated before slicing.
  • For make-ahead ease, freeze the raw dough logs for up to 3 months, then slice and bake as directed, adding a few extra minutes to the bake time.

These brown sugar shortbread cookies are a timeless treat, perfect for sharing or a quiet moment with a cup of tea. Experiment with adding a pinch of cinnamon or nutmeg to the dough for an extra layer of warmth. Enjoy!

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