brown sugar shortbread

Chewy, crisp, tender, and EASY brown sugar shortbread!

Brown Sugar Shortbread

salt

(2 sticks; 230 grams) unsalted butter, softened to room temperature

(200 grams) packed light brown sugar

(67 grams) packed dark brown sugar

vanilla extract

(135 grams) coarse sugar, for rolling

Whisk the flour and salt together in a medium bowl.

In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and dark brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.

On low speed, slowly add the dry ingredients. Turn the mixer up to high speed and beat until the dough comes together.

Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s added only for a little crunch! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Cookies will stay fresh covered at room temperature or in the refrigerator for 1 week.

I love shortbread cookies but these have got to be the best! Made half a batch and topped them with dulce de leche and a generous sprinkling of salt. Question though, do you think this could be made with brown butter? Im thinking of browning butter, letting it solidify, and then bring to room temp before baking.

This recipe is amazing! I substitute a mixture of gluten free flours, and it's fantastic. Sometimes a light dusting of flaked salt on top of each. Wow!!

While the recipe looks great, and I loved the brown sugar cookie recipe, and am looking to use the rest of a bag of brown sugar (it's dry here, and I hate owning a brown rock in my cabinet), I wanted to bring up something that's bugging me a little in the post.  

The only difference between light and dark brown sugar is the amount of molasses added.  Saying that using two different sugars results in a more complex flavor isn't accurate.  There's no difference other than molasses level.  Now, if you'd used different KINDS of sugars, like coconut or date sugar, that might actually be more complex.

I feel like what you're trying to say is that the combination gives them a more balanced flavor.  From a read of the recipe, it seems like the dark brown sugar gives just a little more depth, but not so much that it starts getting into molasses cookie territory.  Sorry for the nitpick, it just made my chef brain tweak a bit.  I love your recipes, and have made several over the years.  They never fail and flavor's always on point.  (Which I love, because I cannot tell you how many blog-recipe travesties I've had.  I can tell you test these, unlike a lot of people, who seem to crank out spurious posts for clicks.)  You've been at this long enough that you might consider some basic cooking classes, just to open up your vocabulary and immerse in with professionals to absorb the lingo.  You clearly have "it"- a naturally good palette at the very least- and being able to talk the talk would only enable you to make even better content.  And it's already great, so just imagine, eh?  :)

This is a wonderful recipe. I like less sweetness, so I used 1 cup of dark  brown sugar only, then added a little more flour to get the right stiffness. No issues.

Also...I flavored the last two batches. First one has grated lemon rind. Second has grated orange rind and a little cinnamon. 

Also, amazing to drizzle melted chocolate over once cool. Extra special.

Fantastic cookie!

This is officially my new favorite cookie. Crispy, chewy, delicious carmel-y brown sugar flavor... not only the best cookie I made this year but the easiest! Sally, you never lead me wrong!

Hi Sally - I just made these cookies and they are excellent!  I love brown sugar, but am not a huge cookie fan.  However, I just ate more of these than I care to admit!  Thank you for posting consistently good recipes.

Hi Sally, I made these cookies and they were amazing and a definite hit with those who received them in my cookie boxes.

My question is, is it okay if after the logs are chilled for the 4 hours, I can slice them and then freeze in ready to go rounds? Or would it be better for them to chill for half the time, then slice and freeze? I would love to have these ready to go when the craving for them strikes!

Looking forward to your response!

Hi Trina thanks for the info. I baked them yesterday and they are amazing!
I added homemade toffee chips to them and really love the extra flavor. Bringing them to my friends today I’m sure they will love them!

Great cookie when you are trying to avoid white sugar!! I went a step further and added roasted pecans to the dough &amp; it gave it a great nutty flavor.

These are really good! It's probably the best shortbread I've ever had!

I baked these using browned butter which I let come to room temp and they were incredible!! Like some of the best cookies I've ever had good. They spread a lot but I only chilled for about 3 hours. Definitely going to make these again.

I made these this weekend and really liked them. I love the idea of a really flavorful cookie that is simple. This one hit the mark on all accounts. I will suggest using an empty paper towel roll and cut open. Put your rolled, (and covered) dough in there. Keeps the bottom from flattening out. Will definitely be adding this to my cookie list.

This Brown Sugar Shortbread cookie recipe is an easy three-ingredient holiday treat. Made with wholegrain flour and dipped in chocolate, these cookies are simple and elegant.&nbsp;

lb room temperature butter

brown sugar

flour (all purpose or white whole wheat)

Preheat oven to 350°F / 180°C. Line a large baking sheet with parchment paper.

With a stand mixer or an electric hand mixer, mix brown sugar and butter together until well blended, and slightly fluffy.&nbsp;

Mix in the flour, careful not to make a terrible mess with the mixer.&nbsp;

Turn the dough out onto a clean counter top, and bring it together into a disc with your hands.&nbsp;

On a slightly floured surface, roll the dough out to about 1/2 inch thick.&nbsp;

Using a cookie cutter, cut into shapes, and transfer carefully to prepared baking sheet, leaving a little space between cookies.&nbsp;

The dough can be re-rolled and cut out again as needed.

Place the cookies into oven and bake for 10 - 12 min. Cookies are done when they are very lightly golden brown.&nbsp;

Transfer the cookies to cool on a wire rack. Dip into melted chocolate if desired!

I do love the whipped shortbread cookies  but this was a nice change..And so easy to make too!
Definitely a keeper.

Just made them for the first time and loving them! So quick, so simple, so deliciously buttery. Made them with whole wheat flour and tasted great. Added a teaspoon of powdered orange zest that I had on hand, which combined great.

I just made these for the first time and they taste amazing. My only issue is that my shapes spread out when I baked them, so my tiny shortbread bells are tiny shortbread blobs. Delicious blobs though!! Any tips?

So good! These are on my annual Christmas baking list and I made them today. I used teeny tiny cookie cutters. It's a massive pain but I ended up with 185 dainty little shortbread bites out of one batch. Dipped in chocolate is a must.

My favourite shortbread cookie recipe!! I’ve made it three times and recommended it to my friends who also love it :)

Fab recipe! The kids and I loved baking and eating these :)

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Brown Sugar Shortbread

Brown Sugar Shortbread

Top 2 brown sugar shortbread recipes from across the web

The most viewed brown sugar shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brown Sugar Shortbread

Brown Sugar Shortbread

The most viewed brown sugar shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine