Introduction

Brown Sugar Shortbread Cookies offer a delightful twist on the classic shortbread with their rich, caramel-like flavor and buttery texture. These cookies are simple to make and perfect for any occasion, whether as a sweet snack or a charming gift.

A white plate holds a pile of round shortbread cookies, about two layers thick, arranged unevenly with one cookie showing a bite, revealing a light golden, crumbly texture inside. Each cookie has a sandy tan color with a slightly darker edge and is coated with coarse sugar crystals that catch the light, giving a subtle sparkle. A few more cookies are partially visible scattered around the plate on a white marbled surface. 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 or stand mixer with a paddle attachment to beat the softened 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 incorporated. Increase speed to medium-high and continue beating until the dough comes together. If the dough is crumbly, stop mixing and use lightly floured hands to press it into a cohesive dough. You may also sprinkle a few drops of water or wet your hands to help it bind.
Step 3: Divide the dough into two equal portions. Roll each piece into an 8-inch log shape using lightly floured hands.
Step 4: Pour the coarse sugar onto a plate. Roll each dough log in the sugar, coating the exterior evenly.
Step 5: Wrap the sugar-coated logs tightly in plastic wrap. Chill in the refrigerator for at least 4 hours or up to 5 days; chilling is necessary to firm up the dough.
Step 6: When ready to bake, preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
Step 7: Remove the logs from the fridge and slice each into 12 evenly thick cookies. Place cookies about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 14–16 minutes until the cookies are set and lightly browned on the edges. Avoid over-baking for a tender texture.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or a splash of almond extract to the dough.
If you prefer a finer texture, you can use granulated sugar instead of coarse sugar for rolling the logs.
Make sure to chill the dough as it helps prevent spreading during baking and develops better flavor.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. After the first day, the cookies will become crunchier, providing a pleasing contrast to their initial tender texture. Reheating is not necessary, but you can warm them slightly in a low oven for a fresh-baked feel.

How to Serve

A close-up image shows a stack of six thick, round cookies on a white plate. The cookies have a golden-brown color, with a slightly crumbly texture visible inside the top two broken cookies. The outer edges are rough and coated with large sugar crystals, giving a sparkly texture. The white plate rests on a surface with a white marbled texture, and the background is softly blurred in a light gray tone. 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 butter?

Yes, but reduce or omit adding additional salt in the recipe to avoid the cookies becoming too salty.

How long can I refrigerate the dough before baking?

The dough can be refrigerated for up to 5 days. Chilling helps improve texture and flavor, so it’s best not to skip this step.