Description

Deliciously buttery and sweet Brown Sugar Shortbread Cookies made with a simple dough of butter, brown sugar, vanilla, flour, and salt. These classic cookies are rolled in coarse sugar for a delightful crunch and baked to a perfect golden edge, offering a rich and tender texture ideal for any occasion.

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

For Rolling

1/2 cup (100g) coarse sugar (such as Sugar in the Raw)

Instructions

Cream Butter and Sugar: In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the unsalted butter and brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla extract and beat until well combined.
Add Dry Ingredients: Add the all-purpose flour and salt to the mixture and beat on low speed until just incorporated. Increase the speed to medium-high and continue beating until the dough forms. If the dough remains crumbly, bring it together by hand or sprinkle a few drops of water and then beat again to achieve a cohesive dough.
Shape Dough into Logs: Lightly flour your hands, divide the dough into two equal halves (about 325g each), and roll each piece into an 8-inch log.
Coat with Coarse Sugar: Pour the coarse sugar onto a large plate. Roll each log thoroughly in the coarse sugar until fully coated on the exterior.
Chill the Dough: Wrap each sugar-coated log tightly in plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, and up to 5 days. Chilling is mandatory for shaping and baking.
Prepare Oven and Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
Slice and Arrange Cookies: Remove chilled logs from the refrigerator. Slice each into 12 equal cookies, placing them approximately 2 inches apart on the prepared baking sheets.
Bake: Bake the cookies for 14 to 16 minutes, or until set and lightly browned around the edges. Avoid over-baking to keep the texture tender.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store: Store leftover cookies at room temperature in an airtight container for up to 1 week. Note that they will become crunchier after the first day.

Notes

Chilling the dough is essential for proper shape and texture of the cookies.
If the dough is too crumbly, gently wet your hands or sprinkle a few drops of water on the dough to help it come together.
Use light or dark brown sugar according to your flavor preference; dark brown sugar will give a deeper molasses flavor.
Using coarse sugar for rolling adds a lovely crunch and decorative finish.
Do not over-bake; the cookies should be just set and lightly golden around the edges for the best texture.
Store cookies in an airtight container at room temperature to maintain freshness.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Brown Sugar Shortbread Cookies, shortbread cookies, brown sugar cookies, buttery cookies, easy cookie recipe, sugar coated cookies, homemade shortbread