Brown Sugar Shortbread Cookies

Chewy, crisp, and tender brown sugar shortbread capture the flavor of butter and the molasses in brown sugar. I make with 100% dark brown instead of a mix of dark and light to get a bit more of that flavor.

I found this recipe as I was looking for simple things to make while under stay at home. I don't have eggs all the time and this recipe doesn't need them.

Ingredients Directions

  • 1 1/8 cups (140 g) AP flour
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup (100 g) packed dark brown sugar
  • Just under 1 tsp vanilla extract
  • 1/3 cup (60 g) coarse sugar, for rolling (optional)

 Prepare the dough:

  1. Whisk the flour and salt together in a medium bowl.
  2. Cream the butter and sugar.
  3. Add the vanilla and salt, combine.
  4. Slow add the dry ingredients, beat until the dough comes together.
  5. On a floured board, shape the dough into a log about 2 1/2 by 8 inches.
  6. Wrap in plastic wrap and chill in the refrigerator for at least 4 hours (mandatory).

To cook:

  1. Preheat oven to 350° F.
  2. Line baking sheet(s) with parchment paper.
  3. Optionally roll in coarse sugar
  4. Slice the log into 12 evenly thick disks and place on the baking sheet(s).
  5. Bake for 12-14 minutes, until browned around the edges.
  6. Cookies will stay fresh covered at room temperature or in the refrigerator for 1 week.

Notes

My values are halved from the original recipe.

Cooked cookies, or uncooked dough can store well in the refrigerator or freezer.

Original Recipe

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recipes/brown_sugar_shortbread_cookies.txt · Last modified: 2021/06/19 14:32 (external edit)

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