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Brown Sugar Shortbread Cookies Recipe

★★★★★

4.4 from 78 reviews
  • Author: lilan
  • Total Time: 4 hours 31 minutes
  • Yield: 24 cookies 1x

Description

Delight in these Brown Sugar Shortbread Cookies featuring a rich, buttery base sweetened with packed brown sugar and finished with a crunchy coarse sugar coating. These classic cookies have a tender, melt-in-your-mouth texture complemented by a hint of vanilla, perfect for any occasion or a simple sweet treat.

Ingredients

Scale

Shortbread 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

Coating

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

Instructions

  1. Cream Butter and Sugar: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the softened butter and brown sugar together on medium-high speed until completely smooth and creamy. Add vanilla extract and beat until just combined.
  2. Incorporate Dry Ingredients: Add the all-purpose flour and salt, mixing on low speed until just incorporated. Increase speed to medium-high and continue beating until the dough forms a cohesive mass. If crumbly, gather dough by hand or add a few drops of water and press together.
  3. Shape Dough Logs: Lightly flour your hands and divide dough into two equal portions (about 325g each). Roll each portion into an 8-inch log shape.
  4. Coat with Coarse Sugar: Pour the coarse sugar onto a large plate. Roll each dough log in the sugar until fully coated on the exterior.
  5. Chill Dough: Wrap the coated dough logs tightly in plastic wrap. Refrigerate for a minimum of 4 hours, ideally overnight, and up to 5 days. This chilling step is mandatory to set the dough properly.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
  7. Slice and Arrange Cookies: Remove chilled logs from the refrigerator. Slice each log into 12 evenly thick cookies and place them about 2 inches apart on the prepared baking sheets.
  8. Bake Cookies: Bake for 14 to 16 minutes or until cookies are set and edges are lightly browned. Avoid over-baking to maintain the tender texture.
  9. Cool Cookies: Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Store and Serve: Store leftover cookies in an airtight container at room temperature for up to 1 week. Note that cookies will become crunchier after the first day.

Notes

  • Use packed brown sugar for the correct sweetness and moisture balance.
  • Coarse sugar coating adds a pleasant crunch and an attractive finish.
  • Chilling the dough is essential for shaping and texture — do not skip or shorten this step.
  • If the dough is crumbly, gently add a few drops of water and knead it slowly to bring it together.
  • Line baking sheets with parchment or silicone mats for easy cookie removal and cleanup.
  • Do not over-bake to keep cookies tender; they will firm up as they cool.
  • Cookies can be stored at room temperature for up to a week – they develop a crunchier texture after day one.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brown sugar, shortbread cookies, buttery cookies, vanilla shortbread, coarse sugar, holiday cookies, classic cookies

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Find it online: https://cooklilan.com/brown-sugar-shortbread-cookies-recipe/