There’s something irresistibly comforting about a batch of homemade cookies. The sweet smell of butter and sugar filling your kitchen, the promise of a crisp, melt-in-your-mouth bite—it’s like a warm hug in cookie form. Trust me, once you make these Brown Sugar Shortbread Cookies, they’ll quickly become a go-to treat. Whether you’re looking for something to snack on with a cup of tea or need a sweet gift for a friend, these cookies are the answer. Simple, buttery, and perfectly sweetened with brown sugar, this recipe is one you’ll want to keep on repeat!
Why You’ll Love Brown Sugar Shortbread Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking to share with loved ones or just indulging in a sweet treat, these cookies are perfect for any occasion. Here’s why you’re going to love them:
Versatile: Perfect for everything from cozy evenings at home to gifting at a holiday party. Imagine sitting down with a cup of coffee and these cookies or packaging them up as a thoughtful homemade present.
Budget-Friendly: Made with pantry staples, you don’t need anything fancy to make these cookies. With just a handful of ingredients, you’ll have cookies that taste like you spent hours in the kitchen—without the price tag!
Quick and Easy: Shortbread can sound intimidating, but I promise, this recipe is a breeze. Just a few simple steps and you’ll have perfectly crisp and buttery cookies ready to enjoy.
Crowd-Pleasing: These cookies are a guaranteed hit with both kids and adults. The balance of sweet, buttery goodness and that melt-in-your-mouth texture is a universal favorite.
Ingredients
Here’s what you need to make these cookies magic:
Butter: The base of any good shortbread. Choose unsalted butter to give you full control over the flavor.
Brown Sugar: This is where the cookies get their rich, warm flavor. The molasses in the brown sugar adds depth and sweetness that regular sugar just can’t match.
All-Purpose Flour: A classic in baking, this helps give the cookies their signature melt-in-your-mouth texture.
Cornstarch: Just a little bit of cornstarch helps these cookies stay delicate and crumbly, which is exactly what you want.
Salt: A pinch of salt is the secret ingredient that balances the sweetness and enhances the overall flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these delicious cookies:
Preheat Your Oven: Start by preheating your oven to 325°F (165°C). This ensures an even bake and gives your cookies that perfect crisp texture.
Mix Your Wet Ingredients: In a large bowl, beat the butter and brown sugar together until light and fluffy. This step is key to making sure your cookies are soft and melt-in-your-mouth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Slowly add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix—it should come together into a dough that’s soft but not sticky.
Shape the Dough: Turn the dough onto a lightly floured surface and gently knead it a few times. Roll it out to about ¼ inch thick and use a cookie cutter to shape your cookies. You can make them classic round shapes or get creative with your cutter!
Bake to Perfection: Place the cookies on a parchment-lined baking sheet and bake for 12-15 minutes or until they’re just beginning to turn golden around the edges. Keep an eye on them—shortbread is delicate and can go from golden to browned quickly!
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and gives them that perfect crisp texture.
How to Serve Brown Sugar Shortbread Cookies
These cookies are perfect on their own, but if you want to take them to the next level, try these fun serving ideas:
With Tea or Coffee: These cookies are made for tea time! Pair them with your favorite cup of tea or coffee for the ultimate cozy experience.
As a Gift: Package them up in a cute tin or box and give them to friends or family. They’ll love the homemade touch and the sweet, buttery flavor.
With Fruit: Serve them alongside fresh berries for a sweet and slightly tart contrast. It’s the perfect way to balance the richness of the cookies.
Dipped in Chocolate: For an extra indulgence, melt some chocolate and dip half of the cookie in it. Let it set and enjoy the added decadence!
Additional Tips
Here are some extra tips to make sure these cookies turn out perfect every time:
Chill the Dough: If your dough is too soft to work with, refrigerate it for 30 minutes. Chilling makes it easier to roll out and shape.
Add Flavors: For a twist, you can add a splash of vanilla extract or even a little cinnamon to the dough for added flavor.
Storage Tips: Keep your cookies in an airtight container to preserve their freshness. They’ll stay good for up to a week, but I bet they won’t last that long!
Make a Double Batch: These cookies freeze beautifully! If you’ve got extra dough, roll it into a log, wrap it tightly, and freeze for up to 3 months. When you’re ready, just slice and bake!
FAQ Section
Q1: Can I substitute butter for margarine?
A1: You can, but I highly recommend using butter for the best flavor and texture. Margarine will work in a pinch, but the taste won’t be quite as rich.
Q2: Can I make these cookies ahead of time?
A2: Yes, these cookies can be made ahead! Prepare the dough, refrigerate it, and bake them when you’re ready. You can even freeze the dough if you want to bake them at a later date.
Q3: How do I store leftover cookies?
A3: Store your cookies in an airtight container at room temperature for up to a week. They’ll stay fresh and delicious!
Q4: Can I freeze these cookies?
A4: Absolutely! You can freeze the baked cookies for up to 3 months. Just make sure they’re in a freezer-safe container, and let them thaw at room temperature when you’re ready to enjoy them.
Q5: What’s the best way to reheat these cookies?
A5: These cookies don’t really need reheating since they’re best enjoyed at room temperature. If you want them a bit warmer, pop them in the microwave for just 5-10 seconds.
Q6: Can I double the recipe?
A6: Yes, doubling the recipe is easy! Just make sure you have enough space to roll out all the dough and bake the cookies in batches if necessary.
Q7: Can I make these cookies gluten-free?
A7: Yes, you can swap the all-purpose flour for a gluten-free flour blend. Just be sure to check the texture of the dough before rolling it out.
Q8: Can I use granulated sugar instead of brown sugar?
A8: Brown sugar gives these cookies their signature flavor, but you can use granulated sugar if that’s all you have on hand. They’ll still be tasty, just a bit different.
Q9: Can I add chocolate chips to these cookies?
A9: Yes! If you’re a fan of chocolate, feel free to fold in some mini chocolate chips into the dough. It’ll add a fun twist to these classic cookies.
Q10: How long will these cookies stay fresh?
A10: These cookies are at their best within a week, but they’ll still taste great for up to 10 days if stored properly.
Conclusion
There you have it—simple, buttery, and delicious Brown Sugar Shortbread Cookies! With just a few ingredients and minimal effort, you’ll be rewarded with cookies that melt in your mouth and bring a smile to your face. Whether you’re enjoying them on your own or sharing them with others, these cookies are sure to be a hit. Happy baking, and don’t forget to savor every crumb!
Print
Brown Sugar Shortbread Cookies
- Prep Time: 4 hours 30 minutes (includes chilling time)
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These easy 6-ingredient brown sugar shortbread cookies offer a rich and buttery twist on the classic recipe. With no eggs or leavening, they’re delightfully crumbly with a soft, melt-in-your-mouth texture. Perfect for tea time or as a sweet snack!
Ingredients
- Cookies:
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened
- 1 cup (200g) packed light or dark brown sugar
- 1 1/2 tsp pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour, spooned & leveled
- 1/4 tsp salt
- For Rolling:
- 1/2 cup (100g) coarse sugar (e.g., Sugar in the Raw)
Instructions
- Prepare the dough:
In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter and brown sugar on medium-high speed until smooth and creamy. Add vanilla and mix until combined.
Add flour and salt, mixing on low speed until incorporated. Increase to medium-high speed and mix until the dough forms. If crumbly, use your hands to bring it together or sprinkle with a few drops of water to help bind. - Shape and chill the dough:
Divide the dough into two equal portions (approx. 325g each). Roll each into an 8-inch log.
Roll the logs in coarse sugar to coat evenly, then wrap tightly in plastic wrap. Chill in the refrigerator for at least 4 hours or up to 5 days. - Bake the cookies:
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
Slice the chilled logs into 12 equal cookies each and place on baking sheets about 2 inches apart.
Bake for 14–16 minutes, or until edges are lightly browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Store:
Store cookies in an airtight container at room temperature for up to 1 week. Note: Cookies may become crunchier after day 1.
Notes
- Chilling is essential for this dough to maintain its shape and texture.
- Rolling in coarse sugar adds a delightful crunch to the edges, but it’s optional.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg