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
Units
Scale
- 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