Brown Sugar Shortbreads
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These Brown Sugar Shortbreads are an amazing crisp and buttery shortbread with all the robust flavor of brown sugar. When you're looking for an easy shortbread recipe, but equally delicious, this cookie is it!
If you love shortbread, check out my Olive Oil Shortbreads, Slice & Bake Vanilla Shortbread Cookies, or my Chocolate Dipped Almond Shortbread Cookies.
If you were wondering if you can make shortbread cookies with brown sugar, you absolutely can! Today I'm sharing my Brown Sugar Shortbreads. These shortbread cookies are so easy to make, and an amazing fall cookie.
These classic shortbread cookies are taken to the next level with the addition of brown sugar. This gives them an amazing light and crisp texture, with all the flavors of brown sugar! I poke holes in the shortbread for extra crispiness (plus, it looks so cute!). These Brown Sugar Shortbreads make an amazing pairing with my Homemade Butterscotch Pudding or my Homemade Vanilla Malt Pudding. These simple shortbread cookies are also amazing on their own, with a big glass of milk, or a cozy drink like coffee or tea.
Why You'll Love This Recipe
Buttery & Crisp: I love shortbread cookies because they are buttery and crisp! These are best if dipped in a glass of milk.
Brown Sugar: While most shortbreads are made with cane sugar or powdered sugar, these are made with light brown sugar. This gives them the flavor of a classic chocolate chip cookie but with the texture of a shortbread.
Simple: This easy shortbread recipe combines butter, brown sugar, and flour for a simple cookie with minimal ingredients. So, when you want some quick, easy, and flavorful, this is it!
Crowd Pleaser: Brown Sugar Shortbreads are a true crowd pleaser! This easy shortbread recipe has a nostalgic taste thanks to the butter and brown sugar with a buttery and crisp texture. Everyone will love this simple cookie.
Ingredients
- Butter: I use Organic Valley Salted Butter, as it's a favorite of mine. You can use unsalted butter, just add 1/2 teaspoon of salt to the recipe. The main thing is, be sure to use a high quality butter as shortbread cookies are made up of mostly butter!
- Powdered Sugar: I use a mix of organic powdered sugar and light brown sugar to give them the best flavor and texutre.
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works. If you want an even more intense brown sugar flavor, you can use dark brown sugar too.
- Vanilla Extract: My favorite is Simply Organic.
- All Purpose Flour: I use Cairnspring Mills here.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for the cookies.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add in the flour and mix on low until combined into a smooth dough, it should feel like play dough in your hands.
Step 3
Using your hands, roll the dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2 to 2-½ inches in diameter. Using a fork, poke them three times in the center.
Step 4
Bake for 18 to 21 minutes or until golden brown on the bottoms and edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Be sure to use softened butter, this is so crucial for shortbread cookies! I like to let my butter soften naturally out on the counter for the best results.
- Make sure to sift powdered sugar. This ensures there are clumps as you don't want those transferring to your cookies.
- Use high quality ingredients, especially butter! Shortbread cookies are made up mostly butter, so it really matters. And they have very few minimal ingredients so those ingredients really count.
- Feel free to add chocolate chips to the batter if you like, I'd do 142 grams.
- You can also add a sprinkle of flaky sea salt if you are as obsessed with sweet and salty cookies as I am!
FAQ's
Yes, you can use dark brown sugar the recipe will work just fine. The color will be a bit darker and the flavor will be richer.
Yes, just add ½ teaspoon of fine sea salt to the flour.
Shortbreads are buttery and crisp so they are best stored in a cool dry place. Don't store in an airtight container as they can become soft.
Craving More?
Recipe
Brown Sugar Shortbreads
Equipment
- Digital Food Scale
Ingredients
- 226 grams salted butter (softened)
- 71 grams powdered sugar (sifted)
- 71 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 255 grams all purpose flour
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add in the flour and mix on low until combined into a smooth dough, it should feel like play dough in your hands.
- Using your hands, roll the dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2 to 2-½ inches in diameter. Using a fork, poke them three times in the center.
- Bake for 18 to 21 minutes or until golden brown on the bottoms and edges. Allow to cool completely on the baking sheets.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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These brown sugar shortbread cookies are more flavorful than classic shortbreads made with sugar! They’re so good!