Brown Sugar Shortbreads
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Brown Sugar Shortbreads are an amazing crisp and buttery shortbread with all the robust flavor of brown sugar. When you're looking for something simple, 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.
Table of Contents
If you were wondering if you can make shortbread cookies with brown sugar, you absolutely can! Today I'm sharing my Brown Sugar Shortbreads recipe. This shortbread cookie recipe is so easy to make, and it's an amazing fall cookie.
This classic shortbread cookie uses a mix of powdered sugar and light brown sugar. This gives it 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. They 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 simple recipe combines butter, brown sugar, and flour for a simple cookie recipe with minimal ingredients.
Crowd Pleaser: Brown Sugar Shortbreads are a true crowd pleaser! This easy and simple cookie 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
Florida Crystals Organic Powdered Sugar
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
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).
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?
Brown Sugar Shortbreads
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
Join Our Organic Community
Leave a Comment