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–+ servings
brown sugar shortbread cookies, some half dipped in chocolate on a baking sheet on a blue tile table.

Brown Sugar Shortbread Cookies

Mimi Council
Rich, buttery, and crisp – these Brown Sugar Shortbread Cookies are made using brown sugar for a twist on a classic shortbread cookie that you will love!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 19 minutes
Chill Time 4 hours
Total Time 4 hours 34 minutes
Course Dessert
Cuisine American
Makes 28 cookies
Calories 115 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Half Sheet Pan
  • Parchment Paper Sheets

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
  • 28 grams cane sugar (for topping)

Instructions
 

  • 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 speed until combined and there are no butter chunks.
  • Add in the flour and mix on low until combined and a smooth, soft dough forms, this shortbread dough should feel like play dough in your hands.
  • Turn the dough out onto a piece of plastic wrap and roll it into a log that is about 14-inches long. Wrap tightly in plastic wrap and place in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Remove the cookie dough log from the fridge and slice it into about 28 cookies that are about 1/4-inch thick.
  • Place on the prepared baking sheets, spreading evenly apart.
  • Bake for 19 to 21 minutes or until golden brown on the bottoms and edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
  • Store in a cool dry place for up to 7 days.

Notes

Tips
  • Always use a digital food scale for the best results.
  • 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!
  • Gluten Free — Replace the all purpose flour with 226 grams (scant 1 ½ cups) gluten free flour blend and 57 grams (½ cup plus 1 tablespoon) organic coconut flour. I used the Namaste Organic Perfect Flour blend for testing.
  • High Altitude — Bake at 350°F for 18 to 20 minutes or until golden brown on the bottom and edges.

Nutrition

Calories: 115kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 53mgPotassium: 15mgFiber: 0.2gSugar: 6gVitamin A: 202IUCalcium: 5mgIron: 0.4mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!