Brown Sugar Shortbreads
Rich, buttery, and crisp – these Brown Sugar Shortbreads are made using brown sugar for a twist on a classic shortbread cookie that you will love!
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
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.
High Altitude — Bake at 350°F for 15 to 18 minutes or until golden brown on the bottom and edges.
Nutrition
Calories: 129kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 62mgPotassium: 18mgFiber: 0.3gSugar: 6gVitamin A: 235IUCalcium: 6mgIron: 1mg
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