Oh, hello there! Come on in and pull up a chair. Isn’t there just something so comforting about a really good shortbread cookie? For me, it brings back memories of cozy afternoons and simple pleasures. And these Easy Brown Sugar Shortbread Cookies? They take that classic comfort and wrap it up in a warm, caramelly hug. They’re buttery, tender, and have that irresistible hint of brown sugar that makes them utterly addictive. The best part? They’re ridiculously simple to make. Seriously, you probably have everything you need in your pantry right now. Let’s bake some happiness!

Why You’ll Love This Recipe

• Fast: From mixing bowl to chilling, it’s super quick to get the dough ready. Baking time is short too!
• Easy: No fancy equipment, just a bowl, a mixer (or even a spoon!), and a little chill time. Perfect for beginner bakers.
• Giftable: These cookies look beautiful and taste even better, making them perfect for holiday tins, hostess gifts, or just sharing a little sweetness.
• Crowd-Pleasing: Who doesn’t love a buttery, melt-in-your-mouth cookie? The brown sugar adds an extra layer of deliciousness that everyone raves about.

Ingredients

• ¾ cup unsalted butter, softened: Make sure it’s truly soft, like you can easily press your finger into it, but not melted! This is key for that creamy texture.
• 1 cup packed brown sugar: Ah, the star ingredient for that lovely caramel flavor. Make sure you really pack it down in the measuring cup!
• 1½ teaspoons vanilla extract: Classic flavor booster! Use good quality vanilla if you have it.
• 2¼ cups all-purpose flour: The backbone of our cookie. Simple and effective.
• ¼ teaspoon salt: Just a little pinch to balance the sweetness and bring out all that buttery goodness.
• ½ cup coarse sugar (for rolling edges): Think turbinado or demerara sugar. This gives the edges a beautiful sparkle and a delightful little crunch. Totally worth it!

How to Make It

Alright, let’s get our hands a little floury. Making these cookies is a breeze!

1. First things first, in a medium bowl, grab your softened butter and that lovely packed brown sugar. Cream them together until the mixture is smooth and looks light and fluffy. You can use an electric mixer here, or just a sturdy spoon and some elbow grease!

2. Next, stir in the vanilla extract. Give it a good mix until that warm vanilla scent is spread throughout the butter mixture.

3. Now, add the flour and salt. Mix on low speed (if using a mixer) or stir with a spoon just until everything comes together and a soft dough forms. Be careful not to overmix! As soon as you don’t see dry flour streaks anymore, stop.

4. Turn the dough out onto a piece of parchment paper. Shape it into a nice, even log about 2 inches thick. Don’t worry about making it perfectly straight, just aim for a relatively uniform cylinder. Wrap it up tightly in the parchment paper, then pop it into the fridge for at least 1 hour. This chilling time is super important – it firms up the dough so you can slice it cleanly and helps the cookies hold their shape in the oven.

5. When you’re ready to bake, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

6. Take your chilled dough log and use a sharp knife to slice it into rounds about ¼-inch thick. Pour your coarse sugar into a shallow dish or plate. Take each cookie slice and roll the edges in the coarse sugar to coat them. This step is optional, but I highly recommend it for that extra texture and sparkle!

7. Arrange the sugared cookie slices on your prepared baking sheet, leaving about an inch between them. They won’t spread a ton, but they need a little breathing room.

8. Bake for 14–16 minutes. You’re looking for the edges to be lightly golden brown. The centers might still look a little pale, and that’s okay! Shortbread is meant to be tender.

9. Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. They’ll be delicate when they’re hot. After 5 minutes, carefully transfer them to a wire rack to cool completely. Try not to eat them all while they’re still warm… I know, it’s hard!

Substitutions & Additions

Want to play around a little? Here are some easy ways to change things up:

• Sugar Swap: While brown sugar gives that signature caramel note, you can use all granulated white sugar for a more traditional shortbread flavor. You could also do a mix of half brown, half white.
• Flavor Boost: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warmer spice profile. A tiny bit of almond extract alongside the vanilla is also lovely.
• Mix-Ins: Gently fold in about ½ cup of mini chocolate chips or finely chopped nuts (like pecans or walnuts) when you add the flour.
• Roll in Other Things: Instead of coarse sugar, you could roll the edges in finely chopped nuts before baking.

Tips for Success

Shortbread is pretty forgiving, but a few simple tips will ensure perfect cookies every time:

• Soften, Don’t Melt: Seriously, room temperature softened butter creams so much better with the sugar than melted butter, which can make your cookies greasy.
• Don’t Overmix: Once you add the flour, mix only until the dough just comes together. Overmixing develops the gluten too much and can make your shortbread tough instead of tender and crumbly.
• Chilling is Crucial: Don’t skip or shorten the chilling time! It makes the dough easy to slice neatly and helps the cookies hold their shape, preventing them from spreading too much.
• Watch the Edges: Keep an eye on the cookies as they bake. Shortbread shouldn’t get super dark. You want those edges just kissed with golden brown.
• Use Parchment: Lining your baking sheet with parchment paper prevents sticking and makes cleanup a breeze.

How to Store It

Once your delicious brown sugar shortbread cookies are completely cool (and you haven’t eaten them all yet!), storing them is easy.

• Store cooled cookies in an airtight container at room temperature.
• They will stay fresh and delicious for 5-7 days.
• You can also freeze baked cookies! Let them cool completely, then place them in a single layer on a baking sheet until frozen solid. Transfer to a freezer-safe bag or container and freeze for up to 2-3 months. Thaw at room temperature.
• The unbaked dough log can also be wrapped tightly in plastic wrap and then foil and frozen for up to 3 months. Thaw in the fridge overnight before slicing and baking.

FAQs

• Why use brown sugar instead of white? Brown sugar adds moisture, a softer texture, and that distinct caramel-like flavor that pairs wonderfully with the butter. It makes the shortbread a little less ‘snap’ and a little more ‘tender melt’.
• Can I skip the chilling step? No, please don’t! Chilling is essential for shortbread. It hardens the butter, which creates steam in the oven, leading to that signature tender, slightly crumbly texture. It also makes the dough firm enough to slice cleanly.
• Why is my shortbread crumbly? Shortbread is supposed to be crumbly! Its high butter content and minimal liquid contribute to this texture. However, if it’s falling apart completely, you might have added slightly too much flour, not chilled it long enough, or overmixed the dough.
• Do I have to roll the edges in sugar? Nope, it’s totally optional! They will still be delicious brown sugar shortbread cookies without it. The sugar just adds a nice visual appeal and a little extra crunch.

Easy Brown Sugar Shortbread Cookies: Buttery, Soft, and Caramel-Kissed

Isn't there just something so comforting about a really good shortbread cookie? For me, it brings back memories of cozy afternoons and simple pleasures. And these Easy Brown Sugar Shortbread Cookies? They take that classic comfort and wrap it up in a warm, caramelly hug. They’re buttery, tender, and have that irresistible hint of brown sugar that makes them utterly addictive. The best part? They’re ridiculously simple to make. Seriously, you probably have everything you need in your pantry right now. Let's bake some happiness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Course: Cookie, Dessert

Cuisine: American, Scottish

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup unsalted butter softened
• 1 cup packed brown sugar
• 1.5 tsp vanilla extract
• 2.25 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup coarse sugar like turbinado or demerara sugar, for rolling edges (optional)

Equipment

• medium bowl
• Electric mixer (optional) or sturdy spoon
• Parchment paper
• Sharp knife
• Shallow dish or plate
• baking sheet
• Wire rack

Method

 

1. Step 1: In a medium bowl, cream softened butter and packed brown sugar together until smooth, light, and fluffy. Use an electric mixer or a sturdy spoon.
2. Step 2: Stir in the vanilla extract until well combined.
3. Step 3: Add the flour and salt. Mix on low speed (if using a mixer) or stir with a spoon just until the dough comes together and no dry flour streaks remain. Do not overmix.
4. Step 4: Turn the dough out onto parchment paper and shape it into a log about 2 inches thick. Wrap tightly in parchment paper and chill in the fridge for at least 1 hour.
5. Step 5: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
6. Step 6: Slice the chilled dough log into rounds about ¼-inch thick using a sharp knife. Pour coarse sugar into a shallow dish. Roll the edges of each cookie slice in the coarse sugar to coat (optional).
7. Step 7: Arrange sugared cookie slices on the prepared baking sheet, leaving about an inch between them.
8. Step 8: Bake for 14–16 minutes, until the edges are lightly golden brown. The centers may still look pale.
9. Step 9: Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Notes

Substitutions & Additions: For a more traditional flavor, use all granulated white sugar or a mix of half brown, half white sugar. Add a pinch of cinnamon or nutmeg, or a tiny bit of almond extract. Gently fold in about ½ cup of mini chocolate chips or finely chopped nuts (like pecans or walnuts) when adding the flour. Instead of coarse sugar, you could roll the edges in finely chopped nuts before baking.

Tips for Success: Ensure butter is softened to room temperature, not melted. Do not overmix the dough once flour is added; mix just until combined to keep cookies tender. Chilling is crucial for dough firmness and cookie texture. Watch the edges while baking; they should be lightly golden, not dark. Use parchment paper to prevent sticking and for easy cleanup.

How to Store It: Store cooled cookies in an airtight container at room temperature for 5-7 days. Baked cookies can be frozen after cooling completely; place on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature. Unbaked dough log can be wrapped tightly in plastic wrap and foil and frozen for up to 3 months; thaw in the fridge overnight before slicing and baking.

FAQs: Brown sugar adds moisture, a softer texture, and caramel flavor compared to white sugar. Skipping the chilling step is not recommended as it's essential for dough firmness and the signature tender, crumbly texture. Shortbread is naturally crumbly due to high butter content; excessive crumbling might be due to too much flour, insufficient chilling, or overmixing. Rolling edges in sugar is optional; cookies will still be delicious without it.