Brown Sugar Shortbread Recipe
Brown Sugar Shortbread Recipe photo by Taste of Home

Brown Sugar Shortbread Recipe

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4.5 14 19
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These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba
TOTAL TIME: Prep: 15 min. Bake: 25 min./batch
MAKES:21 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min./batch
MAKES: 21 servings


  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2-1/4 cups all-purpose flour

Nutritional Facts

2 each: 145 calories, 9g fat (5g saturated fat), 23mg cholesterol, 90mg sodium, 15g carbohydrate (5g sugars, trace fiber), 1g protein


  1. In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in.
  2. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
  3. Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack. Yield: 3-1/2 dozen.
Originally published as Brown Sugar Shortbread in Quick Cooking May/June 1998, p27

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Reviewed Dec. 7, 2015

"This was a very tasty recipe. Everyone who tried them loved them. So simple too!"

Reviewed Mar. 29, 2015

"I have made these often and they are always a big hit. It is very important not to over kneed. The cookies will get dry and tasteless."

Reviewed Dec. 19, 2014

"Brown Sugar Shortbread

I've made this recipe for years and it's always a hit. I usually add some vanilla extract before mixing flour. A little Sea salt with the flour mixture is good if using unsalted butter (best). High quality ingredients make a difference too...use a low moisture butter like Plugra or Straus Organic, King Arthur Flour, and definitely mix flour in gradually. it really makes a difference."

Reviewed Dec. 7, 2014

"With a recipe like this, which has only a few ingredients, the quality of those ingredients will make or break your results. Use a really good brown sugar - muscovado is even better. I also used Kerrygold butter and rolled them out to about 1/3" thick and cut them out, then sprinkled with raw sugar. They were amazing."

Reviewed Dec. 6, 2014

"Tastes great and easy to make"

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