Brown Sugar Shortbread

A delightful twist on the classic Scottish cookie, these brown sugar shortbread cookies swap white sugar for brown. The results? A batch of melt-in-your-mouth cookies with a complex flavor profile that showcases notes of caramel and molasses.

The beauty of this shortbread lies in its simplicity—all you need to make this dessert are three simple ingredients and 15 minutes to prep, making it perfect as a last-minute gift or sweet treat for short-notice guests. Whether you use light or dark brown sugar, you’ll love how this creative twist enhances the classic cookie.

Brown Sugar Shortbread Ingredients

• Butter: Softened butter is key for creating the tender texture of these brown sugar shortbread cookies. Use unsalted butter for the best flavor and texture.
• Brown sugar: The star ingredient that sets these shortbread cookies apart, brown sugar adds a caramelized sweetness.
• Flour: All-purpose flour provides structure for the cookies and helps balance the richness imparted by the butter and sugar.

Directions

Step 1: Cream the butter and sugar

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Preheat the oven to 300°F. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Editor’s Tip: For the best shortbread, make sure your butter is truly at room temperature. It should be soft enough to leave an indent when pressed but not so soft that it completely melts.

Step 2: Add the flour

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Gradually stir in the flour in small increments to the butter and sugar mixture. Mix well after each addition until a soft dough forms. The dough should be slightly crumbly but hold together when pressed.

Step 3: Knead the dough

Turn the dough out onto a lightly floured surface and knead until smooth, about three minutes.

Step 4: Shape and cut

Pat the dough into a 1/3-inch thick rectangle, about 11 inches by 8 inches. Using a sharp knife, cut it into 2-inch by 1-inch strips.

Step 5: Bake the shortbreadDanielle Moore for Taste of Home

Transfer the shortbread strips to ungreased baking sheets, placing them about an inch apart. Prick each cookie several times with a fork. Bake the shortbread for 25 minutes, or until the bottoms are lightly browned.

Step 6: Cool and enjoy

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Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.

Recipe Variations

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• Make them spiced: Add 1/2 teaspoon of cinnamon, cardamom or nutmeg to the dough for a warm, spiced twist that’s perfect around the holidays.
• Dip it in chocolate: After the shortbread has cooled, dip half of each cookie in melted dark chocolate for a decadent variation.
• Add some nuts: Mix in 1/4 cup of finely chopped nuts like pecans, pistachios or almonds for added crunch and flavor. To enhance the flavors even further, toast the nuts before chopping and adding them to the dough.
• Infuse with citrus: Add the zest of half a lemon or orange to the dough to give the brown sugar shortbread a bright, fresh flavor.

How to Store Brown Sugar Shortbread

Store your brown sugar shortbread cookies in an airtight container at room temperature. These cookies will stay fresh for up to one week, but are best enjoyed within the first three to four days of baking.

Can you freeze brown sugar shortbread?

Yes, these shortbread cookies with brown sugar freeze beautifully. Once baked and cooled, place them in a freezer-safe container with parchment paper between the layers to prevent sticking. Freeze the cookies for up to three months.

Brown Sugar Shortbread Tips

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Can I use dark brown sugar instead of light brown sugar?

Yes, you can easily swap between light and dark brown sugar in this brown sugar shortbread recipe. Dark brown sugar will add a deeper, intense molasses-like flavor to your shortbread, while light brown sugar gives the finished cookies a subtle caramel taste.

Why do I need to prick the brown sugar shortbread with a fork?

Pricking the shortbread dough allows steam to escape during baking. This prevents the cookies from puffing up and ensures that they bake evenly in the oven.

Why did my brown sugar shortbread spread in the oven?

If your shortbread cookies spread during baking, it’s likely because the butter was too warm. Make sure your butter is softened but still cool to the touch. If your dough feels too soft after mixing, chill it in the refrigerator for 30 minutes before shaping and baking.

Can I use salted butter for brown sugar shortbread?

While unsalted butter is preferred as it allows you to control the salt content, you can use salted butter in a pinch. Keep in mind that the flavor may be slightly different, as salted butter often contains more water than unsalted.

How do you know when brown sugar shortbread is done?

The shortbread is done when the edges are lightly golden and the bottoms are just beginning to brown. The cookies will still be soft when you remove them from the oven but will firm up as they cool.