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

Absolutely. Dark brown sugar gives your brown sugar shortbread a deeper, more robust molasses flavor. It may also produce a softer, chewier texture.

2. Why is chilling the dough important?

Chilling helps firm up the dough, making it easier to slice and bake evenly. It also prevents the brown sugar shortbread cookies from spreading and losing their classic shape.

3. My dough is too crumbly — what should I do?

Brown sugar shortbread dough is naturally crumbly at first. If it doesn’t come together in the mixer, use your hands to form it. A few drops of water or damp hands can help press it into a cohesive log.

4. Can I freeze the dough or the baked cookies?

Yes! You can freeze both the cookie dough logs and the baked brown sugar shortbread cookies for up to 3 months. Thaw logs in the refrigerator before slicing and baking.

5. Are mix-ins okay for this recipe?

Definitely. You can customize your brown sugar shortbread with chopped nuts, mini chocolate chips, or dried fruit. Add up to ½ cup of mix-ins without affecting the texture.

6. How can I make vegan brown sugar shortbread cookies?

Use a high-quality plant-based butter in place of dairy butter. Make sure it’s unsalted and firm, not whipped. The result? Still crumbly, buttery, and delicious.

7. Are these cookies good for holidays or gifting?

Yes — brown sugar shortbread cookies are sturdy, beautiful, and stay fresh for days, making them ideal for holiday tins, cookie swaps, and edible gifts.

Brown Sugar Shortbread: 6-Ingredient Irresistible Treat

Description

These buttery, crumbly brown sugar shortbread cookies are made with just six pantry staples — no eggs, no leavening, and no rolling pin. The rich flavor of brown sugar brings a caramel-like twist to classic shortbread, making these cookies perfect for holidays, gifting, or anytime snacking.

Ingredients

Scale

¾ cup (12 Tbsp; 170g) unsalted butter, softened
1 cup (200g) packed light or dark brown sugar
1½ teaspoons pure vanilla extract
2¼ cups (281g) all-purpose flour, spooned & leveled
¼ teaspoon salt
½ cup (100g) coarse sugar, for rolling

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Instructions

In a large bowl, beat the butter and brown sugar until smooth and creamy (2–3 minutes).
Add vanilla extract and mix until combined.
Add flour and salt. Mix on low, then medium speed until the dough comes together. If crumbly, press with hands or add a few drops of water.
Divide dough in half. Shape each half into an 8-inch log.
Roll each log in coarse sugar. Wrap tightly in plastic wrap and refrigerate for at least 4 hours (or overnight).
Preheat oven to 350°F (177°C). Slice logs into 12 cookies each. Place on lined baking sheets, spaced 2 inches apart.
Bake for 14–16 minutes, or until edges are lightly golden. Cool for 5 minutes on the pan, then transfer to a wire rack.

Notes

Logs or baked cookies can be frozen for up to 3 months.

For a deeper flavor, use dark brown sugar.

Dough may appear crumbly — that’s normal. It firms during chilling.

Great for gifting and make-ahead baking.

Prep Time: 4 hours 30 minutes (includes chilling)
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 7g
Sodium: 25mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg