Brown Sugar Shortbread

Jul 27, 2025
by Adeline Deckow
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

0 mins
COOK TIME

0 mins
TOTAL TIME

0 mins
SERVING

36 People
VIEWS

3

Indulge in the simple elegance of these brown sugar shortbread cookies. The delicate crumb, the subtle sweetness of dark brown sugar, and the satisfying crunch of coarse sugar create a symphony of textures and flavors, making them an irresistible treat for any occasion.

Ingridients

Adjust Servings

8 ounces (226g) unsalted butter, at room temperature

0.5 teaspoon kosher salt

3.5 ounces (100g) dark brown sugar, packed

8 ounces (226g) all-purpose flour

Demerara, turbinado, or other coarse sugar, for coating

Coarse sea salt, for finishing

Nutrition

Carbohydrate

8 g
Cholesterol

13 mg
Fiber

0 g
Protein

1 g
Saturated Fat

3 g
Sodium

40 mg
Sugar

3 g
Fat

5 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a large bowl, cream together the softened butter, kosher salt, and dark brown sugar using an electric mixer on high speed until light and fluffy (about 5 minutes).

02

Step

Gradually add the all-purpose flour to the mixture, mixing on low speed until just combined. Be careful not to overmix.

03

Step

Scrape the dough onto a sheet of parchment paper and shape it into a log approximately 2 inches in diameter. Wrap the log tightly with the parchment paper.

04

Step

Refrigerate the dough log until it is completely chilled and firm (about 1 hour).

05

Step

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.

06

Step

Remove the chilled dough from the refrigerator and unwrap it from the parchment paper. Roll the log in demerara sugar, ensuring it is evenly coated.

07

Step

Slice the dough into rounds approximately 1/4 inch thick and place them on the prepared baking sheets, leaving a little space between each cookie.

08

Step

Sprinkle each cookie with additional demerara sugar and a pinch of coarse sea salt.

09

Step

Bake in the preheated oven until the edges are very lightly browned and the cookies are firm to the touch (about 8 to 10 minutes).

10

Step

Remove the baking sheets from the oven and let the shortbread cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

For the best flavor, use high-quality butter and dark brown sugar.
Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
Feel free to experiment with different types of coarse sugar for coating.
Store the baked shortbread cookies in an airtight container at room temperature for up to a week.

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Adeline Deckow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.