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Brown sugar shortbread recipe

Brown sugar shortbread recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Shortbread

This basic three-ingredient shortbread is irresistibly flavoured with real butter and brown sugar.

771 people made this

IngredientsServes: 24

  • 500g (1 1/4 lb) butter
  • 250g (9 oz) dark brown soft sugar
  • 675g (1 1/2 lb) plain flour, or as needed

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 160 C / Gas mark 3.
  2. Cream butter and brown sugar. Add 400g to 500g flour. Mix well.
  3. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1cm (1/2 in) thickness. Cut into 7x2cm (3x1 in) strips. Prick with fork and place on ungreased baking trays.
  4. Bake in preheated oven for 20 to 25 minutes.

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Reviews & ratingsAverage global rating:(641)

Reviews in English (536)

Made it more kid friendly.add a little vanilla essence to take the harshness off the brown sugar.-05 Apr 2009

i really liked this recipe, I changed the brown sugar to caster sugar because the taste was too harsh. i made it for my family and friends at netball and added chocolate chip and they all loved them. another on i used for my GCSE food tec controlled assessment was icing sugar and poping candy were all a huge hit with me family and friends at school. I also made them like jammy dodgers, they were also hugely liked at home.also 1 tip for if you are going to make them, i would make them tinner because they taste miles better thin than they do thick.-02 Oct 2011

the loveliest crunchiest tastiest shortbread & it keeps for ages (if you can resist it!)-21 Dec 2008

Brown Sugar Shortbread

Chewy, crisp, and tender brown sugar shortbread is made with a combination of light and dark brown sugar for the best flavor. These slice and bake style cookies are simple to make and you’ll love the extra sparkle of coarse sugar on the edges!

I teamed up with Domino® Sugar to bring you today’s cookie recipe. Domino® Sugar is sold where I live, but if it’s not sold near you, look for their sister brand, C&H® Sugar. It’s been my choice for years and that’s not because they are a hop, skip, and jump away– but because it’s pure quality. You can taste the difference in your baking when you use an exceptional sugar. Today, we’re baking with Domino® Brown Sugars.

What Is Brown Sugar Scottish Shortbread?

In the time that this delicacy was invented, shortbread was considered a special, luxurious treat usually only served for weddings or important birthdays. We’re fortunate enough to live in a time where this delicious biscuit is more readily available! As are the simple ingredients require to make it.

Scottish shortbread is just a super simplified shortbread recipe, one that is made to be nice and crisp. So good luck eating just one.

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Rock hard, very greasy and left a puddle of burnt butter on the bottom of the oven. Straight to the compost.

I've been making this recipe since it was published in 1997. I took a copy to college on a recipe card that year and have always found it to be astoundingly good.Whether you follow the recipe exactly, as I did as a novice cook, or adjust it to your taste, you will do well. In the last year I've experimented with making it modestly healthier by using half whole-wheat pastry flour and slicing it into 1x1" diamonds (and then giving away most of the batch). It is also delicious that way, particularly when topped with pecans.

I thought this recipe was great! I did however do a few things different. I only bake for 40 min, and I use a bigger pan than suggested. I used a 9x13 pan and it worked well. I have made this twice now and I would have to say the Do Not over mix is the most important step.

Delicious! I found this recipe using supercook and entering the ingredients I already had in the pantry, and it gave me this! I looked at what others had to say, and I was also a little sad it would take an hour to get my cookies, so I made them in muffin tins. Like I said, they taste great, I'm sure the consistency isn't quite right, they're a little chewy on the outside. Maybe I should have pressed them into the tin more, or put less dough in each tin (I just used one 18-muffin tin), because they still took about 40 minutes. It was really hard to tell when they were done because they turned brown on the edges but they were still so soft. I'm also a bit shaky on creaming butter, I don't know if I had it at the exact right consistency. Bottom line. Good cookies. Oh and I put cinnamon/sugar on half of them and I like it both ways. The cin/sug adds a bit of complexity I think.

Delicious! I took the advice of a few others here. I added a bit of vanilla, left off the sugar/cinnamon topping, finely ground some pecans to add in, and rolled it out onto a cookie sheet lined with parchment. I do suggest rolling these out thin, they are very crunchy once cooled, and watch cooking time. I found on a cookie sheet 35 minutes was enough time. Will definitely make these again, yum!

Delicious and takes only minutes to make. Before adding the flour, I mixed in 1 t. of vanilla, 1 t. of maple extract, and a cup of chopped pecans. Patted into buttered roasting pan (the kind that comes with all standard ovens) and baked at 325 for 25 minutes. Omitted salt (used salted butter) and cinnamon-sugar topping. Yum.

Made these for Christmas gifts and they were lovely. I doubled the recipe and baked them in fluted tart pans - came out great!

This was really easy to bake and I loved how it tasted. Everybody loved it, they were so suprised that I made it from scratch.

I made these in a 7x11 baking dish lined with parchment (for easy removal) and baked them for 50 minutes on the middle rack in the oven. It is one of the easiest doughs to work with, although it is extremely important not to overmix the dough. I served them to my friends at a Tea that I gave. Everyone raved about them.

These were fantastic! I made exactly as instructed and ate several while they were still warm from the oven. They have a very chewy texture and are quite rich. My family loved them and I will definitely be making these again soon.

This recipe was god-awful. Baking for an hour burnt these cookies to a crisp they were as hard as hockey pocks and tasted about as moist.

This recipe was okay. I made them for gifts and our friends loved them. I might make them again if someone requests. There are much better cookie recpies.

I thought this was a great recipe after I took the info recived from other people.

maybe I did something wrong but this recipe just didn't impress me.

I thought this recipe was great, although I baked on a cookie sheet and for only 40 minutes - they came out perfect. Also, I omitted the cinnamon-sugar topping and served these with lemon curd - really really wonderful.

these cookies are delicious, but i only cook them for 35 minutes in order to keep a fairly soft center. one hour kind of dries them out. perfect with tea or coffee.

Really disappointed by this recipe. Required way too much brown sugar and the taste was very flat. Will never make it again.

This is the best shortbread recipe I've found. Definitely follow the "do not overmix" instruction - I thought mine were seriously undermixed, and they came out perfect! I might lower the amount of cinnamon sugar the next time. I think there's a little too much.

These are so easy to make and absolutely delicious. I accidentally used 1 tablespoon of cinnamon instead of 1 teaspoon, but I think it probably turned out even better. They're very rich though.

I've made the twice already. Easy and delicious, disappears quickly!

this was the first time i had ever made shortbread and it turned out great - very rich and delicious. a small wedge is all you need.

Brown Sugar Shortbread Cookies

  • Author: Rebecca Neidhart
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1 x


This delicate, buttery shortbread recipe uses brown sugar for a warmer, richer flavor than traditional shortbread. Cut the dough it into wedges or use as a cutout cookie recipe for a delicious holiday treat.


  • 8 Tbsp . soft unsalted butter (I recommend a high-quality brand)
  • 1/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1/8 tsp . salt
  • 1/4 tsp . vanilla extract
  • Turbinado, or any other large-grain sugar, for sprinkling


In a large mixing bowl (you can also use a stand mixer if you’re doubling it), cream butter, brown sugar, and vanilla until smooth and fluffy. Combine the flour and salt and slowly beat into the butter and sugar. It may look crumbly and dry at first, but if you keep mixing it will eventually form a smooth dough. Dough can be used immediately, or left in the refrigerator for up to a week. If you a going to chill it, be sure to allow time for it to soften before it is baked.

When you are ready to bake, preheat the oven to 350 degrees. On a lightly floured surface, roll out dough until it’s approximately 1/4″ thick. At this point, you can cut out shapes (totally fun) or cut it into 2″ rectangles or squares (totally traditional). Just rock your final design, get them on the baking pans, then make sure to prick small holes and give a sprinkling of turbinado sugar before putting the cookies in the oven. Bake for 8-12 minutes, depending on the size of the cookies, until the edges are beginning to turn golden brown and the centers don’t look dough-y.

Remove to cooling rack and enjoy! These are best within a week, but they freeze beautifully for up to a month in an airtight container.

Keywords: shortbread recipe, brown sugar shortbread, how to make shortbread, christmas cookie recipe

How to make Brown Sugar Shortbread

Gather your ingredients. I am using Dixie Crystals Dark Brown Sugar from our sponsor. It’s a very high quality, non-GMO pure cane sugar with a good molasses flavor. I like the dark brown in this recipe because it gives a nice caramel undertone.

Mix them in your mixer, just until combined. They dough will look like damp sand.

Scoop it out onto a floured board. You will be patting it out to a rectangle about 1/3 inch thick, about 11 inches long by 8 inches wide. I use a ruler to get the rough size right.

I pat it roughly with my hands.

Once I have the right size, I refine the edges and pat it more smoothly.

Cut 4 long strips and then 9 horizontal cuts. This will make 40 cookies.

Sprinkle with sugar crystals. For this Brown Sugar Shortbread, I used Sweets & Treats Sea Glass sprinkles mix. Since I live at the beach, I was going for a beachy theme…I think the light brown cookies look like sand, and the colored sugar looks like sea glass. Are you with me?

Press down lightly so the crystals adhere. Poke pieces with a fork.

Transfer cookies to a silicone- or parchment paper-lined baking sheet. They should all fit on one sheet, because they will not spread while baking, so you can place them about 1/2 inch apart.

Bake, cool, and try to stay away from them until your guests come.

Brown Sugar Shortbread

Christmas isn’t here yet, but I’m already craving cookies like crazy. This morning I was looking through different cookie recipes I’ve posted in the past and I ran across this recipe for Brown Sugar Shortbread that was hidden in a post about Lemon Shortbread from a few years back. Since these cookies are so delicious, I decided it was time to give them their own space to shine. Keep in mind that a batch of shortbread packaged in a cute box or tin makes a wonderful gift!

Brown Sugar Shortbread

1 cup butter, softened
1/2 cup lightly packed brown sugar
2 1/2 cups all purpose flour

Preheat oven to 325 degrees.

Cream butter and sugar in a large bowl. By hand, stir in flour a little at a time. Dough will be crumbly, so dump it out onto a counter top or pastry board and work it together by hand until smooth. Pat or roll dough out into a rectangle that is about 1/2 inch thick. Cut into small squares, rectangles or diamonds (whichever you prefer). Arrange cookies on an ungreased baking sheet (I use parchment paper for easy cleanup) and bake 20-25 minutes in a preheated 325 degree oven until the bottom edges are just starting to brown.

Recipe notes: This recipe assumes you are using regular salted butter. If you choose to use unsalted butter, whisk 1/2 teaspoon salt (or slightly more if using kosher salt) into the flour before mixing the dough.

  • 1 cup/8 ounces unsalted butter (softened)
  • 1/2 cup brown sugar (light or dark, packed)
  • 2 cups flour (9 ounces)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • Optional:cinnamon sugar (or plain granulated sugar)
  • Optional: vanilla sugar

Preheat the oven to 325 F. Line baking sheets with parchment paper or leave them ungreased.

In a mixing bowl with an electric mixer, cream the butter and sugar until light and creamy.

To the first mixture of butter and brown sugar, add the flour, cornstarch, and salt beat on the lowest speed of the mixer just until the dough comes together but still appears crumbly.

Dump the dough mixture onto a lightly floured surface and knead until it is smooth. Lightly roll the dough out to a thickness of approximately 1/2-inch.

Cut the dough into rectangles or strips with a cookie cutter, pizza cutter, or knife. Arrange on the parchment-lined baking sheet, leaving about an inch between cookies. Using a fork or skewer, pierce each cookie in several places. If desired, sprinkle the unbaked cookies with vanilla sugar, granulated sugar, or a mixture of granulated sugar and cinnamon (combine about 1/4 teaspoon of cinnamon and 1 tablespoon of sugar).

Bake the shortbread cookies in the preheated oven for about 20 to 24 minutes, or until the cookies look dry and the edges begin to brown.

Carefully remove the cookies to a rack to cool completely. Store the shortbread in a tightly covered container at room temperature.

Brown Sugar Shortbread

hour 1 hour

250g butter, softened
1 cup Chelsea Soft Brown Sugar
2 tsp vanilla bean paste
2 ¼ cups plain flour
¹/³ cup rice flour Extra flour, to dust
1 egg white, beaten
¼ cup Chelsea Raw Sugar

Step 1: Put butter, Chelsea Soft Brown Sugar and vanilla in the bowl of an electric mixer and beat until pale and fluffy. Stir in flours until a soft dough forms. Turn out dough onto a lightly floured surface and gently knead until smooth.
Step 2: Preheat oven to 160°C. Line 2 baking trays with baking paper. Halve dough and form each piece into a round disc. Enclose dough in plastic wrap and refrigerate for 25 minutes or until firm. Roll 1 disc of dough between 2 sheets of baking paper until 4mm thick. Cut into bite sized triangles, then put on prepared trays. Brush with egg white and sprinkle with Chelsea Raw Sugar. Bake for 15 minutes or until light golden and firm to the touch. Transfer biscuits to a wire rack to cool.

Recipe Summary

  • 1 cup butter, softened
  • ½ cup packed brown sugar
  • ½ teaspoon apple pie spice or pumpkin pie spice
  • ⅛ teaspoon salt
  • 2 ¼ cups all-purpose flour
  • Nonstick cooking spray
  • Granulated sugar

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern.

Bake in the preheated oven for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack let cool. Makes about 36 cookies.

Brown Sugar Toffee Shortbread

I love to bake all kinds of cookies, but I often turn to shortbread when I want something quick, easy, and crowd-pleasing. These Brown Sugar Toffee Shortbread certainly check all of those boxes. They feature simple flavors in a simple recipe. And they&rsquore always such a hit!

The starting point of these cookies is a fairly basic shortbread made with plenty of brown sugar. To that, toffee bits and a hint of cinnamon provide a wonderful flavor. These should really come with a warning because they&rsquore so addictive!

With as much baking as I do, I have the basics on hand almost all of the time. If you bake even somewhat frequently, then you&rsquore likely to have everything you need to make these cookies whenever you want to whip up a batch. I love the toffee bits in them to amplify all of that brown sugar, but you can easily substitute something else (like chopped nuts or chocolate) if needed.

As easy as shortbread is to make, it can also be a bit temperamental. Just be careful to measure your ingredients accurately and it will go smoothly. Shortbread dough is characteristically crumbly, but it will hold together when you pinch it. I almost always finish mixing shortbread dough by hand, which helps it to hold together better.

I use a simple round fluted cookie cutter to cut out these cookies. My limited kitchen space means I don&rsquot have much variety in the cookie cutter department, but you can certainly use other shapes for these cookies if you like. Just keep in mind that changing the size and shape will alter the number of cookies you get from the recipe.

If you love the flavor of brown sugar, then these Brown Sugar Toffee Shortbread aren&rsquot to be missed. The addition of toffee just makes them even better. I love these little guys for everything from a cookie swap to an everyday treat!