Brown Sugar Shortbread Cookies

Rich, buttery, and utterly scrumptious, these Brown Sugar Shortbread Cookies are a treat for the senses.

With a delightful balance of sweet and savory, they’re perfect for a snack or dessert.

The brown sugar adds a deep, caramel-like flavor that complements the crumbly texture, making them an irresistible delight.

Ingredients

• 1 1/2 sticks (6 3/4 tablespoons) unsalted butter, softened
• 1/2 cup plus 1 tablespoon brown sugar
• 1/4 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the granulated sugar and mix until well combined.

In a separate bowl, whisk together the flour, salt, and baking powder.

Gradually add the dry ingredients to the butter mixture and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 18-20 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 7 cookies

Notes

These shortbread cookies are quite delicate, so make sure to handle the dough gently when rolling it out and cutting out shapes to avoid excessive crumbling. Using high-quality brown sugar will give your cookies a richer flavor, so don’t skimp on the good stuff! If you find the dough is too sticky, you can add a little more flour, but be careful not to overdo it, or your cookies might become too dense.

Chill the dough for at least 30 minutes to allow the butter to firm up and the flour to hydrate, which will result in a better texture.

When cutting out shapes, use a gentle touch to avoid pressing too hard and causing the dough to crack or break. For even baking, make sure to leave enough space between each cookie on the baking sheet to allow for proper air circulation.

If you want a crisper cookie, bake for the full 20 minutes.

If you prefer a chewier cookie, bake for 18 minutes. Let the cookies cool completely on the wire rack before storing them in an airtight container to maintain their texture.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 26g
• Dietary Fiber: 0g
• Sugars: 10g
• Protein: 2g