Brown Sugar Shortbread Cookies

These Brown Sugar Shortbread Cookies are a delicious way to enjoy a classic cookie. Made with brown sugar and butter, they are rich and flavorful. Perfect for any occasion, these cookies will be sure to please everyone.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¼ cups packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour


1. In a large mixer bowl, cream together the butter and brown sugar until light and fluffy. Add the vanilla extract and beat to combine.

2. Gradually add the flour to the mixture, mixing well until completely blended.

3. Form the dough into a ball and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 3 days to allow it to firm up.

4. Preheat oven to 300 degrees F (150 degrees C). Lightly flour a work surface and roll out the dough to 1/4″ thick.”Cut out desired shapes with cookie cutters” Place on lightly greased baking sheets.”Bake 35-40 minutes or until firm to the touch (press very lightly with your finger to test).” Transfer cookies to wire racks and let cool completely.” Store in an airtight container

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 120
  • Fat: 7 g
  • Saturated fat: 4.5 g
  • Unsaturated fat: 2.5 g
  • Trans fat: 0 g
  • Cholesterol: 20 mg
  • Sodium: 0 mg
  • Carbohydrates: 14 g
  • Fiber: 0 g
  • Sugar : 8g
Brown Sugar Shortbread Cookies

Why do they call shortbread cookies shortbread?

Shortbread is a type of biscuit or cookie that is traditionally made from one part sugar to two parts butter. This high fat content gives the dough a soft, buttery texture that melts in your mouth, similar to short crust pastry. This ratio is also what makes shortbread so crave-worthy.

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What type of sugar is best for shortbread?

Shortbread is a type of biscuit that is traditionally made with butter, sugar, and flour. The proportion of these ingredients can vary depending on the recipe, but they are typically equal parts butter and sugar, with two parts flour.

Caster sugar is often considered the best type of sugar for shortbread because it dissolves more quickly than other types of sugar. This means that it will be evenly distributed throughout the dough when mixed together, resulting in a more consistent texture in the final product. Additionally, caster sugar has a finer grain than other types of sugar, which also helps to create a smoother texture in the shortbread.

What is the difference between shortbread?

There are a few key differences between shortbread and other types of cookies. Most notably, shortbread contains a higher ratio of butter to flour, which results in a more tender and crumbly cookie. In addition, shortbread recipes usually do not contain eggs, while most sugar cookie recipes do.

The high butter content in shortbread makes it ideal for creating delicate, melt-in-your mouth textures. The lack of eggs also means that shortbread doesn’t spread as much when baking, so it’s perfect for molding into intricate shapes or cutting out with cookie cutters.

If you’re looking for a rich, buttery cookie that will hold its shape during baking, then shortbread is the way to go.

What is the difference between shortbread and shortbread cookies?

Shortbread and shortbread cookies are two very similar desserts. Both are made with flour, butter, sugar, and sometimes salt. The difference between the two lies in their texture. Shortbread is a denser, crumblier cookie, while shortbread cookies are more cake-like and fluffy.

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Can you substitute brown sugar for white sugar in shortbread?

Substituting brown sugar for white sugar in shortbread will result in a cookie with a more caramel-like flavor and slightly chewy texture. This is due to the molasses in brown sugar, which adds both sweetness and moisture to the cookie. While it is possible to use brown sugar in place of white sugar, keep in mind that the cookies will spread more during baking because of the added moisture. So if you are looking for a denser, flatter shortbread cookie, then substituting brown sugar is not ideal.

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