Brown Sugar Shortbread Cookies
Brown Sugar Shortbread Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar until light and fluffy, about 2 to 3 minutes.
⏱️ 3 min
- 3
Beat in the vanilla extract until well combined.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms. Be careful not to overmix.
⏱️ 2 min
- 6
Gather the dough into a ball and flatten it slightly into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This step helps prevent spreading and results in a crispier cookie.
⏱️ 30 min
- 7
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes, or simply cut into squares or rectangles with a knife. Alternatively, you can form the dough into a log, chill, and slice into rounds.
⏱️ 5 min
- 8
Place the cut-out cookies onto the prepared baking sheet, leaving about 1 inch between them.
⏱️ 1 min
- 9
Bake for 15 to 20 minutes, or until the edges are lightly golden brown. The centers may still look soft but will firm up as they cool.
⏱️ 20 min•🌡️ 325
- 10
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Sugar Shortbread Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar until light and fluffy, about 2 to 3 minutes.
⏱️ 3 min - 3
Beat in the vanilla extract until well combined.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms. Be careful not to overmix.
⏱️ 2 min - 6
Gather the dough into a ball and flatten it slightly into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This step helps prevent spreading and results in a crispier cookie.
⏱️ 30 min - 7
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes, or simply cut into squares or rectangles with a knife. Alternatively, you can form the dough into a log, chill, and slice into rounds.
⏱️ 5 min - 8
Place the cut-out cookies onto the prepared baking sheet, leaving about 1 inch between them.
⏱️ 1 min - 9
Bake for 15 to 20 minutes, or until the edges are lightly golden brown. The centers may still look soft but will firm up as they cool.
⏱️ 20 min•🌡️ 325 - 10
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min