Brown Sugar Shortbread Cookies

Easy Brown Sugar Shortbreads

A simple, 3-ingredient brown sugar shortbread cookie that’s foolproof and incredibly easy to make. If you love classic shortbread cookies, you’ll want to try this version with rich brown sugar flavor. Perfect for holiday baking—just make the dough, freeze the log, then slice and bake whenever you're ready!

♡ What you’ll love about this recipe:

✔ Only 3 Ingredients! The easiest cookie recipe with pantry staples—perfect for quick baking.

✔ Slice-and-Bake Simplicity: Just shape the dough, chill, slice, and bake. No rolling pins or cookie cutters needed.

✔ Crisp, Crumbly & Tender: These biscuits strike the perfect balance—delicate texture with a satisfying crispiness.

✔ Holiday-Ready: An easy Christmas cookie to make that’s both impressive and effortless.

✔ No Eggs, No Leavening: Just classic shortbread goodness.

✔ Freezer-Friendly: Make ahead and freeze the dough for up to 3 months. Perfect for the Holidays!

Is brown sugar good for shortbread cookies?

Absolutely! While classic shortbread uses granulated or powdered sugar for that light, crumbly, melt-in-your-mouth texture, swapping in brown sugar adds a delicious twist. The molasses in brown sugar brings a subtle chewiness and a deeper, caramel-like flavor that adds richness and warmth.

Although brown sugar is often associated with soft, chewy cookies, this recipe still bakes up crisp—like a proper biscuit. That’s thanks to a well-balanced ratio of butter, flour, and sugar, which keeps the texture tender yet crisp, even with the added moisture from brown sugar.

• Brown Sugar - You can use light or dark sugar depending on your preference. Dark sugar will give a deeper, more caramelized taste while the light variety will give a milder flavor.
• Butter - If you're using salted butter, skip the added salt. For the most consistent results, use room temperature butter, which creams more easily when making the biscuit dough.
• All-Purpose Flour - After multiple tests, the sweet spot for this recipe is 1 cup + 1 tablespoon of flour, which yields a dough that’s easy to shape and holds its form when baked. Too much flour can make the shortbreads dry and crumbly, while too little may cause them to spread too much and lose structure.
• Salt (Bonus Ingredient!) - Though it’s not counted among the main three, a pinch of salt is essential to enhance flavor in any baking recipe.

How to store

• Storing Baked Shortbread Cookies: Once completely cooled, place them in an airtight container or zip-top bag and store them at room temperature for up to 1 week. Keep them away from moisture to maintain their crisp texture.
• Refrigerating Cookie Dough: The wrapped dough log can be stored in the refrigerator for up to 2 days. Simply slice and bake when ready—no need to bring to room temperature first.
• Freezing Baked Cookies: To freeze baked brown sugar shortbread cookies, arrange them in a single layer inside a freezer-safe bag or airtight container. Freeze for up to 2 months. Let them thaw at room temperature before serving.
• Freezing Cookie Dough: Wrap the dough log tightly in two layers of plastic wrap, then place it inside a freezer-safe zip-top bag. Freeze for up to 1 month. For best results, transfer the dough to the fridge the night before you plan to bake, then slice and bake straight from the fridge.

How to Make Brown Sugar Shortbread Cookies (Step-by-Step with Photos!)

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

Step 7 - Place the sliced cookies in a parchment lined baking sheet about one inch apart. Bake in a preheated 350 degree oven for about 25 minutes.

Pro tip: Rotate the pan halfway through baking, to ensure they brown evenly.

Variations

This eggless biscuit recipe keeps it simple by skipping flavorings like vanilla extract, cinnamon, or cardamom, allowing the natural molasses flavor to truly shine through. However, here are a few variation suggestions to try -

• Add spices - Mix in ground cinnamon or pumpkin pie spice along with flour, which makes it perfect for the Fall season.
• Mix in nuts - Replace some of the flour with finely minced walnuts or toasted pecans.
• Dip in chocolate - Like the chocolate coconut macaroons, dip one-half of each cooled biscuit in melted dark or milk chocolate and place on parchment paper until set. Alternatively, drizzle the melted chocolate using a fork on the cooled cookies.
• Make chocolate sandwich cookies - Sandwich to baked cookies with melted chocolate or ganache.
• Flavorings - Add vanilla or almond extract to the cookie dough.
• Add some sparkle - Sprinkle coarse raw or white sugar on top before baking.

Tips for Success

• Brown sugar - You can use light, golden, or dark sugar, but I personally prefer golden brown for its well-balanced molasses flavor.
• Chill the dough until firm - It is the key to any slice-and-bake cookie recipe.
• Skip salt - If using salted butter.

If you are looking for easy Christmas cookie recipes to make during the holiday season, here are a few suggestions:

• Walnut cookies bring a rich, buttery flavor that’s beautifully complemented by crunchy walnuts, offering a crisp yet tender texture.
• These Christmas tree cookies will be a unique addition to your holiday cookie tray! These easy cut out sandwich cookies are simple yet elegant.
• For something visually stunning and delicious, chocolate pinwheels combine light, crisp texture with elegant swirls of chocolate and vanilla.
• Christmas icebox cookies are the ultimate no-fuss option—these buttery, crisp cookies require only five simple ingredients and slice-and-bake ease, perfect for busy holiday schedules.