Crispy Brown Sugar Shortbread Cookies are easy, buttery, mildly sweet and perfect with your coffee or tea. Made without eggs and only using 3 ingredients, these make a great addition for Holidays.
Brown Sugar Shortbread Cookies
Holiday baking season continues with a 3 ingredient recipe. It is so easy, mildly sweet, simple and perfect to be made ahead and stocked in the freezer.
Traditional shortbreads are usually made only with very basic ingredients like butter, sugar, flour along with optional addins like nuts (almonds, pecans, walnuts, cashews or pistachios), spices or vanilla , without eggs or leavening.
WHY YOU'LL LOVE THIS RECIPE?
- Only 3 ingredients
- Crisp
- Ridiculously easy
- Mildly sweet
- Made without eggs
- Simple
- Nut free
- Make ahead
BROWN SUGAR VS WHITE SUGAR FOR SHORTBREAD?
Shortbreads are usually made with white granulated sugar or confectioners sugar (for a melt in your mouth texture). However, the addition of brown sugar adds a depth of flavor due to molasses and also moister when compared to white sugar. It is also less sweet than white sugar, so the ratios will require modification.
HOW DOES BROWN SUGAR HELP?
It contains molasses which adds caramel notes to the biscuit. It also contains moisture when compared to white sugar, which adds a wonderful crumbly and soft texture.
WHAT IS THE DIFFERENCE BETWEEN SHORTBREAD AND SUGAR COOKIES?
Both have the same basic ingredients like butter, sugar, flour and flavorings. Sugar cookies usually also contain egg and some leavening when compared to shortbreads.
THE 3 INGREDIENTS
1.Brown Sugar - We used golden variety, but dark brown will work.
2.Butter - Unsalted butter at room temperature.
3.All purpose flour - Just all purpose flour is all we need, nothing fancy required here!
(salt is not counted as an ingredient)
CAN I MAKE IT WITHOUT ELECTRIC BEATER?
Absolutely! Cream butter and sugar with a wooden spoon for about 3 minutes or until fluffy. Mix in all purpose flour and continue mixing with the spoon. Using hands, shape dough into a smooth ball.
HOW LONG DO THEY LAST?
These will last in an airtight container at room temperature for up to a week. You can also freeze them for several months to make them last longer, or get ahead on holiday baking!
You can make this dough ahead of time and freeze it for up to a month. Just pull it out and defrost in the refrigerator before rolling, slicing, and baking.
PRO TIPS FOR SUCCESS
- Make sure the butter is at room temperature (we like to leave butter overnight on the counter).
- Use golden or dark brown sugar (check out more dessert recipes with brown sugar).
- Chilling the dough is key for slice and bake recipe - We recommend chilling overnight or up to 2 days (makes it a great a make ahead option).
- If you skip the chilling, the shortbread might massively spread and loose its shape and texture.
- If using salted butter, you can omit adding any additional salt to the recipe.
VARIATIONS
This recipe do not use any flavorings (which makes it a 3 ingredient recipe) , but still simple and delicious. However, here are few variation suggestions to try -
- Cinnamon <--- Mix in ground cinnamon along with all purpose flour
- Walnuts <---- Stir in couple of tablespoons of finely minced walnuts to the dough
- Dipped in chocolate - Dip one half of each cooled biscuit in melted chocolate and place in a parchment paper until set.
- Add Nuts - Sprinkle finely chopped toasted nuts like almonds, hazelnuts, pecans or walnuts to the chocolate part before to sets.
- Jam sandwiches - Cut a hole (about ½-inch diameter) in the middle of one half of dough and bake as instructed. Spread your favorite jam on the bottom of a whole one and top with a punched out biscuit, exposing the jam in the middle (jam filled ones will keep for about 2 days at room temperature).
- Vanilla extract - Mix in some vanilla along with the dough
- Sugar topping - Sprinkle some coarse Turbinado sugar on top before baking.
How to make?
- Make dough - Cream butter, sugar and salt until light and fluffy. Mix in flour and form a smooth dough. Roll dough into a 10 to 11 inch log. Chill overnight.
- Slice and bake - Slice cold dough into ¼-inch thick slices, bake at 350 degrees for about 20 minutes, until deep golden in color.
How to store?
Room temperature - Shortbreads can be stored for about a week in a tightly sealed container.
How to freeze?
These can be frozen for one to two months, making it a great make ahead recipe for the Holidays.
More Cookies recipes to try
- Santa’s Whiskers Cookies
- Coconut Almond Cookies
- Almond Flour Chocolate Chip Cookies using Coconut Oil
- Chocolate Shortbread
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Brown Sugar Shortbread Cookies
Ingredients
- ½ cup 1 stick unsalted butter, room temperature
- ¼ cup packed + 2 tablespoons (both packed) golden brown sugar
- ⅛ teaspoon salt
- 1 cup all purpose flour
Equipment
Instructions
- Add butter, brown sugar and salt into a medium bowl, beat with a hand held electric beater for 1 to 2 minutes, until light and fluffy.
- Add flour and continue beating (on low speed), until the dough looks crumbly.
- Using hands, shape dough into a smooth ball and roll into a 10 to 11 inch log (log will be slightly soft, so handle gently). Wrap log with parchment paper and chill for at least 6 hours (or up to 2 days).
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Remove log from refrigerator, unwrap parchment and using a sharp knife cut into ¼-inch thick slices.
- Place slices on the prepared baking sheet, spacing about 1 inch apart.
- Bake cookies for about 18 to 21 minutes (rotating pan halfway through baking), until golden brown in color. Place pan on a wire rack to cool completely.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Liz
Have had this same recipe for forty plus years. It is the best and so easy. I have always rolled dough into balls and pressed down with a fork. I'm now going to try your log. This cookie recipe is so easy if you need to make cookies in a hurry.
A friend from England gave me this cherished recipe. It is great and everyone loves the cookies.
Maria Doss
Hi Liz, The pressed down version sounds easy too. I gotta agree, sometimes the simplest of recipes are the best, Maria
Wendy
Can I chill the dough in the freezer for a shorter amount of time?
Maria Doss
Hi Wendy, We wouldn't recommend it. Freezing for a short time might result in inconsistent chilling and harder to slice into even slices - Maria
Marcene
Would this dough be good for cutout cookies? Would the chill time be shortened?
Maria Doss
Hi Marcene, You could roll the dough between two sheets of parchment, chill until firm, cut and bake as instructed. Sincere apologies for a late reply, wishing you a wonderful new year - Maria