Brown Sugar Shortbread Cookies
Three-ingredient Brown Sugar Shortbread Cookies are an easy slice-and-bake cookie recipe. They are crisp, buttery shortbreads with deep caramel notes from the brown sugar - Perfect holiday cookie!
Servings 26 Cookies
Calories 32kcal
Equipment
Ingredients
- ½ cup butter (1 stick) at room temperature
- ¼ cup + 2 tablespoons light or golden brown sugar both packed
- ¼ teaspoon salt
- 1 cup + 1 tablespoon all purpose flour
Instructions
- Beat butter and sugar. Add 1 stick butter, ¼ cup + 2 tablespoon packed brown sugar, and ¼ teaspoon salt to a medium bowl; beat with an electric beater for 1 to 2 minutes, until light and fluffy.
- Finish dough. Add 1 cup + 1 tablespoon of flour and continue beating on low speed until the dough looks crumbly. Using your hands, shape the dough into a smooth ball.
- Chill. Gently roll into a 10 to 11 inch log, wrap it with parchment paper, and refrigerate it for a minimum of 2 hours, or up to 2 days.
- Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Slice. Remove the log from the fridge and cut it into ¼-inch thick slices with a sharp knife. Place slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake. Bake for 19 to 22 minutes, rotating the pan halfway through baking, until golden brown in color. Place the pan on a wire rack to cool completely.
Video
Notes
Freezing the dough log: Wrap the dough log tightly in two layers of plastic wrap, then place it in a freezer-safe zip-top bag. Freeze for up to 2 months. When you're ready to bake, thaw it overnight in the refrigerator before slicing and baking.
Nutrition
Serving: 1cookie | Calories: 32kcal | Carbohydrates: 0.1g | Protein: 0.04g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 50mg | Potassium: 1mg | Fiber: 0.002g | Sugar: 0.1g | Vitamin A: 109IU | Calcium: 1mg | Iron: 0.01mg