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Brown Sugar Shortbread Cookies

Brown Sugar Shortbread Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (140g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups (220g) all-purpose flour, spooned and leveled
  • Flaky sea salt, for sprinkling (optional)

Method
 

  1. Beat the butter and brown sugar until light and smooth, about 2 to 3 minutes.
  2. Mix in the vanilla and fine sea salt, then add the flour and mix just until a soft dough forms.
  3. Shape the dough into an 8-inch log, wrap in plastic, and chill until firm, at least 1 hour.
  4. Preheat oven to 325°F (160°C) and line two baking sheets with parchment paper.
  5. Slice the log into 1/4-inch rounds, place 1 inch apart on sheets, and sprinkle with flaky salt if using.
  6. Bake one sheet at a time for 12 to 15 minutes, until edges are pale golden. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 1 hour before slicing; this keeps the cookies from spreading. For the cleanest slices, rotate the log as you cut. The dough log can be frozen for up to 2 months and baked straight from the freezer, adding 2 to 3 minutes to the bake time. Resting or chilling time beyond the hands-on prep is not included in the times above.