This brown sugar shortbread cookies recipe is buttery, crumbly, and absolutely irresistible with its rustic texture and caramel-kissed sweetness. These cookies melt in your mouth and are rolled in coarse sugar for a golden edge that sparkles. If you’re a shortbread lover, be sure to also check out my Strawberry Shortbread Cookies, Matcha Shortbread Cookies, or the pretty-in-pink Raspberry Shortbread Cookies they’re just as buttery and dreamy, with fun flavors you’ll love to try next.
With its deep, toasty sweetness, brown sugar transforms traditional shortbread into something extra cozy and flavorful. The dough comes together quickly with just a few pantry staples, and its slice-and-bake style makes it ideal for make-ahead baking. These cookies hold their shape beautifully, are great for gifting, and are the kind you’ll keep in a tin on the counter—and sneak more than you planned.
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Why You’ll Love This Brown Sugar Shortbread Cookies Recipe
- Deep caramel flavor. The brown sugar adds a richer, cozier taste than classic white sugar shortbread.
- Crisp edges, soft bite. These cookies are buttery, crumbly, and melt in your mouth with every bite.
- Foolproof dough. Comes together with just five simple pantry ingredients and holds up well during chilling and slicing.
- Easy slice-and-bake style. Prep the dough in advance, chill, and bake only when you’re ready.
- Beautiful and giftable. Rolled in coarse sugar, they sparkle and look bakery-level without extra work.
- Perfect for tea time or dessert boards. Elegant enough for hosting, simple enough for everyday.
- Freezer-friendly. Make them ahead, freeze the dough or baked cookies, and you’ll always have something sweet ready to go.
- Naturally egg-free. Great for those with egg allergies or anyone looking for simple shortbread.** The brown sugar brings a warmth that white sugar can’t match.
- Perfect texture. Crumbly, tender, and crisp around the edges, thanks to the sugar coating.
- No eggs needed. Just butter, sugar, flour, vanilla, and salt.
- Slice-and-bake convenience. Make the dough ahead and chill, then slice whenever you’re ready to bake.
- Great for gifting. These cookies hold their shape and stay fresh for days.
- Make-ahead friendly. Dough can be frozen for weeks and baked off when needed.
table talk
With Liliya!
This is the kind of cookie that reminds me of weekend mornings at my grandma’s kitchen table. Just a simple shortbread, but made warmer and cozier thanks to the brown sugar. I love baking them when I want something old-fashioned but with a little more depth. A tin of these tucked into a lunch bag or stacked on a dessert plate is always a hit.
Liliya
Ingredients Needed For Brown Sugar Shortbread Cookies
- Unsalted Butter. Make sure it’s softened to room temperature. The richness of real butter gives shortbread its signature melt-in-your-mouth texture.
- Brown Sugar. Packed brown sugar adds a toasty, caramel-like flavor and a little extra chew.
- Vanilla Extract. Brings out the warmth of the brown sugar and rounds out the flavor.
- All-Purpose Flour. Gives the cookies structure. Spoon and level your flour for best accuracy.
- Salt. Just a touch sharpens the sweetness and keeps the flavor from being flat.
- Coarse Sugar. Optional but beautiful—rolling the sliced dough in coarse sugar adds sparkle and a delicate crunch.
How I Make Brown Sugar Shortbread Cookies
(This is a quick overview of how I make brown sugar shortbread cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Cream the butter and sugar. Beat together softened butter and packed brown sugar until smooth and creamy.
- Add vanilla, flour, and salt. Stir in vanilla, then add flour and salt. Mix just until a soft dough forms—don’t overmix.
- Form and chill the dough. Roll dough into a log (about 2 inches thick), wrap in parchment or plastic and chill for at least 1 hour.
- Slice and roll in sugar. Slice the chilled dough into rounds and roll the edges in coarse sugar if using.
- Bake. Place cookies on a parchment-lined sheet and bake at 325°F for 14 to 16 minutes until the edges are lightly golden.
- Cool and store. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Store in a sealed container.
Expert Tips for Brown Sugar Shortbread Cookies
Use room-temperature butter it should be soft enough to press with a finger but not greasy or melty.
If the dough seems too crumbly after mixing, gently knead it by hand to help the flour hydrate and bind together.
Don’t skip the chill time—it firms the butter and keeps your cookies from spreading while baking.
Roll the dough log evenly and chill it upright if possible to prevent flat sides.
For ultra-crisp edges, slice with a sharp chef’s knife using a gentle sawing motion.
Roll the edges in coarse sugar right before baking to ensure it sticks well and adds sparkle.
Bake on the center rack and rotate the pan halfway for even browning.
Let cookies rest on the sheet for a few minutes before transferring to a rack—they’re delicate right out of the oven.
Brown Sugar Shortbread Cookies Recipe Variations and Substitutions
- Maple Version. Swap half the brown sugar for maple sugar or add 1 teaspoon of maple extract for a deeper, woodsy flavor.
- Nutty Shortbread. Fold in ½ cup finely chopped pecans, almonds, or hazelnuts to add a buttery crunch that complements the brown sugar.
- Cinnamon Sugar Crust. Mix 1 tablespoon of coarse sugar with ½ teaspoon cinnamon and roll the dough edges in it before baking.
- Chocolate-Dipped. Dip half of each cooled cookie in melted dark, milk, or white chocolate. Let set on parchment for a fancy touch.
- Mini Sandwich Cookies. Spread jam, caramel, Nutella, or a flavored buttercream between two cookies to make a nostalgic sandwich cookie.
- Gluten-Free Swap. Use a trusted 1:1 gluten-free flour blend. Look for one with xanthan gum for best texture.
- Cut-Out Cookies. Instead of forming a log, roll out the dough and use cookie cutters for holiday shapes or special occasions.
- Add-In Ideas. Try chopped toffee, mini chocolate chips, dried cranberries, or orange zest folded into the dough for fun twists. Chopped chocolate, dried fruit, or crushed toffee bits.
Storing / Freezing Brown Sugar Shortbread Cookies
- Room Temperature Storage. After baking, let the cookies cool completely and store them in an airtight container at room temperature. They stay fresh and crisp for up to 7 days. Keep them out of direct sunlight and away from heat or humidity.
- Freezing Baked Cookies. Once baked and cooled, you can freeze these cookies for up to 2 months. Stack them with parchment paper between layers in a freezer-safe container or zip-top bag. To serve, thaw at room temperature for about 30 minutes.
- Freezing the Dough. Shortbread dough freezes beautifully. Wrap the dough log tightly in plastic wrap, then in foil or place in a freezer bag. Label and freeze for up to 3 months. When ready to use, let the dough thaw overnight in the fridge before slicing and baking.
Make-Ahead Tips. This recipe is perfect for batch baking or holiday prep. Make the dough on a quiet night, freeze it, and you’ll be ready for impromptu baking any time. The flavor deepens as it rests, so even the baked cookies taste better after a day or two. in an airtight container at room temperature for up to 1 week. They keep their texture well and even improve in flavor by the second day.
- To freeze the dough: form into a log, wrap tightly, and freeze up to 3 months. Thaw in the fridge before slicing and baking.
- To freeze baked cookies: layer in a container with parchment between layers and freeze up to 2 months.
FAQs About Brown Sugar Shortbread Cookies
Can I use light or dark brown sugar?
Yes both work beautifully. Light brown sugar has a mild caramel flavor, while dark brown sugar is richer and slightly more molasses-forward. The darker the sugar, the deeper the flavor.
Why is my dough too dry?
Your butter might’ve been too cold, or the flour over-measured. Try gently kneading it with clean hands or letting it sit at room temperature a few more minutes before shaping.
Can I make this dough ahead of time?
Absolutely. You can chill the dough up to 3 days in advance or freeze it up to 3 months. Let it thaw in the fridge overnight before slicing and baking.
Do I have to roll them in sugar?
No, it’s optional—but it adds sparkle, texture, and a bakery-style look that makes the cookies feel extra special.
More Coconut Treats
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Easy Brown Sugar Shortbread Cookies: Buttery & Caramelly
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Buttery, crumbly, and cozy with a caramel twist these brown sugar shortbread cookies are a rustic, make-ahead treat perfect for coffee or gifting.
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup coarse sugar (for rolling edges)
Instructions
- In a bowl, cream the butter and brown sugar until smooth.
- Stir in vanilla extract.
- Add flour and salt; mix until a soft dough forms.
- Roll dough into a log (about 2 inches thick), wrap in parchment, and chill for at least 1 hour.
- Preheat oven to 325°F.
- Slice chilled dough into ¼-inch rounds. Roll edges in coarse sugar.
- Arrange on a parchment-lined baking sheet.
- Bake for 14–16 minutes or until lightly golden on the edges.
- Cool on the pan 5 minutes, then transfer to a wire rack. Store airtight.
Notes
- Dough can be made ahead and frozen up to 3 months.
- Add-ins like chopped nuts or orange zest work well.
- Skip the sugar coating if you prefer a more rustic look.
- For clean slices, use a sharp knife and rotate the dough as you cut.
