This batch of Brown Sugar Shortbread Cookies is one of the treats i pull together when You could use an easy sweet, and its crumbly edges make you grin. These crisp-yet-tender rounds show how we bake with everyday stuff; it has rich molasses notes from brown sugar and some vanilla warmth built in.

You will taste butter at the front, but it melts into sandy shortbread that pairs with coffee or tea. I like that we can chill the dough ahead, and You could slice and bake the moment friends pop in.

Five pantry staples, nothing fancy
Slice-and-bake dough means zero rolling pins
Brown sugar adds caramel flavor and keeps each bite tender
Dough rests in the fridge up to five days—great for busy weeks

Ingredients for Brown Sugar Shortbread Dough

3/4 cup (12 Tbsp / 170 g) unsalted butter, softened
1 cup (200 g) packed light or dark brown sugar
1 1/2 tsp pure vanilla extract
2 1/4 cups (281 g) all-purpose flour
1/4 tsp salt

For Rolling

1/2 cup (100 g) coarse sugar (turbinado, sanding, or “Sugar in the Raw”)

Equipment Needed

Stand mixer or hand mixer with beaters
Large mixing bowl
Rubber spatula
Kitchen scale or measuring cups & spoons
Plastic wrap
Sharp knife
Two rimmed baking sheets
Parchment paper or silicone baking mats

How to Make Brown Sugar Shortbread Cookies

Cream butter and brown sugar: Beat on medium-high until smooth and fluffy, 2–3 minutes. Add vanilla; mix just until blended.
Add dry ingredients: Tip in flour and salt. Start on low; once flour disappears, raise speed to medium-high until the dough clumps together. If it stays crumbly, sprinkle a few drops of water or press with damp hands until one solid mass forms.
Shape: Lightly flour your hands. Divide dough in half (about 325 g each) and roll each half into an 8-inch log.
Sugar coat: Pour coarse sugar onto a plate and roll each log until fully covered.
Chill: Wrap logs tightly in plastic and refrigerate at least 4 hours and up to 5 days. This rest firms the butter and deepens flavor.
Bake: Heat oven to 350 °F (177 °C). Line two baking sheets. Slice logs into 12 equal rounds each and set cookies 2 inches apart.
Bake 14–16 minutes, until the edges are lightly golden and centers look set. Let cookies sit on the sheet 5 minutes, then move to a rack to cool.

Expert Tips for Perfect Shortbread

Room-temperature butter blends faster; leave it out 30 minutes before starting.
Keep slice thickness even—aim for about 5/8 inch—so every cookie bakes at the same pace.
Stop baking at pale gold; over-baking turns the texture dry.
If the knife sticks while slicing, give the dough 5 minutes on the counter to soften slightly.

Mix, shape, and sugar-coat the logs days in advance. Store them wrapped in the fridge up to 5 days or freeze for 2 months. When cravings hit, thaw the log in the fridge overnight, slice, and bake straight from cold.

Delicious Variations And Flavor Twists

Espresso: Replace 1 Tbsp flour with 1 Tbsp instant espresso powder.
Maple: Swap half the vanilla for maple extract and use maple sugar for rolling.
Citrus: Add 1 Tbsp finely grated orange or lemon zest with the vanilla.
Chai Spice: Stir 1/2 tsp each ground cinnamon and cardamom into the flour.

Storage And Reheating

Cool cookies fully, then keep in an airtight tin up to 1 week; they turn crisper after day one. For a warm treat, set a cookie in a 300 °F (150 °C) oven for 3–4 minutes.

Frequently Asked Questions

Q: Can I use salted butter?
A: Yes, reduce the added salt to a pinch.

Q: My dough cracked while rolling—what now?
A: Press the cracks together with damp fingers and keep shaping; chilling will firm everything up.

Q: Can I skip the coarse sugar on the outside?
A: You can, but the extra crunch contrasts nicely with the soft center.

Q: How do I freeze unbaked dough?
A: Wrap each sugar-coated log in foil, label, and freeze. Thaw overnight in the fridge before slicing and baking.