Brown Sugar Shortbread

5 from 31 votes

These brown sugar shortbread are unique with their buttery richness, delicate crumb, and lovely caramel undertones. Try and you will love them!

Prep Time30

Cook Time10

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 76kcal

Preheat oven to 170°Celsius. Line baking trays with parchment paper.
Place butter in a medium-sized bowl. Add flour and mix on low speed until the mixture turns crumbly. If mixing by hand, rub in the flour and butter with your fingertips until both ingredients are well incorporated and the mixture turns crumbly.
Add the brown sugar and vanilla and mix until well incorporated into the flour and butter.
Turn the mixture onto your workspace and press it together to form a ball.
Divide the dough into sections. Roll each section and cut it into circles with a round cutter.
Place the cut shortbread cookies onto prepared baking trays.
Press holes into the edges of each cookie with a skewer or the back of a small cake decorating brush.
Bake for 10 minutes, until the sides of the shortbread start to turn light golden.
Remove the cookies from the oven and let them rest on the baking tray for a few minutes before transferring them onto wire racks to cool completely.
Store the shortbread in an airtight container.

The best way to avoid the dough from sticking to the rolling pin is to roll it between 2 sheets of parchment paper. You can also try working on lightly floured surface.

And when lifting the cut shortbread onto baking trays, use a spatula or an icing scraper to move the cut out cookies. This is really helpful in retaining the cookie sizes as you move them.