Brown Sugar Shortbread Cookies. Brown Sugar Shortbread Cookies Brown Sugar Shortbread Cookies. In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well.

How To Make Brown Sugar Scottish Shortbread. Crisp on the edges and tender in the center, this is a simple brown sugar shortbread. But don't let its humble look fool you. You can cook Brown Sugar Shortbread Cookies using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Brown Sugar Shortbread Cookies

It's 2 1/4 cups of all purpose flour.
Prepare 1/4 tsp. of salt.
Prepare 1 cup of unsalted butter, softened to room temperature.
You need 1 cup of light brown sugar.
You need 1/3 cup of dark brown sugar.
You need 1 1/2 tsp. of vanilla extract.
It's 2/3 cup of coarse sugar (optional for rolling).

Even though it's quite modest without the addition of chocolate chips, caramel drizzles, nuts, fudge explosions, candy pieces, etc… it stands up to even the most decadent cookie. Brown Sugar Shortbread Ingredients These brown sugar shortbread cookies are gluten-free but are made with real butter. I swapped in blanched almond flour for regular flour for a nutty and delicious shortbread cookie. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the.

Brown Sugar Shortbread Cookies step by step

In a large bowl, whisk together the flour and salt. Set it aside..
Using either a hand mixer or a stand mixer with a paddle attachment, beat the butter and brown sugars together on medium-high speed until combined and creamy. Beat in the vanilla..
On low speed, add in the flour mixture. Once it's all added in, switch to high speed until the dough comes together..
Turn the dough out into a lightly floured surface. Divide the dough equally in half. Roll each half into a long, roughly 8"in length and 2.5" in diameter. Tightly wrap each log with saran wrap and place it in the fridge to chill for at least 4 hours (and up to 5 days). Chilling this dough is necessary..
Once it's chilled for the mandatory amount of time, preheat the oven to 350°F. Line some baking trays either with parchment paper or a silicone baking may and set them aside..
Remove the logs from the fridge. Roll them in the coarse sugar if using, then slice into equal sized cookies. Place them spaced about 2" apart on the prepared baking trays..
Bake for 10-12 minutes, or until lightly browned around the edges. Allow them to cool on the baking trays, then transfer them to a wire rack to cool completely..
Store in an airtight container for up to 5 days..

The dark brown sugar gives it that wonderful hint of caramel. The cookies can be stored at room temperature in an airtight container for. I don't knead the dough, I don't roll it out. I grab golf-ball size balls, place them on the sheet, and put a thumb-print in the middle. that's it! In a large bowl, cream butter and sugar until light and fluffy.