by Diana Rattray
This simple brown sugar shortbread is a fabulous holiday treat, or make a batch for a weekend at home with your family. Use cookie cutters for shaped cookies or roll the cookie dough and slice into squares, fingers, or wedges.
Make the shortbread fancy for special occasions. Dip the cookies in chocolate and add sprinkles, chopped nuts, or toasted coconut!
PrintBrown Sugar Shortbread
This wonderful brown sugar shortbread is a great cookie recipe for Christmas or any occasion. Dip it in chocolate!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 to 30 cookies 1x
- Category: Cookies
- Method: Bake
Ingredients
Scale
- 1/2 cup light brown sugar, firmly packed
- 1 cup (8 ounces) butter
- 2 1/4 cups flour, about 10 1/4 ounces
Instructions
- Preheat the oven to 325 F.
- In a medium bowl, combine the brown sugar and butter; beat with electric mixer until light and creamy. Beat in flour (knead in the last of the flour if the dough is too thick for your mixer); turn out onto a lightly floured surface and roll to 1/4-inch thickness.
- Slice or cut out and use a fork to prick the cookies 3 or 4 times.
- Arrange the cookies on ungreased baking sheets and bake for 22 to 26 minutes, until lightly browned around the edges.
Notes
Cooking time depends on thickness. Don’t let them brown too much, just lightly around the edges.
