Brown Sugar Shortbread Cookies: 7 Irresistible Ways to Enjoy

These Brown Sugar Shortbread Cookies are rich, buttery, and perfect for any occasion. With a crisp, crumbly texture, they melt in your mouth.

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In a large bowl, cream the butter and brown sugar together using a handheld or stand mixer until smooth and fluffy.
Add the vanilla extract and mix until combined.
Gradually add the flour and salt, mixing on low speed until fully incorporated. Once mixed, increase to medium-high speed until the dough starts coming together. If it’s too crumbly, stop and use your hands to press it together, adding a few drops of water if needed.
Divide the dough into two equal portions, each weighing around 325g. Roll each portion into an 8-inch log.
Pour the coarse sugar onto a plate. Roll each log in the sugar until fully coated.
Wrap the dough logs tightly in plastic wrap and refrigerate for at least 4 hours, or up to 5 days.
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
Remove the dough logs from the refrigerator and slice each log into 12 even cookies. Place them on the prepared baking sheets, spacing them 2 inches apart.
Bake for 14-16 minutes, or until the edges are lightly golden. Don’t overbake. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack.