Brown Sugar Shortbread
My favorite traditional shortbread recipe is in Sally’s Cookie Addiction. Who’s tried it?! I took that recipe as my starting point and worked to create a suuuuper buttery brown sugar version. 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. 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.
Besides that, you’ll just need a glass of milk handy for delicious dunking. (How Santa Claus of you!) If brown sugar is your weakness, this shortbread is a no-brainer!!
Ingredients:
- 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
- 1 cup (200g) packed Domino® Light Brown Sugar
- 1/3 cup (67g) packed Domino® Dark Brown Sugar
- 1 and 1/2 teaspoons pure vanilla extract
- optional: 2/3 cup (135g) coarse sugar or Domino® Demerara Cane Sugar, for rolling
Directions:
- Whisk the flour and salt together in a medium bowl.
- In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and dark brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.
- On low speed, slowly add the dry ingredients. Turn the mixer up to high speed and beat until the dough comes together.
- Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s added only for a little crunch! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
- Cookies will stay fresh covered at room temperature or in the refrigerator for 1 week.
- Make ahead tip: Baked cookies freeze well for up to 3 months. Cookie dough logs freeze well too, up to 3 months. Allow the logs to thaw overnight in the refrigerator then continue with step 6.
