Brown Sugar Shortbread is a light, soft and crispy shortbread cookie dipped in chocolate or not. Perfect with a cup of tea.
This Lemon Shortbread is delicious and Millionaire Shortbread is amazing!
I have a habit of getting on flavor kicks and lately it has been brown sugar.
Remember those amazing Salted Caramel Brown Sugar Cookies? And those Brown Sugar Cupcakes were pretty delish too! I love the depth of flavor that brown sugar adds.
Today’s cookie recipe is a delicious brown sugar shortbread that is soft in the middle and crispy around the edges. I love shortbread, especially with a nice cup of herbal tea. It makes me feel so English!
Some shortbread recipes tend to get a little stiff, a bit dry. This one actually softens up with time and so I think they are just as good or better the second day.
I love a cookie that tastes just as good or better the next day, especially for a holiday cookie tray. There is nothing worse than a dried out cookie!
How to Make Brown Sugar Shortbread
The cookies come together like any regular cookie dough. Start by creaming together the softened butter and sugar. If you forgot to take your butter out of the fridge, you can use this trick to soften butter. Add the vanilla and flower and mix on low.
The dough does not need to be chilled, you can roll it right out. I roll it about 1/4 inch thick and use my grandmother’s old 2″ biscuit cutter to cut out the cookies. You can make them any shape you like.
Before baking, use a toothpick or a skewer to poke holes in the cookie. Shortbread is traditionally thicker than these cookies and the holes help ensure even baking of the cookie. Since our dough is rolled thinner, the holes aren’t really necessary but they look good.
Bake at 350 degrees F. for about 10 minutes until the edges begin to turn light brown.
To dress up the cookies I dipped them into chocolate.
How to Dip Cookies in Chocolate
I used semi sweet chocolate chips but you could use dark or milk chocolate. In a microwave safe container, melt the chocolate until smooth.
Dip one edge of the cookie into chocolate and gently shake the cookie to allow excess chocolate to drip off.
After the chocolate is set up. To speed up the process put them in the refrigerator. You can eat them straight off the rack (like I did) or put them on a pretty plate to share at a party or with a neighbor.
These a perfect cookie for your holiday cookie plate or for a tea party or brunch. Do you have your list of holiday baking put together?
Can I Freeze Shortbread Cookies?
They freeze well. I usually freeze them before dipping them in chocolate. Follow directions for freezing cookies here.
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Brown Sugar Shortbread Recipe
- 1 cup butter softened
- 3/4 cup brown sugar packed
- 2 tsp vanilla
- 2 cups flour
- 1 cup chocolate chips melted
- Preheat oven to 350 degrees
- In a bowl cream together the sugar and butter until well blended
- Add in vanilla and flour and mix at low speed
- Roll out dough to about 1/4 inch thick. Cut out circles using a 2 " biscuit cutter.
- Place on an ungreased cookie sheet about 2 inches apart
- Bake for 10 or until edges begin to turn light brown
- When cool, dip end of cookie into melted chocolate.
Originally posted December 10, 2010
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