Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brown sugar shortbread cookies. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Read Customer Reviews & Find Best Sellers. In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well.
Brown Sugar Shortbread Cookies is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Brown Sugar Shortbread Cookies is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have brown sugar shortbread cookies using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Brown Sugar Shortbread Cookies:
- Make ready 2 1/4 cups all purpose flour
- Take 1/4 tsp. salt
- Make ready 1 cup unsalted butter, softened to room temperature
- Prepare 1 cup light brown sugar
- Get 1/3 cup dark brown sugar
- Prepare 1 1/2 tsp. vanilla extract
- Take 2/3 cup 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. These simple brown sugar shortbread cookies are delicious with or without decoration. It also makes a wonderful, easy gift! Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through.
Steps to make Brown Sugar Shortbread Cookies:
- 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.
If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool. The brown sugar gives them a caramelized flavor! These cookies are crisp and buttery with notes of caramel from the brown sugar. Working with a few at a time, toss cookies in cinnamon sugar to evenly coat; transfer to a wire rack and let cool completely.
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