Best 18 Brown Sugar Shortbread Recipes

BROWN SUGAR SHORTBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.

BROWN SUGAR SHORTBREAD COOKIES

Steps:

• In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
• Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

BROWN SUGAR AND OATMEAL SHORTBREAD

Steps:

• Position a rack in middle of oven and preheat oven to 350°F.
• Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
• Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
• Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
• Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
• Add in oatmeal, mixing just to distribute evenly.
• Press dough evenly into prepared tray.
• Bake for 25 mins, until top is light-brown.
• Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
• Cool thoroughly in the pan and remove shortbread from pan using a spatula.
• The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
• Store cooled shortbread in an airtight contained for up to 4 days or freeze.

BROWN-SUGAR AND PECAN SHORTBREAD COOKIES

Steps:

• In a large bowl, whisk together flour, cornstarch, salt, nutmeg, and cloves; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar together on medium speed until smooth, about 3 minutes. Add vanilla, and mix to combine. Add pecans. Reduce mixer speed to low and add flour mixture; mix until just combined.
• Turn dough out onto work surface and form into two flat squares; wrap with plastic wrap and transfer to refrigerator. Refrigerate for at least 2 hours and up to 2 days.
• Preheat oven to 350 degrees with racks set in the upper and lower thirds. Line two baking sheets with parchment paper; set aside.
• Place a nonstick baking mat on work surface. Place one square chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 3/8-inch-thick. Transfer to freezer to chill until firm, about 30 minutes. Repeat process with remaining dough.
• Using a 2 1/4-inch square cutter, cut out dough and transfer to prepared baking sheets. Carefully prick each cookie with a skewer, gently pushing through the dough until it reaches the baking sheet.
• Transfer baking sheets to oven and bake, about 10 minutes. Halfway through baking, repeat pricking process and rotate baking sheets from top to bottom and front to back. Cookies should be very pale and not take on too much color. Transfer cookies to rack to cool.

BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
• In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
• Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
• Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
• Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.

BROWN SUGAR SHORTBREAD

Steps:

• Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
• Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
• Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
• Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
• Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

SCOTTISH BROWN SUGAR SHORTBREAD

Steps:

• In a mixing bowl, cream the butter and brown sugar.
• Add 3-3/4 cups flour; mix well.
• Sprinkle a board with some of the remaining flour.
• Place butter/sugar/flour mixture on the floured board. Knead for 5 minutes, adding enough of the remaining flour to make a soft, non-sticky dough.
• Roll dough to 1/2 inch thickness. Cut into three-inch by one-inch strips.
• Place strips one inch apart on ungreased baking sheets. Use a fork on a slight angle and prick each strip six times.
• Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until cookies are lightly browned.

HARRIET'S COOKIES (BROWN SUGAR SHORTBREAD BARS WITH CHOCOLATE)

Steps:

• Cream the butter and brown sugar.
• Mix in the egg yolk and vanilla.
• Add the flour and salt.
• spread in an 9 X 13 baking dish. I like to put parchment in the bottom of the pan.
• Bake at 350° for 20-25 minutes.
• Immediately after taking it out of the oven, put the chocolate bar on top to melt.
• Spread the chocolate all over the bar (you can add tidbits on top of the chocolate - toasted pecans and Heath Bar bits are both good).
• Cut diagonally.

BROWN SUGAR SHORTBREAD

Steps:

• In a mixing bowl, cream butter and brown sugar.
• Gradually stir in the flour.
• Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
• Pat into a 1/3" thick rectangle measuring 11" x8".
• Cut into 2" x1" strips.
• Place 1" apart on ungreased cookie sheets.
• Prick with a fork.
• Bake at 300 degrees Fahrenheit for 25 minutes or until bottom begins to brown.
• Cool for 5 minutes.
• Remove to a wire rack to cool completely.

BROWN SUGAR SHORTBREAD

Steps:

• Heat oven to 325°F. Grease 9-inch round pan.
• Beat spread and brown sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in flour on low speed or with spoon. Spread evenly in pan. Partially cut surface into 16 wedges.
• Bake 40 to 45 minutes or until golden. Cool in pan 20 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
• Pour melted chocolate into small plastic food-storage bag. Twist bag to seal; cut tiny corner off bag and drizzle chocolate over shortbread. Cut into 16 wedges.

BROWN SUGAR SHORTBREAD

Steps:

• Preheat oven to 325.
• Grease a 9" baking pan (square or round).
• In a mixing bowl, beat together butter, brown sugar and vanilla.
• Gradually beat in pecans and flour.
• Press mixture into prepared pan and prick top with tines of a fork.
• Bake at 325 for about 30 minutes or until slightly browned and puffy.
• Remove from the oven and carefully cut into wedges using a sharp knife BEFORE allowing it to cool.

BROWN SUGAR SHORTBREAD COOKIES

Steps:

• 1. Cream butter and sugar together.
• 2. Gradually stir in flour. Knead until smooth.
• 3. Pat into a 1/3 inch thick rectangle (8 inches x 11 inches). I do this on one of my large cutting boards.
• 4. Now cut dough into 1 inch x 2 inch strips. Place 1 inch apart on an ungreased baking sheet.
• 5. With a fork, prick the top of each cookie in 3 places to make a little design common in shortbread cookies.
• 6. Bake at 300 degrees for 25 minutes, or until the bottom of the cookie begins to brown.
• 7. Cool on baking sheet for 5 minutes, and then move to a wire rack to cool completely.
• 8. Enjoy! These are really tasty!

BROWN SUGAR SHORTBREAD

Steps:

• 1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
• 2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
• 3. Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)

SCOTTISH BROWN SUGAR SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter and brown sugar and vannilla (optional).
• Add 3 to 3 3/4 cups flour. Mix well.
• Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
• Roll to 1/2 inch thickness. Press out shapes or cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
• Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

BROWN SUGAR PEANUT BUTTER SHORTBREAD

Steps:

• Preheat oven to 325 degrees.
• In a food processor, mix flour, sugars, cornstarch and salt. Add butter, peanut butter and vanilla and pulse 15 to 18 times, until dough just comes together when pressed. (Dough will be crumbly; do not overprocess.)
• Pat dough into a nonstick or lightly buttered 9-inch round cake pan. Prick dough all over with a fork at 1-inch intervals.
• Bake for 35 minutes, or until deep golden brown. Mixture will look bubbly. Place on a rack and cool in the pan for 5 minutes. Cut into 8 wedges while still warm. Cool to room temperature before serving. Serve with sweet-potato ice cream.

BROWN-SUGAR SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan. Using electric mixer, beat 1 cup butter in large bowl until light and fluffy. Add brown sugar and beat will. Using rubber spatula, mix flour and salt (do not overmix). Press dough into prepared pan. Combine 1 tablespoon sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over dough. Cut into 12 wedges, using ruler as guide and cutting through dough. Pierce each wedge several times with toothpick.
• Bake until shortbread is brown, firm at edges and slightly soft in center, about 1 hour. Cool shortbread completely in pan on rack. Remove pan sides. Recut cookies into wedges. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

BROWN SUGAR-PECAN SHORTBREAD COOKIES

Steps:

• Sift together the flour, cornstarch, salt and clove.
• Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
• Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 1/4-inch thick, and into a 9 1/2 x 11-inch rectangle. Refrigerate for at least 1 1/2 hours, or up to 2 days.
• Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9 x 10.5/2-inch rectangle, then cut the dough into 1 1/2-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool.

BROWN SUGAR SPICED SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
• Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.