Hi, I’m Kate. Today, I’m gonna show you how to make brown sugar shortbread cookies recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brown Sugar Shortbread Cookies Recipe
Brown Sugar Shortbread Cookies is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Brown Sugar Shortbread Cookies is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have brown sugar shortbread cookies using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Brown Sugar Shortbread Cookies:
- Get 2 1/4 cups all purpose flour
- Take 1/4 tsp. salt
- Prepare 1 cup unsalted butter, softened to room temperature
- Make ready 1 cup light brown sugar
- Take 1/3 cup dark brown sugar
- Make ready 1 1/2 tsp. vanilla extract
- Get 2/3 cup coarse sugar (optional for rolling)
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 8in 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.
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