It’s Friday folks! And yes it might be rainy and gross with no sunshine in the near future, but it is still Friday. And on this Friday I am going to brew myself a strong cup of earl grey tea, and eat some Brown Sugar Shortbread Cookies. They are crunchy and sweet, and the perfect end to what has been a shockingly long week. You can make a batch on the weekend and enjoy them as an afternoon treat all week.
These shortbread cookies are a slice-and-bake style, meaning no messy cookie scoops or trying to roll out balls of dough. You shape the dough into logs, then slice into discs and pop into the oven. However, that does mean the chilling is an absolutely must. If you skip this step, the cookies will spread and loose their classic round shortbread shape. Be sure to use parchment paper or silicon baking mats – I always use these baking mats for any cookies to ensure they bake evenly and don’t stick or burn!
Before chilling the dough, you can roll the logs in course brown sugar to help give a touch of extra sweetness, crunch and a pretty finish – I use this demerara sugar. Rolling the dough before chilling is my preferred method, as the sugar pellats really stick into the soft sides of the logs. Once chilled, the dough can be too firm to grab onto the sugar.
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- 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 Light Brown Sugar
- 1/3 cup (67g) packed Dark Brown Sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 2/3 cup (135g) coarse demura sugar
- 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, and both light and dark brown sugars together on medium-high speed until smooth and creamy.
- Add the vanilla and beat until combined. Scrap down sides as necessary.
- While the mixer is running on low, add the dry ingredients. Increase the speed of the mxier and beat until the dough comes together.
- On a floured surface, kneed the dough 4-5 times. Divide in two, and shape each half into an 8-inch log, about 3 inches or so in diameter. Gently roll the logs into the demura sugar to the desired coating.
- Wrap the logs in plastic wrap and chill in the fridge for at least 4 hours, or ideally overnight.
- Once chilled, preheat oven to 350°F and line two baking sheets with either parchment or silicone baking mats.
- Remove logs from fridge and slice into 12 equal cookies. Place on the baking sheet at least 2 inches apart and bake for 12-14 minutes or until brown around the edges.
- Cool for 10 minutes on the cookie sheet, then move to a cooling rack to cool completely.
- If making ahead, you can chill the dough for up to 4 days before baking.
- Cookies will stay fresh covered at room temperature or in the refrigerator for 1 week.