THE RECIPE JOURNAL · Dessert
Rich Brown Sugar Shortbread
This buttery shortbread is elevated with the deep, caramel notes of brown sugar, creating a rich and irresistible treat. Perfect for sharing with friends or enjoying alongside your afternoon tea.
FROM THE KITCHEN • Rich Brown Sugar Shortbread
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by creaming together the butter, kosher salt, and dark brown sugar in a bowl using an electric mixer on high for about 5 minutes until it’s light and fluffy. Then, add the flour and mix on low just until everything comes together—don’t overdo it.
02
Step 2
Turn the dough out onto a piece of parchment paper and shape it into a log about 2 inches wide. Wrap it up tightly and pop it in the fridge for about an hour, or until it’s completely chilled.
03
Step 3
When you’re ready, preheat your oven to 350°F (175°C) and lightly grease your cookie sheets. Take the dough out of the fridge, unwrap it, and roll the log in demerara sugar so it’s nicely coated. Slice the dough into rounds about a quarter-inch thick and arrange them on the cookie sheets.
04
Step 4
Give each cookie a little extra sprinkle of demerara sugar and a pinch of coarse sea salt on top. Bake them for 8 to 10 minutes, or until they’re just starting to turn golden and feel firm when you gently press them. Let them cool a bit before digging in!
Why you’ll love it
This shortbread is perfectly buttery with a deep, caramel-like sweetness from the brown sugar. It has a tender, crumbly texture that melts in your mouth. It’s simple to make but feels special enough for any occasion.
How to serve
Serve these cookies with a cup of tea or coffee for a cozy treat. They also pair well with fresh berries or a dollop of whipped cream for a simple dessert. Try them alongside a scoop of vanilla ice cream for extra indulgence.
Storage & leftovers
Store the cookies in an airtight container at room temperature to keep them crisp. They will stay fresh for up to a week. For longer storage, freeze them wrapped tightly and thaw before serving.
