Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brown sugar shortbread cookies. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Brown Sugar Shortbread Cookies is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Brown Sugar Shortbread Cookies is something which I have loved my entire life. They’re fine and they look fantastic.
In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly. These brown sugar shortbread can be sprinkled with vanilla sugar or cinnamon sugar, or dip the buttery cookies in melted chocolate.
To begin with this particular recipe, we must prepare a few ingredients. You can have brown sugar shortbread cookies using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Brown Sugar Shortbread Cookies:
- Take 2 1/4 cups all purpose flour
- Get 1/4 tsp. salt
- Make ready 1 cup unsalted butter, softened to room temperature
- Take 1 cup light brown sugar
- Make ready 1/3 cup dark brown sugar
- Make ready 1 1/2 tsp. vanilla extract
- Prepare 2/3 cup coarse sugar (optional for rolling)
Chewy, crisp, and tender brown sugar shortbread is made with a combination of light and dark brown sugar for the best flavor. These slice and bake style cookies are simple to make and you'll love the extra sparkle of coarse sugar on the edges! These Brown Sugar Scottish Shortbread are buttery, deliciously chewy, sweet and incredibly easy to make! These cookies are so delicious, they're begging to become a new holiday tradition!
Instructions 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.
Brown sugar is usually added for chewiness, which you don't want here. These are supposed to be crisp and crumbly. How to store shortbread cookies: Let cool completely, then store in an airtight tin at room temperature for up to two weeks. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Stop the mixer to scrape down the sides.
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