Sweet Brown Sugar Shortbread Treats

buttery bites are the perfect balance of sweet and rich, making them an irresistible treat for any occasion. Easy to make and delightfully crisp, they’re sure to become a favorite in your cookie collection.

Practical Cooking Tips

Use cold butter to achieve a tender, crumbly texture.
Press the dough evenly into the pan to ensure uniform baking.
Chill the dough before baking to help maintain shape and prevent spreading.

Ingredients 0/6

8 ounces unsalted butter at room temperature ½ teaspoon Diamond Crystal® Kosher Salt 3 ½ ounces dark brown sugar 8 ounces all-purpose flour Demerara, turbinado, or other coarse sugar, as needed Diamond Crystal® Coarse Sea Salt, as needed

Why This Recipe Is So Easy To Love

These treats offer a perfect balance of rich brown sugar sweetness and buttery shortbread texture. They are simple to make but feel special enough for any occasion. The melt-in-your-mouth crumb makes them a comforting and satisfying snack.

Step 1

Beat the butter, kosher salt, and dark brown sugar together in a bowl using an electric mixer on high for about 5 minutes until it’s nice and creamy. Then, add the flour and mix just until everything comes together—don’t overdo it.

Step 2

Turn the dough out onto a piece of parchment paper and shape it into a log roughly 2 inches wide. Wrap it up in the parchment and pop it in the fridge for about an hour until it’s completely chilled.

Step 3

When you’re ready, heat your oven to 350°F (175°C) and lightly grease your baking sheets. Take the dough out of the fridge and unwrap it. Roll the log in demerara sugar so it’s evenly coated, then slice it into rounds about a quarter-inch thick. Lay the cookies on the baking sheets, giving them a little space.

Step 4

Before popping them in the oven, sprinkle a bit more demerara sugar and a pinch of coarse sea salt on top of each cookie. Bake for 8 to 10 minutes, or until the edges are just starting to turn golden and the cookies feel firm when you gently press them. Let them cool and enjoy!

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

How To Plate This Dish

Serve these treats with a hot cup of tea or coffee for a cozy afternoon break. They also pair well with fresh berries or a drizzle of chocolate for added indulgence. Enjoy them as a sweet snack or a delightful dessert.

Leftover Storage Guide

Store in an airtight container at room temperature to keep them fresh for up to a week. For longer storage, freeze the treats in a sealed bag and thaw before serving. Avoid humid areas to prevent them from becoming soft.

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added kosher salt to avoid the treats becoming too salty.

How should I store the cookies after baking?

Store them in an airtight container at room temperature for up to a week to keep them fresh.

Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar will work, but the flavor will be slightly less rich and molasses-forward.

What can I substitute for Demerara or turbinado sugar?

You can use any coarse sugar or sanding sugar to get a similar crunchy texture on top.

Why do I need to chill the dough before baking?

Chilling firms the dough, making it easier to slice and helping the cookies hold their shape while baking.

Can I make the dough ahead of time and freeze it?

Yes, wrap the dough log tightly and freeze for up to 2 months; thaw in the fridge before slicing and baking.

How do I know when the cookies are done baking?

They’re ready when the edges are just turning golden and the cookies feel firm when gently pressed.

Can I mix the flour in by hand instead of using a mixer?

Yes, just beat the butter and sugar until creamy, then gently fold in the flour until combined without overmixing.