Brown Sugar Shortbread Cookies

Brown Sugar Shortbread Cookies


"As these cookies cool, they acquire an appealing crunch."


servings 212 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
  2. Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.
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  1. 40 Ratings


I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the dough in about 2 inch sausages and put it in the fridge for 2 hours, then cut the dough in 1/4 inch...

I made these using the suggestions of another cook in the reviews, using only 2 cups flour and rolling into logs ,chilling then slicing and baking. Thet were quite good and my husband who is a d...

These cookies are very simple. If you don't want to roll out the dough, form it into small balls and flatten them with a glass. The cookies are very plain and crunch, so I think they taste bes...

I followed other reviewers suggestions and the cookies came out perfectly. I only used 2C flour and I used light brown sugar and cooked at 300 degrees for 20 minutes. After cooling for a minut...

The dough was so dry, it was crumbly. After molding into a ball and refrigerating, it was like a rock. I added butter as I worked with the dough. After they baked for much less than the speci...

This was a quick and easy dessert I put together in just a matter of minutes. I didn't make these into cookies. Instead, I spread this out in a greased 15x10 inch pan and baked it for about 20...

Good cookies, I find making them thick and cutting baking time keeps them from being too cruchy. I put a pecan in the middle and drizzled ganache over them, very pretty.

This recipy tastes better uncooked, and best of all, its egg free so you can!

I made these a week ago. It is as though there are ingrdients missing. They tasted great but were terribly stiff and hard. I thought by being called shortbread they would melt in my mouth. I ...