Brown Sugar “Shortbread” Cookies


I was chatting with my friend Mike about the watercolour cookies that I had made, and about what kind of cookies we liked. He mentioned shortbread, which I also love. I went through the Best Cookie Cookbook again to see what it had in terms of shortbread, and noticed a recipe for brown sugar shortbread cookies. This immediately caught my interest as I often look for spin-offs of recipes that I already like. 


I wouldn’t really say that the cookies I ended up with were really shortbread. I decided to alter the proportions of ingredients a little bit because I was lazy to measure out 1 ¼ cup of butter (it’s so much easier to just cut a block in half). I did cut down the flour a little bit, but I think there was still too much to really give me a good shortbread texture. 


Aside from what I think could be better, I really like the flavour that the brown sugar added! I will definitely need to try this recipe again so I can tweak the proportions!

Brown Sugar Shortbread Cookies


  • 1 cup butter, room temperature
  • 1 cup packed brown sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 2 cups all purpose flour


  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, beat butter and brown sugar on medium high until light and fluffy. Scrape the sides of the bowl once or twice with a spatula.
  3. Add in the egg yolk and vanilla. Continue to mix on medium high until well incorporated, scraping down the side of the bowl with your spatula.
  4. Add in flour and mix on medium until dough forms.
  5. Spoon* a rounded teaspoon of dough onto ungreased cookie sheets, or silicone baking mats. Cookies should be about 1 inch apart.
  6. Bake for 10-15 minutes (mine took 11 ½), or until golden around the edges.

Adapted from Pillsbury’s Best Cookie Cookbook

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