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
- Preheat oven to 350 degrees.
- 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.
- 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.
- Add in flour and mix on medium until dough forms.
- Spoon* a rounded teaspoon of dough onto ungreased cookie sheets, or silicone baking mats. Cookies should be about 1 inch apart.
- Bake for 10-15 minutes (mine took 11 ½), or until golden around the edges.
Adapted from Pillsbury’s Best Cookie Cookbook