Brown Sugar Shortbread Cookies II


FINALLY I’m done my community semester! This morning was my final, and I’ve been having a pretty good day since. A bunch of us went to Original Joe’s for drinks. Since then I’ve been rock climbing and baked cookies 🙂 AND I still plan on lounging in my hammock (yay beautiful weather!) then more drinks later. Over all it’s been a pretty good day!


I think I mentioned in my first post about these cookies that I thought the flavour was really excellent, but that I wanted them to have a more shortbread-esq texture. This recipe was really quick the first time, so I decided today would be a good day to tweak it. Need to get in that hammock time after all! Anyways, the texture definitely worked out the way I wanted it to, but the cookies lost some of the flavour they got from the brown sugar. May need a little bit more work…

Brown Sugar Shortbread Cookies II


  • 1 ½ cup butter, room temperature
  • 1 cup packed brown sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 2 ½ 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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