Brown Sugar Shortbread Cookies

• servings: 24 servings
• active time: 4 hours 30 minutes
• total time: 4 hours 45 minutes

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1 and 1/2 teaspoons pure vanilla extract

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)

1/4 teaspoon salt

1/2 cup (100g) coarse sugar (such as this or Sugar in the Raw)

Directions

In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until completely smooth and creamy. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the vanilla and beat until combined.

Add the flour and salt and beat on low speed until incorporated. Turn the mixer up to medium-high speed and beat until the dough comes together. If the dough is too crumbly and won’t come together after a couple minutes of beating, stop the mixer, pour the dough crumbles on a work surface, and use your hands to bring it together. (I often have to do this, so don’t worry.) You can also try sprinkling the dough with a few drops of water and then beat again; or get your hands wet, then press the dough clumps together tightly until it forms one large clump of thick dough.

With lightly floured hands, divide the dough in two. (If you want to be precise, the dough should weigh about 650g, so each half will be about 325g.) Roll and shape each piece of dough into an 8-inch log.

For Rolling

Pour coarse sugar onto a large plate. One at a time, roll the logs in the sugar until the exterior is fully coated.

Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove logs from the refrigerator. Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 14–16 minutes, or until set and lightly browned around the edges. Do not over-bake. Allow to cool for 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.

Cover and store leftover cookies at room temperature for up to 1 week. After day 1, the cookies will taste crunchier.