Brown Sugar Shortbread Cookies. In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly. Brown Sugar Shortbread These rich buttery cookies have just three ingredients!

Carefully remove the cookies to a rack to cool completely. Store the shortbread in a tightly covered container at room temperature. Pierce each wedge several times with toothpick. You can have Brown Sugar Shortbread Cookies using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Brown Sugar Shortbread Cookies

You need 2 1/4 cups of all purpose flour.
You need 1/4 tsp. of salt.
You need 1 cup of unsalted butter, softened to room temperature.
You need 1 cup of light brown sugar.
Prepare 1/3 cup of dark brown sugar.
You need 1 1/2 tsp. of vanilla extract.
It's 2/3 cup of coarse sugar (optional for rolling).

Bake until shortbread is brown, firm at edges. Chewy, crisp, and tender brown sugar shortbread is made with a combination of light and dark brown sugar for the best flavor. These slice and bake style cookies are simple to make and you'll love the extra sparkle of coarse sugar on the edges! I teamed up with Domino® Sugar to bring you today's cookie recipe.

Brown Sugar Shortbread Cookies instructions

In a large bowl, whisk together the flour and salt. Set it aside..
Using either a hand mixer or a stand mixer with a paddle attachment, beat the butter and brown sugars together on medium-high speed until combined and creamy. Beat in the vanilla..
On low speed, add in the flour mixture. Once it's all added in, switch to high speed until the dough comes together..
Turn the dough out into a lightly floured surface. Divide the dough equally in half. Roll each half into a long, roughly 8"in length and 2.5" in diameter. Tightly wrap each log with saran wrap and place it in the fridge to chill for at least 4 hours (and up to 5 days). Chilling this dough is necessary..
Once it's chilled for the mandatory amount of time, preheat the oven to 350°F. Line some baking trays either with parchment paper or a silicone baking may and set them aside..
Remove the logs from the fridge. Roll them in the coarse sugar if using, then slice into equal sized cookies. Place them spaced about 2" apart on the prepared baking trays..
Bake for 10-12 minutes, or until lightly browned around the edges. Allow them to cool on the baking trays, then transfer them to a wire rack to cool completely..
Store in an airtight container for up to 5 days..

Score dough lightly with a knife, marking where you'll cut your cookies. Pierce the dough with a fork, if desired (it's pretty). While the shortbread is still hot, use a sharp knife to cut shortbread all the way through along the lines you scored prior to baking. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the. In a mixing bowl, cream butter and brown sugar.