Ridiculously easy brown sugar shortbread recipe with brown sugar as the star! If you're looking to make shortbread cookies using brown sugar, look no further! This three-ingredient brown sugar shortbread cookies recipe is the one!
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And for more shortbread cookies, try my Chocolate Orange Shortbread Cookies or my Slice and Bake Christmas Cookies with Cranberries and White Chocolate!
Ridiculously Easy Brown Sugar Shortbread
Today's recipe is a simple 3 ingredient brown sugar shortbread cookies recipe that is SO GOOD! And it's a foolproof recipe -- you'd never guess how easy it is to make. If you're a fan of classic shortbread cookies, you'll definitely want to give these dark brown sugar shortbread cookies a try! They come together so quickly, and chances are you already have all the ingredients on hand!
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Which sugar is best for shortbread?
We're using brown sugar in these cookies, not only because I personally love the flavor it adds to everything, but also because it's such a simple and delicious twist on the classic shortbread recipe. Traditional Scottish shortbread is made from butter, white sugar, and flour, but in this recipe we're swapping in dark brown sugar and adding vanilla.
That combination results in a deliciously buttery, crumbly simple brown sugar cookies recipe that is as simple as it is tasty. The brown sugar and vanilla blend together to create a deeply complex flavor that is almost caramel-like. Absolutely irresistible!
What does brown sugar do to a cookie?
Making shortbread with brown sugar vs white sugar makes a big difference. Because brown sugar contains molasses, it adds a depth of flavor that is mission from regular white granulated sugar.
Also, the molasses in brown sugar adds moisture, which makes these cookies a bit softer and more chewy than traditional shortbread cookies. Finally, brown sugar tastes a bit less sweet than white sugar. So we're adjusting our ratios accordingly to find the right balance of buttery sweetness.
Like traditional shortbread recipes, these are perfect for the holiday season. But it's a simple recipe that works great for any time of year, like my Brown Butter Sugar Cookies!
Ingredients
- dark brown sugar - I prefer dark brown sugar in these shortbread cookies. It amps up the molasses flavor and gives them a deeper color that I love! If you only have light brown sugar that works, too.
- softened butter - I mostly bake with salted butter, and these brown sugar shortbread cookies are no exception! And salted butter has the added bonus of bringing out the flavors in these cookies without the need to add salt. I do recommend using a high-quality butter if you can, since the butter is such a large proportion of this recipe. If you don't have salted butter, feel free to use unsalted butter. Just add ¼ teaspoon of salt in with your flour.
- all-purpose flour - for best results, I recommend picking up a kitchen scale and measuring out 128 grams of flour by weight to make sure that the amount you're using is accurate. Otherwise, try the spoon-and-level method to ensure that you're using the correct amount of flour.
- pure vanilla extract - many shortbread cookies omit vanilla, so it's optional here, but I felt that it would be the perfect complement to the richness of the brown sugar in these shortbread cookies. Just make sure you're using a good-quality pure vanilla extract, since it's a major flavor in this brown sugar shortbread cookies recipe. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- turbinado sugar - this is optional, but you can also top your unbaked cookies with a little coarse sugar to add a sweet crunch!
Equipment
This is a pretty simple 3 ingredient cookies recipe, so you won't need too many elaborate tools. However, you will need a few important tools make sure these cookies taste amazing!
First, you'll want to get a 2 or 2.5-inch round cookie cutter or biscuit cutter. Also, I'd recommend using a stand mixer with the paddle attachment to mix up the shortbread dough. Or you can use a handheld electric mixer and a large bowl if you don't have a stand mixer.
You'll also need a rolling pin to roll out the dough on your work surface, a large baking sheet and parchment paper to line the baking pan. Here are all the tools you'll need:
What is the secret to making shortbread?
My number one tip is to make sure your butter stays cold throughout the preparation process, and to chill your dough in the freezer while your oven preheats. The colder your brown sugar shortbread cookie dough is when it goes into the oven, but better they'll keep their shape and their buttery, crumbly texture.
Tips and F.A.Q.
Sugar cookies like these Peppermint White Chocolate Cookies are usually made with eggs, and different ratios of ingredients than shortbread cookies. The resulting cookie is not as crumbly or buttery as these brown sugar shortbread cookies.
Brown sugar is made with molasses, which adds moisture to the final result and gives you a softer, chewier cookie. It also affects the texture and consistency of the dough, meaning it can make cookies spread a bit more in the oven. That's why for these brown sugar shortbread cookies, we're adding a bit more flour to accommodate the brown sugar.
Dark brown sugar contains more molasses, so it'll give your simple brown sugar cookies even more of that rich caramel-like flavor and golden brown color, and makes them a bit softer than light brown sugar would.
Traditionally, shortbread is made with caster sugar, known as superfine sugar in the U.S. Many recipes just use regular granulated white sugar. But for a softer, richer sweetness like what you get with these brown sugar shortbread cookies, you can't beat dark brown sugar!
Absolutely! They freeze very well -- just let them cool completely, then place them in an airtight container to freeze for up to two months. Let them thaw, still in the container, at room temperature before serving.
No worries! You can roll your dough out and shape it into a rectangle (make sure it's about ¼-inch thick). Then you'll use a sharp knife to cut the dough into rectangular pieces. Then just poke holes in the dough and you're ready to bake!
I wanted this brown sugar shortbread recipe to be a somewhat small batch recipe, so that it can be made as an easy afternoon treat or for one or two people. So unlike most cookie recipes, this 3 ingredient brown sugar cookies recipe yields about 12 cookies. If you would like to make more, just double, triple, or quadruple the recipe!
It's so easy -- in the recipe card below, you can select 2x or 3x double or triple the recipe, or hover over the "12" in the servings yield section and move the slider to adjust the ingredients to the exact amount of cookies you'd like to bake!
Sure -- just add in ½ teaspoon of ground cinnamon with your flour. Or you can check out my Coffee Cookies for a twist on this 3 ingredient brown sugar cookies recipe made with cinnamon and ground coffee. You'll also love these Old Fashioned Tea Cakes! And if you love M&Ms, you need to try my Chocolate Chip M&M Cookies!
More Delicious Recipes You'll Love
- No Spread Sugar Cookies – No Chill Recipe
- Peppermint White Chocolate Sugar Cookies
- Ginger Crinkle Cookies
- Peanut Butter and Jelly Thumbprint Cookies
- Christmas Charcuterie Board
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 6 tablespoon (84 g) salted butter - room temperature
- ⅓ cup (73 g) dark brown sugar - packed
- 1 teaspoon (5 ml) pure vanilla extract - (optional)
- 1 cup (125 g) all-purpose flour
Instructions
- In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream butter and brown sugar until fluffy and well combined.⅓ cup dark brown sugar, 6 tablespoon salted butter
- Add vanilla (if using) and beat until combined.1 teaspoon pure vanilla extract
- Gradually mix in flour until just combined.1 cup all-purpose flour
- Turn mixture out onto a floured surface and knead a few times with your hands to bring the dough into a ball.
- Roll the dough out to ¼-inch thick and cut out cookies with a 2-inch round cookie cutter. Prick cookie rounds with a fork or toothpick.
- Place cookie rounds on a large baking sheet lined with parchment paper or a silicone baking liner. Preheat oven to 375°F and place baking sheet in freezer for about 10 minutes to chill while oven preheats.
- Bake in preheated oven 10-12 minutes, or until cookies are lightly brown on the bottom.
- Let cookies cool on pan for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
PIN this amazing shortbread cookie recipe for later!
Last Updated on September 20, 2025 by Chenée Lewis
Eni says
Easy and delicious shortbread cookies. Thank you for the recipe!
Chenée Lewis says
Glad you liked them!
Caroline says
I'm a big shortbread fan and like adding a little brown sugar in mine sometimes, though have never used just brown - will have to try that next time, they look yummy.
Shashi says
What a delicious stack! Wow! Not gonna lie, I could do some serious damage to a batch of these!
Charla says
Shortbread cookies are super poplar here in the UK and I love that you made your own unique spin using brown sugar. I can already taste the molasses from over here!
MacKenzie says
This recipe turned out perfect. Thank you for the tip on keeping the butter and dough chilled this helped my cookies turn out fantastic.
Chenée Lewis says
So great to hear that!
E Pendl says
i did your receipe with the times 3 and that is way too much flour. they wouldn't even hold together to knead the dough
Chenée Lewis says
Sounds like you must have measured your flour with a measuring cup. I've made this recipe several times and had no trouble bringing the dough together (as shown in the video above), but I measure with a kitchen scale to make sure that I don't inadvertently use too much flour. Since this recipe only has a few ingredients, it's important to measure precisely, which is why I recommend above that you use a kitchen scale for your flour. If you do end up with too much flour in the future, you can also see this post for troubleshooting ideas: Cookie Dough Too Dry: How to Fix Crumbly Cookie Dough
Laura says
Can you make these gluten-free? I know there are many flour alternatives, or does the original recipe work best? Thank you.
Chenée Lewis says
I haven't tried them with almond flour but I think that would work!
Donna says
Love the cookies, Chenee
Sorry, I misspelled your name in my 1st comment here.
Chenée Lewis says
No worries! 🙂 Autocorrect does that a lot!
Donna says
They are wonderful cookies, though I was just a little worried when the dough didn’t come together till I added just a bit of cold water.
I don’t know what I did that they needed a little more moisture in order to get the dough ball to be pliable.
However the cookies turned out great. I will definitely bake these again. Thanks Cheever,for the recipe!
Chenée Lewis says
Thanks Donna! So glad that adding a little moisture helped out! It may have been that in measuring your flour you measured a bit too much if you used a measuring cup? But either way adding a little liquid is an easy fix!
Kathryn says
I just made these and they are perfectly delicious! They are also beautiful!
Chenée Lewis says
Thank you so much! Glad you liked them!
Robin says
These were amazing my 5 year old could not stop eating them and he doesn't usually have a want for cookies that much
Chenée Lewis says
I'm so glad to hear it! They're a major favorite of mine!
nancy says
Van you darken the font, it is difficult to read & especially
while trying to read and bake.
Chenée Lewis says
Sure -- I darkened it a bit more. Hope that makes it more legible! 🙂
Margo says
I love easy recipes and making these Brown Sugar Shortbread Cookies was amazing to bake. The recipe was very straightforward and the results were amazing! I definitely will be baking this again. Thank you for sharing such an easy recipe!
Chenée Lewis says
I'm so glad you liked them!!
Immaculate Ruému says
This is my second time making these cookies. They were buttery and flaky. The brown sugar gave a caramel-like aroma to the cookies. Yummy!
Chenée Lewis says
So glad you liked them! 🙂
Tamara says
Oh my goodness I am in love with these cookies! Shortbread cookies have always been me and my dad's favorite. So the additional of brown sugar is super unique, and absolutely amazing. I will be doubling the batch next time!
Chenée Lewis says
Thanks! Doubling the batch is definitely a great idea!
Jazz says
These were delectable! I will only be making my shortbread with brown sugar from now on.
Chenée Lewis says
Thank you! I'm so glad you liked them!
Kaluhi says
This was quick and i loved that i needed just a handful of ingredients to put it together! It was delicious and so comforting too and i deeply enjoyed these cookies!
Chenée Lewis says
Thank you! So glad that you liked them!
Eric & Shanna Jones says
We are all about texture when it comes to shortbread cookies, and these are our new favorites! You have outdone yourself with these...so good!
Chenée Lewis says
I'm all about texture too! Thanks for giving them a try!
Jessica Lawson says
I still can't believe these cookies only have 4 ingredients. The brown sugar adds so much flavor! I made them for a little tea party get together and everyone loved them!
Chenée Lewis says
It's so cool how the brown sugar works in the cookies! So glad they were a hit!
Robin Sparks says
I have always loved shortbread cookies, but the brown butter in these took them to another level. They go so well with my daily cup of tea!
Chenée Lewis says
They're great with tea! So happy that you enjoyed them!
Marta says
I'm genuinely in awe about how such a flaky, absolutely delicious cookie be such an easy recipe for me to make. These are definitely going to be a favorite in my family.
Chenée Lewis says
Thank you so much! I can't believe how easy they are either! I've made them twice in the last week!