Brown Sugar Shortbread Cookies

Brown sugar shortbread cookies Recipe by The Wood and Spoon Blog BY Kate Wood. This is a simple crumbly butter cookie inspired by Emeril Lagasse brown sugar shortbread bars. Buttery cutout shortbread cookies that can be slice and make. Drizzle with chocolate or sprinkle with cinnamon and sugar. Find the simple, easy, few ingredient recipe at

These buttery brown sugar shortbread cookies are sweet, rich, and perfect for dessert or with an afternoon cup of coffee.




  1. In a food processor, pulse flour brown sugar, and salt together until well combined. Add butter chunks and vanilla to dry ingredients and pulse together until a dough forms into one ball. Try not to overwork the dough, but keep in mind this dough is dry and will take more time to come together than some. Flatten dough out into a disk and refrigerate for at least 30 minutes.
  2. When ready to bake, preheat the oven to 325 degrees and roll dough out to 1/4″ thickness. (See notes) Using a biscuit cutter or a 2 1/2″ round cutter, cut out cookies and place on a parchment lined baking sheet at least 2″ apart. If desired, combine cinnamon and sugar and sprinkle over cookies. This will turn your regular old brown sugar shortbread to cinnamon sugar shortbread! If your dough has gotten warm or soft, pop in the freezer for 5 minutes to set cookie’s shape.
  3. Baked for about 12 minutes or just until edges have set. Cool on a cooling rack and if desired, drizzle with warmed chocolate.