Shortbread cookies are just about the easiest cookies to make and the payoff is fantastic. Butter, flour and sugar make up just about every shortbread recipe, but for an old-fashioned approach, try this recipe made with brown sugar! The cookies have a beautiful, dark colour and the flavour is rich and caramelly. Celebrate this Easter weekend with a fresh batch of shortbread, made with ingredients you most likely already have in your pantry! The delightfully crisp cookies with a buttery texture can be decorated however you like.
Despite their popularity around the holidays, this melt-in-your-mouth shortbread cookie recipe should be enjoyed all year round in our opinion. Shortbread pairs perfectly with a cup of tea or coffee, but be warned- these cookies are rather addicting!
- 1/2 cup salted butter
- 3/4 cup brown sugar
- 1 1/4 cup all purpose flour
- Combine butter and sugar and beat until light and fluffy.
- Beat in flour, just until combined.
- Form dough into a ball, wrap in plastic wrap and cool in the fridge for 20 minutes.
- The cookies can either be rolled into small balls and flattened with a fork or cut with cookie cutters. Lightly flour flat surface if using cutters and roll dough out with rolling pin to 1-inch thickness.
- Heat oven to 350°F and bake for 8-10 minutes on a cookie sheet. The shortbread cookies will be done when the edges start to turn slightly golden brown.
- Decorate however you like- a dusting of powdered sugar, a maraschino cherry, or bring out your inner artist with royal icing and sprinkles!