Brown Sugar Shortbread Cookies

4.73 from 37 votes

Inspired by simple Scottish baking, these brown sugar shortbread cookies have a delicate sandy crunch that feels extra special when stamped.

Prep Time20

Cook Time22

Total Time42

Course: Cookies & Bars

Cuisine: European / Canadian

Servings: servings

Calories: 136kcal

Preheat the oven to 325ºF (165ºC) and line two baking sheets with parchment paper. Set aside.
Beat the butter, brown sugar, vanilla, and salt with an electric mixer set to medium high speed for 5 minutes, scraping down the sides and bottom of the bowl halfway through.
Scrape down the bowl again and add the flour, then mix on low speed until a soft dough forms in large clumps.
Transfer the dough to a clean work surface and knead it by hand about 20 times until smooth.
Divide the dough into 24 equal portions, about 27 g each, and roll each one into a smooth ball between your hands.
Place the granulated sugar in a small bowl and roll each dough ball in the sugar to coat, then set the balls on the prepared baking sheets, 12 per sheet, spaced about 2 inches (5 cm) apart.
Press each dough ball firmly in the centre using a cookie stamp about 2 to 2 ¼ inches (5 to 5.5 cm) wide, or use the flat bottom of a drinking glass the same size, pressing until the dough just reaches the edge of the stamp or glass.
Bake the cookies for 22 to 24 minutes, until the edges are set and lightly golden. Transfer the cookies to wire racks to cool completely before storing or gifting.

For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly. To switch to gram measurements, click "Metric grams" in the ingredients section of the recipe card.
The dough is traditionally mixed by hand and feels quite dry at first. If you are not using a mixer, it may seem like the flour will not incorporate, but keep going, and it will become soft and pliable.
The cookies bake well without chilling. If your kitchen is warm or you prefer even sharper stamped details, you can freeze the stamped cookies for 20 to 30 minutes before baking.
Rolling the dough balls in sugar is optional, but it helps prevent the stamp from sticking.
Stamped cookies made with a 2 to 2 ¼ inch (5 to 5.5 cm) stamp are usually about ¼ inch thick. Avoid stamping or pressing the dough balls beyond 2 to 2 ¼ inches (5 to 5.5 cm). Larger stamps create thinner cookies that bake more quickly.
Store the cookies in an airtight container at room temperature for up to one week. You can also freeze baked cookies in an airtight freezer-safe container or bag for up to two months.