This Brown Sugar Shortbread recipe from is from NYC’s Marlow & Sons! These cookies, baked spread on a sheet pan, are perfectly buttery, crisp, and tender – you’re sure to love them.
Okay, so I know I’ve been MIA for a little while, but it’s not my fault! I’ve been super duper sick (still am, actually) so this isn’t going to be a long post, but I felt I needed to share something with you guys!
I found this recipe on the blog Lottie & Doof, which is written by Tim, an amazingly entertaining food blogger living in Chicago. I’ve yet to try a recipe from his site that I haven’t absolutely loved (my favorite Mac & Cheese recipe is also a Tim’s original). I recently had a huge shortbread cookie craving, so naturally, I visited Tim’s site to see if he had a recipe.
Boy, did he. He had managed to snag the Marlow & Son’s shortbread recipe, which conveniently used bread flour (the only flour I had on hand) and was cooked in a sheet, something I had never seen before but definitely made it extremely convenient.
These did make a lot of cookies, but trust me, they’ll definitely all get eaten. They were tender, crunchy, sandy, sugary, and just everything you could ever want in a short bread cookie! Seriously, it’s so easy, you have no reason not to try it.
P.S. I left out the optional walnuts, but I definitely want to try making it with them soon. I think it would add fabulous crunch and texture.
Brown Sugar Shortbread
- 4 sticks 1 pound plus 2 tablespoons unsalted butter, softened
- 9 ounces light brown sugar
- 5 ounces white sugar
- 2 eggs room temperature
- 1 tablespoons pure vanilla extract
- 1 pound 3 ounces organic King Arthur bread flour
- 1 teaspoon kosher salt
- 1 1/2 cups coarsely chopped walnuts optional
- Prepare a half sheet tray, or two quarter sheet trays, by buttering and lining with parchment paper. Allow a two-inch overhang on the long sides of the pan to help release the shortbread later after they have been baked.
- Cream butter and sugars in a stand mixer with the paddle attachment until light and fluffy. Add eggs and vanilla until combined, then mix in dry ingredients. Combine completely.
- Divide dough evenly into prepared sheet trays, spreading smooth and level. The dough is sticky, so I found it easier to work with by keeping my hands wet while pressing the dough into the pan. Sprinkle with granulated sugar and bake at 325° until golden brown, about 35 to 45 minutes.
- Let cool completely before using a sharp knife to cut into squares. These keep well at room temperature for at least a week!