Brown Sugar Honey Shortbread Cookies
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
36
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Calories
140 kcal
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Course
Dessert, Baked Goods
Brown Sugar Honey Shortbread Cookies
Description
This shortbread cookie recipe combines a large amount of very soft butter with packed light brown sugar and honey, imparting a soft caramel and honey aroma. The addition of cornstarch alongside all-purpose flour yields a tender crumb that melts in the mouth rather than a firm, crisp snap.
The dough is worked lightly to maintain a smooth texture and rolled to a quarter-inch thickness before cutting into shapes. Resting the shaped dough in the refrigerator for at least an hour helps the cookies hold their shape during baking. Baking at 350°F produces a gentle browning and crisp edges while preserving a soft interior.
Sprinkling the tops with turbinado or granulated sugar before baking adds a touch of texture and sparkle. The recipe yields about three dozen 2½-inch cookies, making it suitable for gifting or storing. Leftover cookies freeze well without loss of quality.
These cookies are versatile and appropriate to serve with tea or as a sweet snack. The notes provide substitutions and detailed baking tips to ensure consistent texture and flavor.
Ingredients
- 1 ½ cups butter very solt
- ¾ cup light brown sugar packed
- ¼ cup honey
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 3 cups all-purpose flour
- ¾ cup cornstarch
- Sparkling Sugar turbinado sugar or regular granulated sugar, for sprinkling
Instructions
- Line 2 sheet pans with parchment paper, for easy clean up, and set aside.
- Stir softened butter until smooth and creamy. Add the brown sugar and honey and stir well.
- Sprinkle the salt and baking powder over the top and stir to combine. Add the flour and cornstarch. Stir until flour is incorporated. The dough will be shaggy.
- Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk.
- On a lightly floured work surface, roll out dough to a ¼ -inch thickness. Keep work surface, dough and rolling pin lightly (not too much) dusted with flour. Cut desired shapes and place on prepared pans. Re-roll scraps as many times as needed to use up the dough.
- Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350˚F.
- Remove cookies from the refrigerator. Sprinkle with coarse or regular sugar.
- Bake for 9-12 minutes or until golden brown all over. Baking time will depend on the thickness of your cookies. Thicker than ¼-inch will take longer time. Rotate pans halfway through for even browning. Cool completely on a wire cooling rack before serving.
Notes
- This recipe yields about three dozen 2½-inch cookies; sizes may vary based on cookie cutter.
- The dough can be cut in half if fewer cookies are desired, but extras freeze well for later use.
- Chill the shaped dough for at least one hour or up to 24 hours to prevent spreading during baking.
- Use very soft butter and ensure even mixing for a smooth dough consistency.
- Sprinkle with sparkling sugar before baking to add crunch and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 102mg | 4% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 236IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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