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Soft and tender brown sugar shortbread cookies with a rich caramel and toffee flavor, enhanced by molasses in dark brown sugar, and finished with a sprinkle of turbinado sugar.

  • Total Time: 1 hour 37-41 minutes (including chilling)
  • Yield: 24 cookies (approximately 12 per log) 1x

Ingredients

Scale
  • 1 cup (220g) dark brown sugar, packed
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 2 cups (240g) all-purpose flour
  • A pinch (up to 1/4 teaspoon) ground nutmeg (optional)
  • Turbinado sugar for coating edges

Instructions

  1. Combine dark brown sugar, softened unsalted butter, kosher salt, and vanilla bean paste in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy.
  2. Add the all-purpose flour (and nutmeg, if using) gradually while mixing on low speed. Mix just until combined; do not overwork the dough.
  3. Increase mixer speed to medium and mix until dough comes together in soft, large chunks easy to handle by hand.
  4. Divide dough in half. Lightly dust work surface with flour and press one half into a rough rectangle about 1 inch thick. Roll or shape into a log for slicing.
  5. Wrap each log tightly in wax paper, twisting ends to secure.
  6. Chill dough logs in refrigerator for at least 1 hour, or up to 2 days.
  7. When ready to bake, remove one log from fridge but keep wrapped. Sprinkle turbinado sugar generously over the top and gently press it into the dough so it adheres.
  8. Slice the log into about 1/4-inch thick rounds. Arrange approximately 12 cookie slices on a parchment-lined baking sheet without crowding.
  9. Bake at 325°F (163°C) for 18-22 minutes or until cookies are light golden in color.
  10. Remove cookies from oven and transfer to a wire rack to cool completely before serving.

Notes

Dark brown sugar provides a deeper molasses flavor with a less sweet profile, while light brown sugar offers softer vanilla-caramel notes; either works well., Room temperature unsalted butter creams better with sugar but salted butter can be used for a balance of sweet and saltiness., Turbinado sugar coating adds a pleasant crunch to edges., Do not overmix dough to avoid tough cookies., Chilling the dough helps cookies hold their shape during baking., Cookies pair beautifully with black teas like Assam or Earl Grey, or with coffee., Store cookies in an airtight container at room temperature for up to 7 days., To freeze baked cookies: cool completely, flash freeze in a single layer for about 1 hour, then store in an airtight container or zip-top bag with parchment between layers. Freeze up to 2 months. Thaw at room temperature before serving.

  • Author: mapps6841@gmail.com
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 110-130 calories per cookie (estimate)
  • Fat: 6g per cookie (estimate)
  • Carbohydrates: 15g per cookie (estimate)
  • Protein: 2g per cookie (estimate)