12 Days of Christmas Cookies: Brown Sugar Shortbread

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Day eight of our Christmas Cookies is heralded in with a brown sugar shortbread cookie. These cookies are crispy and soft, all rolled into one, and the use of regular and brown sugar gives them a dark, rich colour.




2 and 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown Sugar
1/3 cup dark Brown Sugar
1 ½ teaspoons pure vanilla extract


  1. Whisk the flour and salt together in a medium bowl.
  2. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and dark brown sugar together on medium-high speed until completely smooth and creamy.
  3. Add the vanilla and beat until combined.
  4. On low speed, slowly add the dry ingredients. Turn the mixer up to high speed and beat until the dough comes together.
  5. Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log.
  6. Tightly wrap the logs in plastic wrap and chill in the refrigerator for 30 mins.
  7. Preheat oven to 350°F.
  8. Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s added only for a little crunch!
  9. Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
  10. Bake the cookies for 12-14 minutes or until brown around the edges.
Canadian Military Family Magazine