Vertical photo of two Brown Sugar Honey Shortbread Cookies on a plate with a stack of the cookies and a pint of milk in the background.
Recipes » Cookies and Bars

Brown Sugar Honey Shortbread Cookies

By Chris Scheuer | Updated on August 25, 2021
4.91 from 30 votes
Crisp, buttery and super delicious, these Brown Sugar Honey Shortbread Cookies come together quickly with just one bowl and no mixer required!
JUMP TO RECIPE

This post may contain affiliate links. For more information, see our privacy policy.

Crisp, buttery and super delicious, these Brown Sugar Honey Shortbread Cookies come together quickly with just one bowl and no mixer required!

It's always nice to have a recipe you don't need any special ingredients for, one you can throw together quickly with simple pantry ingredients. And if the recipe requires just one bowl and you don't even have to pull out a mixer, it's even better! These Brown Sugar Honey Shortbread Cookies are crisp, buttery and pair perfectly with a cup of tea, coffee or a glass of cold milk.

Vertical photo of a plate with two Brown Sugar Honey Shortbread Cookies and a stack of the cookies with milk in the background.

If you search for "shortbread" on this website, you might will definitely make the assumption that the author is quite smitten with this type of sweet treat. And your assumption would be correct. I'll be the first to admit, we're huge shortbread lovers here at The Café!

Vertical photo of a plate of Brown Sugar Honey Shortbread Cookies with a stack of the cookies in the background.

What is shortbread?

Shortbread today is a crisp, buttery cookie (or "biscuit", if you live in the UK) thought to have originated many years ago in Scotland. According to Historic UK, "The story of shortbread begins with the medieval "biscuit bread". Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word "biscuit" means "twice cooked". Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread."

Classic shortbread cookies have a short ingredient list; butter, sugar and flour. These Brown Sugar Honey Shortbread Cookies, as the name implies, also contain brown sugar and a drizzle of honey for a delicious and unique variation. They're topped with a simple sprinkle of coarse or regular granulated sugar for a sweet, crunchy topping.

Vertical extreme closeup photo of the sugared top of a Brown Sugar Honey Shortbread Cookies.

This recipe make a large batch of cookies, so it's perfect to share with friends, neighbors or anyone else who could use a sweet treat to brighten their day. I created a label for sharing and will be happy to share the free printable PDF for the labels with you. Just leave me a comment in the comment section below and I'll email the PDF to you.

Vertical closeup photo of a Brown Sugar Honey Shortbread Cookie label for gift giving.

Some of you have asked how to use a PDF like the one mentioned above for these Brown Sugar Honey Shortbread Cookies. PDF stand for "portable document format". After you open the email, just right click on the attached label PDF. Your computer will automatically open up program that can read a PDF file. Then all you have to do is go up to the toolbar, select "File" from the menu bar and "Print" from the dropdown list. That's it!

Closeup vertical photo of a polka dot paper gift bag decorated with a Brown Sugar Honey Shortbread Cookies label and blue and white checkered ribbon in a bow.

I'm pretty sure that you have everything you need to make these delicious Brown Sugar Honey Shortbread Cookies, so put these cookies on you must-make list!

Vertical photo of a gift bag filled with Brown Sugar Honey Shortbread Cookies on a white pedestal cake stand with stacks of the cookies piled in front of the stand and a label for the cookies on the bag.

Café Tips for making these Brown Sugar Honey Shortbread Cookies

  • Because there's no mixer used, the butter needs to be very soft when mixing up these Brown Sugar Honey Shortbread Cookies. That can be difficult at this time of year, even if you let the butter sit out for hours. A short stint in the microwave on power level 10 (10%) works like magic to soften butter. You'll need to experiment a bit with your microwave though, as they're all different. Start with 20 or 30-second periods at power level 10 until you learn how long your microwave will take to get the butter nice and soft but not melted.
  • You can use Turbinado, Sparkling Sugar or regular sugar to top these Brown Sugar Honey Shortbread Cookies. The coarser sugars will add a bit more crunch.
  • A few tips on rolling and cutting out cookies:
    • Keep your work surface and rolling pin lightly dusted with flour. You don't want to incorporate too much extra flour into the dough though (or the cookies will be tough) so it's a balance; use enough to keep things from sticking but use a small amount.
    • I also like to rub the cutting edge of my cookie cutter in a little flour in between each cookie.
    • Press fairly firmly when cutting out the cookies, but don't twist the cookie cutter as the shape will get distorted.
    • If you don't have room in your refrigerator to chill the cookies on two sheet pans, just transfer all of them to one pan after cutting out. Then later, once they're chilled, you can divide them between the two pans for baking.
    • When re-rolling the scraps, incorporate as little of the flour on the work surface as possible.
  • One other BIG tip about rolling. It's not easy to roll out dough that has an even thickness. I love to use this Joseph Joseph adjustable rolling pin with removeable discs in different sizes that make it impossible to have problems rolling even dough. This rolling pin would make a great gift for anyone who enjoys baking.

Stock photo of an adjustable height rolling pin.

  • I generally roll these cookies ¼-inch thick but if you like a thicker shortbread cookie be sure to bake them a little longer.
  • The recipe calls for a one hour (or longer) chill for the cutout cookies. If I'm in a big hurry, I just pop them into the freezer for 15-20 minutes.
  • Many shortbread recipes call for baking the cookies just until golden at the edges. These Brown Sugar Honey Shortbread Cookies are best (nice and crisp) if baked until evenly golden.
  • Use any shape cookie cutter for this recipe. I like these graduated round fluted cutters but any shape will work.
  • I use these fun decorative polka gift bags to share my cookies.

Thought for the day:

I count everything as loss
because of the surpassing worth
of knowing Christ Jesus my Lord.
Philippians 3:8

What we're listening to for inspiration:

Crowns

If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.

Scroll Down for the Recipe - or Save It to Your Inbox

We’ll email you the recipe so it’s easy to save, print, or share.

Brown Sugar Honey Shortbread Cookies

Chris Scheuer
Crisp, buttery and super delicious, these Brown Sugar Honey Shortbread Cookies come together quickly with just one bowl and no mixer required!
4.91 from 30 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 36
Calories 140
PRINT PIN COMMENTS

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
 

  1. Line 2 sheet pans with parchment paper, for easy clean up, and set aside.
  2. Stir softened butter until smooth and creamy. Add the brown sugar and honey and stir well.
  3. 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.
  4. 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.
  5. 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.
  6. Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350˚F.
  7. Remove cookies from the refrigerator. Sprinkle with coarse or regular sugar.
  8. 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

See Café Tips above in the post for more detailed instructions and tips.
This makes a LARGE batch of cookies. The recipe can be cut in half, but these cookies freeze well and make great gifts, so it’s nice to have extras.
This recipe makes 3 dozen 2½-inch cookies. Yield will depend on the size of your cookie cutter.
Recipe adapted from CW.

Nutrition

Calories: 140kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 102mgPotassium: 24mgFiber: 1gSugar: 6gVitamin A: 236IUCalcium: 9mgIron: 1mg
We love seeing what you made!Tag @thecafesucrefarine on Instagram for a chance to be featured.
Course: Cookies, Dessert/Cookies
Cuisine: American, Irish, Scottish

Shop Our Café Loves

We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!

Visit the Store
  • KitchenAid Artisan Mixer with Glass Bowl
  • Spatulas Farberware Silicon

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a comment and star rating Do you have a cooking question? Leave your comment below and let me know how I can help. Did you love this recipe? Just click on the stars to leave a rating!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

275 Comments

  3. Do you think this dough would work as a Slice and Bake cookie? Could I form the dough into cylinders, chill it, then cut into thin slices? Thank you.

    Reply

    1. Hi Sue, I haven't tried this dough that way, but I would guess it would work. My only concern is that I may get too crumbly when you try to slice it.

      Reply

  4. Please, Please, Please send me the PDF for the Brown Sugar Honey Shortbread cookies I love shortbread cookies and these sound delicious
    I have not ever been disappointed by your site. Thank you

    Reply

  5. Love this melt in your mouth yummy recipe. I serve them with my classics Brûlée or simply with a cup of tea. Love Cafe Sucre recipes

    Reply

  6. Can you send me the PDF for the Brown Sugar Honey Shortbread Cookies labels? They sound delicious! I plan to make them for a luncheon to be served at a Beginner's Bee Conference. Thank you so much!

    Reply

  7. These cookies are delicious.I would love to give them as gifts. Please can you send me the labels.

    Reply

  13. LOVE this recipe. I've used it several times & each time it produces the most delicious shortbread cookies. I use sparkling sugar on top & they look so good. My hubby loves them, as does anyone else that I give a tin to. Best shortbread recipe by a long shot! Many thanks for sharing this wonderful recipe.

    Reply

  15. Hello
    My hubby can't swallow very well (due to throat cancer) and I'm looking for a cookie that is soft and melt-in-your-mouth. Would this recipe work?
    Thanks

    Reply

    1. Hi Barb, I'm sorry to hear about your husband. That has to be so hard.
      Regarding your question, these cookies are crisp when you bite into them but will get soft in your mouth.

      Reply

  17. Look forward to making the Brown Sugar Honey Shortbread Cookies. They look delicious.
    Would love to receive your printable labels.
    Thanks

    Reply

  18. I have a new bee themed cookie stamp and think a honey flavored cookie would be the best type to make. Do you think this dough could be rolled into balls & stamped ( and then chilled before baking as recommended)

    Reply

    1. Hi Ulana, I haven't tried this recipe with a stamp. It does hold its shape well when cutout so I would think it would work with a stamp. But again, like I said, I haven't tested it.

      Reply

  19. Would love labels and PDF of the Honey & Brown Sugar Shortbread Cookies. Received bee cookie stamps and this sounds perfect. Thanks! Dora

    Reply

  21. These are just what I was looking for. Will be making them to share with friends and family, using our very local raw honey. Thank you. I would like the labels. please.

    Reply

  22. I’ve been using the same shortbread recipe for years but decided to change it up this year and I don’t regret it at all, this is a really nice, simple recipe, the dough is easy to work with and I much prefer these flavours over traditional shortbread. Thanks for sharing!

    Reply

  24. Bought a honeycomb rolling pin complete with bees for rolling out shortbread as a gift. I am including this recipe with them. Would love to have the label pdf also. Thank you so much!

    Reply

  26. This recipe sounds delicious! Just curious, is there a reason why you don't use a mixer for the dough? I want to make it as easy as possible 🙂

    Reply

    1. Hi Andi, you can certainly use a mixer. To me, it is easier to use a wooden spoon and a bowl instead of dragging out my mixer and having to clean it.

      Reply

  29. I would so appreciate your labels for these cookies. We will be having a Valentine cookie/candy sale at a museum where I volunteer, and I believe these cookies would be a delightful treat (heart shaped, of course!). Thank you so much for your site/recipes/Cafe Tips - love them all!

    Reply

  30. This is a lovely shortbread cookie recipe. The dough is very easy to roll and cut. I roll and cut the night before, pop in the frig. and they are ready to go first thing in the morning for lunch deliveries for our catering company. I don't bake them quite as long - 11 minutes 30 seconds to be exact and cool on the sheets. We use sanding sugar before baking on some, and chocolate dip with sprinkles on others. They are still tasty days after baking. Baking less time as I do makes them a bit more fragile, but they melt in your mouth. Occasionally we'll miss the timer and have some cooked to the crunchy stage. They are just as good. Thank you for another easy tasty cookie recipe.

    Reply

  31. Next month, I am leading our book clubs discussion on “The History of Bees” by Lunde. I bought a bee cookie stamp intending to make short bread cookies for everyone . On an impulse, I googled honey shortbread and found this site and your receipt. I am going to use the recipe and would enjoy putting your label pdf on the boxes I send home with guests. I will take pictures and send with comments/stars from the group after we meet in Jan 22.

    Reply

  33. Love these! I love shortbread and these are so easy to make! Especially since I always have honey and brown sugar on hand. I did have to toss the initial dough ball into the fridge for a bit so that it would firm up enough to roll and press. Dark brown sugar seems to work just fine (since that’s what I keep on hand. Will definitely be tucking this recipe away to use again!

    Reply

  34. Hi Chris,

    These sound delish! Going to make for a bake sale and would love to have the PDF for the labels.
    Thanks so much!

    Kay

    Reply

  35. Hi Chris,
    I am going to make these delicious cookies for a
    gift and wondered if you would send the labels.
    Thank you!
    Gayle Humann

    Reply

  36. These look so good! When freezing, do you freeze before or after baking? And how do you heat them up from frozen?

    Reply

    1. Hi Katie, you can actually do it either way. If you freezer the dough balls, just pop them in the oven frozen and give the cookies a few extra minutes. If you freeze them after they're baked, just let them thaw before serving.

      Reply

  37. Hello Chris. I made these adorable cookies but mine yielded far more than the 36 I may have measured too much butter? I worked it out to be around 340gs of butter, I made some with the sugar and some plain and to those I filled with Lemon Curd they were quite something with that filling so thatnk you Chris .

    Reply

    1. That's the correct amount of butter, Carolyn. Maybe your cookie cutter was a little bit smaller. Lemon curd sounds like a delicious filling!

      Reply

  38. I am so glad that I subscribed- Every recipe that I have tried works perfectly, which isn’t always the case baking in South Africa, where flours etc differ from USA.
    Please may I have the pdf for the labels. Thank you

    Reply

  39. I recently retired and now have time to bake and spend time in the kitchen. I found the Farmhouse Buttermilk Cake recipe first when searching for a way to use up some buttermilk. Love your web site and have made serveral of your recipes. I am enjoying making them and trying new things every day. I love making and eating these Brown Suger Honey Shortbread Cookies. I bought the gift bags and would love it if you would send me the cute labels. Thanks so much for making these awecome recipes. I look forward to your emails.

    Reply

    1. Thanks so much, Suan and welcom to The Café! I'm so happy you've already enjoyed some of our recipes! We'll be happy to send the labels!

      Reply

  41. Hi Chris,

    I missed asking for the pdf file for these shortbread
    cookies. Could you send it to me please.

    Thank you for your amazing recipes.
    I plan on making the goat cheese log for
    Christmas.

    Reply

  42. Is 3/4 cup of cornstarch correct? I was going to make the recipe until I noticed cup instead of teaspoon with the cornstarch. Thank you

    Reply

  43. So many positive comments I’ll make them tonight and would love the label PDF please. Happy to review after the taste test!

    Reply

  45. Do you think pure maple syrup could be used in this cookie just for a variation? I love the honey but I love maple too! My mom loves this type of cookie to have with coffee. Thank you.

    Reply

  46. Please send me the pdf file for your Brown Sugar Honey Shortbread cookies. I am so looking forward to making these over the xmas holiday.

    Reply

  47. I love shortbread but.. honey & brown sugar? I'm so happy to see this addition that I'll be addicted for sure. These are definitely going in my Christmas Baskets this year if I don't eat them all. Look forward to the labels, so cute! Thank you

    Reply

  48. Wow! Another one to add to the Christmas goodie bags! Thank you, your recipes are gorgeous.
    I hope you also have a very merry Christmas and that 2021 is a better year for the world!
    Judy
    P.S. I would love the PDF for this one too please.

    Reply

  50. I love these cookies and all the other recipes I have made. Loved the butterscotch sauce. Could you please send me the labels for both. Thank you

    Reply

  51. These are the best tasting, best textured cookies I've ever baked. They are already my husband's favorite
    cookie, and today he was asking me to bake them again. I love the cornstarch and honey included in the
    ingredients, as they seem to give them a better texture and a more gentle flavor. I definitely will be making these again!
    Thanks, Chris, for such a great recipe!

    Reply

    1. You're welcome Lynn! I'm so happy you and your husband enjoyed this recipe. I really appreciate you taking the time to share your results!

      Reply

  52. Looks like a great holiday cookie. Would appreciate receiving the pdf file for the label. Many thanks for this and for so many great recipes. I look forward to them!

    Reply

  53. May I please have the labels, Chris. This cookies look good. Love your recipes. Thanks in advance for the labels. Enjoy your week. 😊

    Reply

  54. This is my second time making theses delicious cookies - my husband loves them. Thank you for a wonderful & easy recipe- my neighbors in Phoenix will love you!

    Reply

  56. Amazing!! We love bite size cookies in our family, so we made tiny ones- we just eat more. They are delicious!!

    I’d love to receive your labels!!

    Reply

  57. Got the recipe got, the ingredients, time to light the oven for another delectable treat that I can share with a friend. It's his birthday and I really think he will love this one! Oh, and please send the labels. Thank you! L

    Reply

  58. Good afternoon! I am looking forward to adding these to my holiday gift giving. Could I please get the label pdf ? Thank you so much!

    Reply

  59. Hi Chris,

    I loved the brown sugar shortbread recipe and then I made these the other day and they are delicious and addictive. Can’t wait to add them to my Christmas baking and share with family and friends.

    Thanks again!
    Gayle

    Reply

  60. I made these cookies today. Fyi readers, these are not a sugar cookie ( and they don't claim to be. Instructions were good for me, and they came together perfectly. Unfortunately I used 1/4 c Tupelo honey which is very strong and maybe makes the taste of honey overwhelming for me. If I make again I'll use regular honey. Good recipe though! And no eggs?? Amazing!

    Reply

  61. Hi Chris,
    Just wanted to say these cookies were amazing! I made a half of a batch because I didn't know how they would turn out. Now I'm sorry I didn't make the whole recipe. Thank you ! Can you please send the PDF for the label? I appreciate it.
    Sincerely, Jan

    Reply

  62. Thanks Chris for another great one. I have been making your recipes for years and there hasn’t been one that isn’t delish! Labels would be awesome.

    Reply

      1. Hi Chris!
        I love to bake and can't wait to try this recipe, it's sounds amazing!
        Can you send me the label pdf also, thanks so much.
        Maryann

        Reply

  63. Hi Chris, I made your Irish Shortbread Pumpkin Patch Cookies yesterday and they are THE BEST shortbread cookies I’ve ever baked!! I can’t wait to try this recipe as well!! May I have the pdf label for this cookie? Many thanks!!

    Reply

  64. You have no idea how to write a recipe. Your terminology is completely innacurate. The wY you describe technique is novice level and you don't add ingredients in the correct method. I am going to leave a more accurate instruction in your comment sextion and I don't care if it offends you.

    Reply

    1. Thank you, Timothy, for your kindness and graciousness. I'm so happy to have an expert like yourself to help me out. Hope your day goes a little better after this.

      Reply

    1. Hi Pattii, you bake these cookies on parchment paper for easy cleanup. If you don't have parchment paper, just bake them on the cookies sheet. Don't use wax paper though, it will melt and you'll have wax on your cookies.

      Reply

  67. Hi Chris,
    I just tried clicking the curser at the bottom of the left side of the comment box and it worked. Love all your recipes these cookies look amazing. Can I please have the labels for the brown sugar honey shortbread cookies, need some gift giving to do, have ordered the pretty bags from amazon. Where do get the pretty ribbons.?
    Thank you
    Brigitte

    Reply

  68. Thank You for the recipes. I'm going to start with the Honey Shortbread Cookies and share with Family and Friends. Could you send the information for your labels as well, I would greatly appreciate it. Thanks again.

    Reply

  71. I love how easy and delicious this sounds. I am going to try this next time my great grandkids come for the weekend. They love baking with me and I do enjoy teaching them. Cookies are one of their favorites.

    I would love the labels so we can give their cookies out for the Holliday's. Thank you so very much.

    Reply

    1. Hi Shirley, I'll be happy to send the labels. This will be a fun recipe to make with your grandchildren!

      Reply

  72. Yum!
    We are beekeepers, I am always looking for new recipes to incorporate our harvested honey.

    Please send me the PDF too!

    Reply

  74. Thank you for this lovely post and the generosity of your cute label. I can hardly wait to treat all my family and friends this holiday! I'm far from home and get nostalgic for fresh baked goods like I used to bake with my mother. There's NOTHING here to compare and comfort my homesickness. But I'm looking forward to these morsels doing the trick this year. Thank you so much.

    Reply

  76. Oh my goodness! These sound even better than my usual Christmas shortbread recipe! I can't wait for the butter to soften so I'm following your microwave tips. These will be perfect for our Marietta museum volunteers cookie bags! Please send me the PDF file to label them. Thank you!

    Reply

    1. That's awesome, Chris, that you feed the volunteers. I know they will love these cookies! Sending the labels now.

      Reply

  78. Thank you for this wonderful sounding recipe! Thank you also for the offer of your labels! I would love to receive the label pdf.
    Willa

    Reply

    1. Hi Gaby, hope you enjoy them! Honestly, you can use any size cookie cutter and I have used all different sizes and shapres with good results. The ones pictured on the plate are using a 3.5-inch cutter from this set: https://amzn.to/3omld7E

      Reply

  80. Lovely recipe! I'm glad that you offer Metric alternative in ingredients for those of us In the real world 🙂 Cups are an imprecise dorm of measurement and should be outlawed!

    Reply

    1. Haha! I agree, cups are not as accurate as the metric alternative but that's, for the most part, how we measure here in America and things don't turn out too bad 😂

      Reply

  81. These look perfect to give for gifts! Thank you for another great recipe! I'd love to have the labels to go with them. And thank you so much for offering them!

    Reply

  82. I will be making these cookies with my granddaughters. Can't wait. Please explain about the labels. Are they gift labels. Thank you

    Reply

    1. How fun, Vickie! Yes, these are gift labels you can use on bags or boxes or however you want to package these cookies. I will email you a pdf for the labels and all you have to do is print them up on your computer.

      Reply

      1. Hi.. I'm just about to start your recipe but you don't mention what type brown sugar... Demerara, soft, dark.. Please can you help

        Reply

  83. I have 2 pans sitting in the fridge right now - can't wait to try them, other than I think I've rolled them a little thin. I'll have to watch my bake time. Interesting comment regarding the rice flour versus cornstarch. I was wondering why you have used cornstarch. I've used salted butter, and liquid honey - hoping that it will be OK.

    Please send the PDF.

    Reply

    1. I think you'll be fine, Barbara! If they're thin, them they won't need to bake quite as long. Sending you the labels now.

      Reply

  84. I'm looking forward to trying these. I've only ever used my Granny's recipe which is 100 years old.
    I would like you're labels please

    Reply

    1. Wow, that would certainly qualify for an heirloom recipe! Hope you enjoy these cookies too. Sending the label now, Odeen!

      Reply

  86. Hi, Thank you for sharing. I would like to have your PDF file for the labels. Thank you so very much.

    Reply

  87. I've been making my Grandma's shortbread recipe for more than 30 years. She was from Scotland (along with my Dad!) so it is truly "real" shortbread. Her trick for making them extra dry & crispy, as shortbread should be, was to substitute rice flour for some of the all purpose flour. Instead of 2 cups of AP flour, I use 1 1/2 cups and a 1/2 cup rice flour in her recipe. I will make your recipe but substitute 3/4 cups rice flour to 2 1/4 cups AP flour. I will bet it makes them extra special! Just thought I'd let y'all in on my Scottish Grandma's secret to the BEST shortbread!! Every afternoon we always had hot tea & milk and her shortbread...great memories. P.S. I'd like your pdf file too!

    Reply

    1. Thanks so much, Jeanne! I love to know real authentic tricks. It's difficult to find rice flour here so that's why I use cornstarch. It has the same type of effect as rice flour. Do let us know your results with the rice flour! I'll be happy to send you the labels!

      Reply

  88. Hi, these sound Amazing! I love shortbread and will be making these and sharing with my next door neighbors.

    Please send the labels to share with. Thanks so much for this recipe!

    Reply

    1. You're welcome, Susan! These cookies will be a great treat to share. Sending the pdf for the labels now!

      Reply

  91. This looks like my go-to Christmas recipe this year, I would love the PDF file to complete the gift. Thank you for sharing your recipe.

    Reply

  92. Thanks for creating and posting this recipe. I also love all things shortbread. My batch is currently chilling in the fridge. Looking forward to enjoying them after dinner with a cup of decaf.

    Reply

      1. So they are amazing. I ate one straight from the oven, then forced myself to let them cool and ate a second. My last cookie of the day will be with that cup of decaf (amazing restraint, I know ;)). Thanks for sharing the recipe!

        Reply

  94. We love shortbread cookies too! Who wouldn't love a cookie filled with so much butter. These additions only make them better. Amazing! Please send me the PDF so I can label cookies and share them with friends needing a bit of a sugar boost during this pandemic. Thanks you so much and have a great day!

    Reply

    1. You're welcome, Jackie. I think your friends will be thrilled to receive these cookies! Sending the labels now!

      Reply

  98. Good morning Chris,

    If it's not too much trouble I'd like to have the pdf for the label of these cookies. I pretty much bake and cook everything you post.

    Thank you for sharing tested and seriously crazy delicious recipes.

    Reply

  99. My son loves shortbread cookies....looking forward to making these. Could you please forward the PDF for the labels? Thanks

    Reply

  101. Hello from Germany,

    I have tried a lot of your recepies and they never fail - thanks for all the work!

    I have 2 questions though:

    1. In the description it says: 1 ½ cups butter very solt. We never use salted butter. How much salt do I need to add to normal butter?

    2. Would you email the pdf for the label to me?

    Thanks a lot from Germany!
    Yours,
    Susi

    Reply

    1. Greetings all the way to Germany! Guten Tag!
      If you're using unsalted butter, I would add an extra half teaspoon of salt (2.5g)
      I'll be happy to send you the pdf, Susi!

      Reply

  102. Sounds like a nice recipe, hubby loves shortbread so will definitely be making these when we get home from our travels. Could I have the label PDF please.

    Reply

  103. Hi Chris
    My daughter and I are avid bakers. This recipe sounds wonderful. We would love to try these. Please would you send the pdf.
    Can't wait to bake something new.

    Reply

  104. I'm a little curious about this recipe. Curious question though. What about chilling the dough before rolling it instead of chilling the cookies? Our fridge and freezer are pretty full. If I has space to chill the dough, could that have the same results rather than chilling the cookies before baking them?

    Reply

    1. Hi Kristina, this dough is harder to roll when it's cold. Also, you want the cutouts to be well chilled when you put them in the oven so they will keep their shape. If my refrigerator is pretty full, sometimes I put the cookies on one pan without much space at all between them to chill. Then, when I get ready to bake, I'll pull them out and redistribute the cutouts onto two pans.

      Reply

  105. Hi, Thank you for sharing. I will like to have your PDF file for label. Thank you very much. I certainly will try this recipe as soon as I get some honey.

    Reply

  107. I appreciate your recipes and have made many of them. I look forward to making this one. I bought my mother a biscuit keeper and filled it with a well-known shortbread. Now I can fill it with homemade shortbread!! I, too, would like the gift label PDF. Stay safe!

    Reply

    1. That's so awesome, Valerie. I know she'll really look forward to raiding the biscuit keeper! Sending the labels now!

      Reply

  108. Hello, I will do these cookies shortly and was thinking of brightening my friend's life a little. You would be super nice to send over the label. Thanks in advance.

    Reply

  109. I am not a Baker at all, more of a griller..not to good at following directions. These cookies look amazing and more importantly, easy. Can't wait to start baking. This could be a game changer for me to work on future baking recipes. Can you please send me the Pdf file , thanks so much.

    Reply

    1. Hi Donata, I think you will find this recipe really simple. In fact, you might just surprise yourself and turn out to be a really competent cookie baker! I'll send you the labels now so you can also surprise your family, friends, neighbors, co-workers... 🥰

      Reply

  110. Please send copy of labels pdf for this cookie recipe.
    Can't wait to try this recipe for Christmas gifts this year. Thank you, Chris Porter

    Reply

    1. Hi Peggy, they will be really fun for Christmas parties and lots of other things. The labels are on the way!

      Reply

  114. Hi, Chris! I can't wait to try making these cookies. Would you please send me the pdf for the labels. Thank you!

    Jeanne Smith

    Reply

  115. Thnx Chris< I knew you had to have an interesting reason! ... will try them this week w/h the Grand boys... like us... they love to bake - & EAT- delicious cookies!! 🎃👻 👍🥰

    Reply

  119. I would love the pdf label, these cookies look so good, and I have all the ingredient. Thanks again for all your wonderful recipes.

    Elsa

    Reply

    1. Hi Stephen, I'm not sure as I haven't tried this with a cookie stamp. I suspect it might not hold the imprint as perfectly as I would like.

      Reply

  123. Chris,
    Yes! As always I would love your labels! Making cookies for Colorado fire fighters... this will be a wonderful addedtouch!
    Karen

    Reply

    1. How sweet you are, Karen! I know the firefighters will really appreciate you labor of love. Sending the labels now!

      Reply

  126. Hi. Ingredients away extra honey for brushing but never mentions when. Am assuming that you brush with honey before sprinkling on coarse sugar?? Thanks!

    Reply

    1. Thanks for noticing! In the original recipe, it called to brush the cookies with honey before the sugar. I tried that but found that the honey tends to seal in the moisture which makes the cookies a little soggy. So I recommend just sprinkling with sugar so the cookies stay nice and crisp.

      Reply

  127. Hey Chris!! ☀️🍂🍁🍂 Hope all is well in the beautiful NC MTS!! Tom & I were in Elk 🏌️‍♂️⛳️recently & there were spectacular views!! You both are blessed!... love your post— along w/h scripture- thought & message!
    I’m looking forward to baking these Brown Sugar Honey Shortbread cookies! Just checking this recipe< is 3/4 cup of cornstarch correct? —~as my other recipes call for 3/4 tsp! JUST curious my friend & wondering why so much is needed?!... I know you’ll know!!
    Best regards to all in your sweet family! 🥰

    Reply

    1. Hi Linda! How fun to get away to the mountains. It's so beautiful here right now!
      Regarding the cornstarch, that is the correct amount. I always sub a small percentage of cornstart for some of the flour in my shortbread cookies as it makes them crisp and also helps them to keep their shape in the oven.
      Hope you enjoy them! 💕💕💕

      Reply

  128. I have never made any of your recipes that weren’t spectacularly delicious! Thank you.
    Please send me the pdf file for the shortbread cookies.
    Happy Fall.

    Reply

  129. These look delicious. Shortbread is my favorite cookie. I would love to have the pdf for gif giving. Where did you get the rolling pin. I need it. Thanks for all the wonderful recipes.

    Reply

    1. If still available, I'd like label PDF for the Brown Sugar Honey Shortbread cookies please… "Thanks!" in advance

      Reply

    2. Hi Debbie, thanks so much! The rolling pin is from Amazon. I added a link for it in the post. Sending the labels now.

      Reply