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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.
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!
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.
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.
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!
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!
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.
- 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:
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.
Crisp, buttery and super delicious, these Brown Sugar Honey Shortbread Cookies come together quickly with just one bowl and no mixer required!
- 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
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Line 2 sheet pans with parchment paper, for easy clean up, and set aside.
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Stir softened butter until smooth and creamy. Add the brown sugar and honey and stir well.
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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.
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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.
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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.
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Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350˚F.
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Remove cookies from the refrigerator. Sprinkle with coarse or regular sugar.
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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.
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.
Linda says
Could you send me the printable label for these cookies?
Thanks 😊
Lindsay @ The Café Sucre Farine says
Sure, Linda!
Frieda Proscia says
Look forward to making the Brown Sugar Honey Shortbread Cookies. They look delicious.
Would love to receive your printable labels.
Thanks
Lindsay @ The Café Sucre Farine says
Sure, Frieda!
Ulana says
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)
Chris Scheuer says
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.
Dora says
Would love labels and PDF of the Honey & Brown Sugar Shortbread Cookies. Received bee cookie stamps and this sounds perfect. Thanks! Dora
Chris Scheuer says
Sending them your way, Dora!
Shelly says
Can't wait to try these. I would love to get the labels for this. Please & thank you.
Chris Scheuer says
Sure, Shelly!
Michelle Hibler says
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.
Chris Scheuer says
Sure, Michelle! Enjoy!
Sharalyn says
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!
Chris Scheuer says
Thank you, Sharalyn! So glad you are enjoying this recipe!
M says
Thank you. Love your free-printable PDF of the labels. It’s the complete package for gifting!
Chris Scheuer says
Thanks, M!
Kathleen Woolsey says
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!
Chris Scheuer says
Great idea, Kathleen! We will send the labels your way.
Brigida says
Hi Chris
These cookies sound delicious, would love the labels. Thank you for sharing
Brigida
Chris Scheuer says
Sure, Brigida! Enjoy!
Andi says
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 🙂
Chris Scheuer says
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.
Lynn Uvodich says
Cookies are delicious! Thank you for sharing your recipe. Can I get your pdf please?
Thank you!
Chris Scheuer says
Thanks, Lynn! Sending the labels now.
Janet says
These cookies look wonderful...I love shortbread cookies. Would love to have the labels. Thanks.
Chris Scheuer says
Thanks, Janet! Sending the labels your way!
Charlotte Bailey says
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!
Chris Scheuer says
Great idea, Charlotte! We will send the labels your way 🙂
Anna Marie Mangili says
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.
Chris Scheuer says
Thanks for sharing your review, Anna Marie! I'm so glad you're enjoying this recipe!
Claudia Weins says
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.
Chris Scheuer says
I love that, Claudia! We will send the labels and look forward to you sharing your results 🙂
Susan says
Hi, these sound scrumptious. Can’t wait to make them for the holidays. I’d love your label pdf please. Thanks!
Chris Scheuer says
Thanks, Susan! Sending the labels now 🙂