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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.
Barbara BOCKING says
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.
Chris Scheuer says
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.
Odeen F Probert says
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
Chris Scheuer says
Wow, that would certainly qualify for an heirloom recipe! Hope you enjoy these cookies too. Sending the label now, Odeen!
Gloria Shenher says
Please send me some of your labels thankyou
Chris Scheuer says
Hi Gloria, the labels are on their way to you! Enjoy!
Sharon Cleveland says
Hi, Thank you for sharing. I would like to have your PDF file for the labels. Thank you so very much.
Chris Scheuer says
Sure! Sending the pdf now, Sharon!
Jeanne N Martin says
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!
Chris Scheuer says
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!
Susan says
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!
Chris Scheuer says
You're welcome, Susan! These cookies will be a great treat to share. Sending the pdf for the labels now!
Bea McCook says
I love baking and my grandkids love it to. Please send me the pdf file
Chris Scheuer says
This will be a fun project with the grandkis! I'll get the labels off to you now, Bea!
Janice Todd says
Do these cookies freeze when baked. Thankyou
Chris Scheuer says
Yes, they freeze well, Janice!
Jean Evans says
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.
Chris Scheuer says
Hi Jean, these will be wonderful for Christmas! Sending the labels now!
Leah says
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.
Chris Scheuer says
Awesome! Hope you enjoy them, Leah 💕
Leah says
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!
Chris Scheuer says
Thanks so much, for sharing your results, Leah 💕💕
Sarah says
These look amazing! Am definitely going to give them a try. Please could you send me the PDF.
Thank you
Chris Scheuer says
Thanks, Sarah! Sending the pdf now!
Jackie says
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!
Chris Scheuer says
You're welcome, Jackie. I think your friends will be thrilled to receive these cookies! Sending the labels now!
gary boag says
Hi,
Could I have a copy of the pdf please.
Chris Scheuer says
Sure! They're coming your way, Gary!
Rebekah says
Hello! Would like the .pdf - these look amazing!
Chris Scheuer says
Sure! They're on the way, Rebekah!
Michelle says
What type of brown sugar is the best?
Chris Scheuer says
Hi Michelle, I use light brown sugar for these cookies.
dina says
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.
Chris Scheuer says
Thanks so much, Dina 🥰 I'll be happy to send the labels to you!
Ro says
My son loves shortbread cookies....looking forward to making these. Could you please forward the PDF for the labels? Thanks
Chris Scheuer says
I hope he loves these cookies! Sending the labels now!
Elizabeth Cressler says
These look lovely and easy! Please send pdf!
Chris Scheuer says
Sure! I'll send it now, Elizabeth!
Susi says
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
Chris Scheuer says
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!
Susi says
Thank you very much for your answer and the pdf Chris and Scott!
Take care and stay safe!
Best wishes,
Susi
Chris Scheuer says
You're welcome! 💕
Pauline Piggford says
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.
Chris Scheuer says
I think you'll enjoy them, Pauline! Sending the labels now!
Tania Halls says
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.
Chris Scheuer says
That's wonderful, Tania. How fun to have a love of baking in common!
Sending the labels now.
Kristina says
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?
Chris Scheuer says
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.
Sophie says
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.
Chris Scheuer says
Hope you enjoy the recipe, Sophie! Sending you the labels now.
Maggie Frew says
Awesome, Quick and delicious. Would love to use
The labels you have prepared. Thank you!
Chris Scheuer says
Sure! I'll get them off to you now, Maggie!
Valerie says
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!
Chris Scheuer says
That's so awesome, Valerie. I know she'll really look forward to raiding the biscuit keeper! Sending the labels now!