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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.
Alicia S says
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!
Chris Scheuer says
Sure! They're on the way! Enjoy!
Gayle Humann says
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
Chris Scheuer says
You're welcome, Gayle! Thanks for sharing your results!
Cindi Slater says
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!
Chris Scheuer says
Thanks, Cindi! So happy you enoyed them!
Jan says
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
Chris Scheuer says
Haha! I'm so happy you enjoyed them! Labels should be in your email.
Ruth Ann Singleton says
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.
Chris Scheuer says
Sure, Ruth! Sending the labels now!
Maryann Ross says
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
Chris Scheuer says
We'll be happy to send you the labels, Maryann1
Tracy says
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!!
Chris Scheuer says
Thanks so much, Tracy! I'm so happy you enjoyed the Pumpkin Patch cookies. We'll get this label off to you!
Timothy woods says
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.
Chris Scheuer says
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.
Vishu says
That sounds delicious, would love to have a lable plz.
Thank you x
Chris Scheuer says
Sure! They're coming your way, Vishu!
Patti says
Hi ! I am getting ready to make these cookies. Do I leave them in the wax paper, or on a plain cookie sheet?
Chris Scheuer says
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.
Brigitte says
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
Chris Scheuer says
Yay! So happy this worked for you! I will send you the labels.
The ribbon is also from Amazon: https://amzn.to/3oqfcHj
Laveen says
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.
Chris Scheuer says
Sure, I'll be happy to, Laveen!
Shawn says
I can't wait to try these! Could you please send the labels?
Chris Scheuer says
Sure, they should be in your email shortly!
Mary says
I can't wait to try this recipe and would love the labels, please 🙂
Chris Scheuer says
Your wish is my command, Mary 🥰
Shirley S. says
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.
Chris Scheuer says
Hi Shirley, I'll be happy to send the labels. This will be a fun recipe to make with your grandchildren!
Peggy says
Yum!
We are beekeepers, I am always looking for new recipes to incorporate our harvested honey.
Please send me the PDF too!
Chris Scheuer says
That's awesome, Peggy, this will be a great way to use your honey! Sending the pdf now!
Charles Oakes says
Would love the labels!!!
Thank you. Love your recipes. Juanita
Chris Scheuer says
Thanks, Juanita! The labels are on the way!
Tl Vance says
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.
Chris Scheuer says
Hope making these cookies brings sweet memories, TI! The labels are on the way!
Susan says
How do I get the link to the pdf labels?
Chris Scheuer says
I'll send them to your email, Susan.
Chris Cavalier says
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!
Chris Scheuer says
That's awesome, Chris, that you feed the volunteers. I know they will love these cookies! Sending the labels now.
Steve says
I do alot of baking and made cookies before which have gone down well . Would love to try these ho ey cookies
Chris Scheuer says
Hope you enjoy them, Steve! Let me know if you want the labels.
Willa Schrlau says
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
Chris Scheuer says
Sure! I'll send them now, Willa!
Gabby says
These look amazing and I will be baking up a batch soon. What size cookie cutter do you use?
Chris Scheuer says
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
Gabby says
Thank you! 🎃
Cal says
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!
Chris Scheuer says
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 😂
LoriDee Malott says
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!
peter mole says
excellent .love shortbread. will have a go at these.
Cheers.
Chris Scheuer says
Cheers and enjoy! Let me know if you want the labels.
Chris Scheuer says
ENJOY!
Chris Scheuer says
You're welcome, LoriDee! I'll be happy to send you the labels.
Vickie ESTIS says
I will be making these cookies with my granddaughters. Can't wait. Please explain about the labels. Are they gift labels. Thank you
Chris Scheuer says
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.
Dawn Nevin says
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
Chris Scheuer says
Hi Dawn, use light brown sugar.