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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.
Meghan M says
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!
Chris Scheuer says
Thanks for sharing your results, Meghan!
Kay says
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
Chris Scheuer says
Sure, Kay!
Gayle Humann says
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
Chris Scheuer says
Sure, Gayle! Enjoy!
Katie says
These look so good! When freezing, do you freeze before or after baking? And how do you heat them up from frozen?
Chris Scheuer says
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.
Carolyn says
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 .
Chris Scheuer says
That's the correct amount of butter, Carolyn. Maybe your cookie cutter was a little bit smaller. Lemon curd sounds like a delicious filling!
Jeannette says
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
Chris Scheuer says
Yay! I'm so glad to hear that, Jeannette. We will send the labels now.
Susan Vergara says
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.
Chris Scheuer says
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!
Sharon says
I can't wait to try these! And of course the label would be most appreciated for gifting. Thank you Chris!
Janice T. Boyer says
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.
Chris Scheuer says
No problem! The labels should be in your email, Janice.
Jan says
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
Marilyn says
So many positive comments I’ll make them tonight and would love the label PDF please. Happy to review after the taste test!
Chris Scheuer says
Thanks, Marilyn! Enjoy!
Chris Zita says
Can I chill dough in a ball before I roll it out?
Chris Scheuer says
You can but it will be harder to roll.
Candice says
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.
Kathie Raisler says
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.
Chris Scheuer says
Just sent them! Enjoy, Kathie!
Bea says
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
Judy Tiziani says
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.
Chris Scheuer says
Thanks so much, Judy! The labels have been sent! Enjoy!
eleni dellaportas says
These sound fabulous! Cannot wait to make them! Please send the PDF
Chris Scheuer says
Hope you enjoy them, Eleni! Just sent the labels.
Helen says
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
Chris Scheuer says
Thanks so much, Helen! Sent the labels to you!
Lynn says
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!
Chris Scheuer says
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!
Caryn B. says
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!
Chris Scheuer says
Thanks, Caryn! Hope you enjoy the cookies. The labels should be in your email!
Linda P. says
May I please have the labels, Chris. This cookies look good. Love your recipes. Thanks in advance for the labels. Enjoy your week. 😊
Chris Scheuer says
Just sent you the labels. Hope you enjoy the cookies, Linda!
Lynn says
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!
Chris Scheuer says
You're welcome, Lynn! Thank you, for taking the time to share your review! 💕
Mair says
May I please get the labels for
Brown Sugar Honey Shortbread Cookies
Thank you
Chris Scheuer says
We'll get them off to you now, Mair!
JoAnn Klug says
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!!
Chris Scheuer says
Haha, bite size cookies are great! The labels should be in your email, JoAnne!
Linda J Demler says
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
Chris Scheuer says
Awesome, hope you enjoy these cookies! Sending you the labels now!