This post may contain affiliate links. For more information, see our privacy policy.
This one-bowl, no-mixer, Ridiculously Easy Brown Sugar Shortbread takes minutes to put together. The dough is pressed into a pan so there's no scooping, rolling or cutting. Oh yes - and all the taste-testers say it's ridiculously delicious!
Shortbread has to be one of the simplest and, at the same time, most delicious confections ever created. With a super short, super basic pantry ingredient list, it's a very beloved treat worldwide. Substitute a scoop of brown sugar in lieu of the classic granulated sugar and you end up with this super easy brown sugar shortbread, a delightfully crisp, buttery treat with heavenly caramel and toffee undertones.
This easy brown sugar shortbread is one of those recipes that's perfect to make in a pinch. There are no unusual ingredients, just a few stapes that you probably always have in your pantry: flour, brown sugar, butter and vanilla. It makes a wonderful treat with a cup of coffee or tea, a delightful gift for neighbors, friends, teachers... and the best dessert (ever!) paired with a dish of vanilla ice cream (if you wanted to splurge, you could add a drizzle of this Real Deal Microwave Caramel Sauce).
Stir this easy brown sugar shortbread up in minutes!
Although we took pictures of this shortbread earlier this week, I like to make each recipe I share one last time right before I write about it. So last night, while Scott and I were watching a movie, I whipped up a batch of this shortbread. Within minutes I was back at his side on the couch. As long as you've thought ahead a bit and allowed the butter to soften (or use can use one of the methods listed below to soften butter quickly), you can throw together the dough for this recipe in the blink of an eye. Then all you have to do is sit back and finish the movie (or whatever else you want to do) and wait for the delicious aromas to waft through the house.
What are the steps? I knew you'd want to know:
- Preheat the oven. Grease and line a tart pan or a cake pan with parchment paper.
- Combine the softened butter and vanilla and stir until nice and creamy.
- Add the brown sugar and stir again until well combined.
- Add the flour and salt and stir just until the flour disappears.
- Dump the mixture into the prepared pan, then use your hands to press the dough into the bottom
- Poke the dough with a fork and sprinkle with sugar and sea salt (optional).
- Bake, cut into wedges, cool and ENJOY!
Ridiculously Easy!
See what I mean? Easy. Ridiculously easy! Perhaps I should say dangerously easy!
For those of you who are new to The Café, Ridiculously Easy is actually a category of recipes. We have quite a few of them (you can see many of them in the little images that scroll across the top of this page) but a recipe has to have certain criteria to fall into this select league. If you're interested, you can read more about our Ridiculously Easy recipes in this post. In a nutshell, these recipes make you look like a rockstar in the kitchen with minimal effort. Win, win!
A lovely gift!
I love to bag this brown sugar shortbread up, tie it with a pretty bow and slip it into neighbors and friends mailboxes. Just leave a little text saying "Brown Sugar Shortbread in your mailbox". You probably won't get far before you hear footsteps coming to retrieve the delectable treats!
Café Tips for making this Ridiculously Easy Brown Sugar Shortbread
- Because this is a one-bowl, no-mixer recipe, make sure that your butter is nice and soft. You should be able to push your finger into the butter easily without any resistance. That can be a little tricky, especially during the colder months. Here are a few tricks:
- You can soften the butter in the microwave on power level 10%. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter. Sometimes I will even put a kitchen towel or several thicknesses of paper towels in the door so it won’t completely close and the light will remain on. The warmth from the light will also help soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with the light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it's not completely soft, add one or two more 5-second stints.
- I use light brown sugar for this recipe, but you could also use dark brown sugar. The shortbread will be a tad darker in color.
- Use a sturdy spatula or wooden spoon to stir this dough. It's a stiff crumbly dough until you get it pressed into the pan.
- This recipe calls for Turbinado sugar for sprinkling on the top before baking. You could also use raw sugar or Demarara sugar. If you don't have any of these it will still be delicious with granulated sugar. Reduce the amount to 1 tablespoon, if using granulated sugar.
- I sent some of this Brown Sugar Shortbread to a neighbor. Half of the bag had sea salt sprinkled on the top, in addition to the sugar. They LOVED the addition of the sea salt.
- If using sea salt, try to find a flaky sea salt. I love Maldon. It is made to be a "finishing salt", perfect for recipes like this one. Just take a pinch of it between your fingers and rub your fingers together to crush the flakes a bit.
- I love to decorate food with edible flowers. In this recipe, they're more for presentation than for eating but they add a really fun and fancy touch that just takes a few extra minutes. Pansies are probably the most common edible flower that's in bloom right now, but here's a list from Southern Living of other fun and pretty edible flowers.
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.
This one-bowl, no-mixer, Ridiculously Easy Brown Sugar Shortbread takes minutes to put together. The dough is pressed into a pan, so there's no scooping, rolling or cutting. Oh yeah, and all the taste-testers also say it's ridiculously delicious!
- 4 ounces very soft butter (1 stick)
- 6 tablespoons packed light brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons turbinado sugar
- flaky sea salt I love Maldon
-
Place an oven rack in the middle position in your oven. Preheat the oven to 350°F. Spray a 9-inch tart pan with removable bottom (or a 9-inch cake pan) with baking spray and line the bottom of the pan with parchment paper.
-
In a medium-large bowl, stir the butter until smooth and creamy. Add the brown sugar, salt, and vanilla and stir again until smooth and creamy.
-
Add the flour and stir until just combined and all the flour disappears and the mixture starts to form into a ball.
-
Press the dough into the bottom of the tart (or cake) pan. If your fingers are sticking to the dough just dip them in some flour from time to time. Using a fork, poke the dough randomly several times. (this will keep it from puffing up)
-
Bake for 10 minutes then remove from the oven and sprinkle with the turbinado sugar (and flaky sea salt, if desired).
-
Bake for another 7-12 minutes longer or until deep golden brown.
-
Remove the pan from the oven and invert the shortbread onto a dinner size plate. Invert again onto a cutting board so the sugared side is up and cut into wedges while hot (a pizza cutter works great for this). Transfer the wedges to a cooling rack.
-
Hide a couple of wedges for yourself in a secret place because once the rest of the family discovers them, they will disappear before you can blink your eyes!
See Café Tips above in the post for further instructions and tips.
Recipe adapted from One-Bowl Baking.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change.
Catherine Van Langen says
Please send me these adorable labels. Thank you.
Chris Scheuer says
Happy to send them, Catherine!
Kathryn says
Sure I need these labels too. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Kathryn!
talia says
Looking forward to making this weekend! For clarification - 4 oz of butter, yes? (a stick is 8 ounces). Thank you!
Chris Scheuer says
Hi Talia, It is one stick of butter which equals 4 ounces. Not sure where you live but here in the US, there are 4 sticks of butter in a pound which makes each stick 4 ounces. Enjoy the cookies.
Sue R says
You were right, this was a big hit. I made it in the morning and it was all gone by lunchtime. I only got one piece!!! Pinning it for making again soon.
Chris Scheuer says
Thanks so much for letting us know, Sue!
Carla says
Sorry, I found the serving size on the print site. : )
Chris Scheuer says
No problem, Carla! ENJOY!
Carla says
How many servings???
Chris Scheuer says
Hi Carla, as noted in the recipe, there are 12 servings but you can cut the pieces any size you want.
April Hansen says
Chris, I love shortbread and was very happy with the Leprechaun shortbread bites. I was hoping that the brown sugar shortbread would be similar but it was a bit greasy. I measured carefully but I think the dough needed more flour. Any idea what I might have done wrong? Could I make the Leprechaun recipe and substitute brown sugar for the white?
Chris Scheuer says
Hi April, I'm so happy you enjoyed the shortbread bites!
I'm not sure why these cookies came out greasy though. I didn't have any problem with greasiness and haven't had any other readers report that. It's hard to say without having been right there in the kitchen with you.
Kerri says
OMG this is delicious! I have made it 4x since I found the recipe a few weeks ago! So easy! Thank you!
Chris Scheuer says
Yay! Thanks for letting us know, Kerri!
Orestes says
This was just as easy and delicious as described. I made this while my 6 month old took his early morning "power nap". I didn't make any changes and it came out perfect. My husband and I had a snack slice when it first came out and then another slice this morning with sliced strawberries and tea/coffee. I could see how this would indeed make an excellent gift and I would definitely make this again. It holds together really well after slicing and cooling so you could put it in some decorative bags/cellophane for beautiful homemade gifts. Sooo easy and delicious!
Chris Scheuer says
Thanks so much, Orestes, for taking the time to share your results. I know time is precious with a 6-month-old! I'm so happy you both enjoyed it and yes, it does make a lovely gift!
Karen says
Hi Chris,
I used all12 minutes in the oven, but it just fell apart when I flipped it onto a plate. It tastes great but it is not done. I'm sure it must be my oven, but how long can I leave it in before it begins to burn? Edges are slightly crispy but mostly chewy. I love your recipes and it kills me to mess this up so badly.
Chris Scheuer says
You're right, Karen, ovens can vary greatly. Sounds like you left it in the full 22 minutes. I would just leave it in until it's golden all over. One other thought, not sure what size pan you used but if you used a smaller pan it will take longer to bake.
Vivian says
These were excellent, and really are easy. They crisp up nicely as they cool. They would be great cut smaller with a creamy dessert like mousse or pots de crème. Thanks or another great recipe!
Chris Scheuer says
Thanks, Vivian! Yes, they're wonderful as a little side for a mousse or even ice cream.
Sue R says
This was so easy and so yum. I can't stop taste testing as it's just come from the oven. Quality assurance reasons right?;P I'm sure son is going to demolish the lot when he wakes up and smells it. Better hide some for husband.
Chris Scheuer says
Thanks, Sue! I'm so happy you enjoyed this shortbread!
Danielle Miu says
So EASY! Delicious with a cup of coffee!
Chris Scheuer says
Awesome, thanks Danielle
Paula says
Another absolutely fabulously delicious and easy recipe. Whipped this up this afternoon and it's almost all gone! I have never had any of your recipes let me down. Thank you so very much for sharing such deliciousness.
Chris Scheuer says
Thanks so much, Paula, for sharing your results and for this kind comment 💕
Peggi Yacovissi says
I made this recipe last night when we needed a sweet treat. Loved the salt/sweet topping . This one rates full thumbs up from my taste tester.
Chris Scheuer says
Thanks, Peggi! It's always helpful to have a willing taste-tester 🙂 💕
Cheri in Prescott says
Made this 10 minutes after reading the recipe. I used a glass pie pan. Super easy and quick to make. Pizza cutter is a great tip. The family loved it and the salt really made it over the top. It's a keeper. Thanks!
Chris Scheuer says
Haha! You sound like me, Cheri! I'm so happy you enjoyed it! Thanks for sharing your results.
Tricia B says
Look at those beautiful, thin, crispy, layers of buttery goodness! I bet this is a wonderful treat. Pinned for enjoying later 🙂
Linda M. Bator says
Chris I made this recipe. Baked it longer than recommended because I was looking for the golden brown recommended. The family thought it was great, but it seemed a bit chewy to me. I've never had chewy shortbread, but have since read where if you add brown sugar to cookies or a tart, you will have this consistency. Did your shortbreads have this aspect to them? I made the recipe again using the maximum time you recommended, 12 minutes, no longer. It looks great. We shall see... Linda
Chris Scheuer says
Hi Linda, the shortbread should be crisp, not chewy. If it's not crisp, just pop the wedges back in the oven for around 5 minutes, then let them cool on a cooling rack. The cooling rack is important so that the shortbread doesn't cool in the pan and collect moisture.
Chris Scheuer says
Hi Linda, I think you just needed to bake a little longer. It should be chewy at all. Every oven is so different so sometimes the timing has to be adjusted.
Melissa says
I'm not sure if it's a typo, but you say here you baked for 12 minutes. The recipe says to bake for 10, then remove to add the topping and bake for an additional 12. Maybe you did that, but if you missed it, try again! Maybe that will help?
Grace says
Another thumbs up recipe! You’re recipes are always top notch. Thank youJ
Chris Scheuer says
Thanks so much, Grace, for sharing your results!
Lesley says
I made your recipe yesterday. I didn't have the correct size tart pan so I used a metal pie pan. I followed your directions and cooked it the amount of time which you suggested, etc. I think something went wrong with the brown sugar as it didn't taste or have the texture of shortbread. It's almost as though the brown sugar became candy-like. It looked beautiful and I loved the sparkle from the sugar on top. I even decorated it with johnny jump-ups from my garden. I'm so disappointed. I've baked lots of shortbread with white sugar with success. Sorry.
Chris Scheuer says
I'm sorry you didn't enjoy this recipe, Lesley. I'm not sure what could have gone wrong as I made this 3 times before posting it and it, each time, came out crisp and delicious. Again, I'm sorry you didn't enjoy it. I hate wasting good ingredients.
Liz says
Yum!! You make the best shortbread! This would be a perfect treat to gift my neighbors during this unsettling time. Stay well, my friend!
Jennifer @ Seasons and Suppers says
Simple treats are always the best in my books! These sound perfect any time of day 🙂
Sue Hartzell says
OK...am about to make this, and can't figure out what to do with the lined sheet pan, like Alicia S. above. Thank you for clarifying, Chris!
Sue H.
Chris Scheuer says
Thanks, Sue! I like having extra "eyes" out there! I have corrected the recipe. You don't need the sheet pan. I used it at first as I was afraid there might be a bit of butter leaking from the tart pan but it's not necessary after all. Happy baking!
Alicia S says
Your instructions say to line the tar/cake pan with parchment paper and to line a sheet pan with parchment. Don’t see any instructions on what to do with the sheet pan. Did I just miss it? I have re-read the recipe multiple times and can’t find it. Thank you, can’t wait to try this, we LOVE Shortbread in this family!
Chris Scheuer says
Oh, thank you for notiing that, Alicia! At first, I was concerned that the tart pan might leak since there was butter in the recipe so I was going to bake it on a sheet pan. But then, after doing it several times, I realized it didn't leak and the shortbread was much crisper without the sheetpan so I stopped using it. But I forgot to take that part out. I corrected it now. Thanks again!
Sunny says
This recipe sounds delicious, but I have a gluten problem - do you think I could use gluten-free flour for this, especially since there is no leavening agent.
Chris Scheuer says
Hi Sunny, I think you definitely could! A GF all-purpose flour should work well and would almond flour. Enjoy!