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Brown Sugar Shortbread Cookies Recipe

Brown Sugar Shortbread Cookies

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on August 07, 2012

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    This recipe was very easy, and they taste good. I will probably make these again. Even the cookie dough was good! After I mixed the dough, I just rolled them into little balls and baked them on a cookie sheet. They came out fine.

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  • on August 05, 2012

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    The butter was too overpowering for me in that it made it a little greasy..so I wont be eating them, luckily my fiance liked them and will.Despite the heaviness they do have a delightful warm toasty flavor

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  • on November 03, 2011

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    I had no problems making this and it tasted great! I added pecans to the top which made it even better.

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  • on July 22, 2011

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    I had lots of butter in the fridge that I wanted to use up and no white sugar in the pantry. So I made this recipe - and was amazed. Had no expectation, but the cookies were so tasty. The brown sugar gives it a hearty, almost caramel-y flavor. Tastes great warm. I wanted to eat the whole thing by myself but this thing has a lot of butter. Took it to work and was immediately gobbled up. Note: I lost track of how much flour I was adding and may have added an extra 1/2 cup. I also used an 8-inch tart pan to give it a prettier edge.

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  • on January 27, 2011

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    Delicious and so simple to make! My family loves shortbread, and Emeril is one of our favorite chefs. I made this for my dad today and it turned out amazing, it's so delicate and rich. Great recipe!

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  • on August 17, 2010

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    This recipe rendered a chewy, cinnamonny, buttery shortbread and it was fabulous! I added some cinnamon to the batter before baking and sprinkled the top of the shortbread, before baking, with several tablespoons of cinnamon sugar, much more than the recipe called for because I just LOVE cinnamon, and I also added extra vanilla because the butter, cinnamon, and vanilla are my Holy Trinity of desserts (chocolate just goes as my number one without saying. It was fantastic as a dessert, breakfast the next morning, and an awesome midnight snack with hot chocolate : I served this dessert about an hour after baking with homemade cinnamon whipped cream and even though it was very rich, it was very delicious : Emeril hit another one out of the park, as usual : I recommend to anyone who isn't diabetic (or anyone who deserves a treat, as we all do from time to time to try this recipe out. It's something homey and comforting that the whole family can enjoy together : Oh, and some shavings of Baker's German Sweet Chocolate add a great depth to the flavor as well, sprinkled on top of the whipped cream. I am of Hispanic descent so cinnamon and chocolate are one of my fave combos. Give this a try! It's super easy and fun to make!

    P.S. I also baked this with Splenda Brown Sugar for my diabetic mother and it came out just as well. Diabetics deserve desserts too! I think people forget about those of us who cannot tolerate all the sugar so try it out with Splenda even if you just want to watch the calories!

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  • on July 24, 2010

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    My two year old and I made these together, but we didn't have the right spring form pan so we (I cut them into rectangles that we scored and put on a parchment lined baking sheet. I would decrease my cooking time to 22 minutes next time because they were a little browner than I wanted, but they were still delicious. Thanks Emeril. nice to have another cookie recipe with ingredients I already have in my pantry so I can make them on a rainy day!

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  • on June 13, 2009

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    I TRYED IT AN IT WAS OK .I'VE NEVER TRIED SORTBREAD BEFOR .

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  • on February 21, 2009

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    I didnt read the reviews before making this cookie, so I will try it again one day following some of the reviewers comments. I liked the flavor of the cookie both raw and baked (i did however add vanilla, however there were a lot of problems. I didnt have a 9" springform pan so I used a 9" round baking dish. when the time was up the edges of the cookie were done and the middle was raw, there was also some butter starting to pool on the top. I flipped it out of the pan onto a baking sheet and spread it out thinner and baked it some more. when it was done i was able to pour off a quarter cup of butter from the ungreased baking sheet. the texture is like a chewy cookie that has been fried and the cookies are very greasy. next time i'll beat the butter longer and bake on a baking sheet in the first place, hopefully they'll be better.

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  • on October 12, 2007

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    These are definitely not regular shortbread, but I didn't expect them to be. I used Crisco + water instead of butter, because I was craving cookie and had no butter, and they came out fine. They were slightly addicting, kind of like a cross between shortbread and a plain, chewy cookie.

    It seems like it would be a good base to work off of for different versions (although I liked them plain too. I'd like to try making it with almonds or something.

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