This Iced Brown Sugar Shortbread Cookies Recipe is really easy to make, despite the steps required!
This fun little cookie recipe is perfect for making on a lazy summer afternoon, so you have something to nosh on for dessert that evening!
Iced Brown Sugar Shortbread Cookies Recipe
I gave some of these Iced Brown Sugar Shortbread Cookies to a friend and she thought they had a maple flavor. These sweet little shortbread are really pretty rich and delicious. They are so dense and sweet, you really don't need more than one or two to satisfy that sweet tooth craving!
These iced brown sugar shortbread cookies are perfect for the Christmas holiday, as they store well and are perfect for gift giving! Bake up a batch and give them to friends and family with a pretty tin tied up with a bow, and you are good to go!
Everyone loves homemade gifts, and they REALLY, REALLY love homemade BAKED GOODS as gifts! YUM!
Do you need some more cookie recipe ideas?
Check out these delicious cookie recipes that I have shared over the years, like our Delish Chewy Vegan Cookies Recipe.
Of course, this is just a small selection of cookies, but we have LOTS and lots of cookie recipes on the blog, like these Rocky Road Cake Mix Cookies Recipe! Just click the "cookie recipes" tab in our FOOD Index and they will pop up for you!
Cookie Recipes
- Pumpkin Spice Cookies Recipe
- Whole Wheat Chocolate Chips Cookies
- Lemon Blueberry Cookies
- Jelly Bean Cookies
How to Make Iced Brown Sugar Shortbread Cookies Recipe
Iced Brown Sugar Shortbread Cookies Recipe Ingredients:
- 12 tablespoons butter
- 6 tablespoons brown sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1-½ cups flour
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Iced Brown Sugar Shortbread Cookies Recipe Directions:
Melt butter in a saucepan over medium heat, stirring constantly.
Once melted, remove from heat and stir in sugar, vanilla and salt and mix well.
Mix in flour just until combined.
Grease an 8x8 square baking pan with nonstick cooking spray. Press dough into pan. Refrigerate for 2 hours.
Preheat oven to 300 and bake for 50 minutes or until edges are golden brown. Let stand for 5 minutes before cutting into 16 squares with a hot knife. Leave shortbread in pan to cool completely.
Once cool, remove shortbread from pan and frost.
Iced Brown Sugar Shortbread Cookies Recipe Icing Ingredients:
- ¼ cup butter
- ½ cup brown sugar
- 3 tablespoons half and half
- 1 cup powdered sugar
- ½ teaspoon vanilla
Iced Brown Sugar Shortbread Cookies Recipe Icing Directions:
Add butter to a small saucepan until melted and boiling.
Stir in sugar and whisk constantly until boiling.
Be careful with the icing. It can burn quickly and easily. Don't hesitate to turn down the heat a bit if you're worried it will burn.
Boil for 2 minutes, continuing to stir.
The mixture will double and bubble. Remove from heat and stir in half and half and vanilla.
Let cool for about 15 minutes until lukewarm. Gradually add powdered sugar until thick.
If mixture is too thick, add additional half and half, one tablespoon at a time, mixing well after each addition. Spread onto each shortbread square.
This Iced Brown Sugar Shortbread Cookies Recipe makes 16 squares.
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Iced Brown Sugar Shortbread Cookies
Ingredients
- 12 tablespoons butter
- 6 tablespoons brown sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1-½ cups flour
- Icing Ingredients:
- ¼ cup butter
- ½ cup brown sugar
- 3 tablespoons half and half
- 1 cup powdered sugar
- ½ teaspoon vanilla
Instructions
- Iced Brown Sugar Shortbread Cookies Recipe Directions:
- Melt butter in a saucepan over medium heat, stirring constantly. Once melted, remove from heat and stir in sugar, vanilla and salt and mix well. Mix in flour just until combined.
- Grease an 8x8 square baking pan with nonstick cooking spray. Press dough into pan. Refrigerate for 2 hours. Preheat oven to 300 degrees F and bake for 50 minutes or until edges are golden brown. Let stand for 5 minutes before cutting into 16 squares with a hot knife. Leave shortbread in pan to cool completely.
- Once cool, remove shortbread from pan and frost.
- Icing Directions:
- Add butter to a small saucepan until melted and boiling. Stir in sugar and whisk constantly until boiling. Boil for 2 minutes, continuing to stir. The mixture will double and bubble. Remove from heat and stir in half and half and vanilla. Let cool for about 15 minutes until lukewarm. Gradually add powdered sugar until thick. If mixture is too thick, add additional half and half, one tablespoon at a time, mixing well after each addition. Spread onto each shortbread square.
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