Brown Sugar Shortbreads


Your kids will enjoy stamping designs onto these shaped cookies. The recipe may be made ahead and frozen.

Brown Sugar Shortbreads
Prep Time:
35 mins
Bake Time:
12 mins
Total Time:
47 mins


  • 1 cup butter, softened

  • ½ cup packed brown sugar

  • ½ teaspoon apple pie spice or pumpkin pie spice

  • teaspoon salt

  • 2 ¼ cup all-purpose flour

  • Nonstick cooking spray

  • Granulated sugar


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

  2. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern.

  3. Bake in the preheated oven for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.

To Store:

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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