Sally rides again, (as opposed to astronaut Sally Ride.) I make a great shortbread cookie (although currently with some chocolate drizzle issues,) but Sally published a Brown Sugar Shortbread cookie, and of course, I couldn’t resist.

These cookies have a slightly higher (brown) sugar and flour content and as slice and baked coolies are rolled into logs rather than flat disks before chilling, but otherwise the methods are similar.

QC commented how good they smelled while baking, and when sampling, said they taste just like they smell. They’re sweeter than my usual shortbread cookie, no surprise and definitely will be added to the cookie wheel of fortune. (I really should invent one of those someday.)

Brown Sugar Shortbread Cookies

Yield: 24 cookies
INGREDIENTS
• 170g (¾ cup ;12 Tbl) unsalted butter, softened to room temperature
• 200g (1 c) packed light or dark brown sugar
• 1 ½ tsp vanilla extract
• 281g (2¼ c) all-purpose flour (spooned & leveled)
• ¼ teaspoon salt
For Rolling
• 100g ( ½ c) coarse sugar (such as Sparkling or Sugar in the Raw)
METHOD

1. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.
2. Add the flour and salt and beat on low speed until incorporated. Turn the mixer up to medium-high speed and beat until the dough comes together. If the dough is too crumbly and won’t come together after a couple minutes of beating, stop the mixer, pour the dough crumbles on a work surface, and use your hands to bring it together. You can also try sprinkling the dough with a few drops of water and then beat again; or get your hands wet, then press the dough clumps together tightly until it forms one large clump of thick dough.
3. With lightly floured hands, divide the dough in two. (If you want to be precise, the dough should weigh about 650g, so each half will be about 325g.) Roll and shape each piece of dough into an 8-inch log.
4. For Rolling: Pour coarse sugar onto a large plate. One at a time, roll the logs in the sugar until the exterior is fully coated.
5. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
6. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Remove logs from the refrigerator. Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 14–16 minutes, or until set and lightly browned around the edges. Do not over-bake. Allow to cool for 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.
8. Cover and store leftover cookies at room temperature for up to 1 week. After day 1, the cookies will taste crunchier.

Notes
Make Ahead Instructions: Baked cookies freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. You can make/assemble the cookie dough logs and chill in the refrigerator for up to 5 days (see step 5). Cookie dough logs freeze well too, up to 3 months. Allow the logs to thaw overnight in the refrigerator, then continue with step 6. See if you’d like to see a video tutorial for freezing various types of doughs.