Ingredients
Method
- In a large bowl, cream the butter and brown sugar together using a handheld or stand mixer until smooth and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing on low speed until fully incorporated. Once mixed, increase to medium-high speed until the dough starts coming together. If it’s too crumbly, stop and use your hands to press it together, adding a few drops of water if needed.
- Divide the dough into two equal portions, each weighing around 325g. Roll each portion into an 8-inch log.
- Pour the coarse sugar onto a plate. Roll each log in the sugar until fully coated.
- Wrap the dough logs tightly in plastic wrap and refrigerate for at least 4 hours, or up to 5 days.
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Remove the dough logs from the refrigerator and slice each log into 12 even cookies. Place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 14-16 minutes, or until the edges are lightly golden. Don’t overbake. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
Nutrition
Notes
These shortbread cookies have a rich buttery flavor that gets even better the next day. The sugar coating adds a perfect crunch!