Brown Sugar Shortbread Cookies
- Prep Time: 25 minutes
- Cook Time: 12 - 15 minutes
- Servings: 36 cookies
- Course: Dessert
Baking a batch of Christmas cookies is one of the best things about the holidays. While sugar cookies are a popular choice, mix it up with this seasonally spiced batch of brown sugar cookies, complete with a star design. Best of all, baking on Reynolds® Parchment Paper means less time cleaning and more time enjoying these treats.
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- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 teaspoon apple pie spice or pumpkin pie spice
- 1/8 teaspoon salt
- 2-1/4 cups all-purpose flour Nonstick cooking spray
- Granulated sugar
- Reynolds® Parchment Paper
Preheat oven to 350 degrees F.
Line a cookie sheet with Reynolds® 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.
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.
Bake in the preheated oven for 12 to 15 minutes or until lightly browned.
Transfer cookies to a wire rack; let cool.
Layer cookies between parchment 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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