Brown Sugar Shortbread cookies are tender, crisp shortbread made with brown sugar for great flavor! Baked, then dipped in chocolate for a perfect shortbread cookie.
In a large bowl, cream the butter until fluffy. Mix in brown sugar, salt, and vanilla.
Gradually add the flour, mix to combine. Use a spatula to work the dough together into a ball.
Wrap the dough with plastic wrap and let sit in the fridge for at least 20 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Roll out dough on a lightly floured surface to about 1/4 inch thick. Cut out circles using a 2" cookie cutter. Transfer the cookies to the prepared baking sheet. Space cookies at least 1" apart. Use a fork or skewer to create a pattern on top.
Bake for 12-15 minutes or until edges are just beginning to turn a light golden brown. Allow to cool completely on baking sheet.
In a microwave-safe bowl, melt the chocolate until smooth. Dip end of cookie into melted chocolate.
Notes
Store cookies in an airtight container on the countertop. Cookies can be frozen for up to 2 months.