Brown Sugar Walnut Shortbread Cookies

Inspired by the cookies featured on "Ted Lasso," these brown sugar walnut shortbread cookies are buttery, tender, and perfectly sweet for a wonderful treat. Drizzle maple glaze on top for a lovely finish.

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Recipe

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5 from 1 vote

Brown Sugar Walnut Shortbread Cookies

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: cookies

Servings: 18 biscuits

Author: Christine Ma

Ingredients

• 1 cup softened butter at room temperature (227 grams)
• ⅔ cup brown sugar (133 grams)
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups all-purpose flour (270 grams)
• 1 cup finely chopped walnuts (113 grams)
• ½ cup powdered sugar (65 grams)
• 2-3 tablespoons maple syrup

Instructions

• Preheat oven to 325 degrees F. Line an 8x8-inch baking with parchment paper long enough to hang over the sides.
• Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 2-3 minutes.
• Add almond extract, vanilla extract, and salt, mixing until well combined. Add flour and mix just until combined. Stir in walnuts.
• Transfer dough to prepared baking pan and flatten dough. To prevent dough from sticking to your hands, place plastic wrap on top and flatten with your hands or with a spatula. Use a fork to lightly prick the dough evenly 35 times. Cover and chill the dough in the fridge for 30 minutes or in the freezer for 15 minutes.
• Remove cookie dough from the fridge and bake for 30-35 minutes or until lightly golden brown on the edges. Remove from oven and let cool for 5 minutes.
• Use a sharp knife to cut the dough into 18 equal portions, 2.6 inches by 1.3 inches per cookie. Let cookies cool in pan on a wire rack until completely cool. Remove from pan and re-slice cookies if needed.
• Beat together powdered sugar and maple syrup in a medium bowl until well combined. Add extra maple syrup for a thinner glaze. Drizzle maple glaze on cookies and serve.

Notes

You can prepare the cookie dough and let it chill in the refrigerator overnight. 

Step-by-step instructions

Step 1: Make cookie dough

I love making shortbread cookies because they're so easy to make. It's just a matter of combining the ingredients and letting the dough rest. The hardest part? Waiting for the cookies to cool!

Let's jump right in. Start by lining an 8x8-inch baking pan with parchment paper that hangs over the sides. This will make it easier to remove the cookies later.

You don't need to grease the pan because there's enough butter in the cookie dough.

In the bowl of a stand mixer, cream together softened butter and brown sugar, beating until the mixture becomes light and fluffy, which takes about 2-3 minutes. You can also use a hand mixer.

Take your time creaming the butter and sugar since this step is crucial to building the structure in the cookie. Beating the ingredients together until fluffy results in a lighter cookie - because no one wants a dense cookie, am I right?

Add the almond and vanilla extracts along with salt, mixing until well combined. Then, gradually add the flour and mix just until incorporated, being careful not to overmix. If you overmix the dough, the cookies can end up tough.

Gently fold in the finely chopped walnuts, distributing them evenly throughout the dough.

Step 2: Chill

Transfer the dough to the prepared baking pan and spread the dough in an even layer.

Then, take a fork and prick the dough approximately 35 times across its surface. This step is crucial as it allows steam to escape during baking, preventing the shortbread from puffing up unevenly and helping to create a more uniform, crisp texture.

Chill the dough in the refrigerator for 30 minutes or in the freezer for 15 minutes. Chilling is an important step that helps solidify the butter, making it melt slowly when baking.

It also allows the flour to fully hydrate and the flavors to meld together, resulting in a more tender and flavorful shortbread.

Step 3: Bake

After chilling, bake the shortbread for 30-35 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool for 5 minutes before cutting into 18 equal portions, each measuring approximately 2.6 by 1.3 inches.

You don't want to wait until the cookies are completely cooled before cutting because it will be harder to cut.

Allow the cookies to cool completely in the pan on a wire rack. If needed, re-cut the cookies using a sharp knife.

Now, since it's the holidays, I decided to make a maple glaze to complement the cookies. The brown sugar walnut shortbread cookies are already delicious on their own, so you can skip this step. But the glaze does make them a little more festive! You can also sprinkle turbinado sugar on the cookies after the preliminary cutting.

Prepare the maple glaze by beating powdered sugar with maple syrup until well combined. Drizzle the glaze over the cooled cookies, adding a bit more maple syrup if you prefer a thinner consistency. This recipe doesn't make a large batch of the icing because you only need a little to drizzle the tops.

My goodness, waiting for the shortbread cookies to cool was the hardest challenge! Smelling the cookies all day made me so excited to try them. Luckily, the cookies were just as delicious as they smelled. The brown sugar adds a lovely molasses flavor, while the nuts add a fantastic buttery, crunchy element. If you like shortbread cookies, I think you'll love this version!

For another fantastic holiday bake, check out these apple dulce de leche custard Danish and pistachio butter dark chocolate chunk cookies!

Make-ahead and storage tips

• Make-ahead: The cookie dough can be prepared the day before and chilled overnight. Remove the dough and bake according to the recipe.
• Store: Store in an airtight container at room temperature for up to 10 days or freeze for up to 2 months, defrosting before eating.

More cookie recipes

Looking for more cookie inspiration? Try these: