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Brown Sugar and Rye Shortbread


42 min

Brown Sugar and Rye Shortbread

Brown Sugar and Rye Shortbread Photo 1




42 min


21 persons




5.00 rating-star (2)


Author: Victoria Bailey
Go wild when it comes to pressing the cookies before baking: We had good luck with the bottom of a glass, a cocktail muddler, pastry blender, potato masher, and more.


  • butter, softened: 1 cup
  • packed light brown sugar: 0.5 cup
  • vanilla extract: 1 tsp
  • cinnamon: 0.75 tsp
  • kosher salt: 0.5 tsp
  • nutmeg: 0.25 tsp
  • black pepper: 0.25 tsp
  • all-purpose flour: 0.5 cup
  • dark rye flour: 2 cups
  • white sugar: 0.25 cup

Metric Conversion

Stages of cooking

  1. Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
    Brown Sugar and Rye Shortbread Photo 2
  2. Stir together butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a bowl. Starting at low speed and increasing to medium, beat with an electric mixer for 30 seconds. Continue beating at medium to high speed until mixture is fluffy. Scrape down the sides of the bowl and add all-purpose flour; mix on low speed until combined. Add rye flour, 1/2 cup at a time, mixing on low, until combined.
    Brown Sugar and Rye Shortbread Photo 3
  3. Put white sugar in a small bowl. Scoop out 1 1/2-tablespoon portions of the dough and roll into balls; roll balls in sugar.
    Brown Sugar and Rye Shortbread Photo 4
  4. Arrange dough balls on the prepared baking sheets, spacing them about 1 inch apart. Use the bottom of a glass or other kitchen tool to flatten each dough ball a bit to press in designs.
    Brown Sugar and Rye Shortbread Photo 5
  5. Bake until cookies are lightly browned around the edges, 22 to 24 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.
    Brown Sugar and Rye Shortbread Photo 6

History of the Brown Sugar and Rye Shortbread

Shortbread is a traditional Scottish biscuit that has been enjoyed for centuries. However, the addition of brown sugar and rye flour to these classic biscuits gives them a new depth of flavor and texture. The combination of sweet and savory ingredients makes them a favorite with those who love a little bit of spice in their desserts.

Tips and Tricks for Brown Sugar and Rye Shortbread Recipe

When making these biscuits, there are a few key tips and tricks to keep in mind. Firstly, be sure to properly cream together the butter and sugar until it becomes light and fluffy. This will ensure that the biscuits are light and tender when baked. Also remember to use a mixture of all-purpose and rye flour, which will give the biscuits their unique texture and taste.

Another important tip for making these biscuits is to roll them in sugar before baking. This will create a crunchy, caramelized coating on the outside of the biscuits that is delicious with the spicy flavors of cinnamon, nutmeg, and black pepper.

Tips for presenting the dish

To really show off these brown sugar and rye shortbread biscuits, try presenting them on a beautiful platter alongside some fresh berries or whipped cream. You could also serve them with a cup of hot tea or coffee for a lovely afternoon snack. Alternatively, package them up in a pretty box or jar and gift them to friends and family for a delicious homemade treat.

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