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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


Step 1

Preheat oven to 350 degrees F.

Step 2

Line a cookie sheet with Reynolds® Parchment Paper; set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven for 12 to 15 minutes or until lightly browned.

Step 7

Transfer cookies to a wire rack; let cool.

To Store

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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