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Glazed Brown Sugar Shortbread Cookies

Shortbread cookies are classics and always welcome on my table. But when I want to punch up the flavor a bit, I reach for the brown sugar. It gives these tender cookies a subtle caramel flavor. —Shirley Gardiner, Clearwater, Manitoba
  • Total Time
    Prep: 40 min. + standing Bake: 20 min./batch + cooling
  • Makes
    3 dozen


  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2-1/4 cups all-purpose flour
  • ICING:
  • 3-3/4 to 4 cups confectioners' sugar
  • 5 to 6 tablespoons warm water, divided
  • 3 tablespoons meringue powder
  • Paste food coloring


  • Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Roll dough to 1/3-in. thickness. Cut with floured 3-in. shaped cookie cutters. Place 1 in. apart on ungreased baking sheets.
  • Bake until bottoms are lightly browned, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  • For icing, in a large bowl, combine confectioners' sugar, 5 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with remaining water to desired consistency. Tint 1 cup of icing with food coloring; transfer to a pastry bag. Leave remaining icing white or tint a second color; transfer to a shallow dish. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
  • Dip a cookie into icing in dish; remove excess. Drizzle with icing in pastry bag. Use a toothpick to swirl the 2 colors together. Repeat with remaining cookies and icing. Let stand at room temperature until frosting is dry and firm, several hours. Store in an airtight container.
Nutrition Facts
1 cookie: 136 calories, 5g fat (3g saturated fat), 14mg cholesterol, 48mg sodium, 21g carbohydrate (15g sugars, 0 fiber), 1g protein.
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