For a richer flavor, use browned butter in this recipe. Allow the butter to cool and solidify slightly before creaming it with the brown sugar. If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before rolling. Experiment with different spices! Cardamom, ginger, or even a pinch of chili powder can add a unique twist. These shortbread cookies are delicious served with a dollop of whipped cream and fresh berries.
Brown Sugar and Rye Shortbread
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PREP TIME15 mins
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COOK TIME22 mins
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TOTAL TIME42 mins
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SERVING21 People
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VIEWS12
Embrace the rustic charm of these Brown Sugar and Rye Shortbread cookies. The marriage of nutty rye flour and warm brown sugar creates a delightful, slightly spicy treat that's perfect with a cup of tea or coffee. Get creative with imprinting designs before baking for a personal touch!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol23 mg
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Fiber3 g
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Protein2 g
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Saturated Fat6 g
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Sodium110 mg
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325°F (165°C). Line 2 baking sheets with parchment paper. (5 minutes)
02
Step
3 mins
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. (3 minutes)
03
Step
2 mins
Add vanilla extract, cinnamon, salt, nutmeg, and black pepper. Mix until well combined. (2 minutes)
04
Step
2 mins
Gradually add the all-purpose flour, mixing on low speed until just combined. (2 minutes)
05
Step
5 mins
Add the rye flour, 1/2 cup at a time, mixing on low speed until a dough forms. Be careful not to overmix. (5 minutes)
06
Step
1 mins
Place the granulated sugar in a small bowl. (1 minute)
07
Step
10 mins
Scoop out 1 1/2-tablespoon portions of dough and roll them into balls. Roll each ball in the granulated sugar to coat. (10 minutes)
08
Step
3 mins
Arrange the sugared dough balls on the prepared baking sheets, spacing them about 1 inch apart. (3 minutes)
09
Step
5 mins
Use the bottom of a glass, a cookie stamp, or any other kitchen tool to gently flatten each dough ball, creating a decorative design. (5 minutes)
10
Step
23 mins
Bake for 22-24 minutes, or until the edges are lightly browned. (23 minutes)
11
Step
5 mins
Let the shortbread cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
12
StepStore in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
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Noah Bernhard
Jul 1, 2025These cookies are absolutely amazing! The rye flour gives them such a unique flavor. I used a vintage cookie stamp to make them look extra special.
Sheridan Heller
Jun 27, 2025I was a little hesitant about the black pepper, but it adds such a nice warmth. I'll definitely be making these again!
Hilario Abernathy
Jun 21, 2025My family devoured these in one sitting! I added a little orange zest to the dough, which was a lovely addition.
Cathy Marvin
Jun 11, 2025Easy to follow recipe and the results are fantastic. Thank you for sharing!