Single Serve Brown Sugar Shortbread Cookie (Small Batch, Egg-Free)

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This Single Serve Brown Sugar Shortbread Cookie is a super small batch cookie recipe that is chewier than your typical shortbread, egg-free, and made using only 4 simple ingredients. The results are two large, chewy and buttery cookies that are just as good for dessert as they are as a sweet treat with your morning coffee.

Single serve brown sugar shortbread cookies on a small plate.

This small batch cookie recipe is the perfect solution for when you're craving a cookie, but you don't have the time to make an entire batch of cookies OR you don't want lots of cookies leftover.

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⭐Why I Love It:
🥘Ingredients
🔪Step by Step
💭Recipe Tips
👩‍🍳Recipe FAQs
🍫Related Single Serve Recipes...
Recipe
Reviews

⭐Why I Love It:

Only 4 Ingredients - Just butter, brown sugar, flour, and vanilla!
No Egg Cookie Recipe - This recipe is based on a shortbread dough, so no eggs are needed. Another shortbread recipe I love is for these Chocolate Shortbread Bars that have a shortbread crust and topped with a coconut-chocolate topping.
Super Small Batch Recipe - I love that this single serve cookie recipe makes only two large cookies. It lets me can satisfy my cookie craving without having to make an entire batch of cookies. If you want to try another small batch cookie recipe, I love these Single Serve Oatmeal Chocolate Chip Cookies and Single Serve Sugar Cookies!

🥘Ingredients

Brown sugar, flour, butter, and vanilla in small glass bowls.

Unsalted Butter - Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
Brown Sugar - When measuring brown sugar, make sure to pack it into the measuring cup. You can use either light brown sugar or dark brown sugar. If you don't have brown sugar on hand, try making these Chocolate Chip Cookies without Brown Sugar.
Vanilla Extract - For flavor!
All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
Kosher Salt (Omit for Salted Butter) - I like the Diamond Kosher Salt. You only need to add a pinch of salt if you use unsalted butter.
Optional - Course Turbinado Sugar - I like to coat the cookies in this before baking to add a little crunch to the outside.

See the recipe card for full information on ingredients and quantities.

🔪Step by Step

This recipe for Single Serve Brown Sugar Shortbread Cookies could not be any easier to make and I love that you only need four simple ingredients to make and no eggs needed.

Butter mixed with brown sugar in a bowl.

Photo 1 - In a medium bowl, stir together the softened butter and brown sugar until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the vanilla.

Crumbly shortbread dough in a mixing bowl.

Photo 2 - Mix in the flour and salt to combine. The dough will be crumbly.

Brown sugar shortbread dough pressed into two discs on a plate.

Photo 3 - Press the dough into two discs (the warmth from your hands should help it come together - but you can add just a drop or two of water, if needed).

Two discs of brown sugar shortbread dough topped with course sugar on a plate.

Photo 4 - Optional, coat the discs in course sugar. Then place in the fridge for chill for 1 hour.

Unbaked brown sugar shortbread cookies on a baking sheet.

Photo 5 - Place the chilled discs on a parchment lined baking sheet.

Baked brown sugar shortbread cookies that are golden brown on the edges.

Photo 6 - Bake until the edges are set and golden and the centers are just set. Allow to cool for 10 minutes on the baking sheet before enjoying.

💭Recipe Tips

Coat in Course, Turbinado Sugar - I love to coat the unbaked shortbread cookies in turbinado sugar to give the outside a sweet crunch.
Softened Butter - In order to mix up the dough, your butter needs to be softened to room temperature. You can zap it in the microwave for just a few seconds, if needed.
Allow to Cool on Baking Sheet - Letting cookies cool on the baking sheet for 10 minutes lets them finish baking on the warm baking sheet so they set up. Don't over bake since they will continue 'cooking' as they cool down.
Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.

Brown sugar shortbread cookie broken in half to show chewy center.

👩‍🍳Recipe FAQs

What is the 'Spoon and Level' method?

The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.

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Recipe

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5 from 1 review

Author: Kathleen Hansen
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 1 hour 20 minutes
Yield: 2 cookies
Category: Dessert, Cookies
Method: Oven
Cuisine: American

Ingredients

2 tablespoons unsalted butter, softened to room temperature
2 tablespoons + 2 teaspoons packed brown sugar, light or dark
¼ teaspoon vanilla extract
6 tablespoons all-purpose flour, or ¼ cup + 2 tablespoon
Pinch of salt, omit if using salted butter
Course Turbinado Sugar, optional for coating

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Instructions

Cream Butter and Sugar - In a medium bowl, stir together the softened butter and brown sugar until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Add the vanilla and mix to combine.
Mix in Flour - Add the flour and salt and mix to combine. The dough will be crumbly. Use your hands to help it come together and press it together. If you need to, you can add just a drop or two of water, but the warmth from my hands is usually all that's needed.
Form Discs - Press the dough into two discs, about ¼ - ½ inch thick. If using, you can coat the outside in course, turbinado sugar.
Chill Cookies - Pop the discs of dough in the fridge and chill for 1 hour until fully chilled.
Preheat Oven - Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Bake - Place the chilled cookie discs onto the parchment lined baking sheet. Bake for 13-17 minutes (depending on thickness) until golden and set on the edges and just set on top.
Enjoy - Allow to cool on the baking sheet for 10 minutes before enjoying. The cookies are at their chewiest when still warm, they will harden slightly as they cool and become crunchier.

Notes

Spoon and Level Method - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.

Leftovers can be stored at room temperature, in an airtight container, for up to 1 week.