The Legendary Ina Garten’s Brown Sugar Shortbread Recipe

Sweet, buttery shortbread meets decadent chocolate in this irresistible Ina Garten chocolate-dipped brown sugar shortbread that melts in your mouth.

Rich brown sugar infuses deep caramel notes into each delicate cookie.

The subtle crunch gives way to a luxurious chocolate coating that promises pure indulgence.

Simple ingredients combine to create an elegant treat perfect for afternoon tea or dessert.

Warm ovens and a few basic pantry staples are all you need to craft these stunning cookies.

Butter-soft and delightfully crisp, these shortbread cookies will become your new favorite sweet sensation.

Grab your mixing bowl and let’s bake something extraordinary.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 210 kcal

Servings: 24

What You’ll Need for Ina Garten’s Chocolate-Dipped Shortbread

• Brown Sugar: Adds deep, molasses-like sweetness and helps create a rich, tender texture in shortbread.
• Butter: Provides rich, creamy flavor and creates the signature tender, crumbly shortbread texture.

• All-Purpose Flour: Forms the base of the shortbread, creating a delicate, melt-in-your-mouth cookie structure.
• Salt: Enhances overall flavor and balances the sweetness of the cookie.

• Chocolate Morsels: Creates a luxurious, glossy coating that adds decadent chocolate flavor.
• Vanilla Extract: Adds warm, aromatic depth to the cookie's flavor profile.
• Pecans: Brings a delightful crunch and nutty undertone to complement the chocolate coating.

Tools to Craft Ina Garten’s Sweet Shortbread

• Electric Mixer with Paddle Attachment: Essential for perfectly blending butter and sugar without overworking the dough.
• Baking Trays: Two trays needed to accommodate all the shortbread cookies evenly.
• Parchment Paper: Crucial for preventing cookies from sticking and easy cleanup.
• Heatproof Bowl: Used for melting chocolate smoothly in the microwave.
• Spatula: Helps scrape down mixer bowl and ensure ingredients are well combined.
• Sifter: Important for evenly distributing flour and salt.
• Microwave: Quick method for melting chocolate.
• Measuring Spoons: Needed for accurately portioning dough.

Bake & Dip: Ina Garten’s Brown Sugar Shortbread Instructions

• Butter and Sugar Blend

Grab your mixer and combine butter with brown sugar until just mixed. Splash in vanilla and give the bowl a quick scrape.

• Flour Foundation

Gently sift flour and salt together. Slowly fold this mixture into your butter blend until a soft dough forms.

• Cookie Sculpting

Roll small portions of dough into delicate logs. Place these elegant shapes onto parchment-lined baking sheets, giving each cookie space to breathe.

• Golden Baking

Slide the trays into a warm oven. Bake until edges turn a soft golden brown and cookies feel springy when touched. Let them cool completely on the baking sheet.

• Chocolate Magic

Melt chocolate and butter in short bursts, stirring between each heating cycle. Create a silky smooth coating that will transform your shortbread.

• Elegant Dipping

Gently submerge half of each cookie into the glossy chocolate. Place them chocolate-side up on fresh parchment paper.

• Nutty Finale

While chocolate remains warm, sprinkle crushed pecans across the tops. Allow the chocolate to set and harden naturally for about 30 minutes before serving.

Tweak the Flavor: Shortbread Add-Ons from Ina’s Kitchen

• Replace pecans with almonds, pistachios, or toasted coconut flakes for unique flavor and texture variations.
• Experiment with dark, milk, or white chocolate coatings to match your taste preferences and create stunning visual contrasts.
• Enhance the dough by adding orange zest, espresso powder, or a pinch of cinnamon for unexpected depth and complexity.
• Keep cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.

Fancy Ways to Serve Ina Garten’s Dipped Shortbread

• Serve Alongside Sweet Companions: Pair these delightful shortbread cookies with a steaming cup of coffee or hot tea for a luxurious afternoon treat that elevates your snack time.
• Create Elegant Dessert Platter: Arrange the chocolate-dipped shortbread on a beautiful serving plate, mixing them with other bite-sized desserts to create a stunning visual display that will impress guests at dinner parties or gatherings.
• Gift with Gourmet Charm: Package these cookies in a clear cellophane bag tied with a rustic ribbon, making them a perfect homemade gift for friends, family, or holiday cookie exchanges – a personal touch that shows you care about creating something special.
• Present with Seasonal Flair: Sprinkle additional chopped pecans around the cookie platter or add a light dusting of powdered sugar to enhance the visual appeal and add an extra layer of deliciousness to these elegant shortbread treats.

Keeping Shortbread Crisp: Storage Tips for Ina’s Cookies

• Smart Batch Preparation: Whip up a double batch of shortbread and store extras in an airtight container for quick snacking throughout the week.
• Freeze for Future Enjoyment: Wrap unbaked cookie logs in plastic wrap and freeze for up to 3 months, allowing you to slice and bake fresh cookies anytime a craving hits.
• Chocolate Dipping Strategy: Prepare chocolate-dipped cookies no more than 2 days before serving to maintain the crispest texture and most vibrant flavor profile.
• Safeguard Cookie Freshness: Store completed shortbread in a cool, dry place between layers of parchment paper to prevent sticking and maintain their delicate crunch for up to 5 days.

Mouthwatering Ina Garten Chocolate-dipped Brown Sugar Shortbread Recipe

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4.9 from 39 reviews

• Total Time: 30 minutes
• Yield: 24 1x

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Description

Ina Garten’s chocolate-dipped brown sugar shortbread offers a delightful twist on classic shortbread. Rich buttery cookies with deep caramel notes get elegantly finished in smooth dark chocolate for an irresistible treat guests will adore.

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Ingredients

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• 1 pound (4 sticks / 454 g) unsalted butter (3 sticks at room temperature, 6 tablespoons / 90 ml additional)
• 3 cups (375 g) all-purpose flour
• 1 cup (220 g) light brown sugar
• 1 cup (170 g) milk chocolate morsels
• 2 tsps pure vanilla extract
• 1 tsp kosher salt
• ½ cup (60 g) toasted pecans

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Instructions

1. Preparation: Preheat oven to 180°C (350°F) with racks positioned evenly for uniform heat distribution.
2. Dough Creation: Cream butter and brown sugar in an electric mixer until smooth, blending in vanilla extract. Fold in sifted flour and salt, mixing gently until a cohesive dough forms.
3. Shaping: Form dough into 6-centimeter logs, placing them 5 centimeters apart on parchment-lined baking sheets. Maintain consistent size and spacing for even baking.
4. Baking: Bake for 15-17 minutes until edges turn golden and cookies exhibit a delicate firmness when touched. Allow cookies to cool completely on baking sheets.
5. Chocolate Coating: Melt chocolate and butter in a heatproof bowl using short microwave intervals, stirring until smooth and glossy.
6. Finishing: Dip each cookie’s rounded top into melted chocolate, then sprinkle with finely chopped pecans. Rest cookies on fresh parchment paper until chocolate sets completely, approximately 30 minutes.

Notes

• Precise Butter Temperature: Use room-temperature butter for smooth, even mixing and ideal cookie texture.
• Dough Handling Technique: Roll logs gently to prevent cracking and ensure uniform shape without overworking the dough.
• Chocolate Melting Caution: Microwave chocolate in short intervals, stirring between each to prevent scorching and maintain silky consistency.
• Cooling Critical Step: Let cookies cool completely on baking sheet to develop proper structure and prevent breakage.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 210
• Sugar: 8g
• Sodium: 80mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg