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Bordeaux Cookie Recipe

Best Brown Sugar Shortbread: A Bordeaux Cookie Look-Alike

5 from 1 vote


  • 1/2 cup unsalted butter at room temperature
  • 2/3 cup sugar dark brown sugar or light brown sugar
  • 1/4 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 tbsp milk


  • In a large bowl using a hand mixer, or in an electric mixer with a paddle attachment mixing bowl cream butter and brown sugar on high speed until creamy. Add the vanilla extract and mix thoroughly.
  • Remove the bowl from the stand mixer, if using, and sift the flour and baking powder into the butter mixture.
  • Return the bowl to the stand mixer and mix the dry ingredients into the butter mixture until well combined. The dough will be quite crumbly.
  • Add just enough milk until the dough begins to come together. Continue beating until a soft dough forms.
  • Turn the dough out onto a piece of plastic wrap. Wrap tightly and shape into the log shape of your choice (we like rectangular here), roughly 1 1/2 x 2 1/2 inches.
  • Refrigerate at least 2 hours and up to overnight.
  • Preheat oven to 350 F. Line a cookie sheet wtih parchment paper or a silicone baking mat.
  • Slice the log of dough into 1/4 inch thick slices. Leave plenty of room around the cookies as they will spread.
  • Bake cookies 10-15 minutes until golden brown. Let the cookies rest on the cookie sheet for 5 minutes, then remove to a wire rack to cool.


These crisp cookies will keep several days in an airtight container.
Tried this recipe?Let us know how it was!