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Brown Butter Shortbread Recipe

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4 from 4 reviews

This Brown Butter Shortbread recipe features rich, nutty browned butter combined with a classic buttery shortbread dough. The cookies are baked low and slow to achieve a tender, crisp texture with a delicate golden edge. Finished with optional sanding sugar or a drizzle of dark chocolate, these treats are perfect for entertaining or gifting, yielding 32 deliciously satisfying rectangles.

Ingredients

Brown Butter Shortbread Dough

  • 8 ounces salted butter, cut into cubes (225 grams)
  • ¾ cup powdered sugar, sifted (85 grams)
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour (250 grams)

Optional Toppings

  • Sanding sugar, for dusting
  • Dark chocolate, melted for drizzle

Instructions

  1. Brown the Butter: In a small saucepan over medium-low heat, melt the butter. Continue cooking, stirring and scraping the bottom often, until the butter turns a deep golden brown and develops a nutty aroma. Take care to not let it burn. Pour the browned butter into a bowl and chill until solidified.
  2. Prepare Pan and Preheat Oven: Preheat your oven to 300°F (150°C). Grease an 8-inch square baking pan and optionally line it with parchment paper for easy removal.
  3. Soften Browned Butter: Remove the chilled browned butter from the refrigerator and allow it to return to room temperature. Cutting it into smaller pieces will speed this process. The butter should be soft but not melted.
  4. Make the Dough: In a stand mixer bowl fitted with a paddle attachment, beat the softened browned butter on medium-high speed until smooth. Gradually add the powdered sugar and continue beating until the mixture is light and fluffy. Mix in the vanilla extract. Add the flour and stir just until combined into a crumbly dough.
  5. Shape the Shortbread: Press the dough evenly into the prepared pan. Use a knife to score the dough into 16 large squares, then cut each square in half to create 32 small rectangles. Prick the surface of the dough with a toothpick or fork to prevent puffing during baking.
  6. Bake: Place the pan in the oven and bake for about 35-40 minutes, or until the edges are lightly golden brown. Immediately after baking, re-cut the shortbread along the scored lines while still hot and soft to ensure clean slices.
  7. Cool and Add Toppings: Allow the shortbread to cool completely in the pan. Once cooled, optionally dust with sanding sugar or drizzle with melted dark chocolate.
  8. Store: Keep the shortbread at room temperature in an airtight container for several days to maintain freshness.

Notes

  • Browned butter adds a rich, nutty flavor distinct from using plain melted butter.
  • Be careful not to burn the browned butter; remove from heat as soon as it turns deep golden brown.
  • Scoring and pricking the dough ensures even baking and prevents puffing.
  • Re-cutting the shortbread immediately after baking prevents cracking and ensures clean edges.
  • Optional toppings enhance appearance and flavor but are not necessary.
  • Store cookies in an airtight container to keep them crisp several days.

Find it online: https://recipefeastful.com/brown-butter-shortbread-recipe/