Brown Butter Shortbread Cookies

I actually made these brown butter shortbread cookies in December, and as for why I haven’t posted them until now, all I can offer is a pathetic nod to the seemingly unending cookie recipes that were flowing around here at that time.

Oblique view of a baking rack covered with brown butter shortbread cookies.

It had reached the point where, one day, I had to promise myself to stop – no more cookies! – in an effort to keep from being The Blogger Who Only Talks About One Thing, ever.

Then again, now that I’m looking back… would that have been so bad?

There is a comfort in familiarity, which is probably why I’ve been craving cookies so much lately.

When you’ve fought the world, so to speak, whether at your office, with your kids, or on the highway – it’s nice to come home, take a warm bite of sweetness in your hands, close your eyes, and eat.

Oblique angle of shortbread cookies on a baking pan | Foodal

This recipe comes from Lottie + Doof and offers a crumbly, nubbly texture with flecks of sea salt on top. Its flavor, sweet and nutty, is the kind that has you reaching for one piece after another, after another – and, believe me, I did.

Are you craving buttery cookies with a crumbly, nubbly texture? Try these brown butter shortbreads. Flecks of sea salt on top offset some of the sweetness.

Plus, while I wouldn’t say good looks are a requirement for comfort food, they’re certainly not a drawback – and these cookies are pretty.

You might want to make them for someone you really like. Otherwise, you’ll have a hard time letting them go. Please trust me on this.

The Recipe

Adapted from Lottie + Doof.

Brown Butter Shortbread Cookie Recipe | Foodal
Brown Butter Shortbread Cookies
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
A buttery cookie with a crumbly, nubbly texture with flecks of sea salt on top.
Servings Prep Time
12 cookies 20 minutes
Cook Time
60 minutes
Servings Prep Time
12 cookies 20 minutes
Cook Time
60 minutes
Brown Butter Shortbread Cookie Recipe | Foodal
Brown Butter Shortbread Cookies
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
A buttery cookie with a crumbly, nubbly texture with flecks of sea salt on top.
Servings Prep Time
12 cookies 20 minutes
Cook Time
60 minutes
Servings Prep Time
12 cookies 20 minutes
Cook Time
60 minutes
Ingredients
  • 12 tablespoons unsalted butter or 1 1/2 sticks
  • 1/2 cup dark brown sugar lightly packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 1/2 cups all purpose flour
  • 2 tablespoons turbinado sugar for sprinkling*
Servings: cookies
Units:
Instructions
  1. Lightly grease either a fluted tart pan (with a removable bottom) or an 8-inch square pan (lined with aluminum foil that hangs over the sides for easy removal).
  2. Melt brown butter in a medium saucepan over medium heat until it turns a darker, caramel color and emits a warm, nutty smell. Be careful not to let it burn – you're looking for deeper color, but it should not get blackish or smell burned at all. Once it has reached the right consistency, remove it from the heat.
  3. Combine the melted butter with the brown sugar, vanilla, and salt in a medium bowl. Add the flour and mix until combined. Spread dough in prepared pan, and let it stand for two hours or even overnight.
  4. Preheat oven to 300°F.
  5. Bake the shortbread for 45 minutes. Afterwards, remove the pan from the oven but leave the oven on. Lightly sprinkle the surface of the shortbread with the sugar, and let it cool for 10 minutes.
  6. Carefully remove the sides of the tart pan or lift the shortbread out with the aluminum foil sling that you created when lining the pan. Using a very sharp knife, cut the shortbread into 12 triangular wedges. Place these wedges on a baking sheet lined with parchment or a Silpat pan liner.
  7. Return to the oven and toast for 15 minutes. Cool on a wire rack.
Recipe Notes

*Granulated or demerara sugar will also work.

 

If you love the taste of brown butter, then you’ll love these recipes as well:

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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

6 thoughts on “Brown Butter Shortbread Cookies

  1. You are the best, Shanna!! I love your posts, LOVE shortbread and love the Judith Jones book that you recommended!! Thanks for inspiring me everytime I check you out. I would totally love to sit down over a cup of tea, with Kelley joining us and just chat and chat!! Maybe that will happen someday. Until then I am glad for computers!! Have a super weekend!! By the by..I am reading “The Guernsey Literary Potato Peel Pie Society” and am greatly enjoying it. I told Kelley about it and think you would like it, too!! Thanks again!!!

  2. What pretty shortbread! I only just found your blog and I love your photography… I’ll keep looking around your site, everything looks delicious! 🙂

  3. Donna – You are so sweet. I’m thinking that since I am between you and Kelley, the best plan is for us all to meet in Chicago. Any time! BTW I don’t think I’m the one who told you about the Judith Jones book, but I’m interested in it now!

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