Brown butter gives a toasted, nutty flavor to the classic shortbread cookie. All you need are 3 ingredients to create these simple and delicious cookies. Shape into a log and slice into round cookies, or roll out the dough and use your favorite cookie cutters.
These Brown Butter Shortbread Cookies mix a classic recipe with trendy brown butter. Brown butter gives these shortbread cookies a toasted, nutty flavor, with speckled with brown flecks that go perfect with the holiday season. Enjoy them at Thanksgiving, Christmas, or any occasion you have a craving.
The recipe couldn’t be easier: just butter, brown sugar, and all-purpose flour are all you need to create Christmas magic in your mouth. Plus a little love and elbow grease. These simple cookies can also be made with gluten free flour as well.
The best part is that these shortbread cookies are mixed in a stand mixer and rolled into a cookie dough log that is chilled and then sliced—for minimal mess! No need to get flour everywhere with rolling and cutting out dough (though of course you can if you want shaped cookies!). Keep reading to learn how easy they are to make!
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Why You'll Love This Recipe
- Simple ingredients. Just 3, in fact! I bet you already have the ingredients in your kitchen, making these shortbread cookies too easy to whip up.
- A family-favourite recipe. This recipe is based on my grandma's classic shortbread recipe that she makes every year for Christmas.
- Slice and bake! The cookie dough can be rolled into a log, chilled, and sliced. No need for a mess with rolling and cutting out cookies.
- Brown butter adds a caramel nutty flavor, so these cookies are not boring.
- Keep cookie dough in the freezer for emergencies.
- It’s easily allergy friendly. This recipe can be made gluten-free and nut-free. Perfect to share with family and friends.
Want more easy cookies? You'll also like my chocolate chipless cookies, coffee cookies, brown butter chocolate chip cookies, ginger molasses cookies, or white chocolate macadamia nut cookies.
Ingredients Needed
Here is everything you'll need to make these brown butter shortbread cookies:
- Butter: As there are only 3 ingredients in this recipe, each one plays a big part in the flavour and texture of the shortbread cookies. The butter gives the cookies their distinct creamy flavour and texture. In my opinion, butter is a very important ingredient. I use salted so no extra salt is required. If using unsalted butter, add a good pinch of salt to the dough.
- Brown sugar: The use of brown sugar over granulated white sugar brings more moisture and a deeper flavour to the shortbread. While you can use white granulated sugar if that’s all you have, I definitely recommend dark brown sugar.
- All purpose flour: Spoon and level the flour so you don't add too much. You could also use a gluten-free 1:1 flour to make these gluten free. My favourite GF flour is the Bob’s Red Mill 1:1 Baking Flour (in the blue bag).
- You will need a few tablespoons of water to bring the dough together. This is because some water from the butter will evaporate during the browning process.
- Sprinkles (optional): My grandma always adds sprinkles to the top of each cookie, so for the holidays I like to add some festive sprinkles too.
What is Brown Butter?
Browning the butter adds a great depth of rich flavor to this recipe. Brown butter is a magical product that results when butter is heated in a saucepan. When exposed to prolonged heating, some water evaporates and the milk solids in the butter begin to caramelize and brown. Browned butter has a nutty aroma and caramel-like taste and adds a delicious note to baked goods.
Substitutions
There are many ways to change up these cookies. Here are some substitution suggestions:
- Gluten-free flour. Make these cookies gluten-free by using a gluten-free all-purpose blend that contains xanthan gum. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend. Note that gluten free cookies may require a touch more flour, and will be softer in texture.
- Dairy-free? Dairy-free butter is made of oil and won't brown. If you want a dairy-free shortbread, try my regular shortbread recipe, which has been tested GF & DF.
- No brown sugar? You could also use coconut sugar or white granulated sugar.
- Add different extracts like almond extract, a touch of vanilla extract, vanilla bean paste, or even some espresso powder for a deeper flavor.
- Jazz up the baked cookies by dipping them in some melted chocolate.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
Brown the Butter
Place the butter into a medium saucepan. Turn to medium heat and melt butter, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a heatproof medium bowl, scraping all the brown bits from the bottom of the pan with it. This whole process should take 5-10 minutes.
(1) Allow the butter to cool at room temperature for 10 minutes then place the butter bowl in the fridge, stirring every 15 minutes or so. It must become a softened butter texture before making the dough. This could take 30-60 minutes.
Make the Dough
Once a soft texture, add the brown butter to a large bowl with an electric mixer, or the bowl of a stand mixer. Using the paddle attachment, beat for 1 minute on medium speed until soft and fluffy. Add the brown sugar and beat together for 2 minutes. Scrape the sides as needed with a rubber spatula.
(2) Slowly mix in the flour on low speed. The dough will appear crumbly. While mixing, add cold water, 1 tablespoon at a time. Add just enough until the dough sticks together and you can squish it in your hand.
(3) Use your hands to form the shortbread dough into a log about 14 inches long. Wrap it in plastic wrap and roll on the counter to smooth the log and close the edges. Refrigerate for at least 2 hours until firm, or overnight.
Alternatively, you could form the dough into a rectangle and wrap in plastic. Refrigerate for 30 minutes to firm up, or overnight. Roll the dough out on a floured surface and use your favorite cookie cutter to cut out shapes.
Bake the Cookies
When ready to bake, preheat the oven to 325ºF and prepare a large baking sheet with parchment paper.
(4) Remove the plastic wrap from the cookie dough log. Use a sharp knife to slice cookie rounds down the log. I like to cut ½" thick.
(5) Arrange the cookies on the baking sheet. They will not spread much. Decorate with sprinkles or fork pricks if you wish.
(6) Bake cookie dough for 8-10 minutes on the middle rack until the edges are just set. Top with flaky sea salt if you like. Allow the cookies to cool on the sheet pan for 15 minutes, then transfer to a wire rack. Repeat with remaining cookies. Enjoy!
How to Serve
These cookies are the best cookies for any occasion. Whether it's a birthday, Thanksgiving, Christmas, a bake sale, or you're just looking for a little treat—these cookies are easy to make and are always a crowd pleaser.
Here are some ways I like to serve them:
- With a hot tea or espresso. When dipped in a warm drink, these cookies soften into a delicious bite. Try a cappuccino, peppermint mocha, or a homemade gingerbread latte.
- Wrapped as a gift. Line a pretty box with some parchment paper, fill with cookies, wrap, and anyone is going to love to receive this!
- Enjoy with a holiday cookie spread. Pair with my brown butter pecan cookies, chocolate amaretti, slice and bake sugar cookies, gluten-free shortbread, oreo truffles and more desserts!
Storage & Freezing
Cookies can be stored in an airtight container at room temperature for 5-7 days.
Freezing cookie dough: Cookie dough can be cut and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookies in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
Freezing baked cookies: Baked cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature for a few hours and enjoy.
Expert Tips
Here are some of my top tips and tricks for successful cookies:
- Be sure to watch the butter when browning! It can go from brown to burnt very quickly. Once it smells nutty and appears brown, remove to a heatproof bowl.
- Let the butter cool to a softened state before mixing the dough. If the butter is too hot, the dough will be oily. Melted butter will not work.
- Yes, you do have to chill the dough. Trust me, I'm all for quick and easy recipes, so I will avoid chilling whenever possible. For these cookies though, you really do have to chill them. This ensures the dough is solid and that the cookies hold their shape while baking.
- If you're gluten-free, have your own gluten-free cookie cutters to avoid cross contamination. Cookie cutters can have lots of nooks and crannies for gluten to hide.
- Cut them thick! I like to slice or roll the dough to ½" thickness for a good, sturdy bite. The thickness also helps keep the cookies from spreading in the oven.
- Don't overbake! The cookies should not have colour when they are removed! They will not need more than 8-10 minutes in the oven.
- Cool completely on a wire rack. This will avoid condensation on the bottom of the cookies and ensure a delicious bite.
- Make the dough ahead of time. Save time and energy by making dough ahead of time, rolling it into a log and storing it in the fridge for up to 5 days. You can also freeze the log of cookie dough for up to several months. Thaw in the fridge overnight.
Frequently Asked Questions
Yes! Once the dough is made, form a rectangle and wrap in plastic wrap. Refrigerate for at least 30 minutes until semi-firm. Roll the dough out on a floured surface with a floured rolling pin. Use your favorite cookie cutters. Place the cookies on a parchment lined baking sheet. I like to flash freeze them for 10 minutes before baking. Bake as directed.
Yes, though dairy-free butter will not brown. I recommend following my classic shortbread recipe instead.
Yes! Save time and energy by making the dough ahead of time, rolling it into a log, and storing it in the fridge for up to 5 days, or in the freezer for several months. Thaw in the fridge overnight then slice and bake as directed.
Baked cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature for a few hours and enjoy. A great way to get ahead on holiday baking!
These brown butter shortbread cookies are nutty, soft, and couldn't be easier to make! Made all in the stand mixer, then chilled in a log and sliced, you don't even have to roll and cut the dough! It couldn't be easier or more delicious to make this shortbread cookie recipe, perfect for the holidays.
More Cookie Recipes
- Chocolate Chipless Cookies
- Brown Butter Pecan Cookies
- Gluten Free Matcha Shortbread
- White Chocolate Macadamia Nut Cookies
- Italian Chocolate Amaretti Cookies
- Gluten-Free Shortbread Cookies
- White Chocolate Peppermint Cookies
- Gluten-Free Dairy-Free Chocolate Chip Cookies
- Inside Out Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Mini Skillet Cookie
- Gluten-Free Edible Cookie Dough
More Desserts
- Healthy Carrot Breakfast Cookies
- Gingerbread Amaretti Cookies
- Brown Butter Pecan Cookies
- Healthier Homemade Butterfingers
Have you made these brown butter shortbread cookies? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Brown Butter Shortbread Cookies
Ingredients
- 1 cup salted butter softened
- ½ cup brown sugar packed
- 2 cups all purpose flour or a gluten free 1:1 flour
- 2-6 tablespoon cold water
Instructions
Brown the Butter
- Place the butter into a saucepan. Turn the heat to medium-high and allow the butter to melt, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a medium size heatproof bowl, scraping all the brown bits with it. This whole process should take 5-10 minutes.
- Allow the butter to cool at room temperature for 10 minutes then place the butter bowl in the fridge, stirring every 15 minutes or so. It must become a softened butter texture before making the dough. This could take 30-60 minutes.
Make the Dough
- Once a soft texture, add the brown butter to a large bowl or stand mixer. Beat for 1 minute until soft and fluffy. Add the brown sugar and beat together for 2 minutes. Scrape the sides as needed.
- Slowly mix in the flour. The dough will appear crumbly. While mixing, add cold water, 1 tablespoon at a time. Add just enough until the dough sticks together and you can squish it in your hand.
- Use your hands to form the dough into a log about 14 inches long. Wrap it in plastic wrap and roll on the counter to smooth the log and close the edges. Refrigerate for at least 2 hours until firm, or overnight.
- Alternatively, you could form the dough into a rectangle and wrap in plastic. Refrigerate for 30 minutes to firm up, or overnight. Roll the dough out on a floured surface and use your favorite cookie cutters to cut out shapes.
Bake the Cookies
- When ready to bake, preheat the oven to 325ºF and prepare a large baking sheet with parchment paper.
- Remove the plastic wrap from the cookie dough log. Use a sharp knife to slice cookie rounds down the log. I like to cut ½" thick. Arrange the cookies on the baking sheet. They will not spread much. Decorate with sprinkles or fork pricks if you wish.
- Bake for 8-10 minutes on the middle rack until the edges are just set. Allow the cookies to cool on the baking sheet for 15 minutes, then transfer to a wire rack. Repeat with remaining cookies. Enjoy!
Notes
- Make it gluten free: Use a gluten-free 1:1 flour such as the Bob's Red Mill 1:1 Baking Flour (blue bag).
- Storage: Cookies will keep in an airtight container at room temperature for 5-7 days.
- Freezing cookie dough: Cookie dough can be cut and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookies in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
- Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
- To thaw, allow to sit at room temperature for a few hours.
- Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
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