Brown Butter Shortbread Cookies

5 from 2 votes

Brown Butter Shortbread Cookies

Brown butter gives a toasted, nutty flavor to a classic shortbread cookie. All you need are 3 ingredients to create these simple and delicious cookies that are perfect for the holidays.

Prep Time2

Cook Time10

Total Time2 10

Course: Dessert

Cuisine: American, British

Diet: Vegetarian

Servings: cookies

Calories: 102kcal

Author: Olivia Parsons

Ingredients

1 cup salted butter 226g
½ cup brown sugar, packed 100g
2 cups all purpose flour 240g
2-4 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

Preheat the oven to 325ºF and prepare 2 large baking sheets with parchment paper.
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.

Bake the Cookies

Flour your counter and use your hands to form the dough into a ball. Use a floured rolling pin to roll it out into rectangle that is about ½" thick. Use your favorite cookie cutters to cut out the cookies.
Place the cookies on the baking sheets. Re-roll the dough scraps and repeat rolling and cutting. Immediately bake the cookies for 8-10 minutes, switching racks halfway through, until the edges are just set. When they come out of the oven, use a large cookie cutter or a glass to swirl them into perfect circles.
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack. 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 3-5 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.

Nutrition facts are an estimate.

Nutrition