Shortbread Brown Butter Cookies are a perfect holiday treat. These classic shortbread rounds use browned butter for a toasty, nutty depth and are finished with a smooth dark chocolate ganache. Crisp and not-too-sweet, they’re ideal for sharing. Makes about 28 cookies.
This post is part of a virtual holiday cookie exchange and a long-running blog collaboration often called “Freaky Friday.” In this round I baked from a fellow blogger’s recipe and adapted it a bit — keeping the browned butter and chocolate finish that make these cookies stand out.
About the blogger I baked from
Nicole, the author of the original recipe, has a warm, approachable style and a great collection of holiday desserts. We’ve known one another through the blogging community for several years and have met at conferences. Her recipes often combine comfort and clever twists, which is exactly why I came back to her browned-butter shortbread.
What is Freaky Friday (the blog hop)?
Freaky Friday is a friendly blogger exchange where participants are secretly assigned another blog from which to choose and recreate a recipe. Each baker makes the chosen recipe, photographs it as their own, and shares a personal story about the result. The goal is to introduce readers to new recipes and bloggers while celebrating seasonal baking ideas.
2019 Holiday Cookie Exchange — participant recipes
- An Affair from the Heart — Funfetti Sugar Cookies
- Bowl Me Over — Chocolate-Dipped Coconut Macaroons
- Hostess at Heart — Pan Banging Homemade Sugar Cookies
- House of Nash Eats — Lime Meltaways
- Life Currents — Peanut Butter Coffee Cake
- Lisa’s Dinnertime Dish — Chocolate Cashew Candies
- Or Whatever You Do — Caramel Pecan Bites
- Take Two Tapas — Chocolate Fudge with Almonds and Coconut
- The Fresh Cooky — Oatmeal Rolled Sugar Cookies
What you’ll need to make Shortbread Cookies with Brown Butter
Equipment suggestions
- Small saucepan (light-colored bottom helps you watch the browning)
- Rimmed sheet pan and parchment or a nonstick baking mat
- Stand mixer with paddle attachment (or a hand mixer and a sturdy bowl)
- Rolling pin and cookie or biscuit cutters
- Fine-mesh strainer (optional, for straining browned butter)
How to make Browned Butter Shortbread Cookies
Brown the butter
Heat the butter over medium-low in a small, light-colored saucepan so you can see the milk solids as they toast. As the butter melts it will foam; the water content evaporates and the milk solids will gradually turn golden, then deep brown. Swirl the pan occasionally to prevent burning.
When the butter smells nutty and the solids are browned, remove the pan from the heat. Pour the butter off slowly into a food-safe container so most of the browned bits remain in the pan; a fine-mesh strainer can be used if you prefer a clear butter. Refrigerate the butter until solid, then let it come to room temperature before using in the dough.
Make and bake the cookies
Preheat the oven to 300°F and prepare a large baking sheet with parchment or a nonstick mat.
Cream the browned butter and sugar. In a stand mixer with the paddle attached (or with a hand mixer), beat the cooled, solidified browned butter and powdered sugar for 2–3 minutes until light and fluffy. The mixture should turn pale yellow and have some air incorporated.
Add vanilla and flour, then mix until just combined. The dough may seem crumbly at first; press it together in your hands to form a cohesive disc. If necessary, knead gently until it holds together.
Roll the dough on a lightly dusted surface (powdered sugar works well to prevent sticking) to about ½-inch thickness. Cut into rounds or your preferred shapes and place on the prepared baking sheet.
Bake for roughly 20–25 minutes, or until the cookies are just set and the edges begin to take a light golden color. Allow them to cool on a wire rack before decorating.
Make the ganache and finish
Place chopped dark chocolate and half-and-half in a microwave-safe bowl and heat in 30-second increments, stirring between intervals, until smooth. Dip or drizzle the cooled shortbread with the ganache and let it set. These are delightful with tea, coffee, or a cold glass of milk.
Erin’s easy entertaining tips
Shortbread is a holiday classic: rich, buttery, and not overly sweet. A few tips for making these for a crowd:
- Double the recipe if you’re sharing or hosting. These cookies travel well in decorated boxes or tins.
- Make ahead by browning the butter and preparing the dough the day before; wait to glaze until the day you’ll serve them.
- Store in a cookie tin at room temperature once the ganache has set; they’ll keep for several days.
- Decorate for the season with sprinkles or a dusting of powdered sugar if you want a festive look.
Frequently asked questions
What is brown butter?
Brown butter is simply butter cooked slowly until the milk solids caramelize and toast. This transforms the flavor into a rich, nutty, and aromatic profile that adds depth to baked goods.
Can I use margarine instead?
Margarine and many non-dairy spreads won’t brown the same way because they lack milk solids. For the signature nutty flavor of these cookies, real butter is recommended.
Why call this a holiday recipe?
Shortbread is a traditional cookie for holiday gifting and cookie trays. While you can enjoy these any time of year, their elegant simplicity and the optional chocolate finish make them especially nice for seasonal gatherings.
Recipe details
Shortbread Brown Butter Cookies
Yields: about 28 cookies | Prep time: 30 mins | Cook time: 20 mins | Cooling: 1 hour | Total: about 1 hour 50 mins
Ingredients
- 1 cup unsalted butter (to brown)
- 3/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup dark chocolate, for dipping
- 1 tablespoon half-and-half
Instructions
- Brown the butter: Melt butter over medium-low, swirling occasionally until it turns a toasty brown and smells nutty (15–40 minutes depending on heat). Remove from heat, pour off the butter slowly, and refrigerate until solid.
- Prepare for baking: Preheat oven to 300°F. Line a baking sheet with parchment or a nonstick mat.
- Cream: In a mixer, beat the cooled browned butter with powdered sugar for 2–3 minutes until light and fluffy. Add vanilla.
- Combine: Add flour and mix until combined. The dough may be crumbly; press and knead gently until it forms a smooth disc.
- Roll and cut: On a powdered-sugar-dusted surface, roll dough to about 1/2″ thick. Cut into rounds and transfer to the prepared sheet.
- Bake: Bake 20–25 minutes, or until just set and edges begin to brown. Cool on a wire rack.
- Ganache: Heat chocolate and half-and-half together, stirring until smooth. Dip or drizzle cooled cookies with ganache and let set.
- Serve: Enjoy with tea, coffee, or milk.
Nutrition (approximate per cookie)
Calories: 125 kcal | Carbohydrates: 12 g | Fat: 8 g | Protein: 1 g
Other browned-butter ideas
- Pumpkin drop cookies with browned-butter icing
- Sage browned-butter home fries
- Browned-butter sage turkey