This Brown Butter Shortbread is rich, buttery, and full of nutty flavor from browned butter. Made with simple ingredients, it’s an easy-to-make cookie that delivers delicious, melt-in-your-mouth texture.
Table of Contents
Shortbread Made with Brown Butter
I grew up eating Walkers Shortbread that is crunchy, crumbly but soooo buttery. I love brown butter so wanted to recreate shortbread with brown butter flavour. This version is rich, buttery, full of nutty flavour and super delicate. Depending on how long you bake it for, they can be melt-in-your-mouth soft or crisp and crumbly. This recipe is really easy to make since you don’t have to shape or cut out the dough! Perfect for gifting on Christmas or Valentines day too!
Key Ingredients
Shortbread bars require just a few ingredients to make:
- Unsalted butter + Milk (or water): A little bit of milk is added to replace some of the water lost when browning butter.
- All-purpose flour
- Sugar: I used both powdered sugar and granulated sugar texture purposes where its crisp yet melt-in-your-mouth. You can substitute for all powdered sugar or all granulated sugar.
- Vanilla extract
How to Make Brown Butter Shortbread
Here is a quick overview of how to make shortbread:
- Brown the butter over medium heat, cooking until golden brown and nutty. Check out my how to brown butter post for tips and details.
- Cream together the browned butter, sugars, vanilla extract, milk, and salt.
- Gradually add the flour and mix until just combined.
- Press the dough into a pan, prick with a fork, and bake until golden.
- Cool before slicing and enjoy!
Lisa’s Recipe Tips
- Use a kitchen scale. As always, I recommend weighing the ingredients when baking for best results.
- If you prefer a softer, melt-in-your-mouth texture, bake the shortbread for 35 minutes.
- For a crispier texture, bake closer to 45 minutes.
- Don’t overmix the dough. Overmixing will result in tough shortbread, so mix until just combined.
- Slice while still warm. When sliced once fully cooled, they tend to crumble easier so slice while still warm for neat cuts.
How to Store Shortbread
Store your the shortbread in an airtight container at room temperature for up to 1 week. To keep the cookies fresh for longer, freeze them in vacuum-sealed bags to prevent freezer burn. They can be stored in the freezer for up to 3 months. Just make sure to use parchment paper between layers to keep them from sticking together.
Recipe FAQ
When the edges turn lightly golden, the shortbread is ready! If you like it crispier, leave it in for a little longer.
Enjoy! If you make this Brown Butter Shortbread recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Brown Butter Shortbread
- Total Time: 1 hour 10 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
This Brown Butter Shortbread is rich, buttery, and full of nutty flavor from browned butter. Made with simple ingredients, it’s an easy-to-make cookie that delivers delicious, melt-in-your-mouth texture.
Ingredients
- 2 sticks (227 g) unsalted butter
- 2 tbsp (30 ml) milk
- 2 1/4 cup (284 g) all-purpose flour
- 2/3 cup (80g) powdered sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 3/4 tsp salt
Instructions
- Brown the butter: In a small saucepan, melt the butter over medium heat, stirring occasionally. Continue cooking until the butter foams and turns golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl. Let it cool until solidified.
- Make the dough: In a stand mixer fitted with a paddle attachment, cream the solidified brown butter, powdered sugar, and granulated sugar on medium-high speed until pale and fluffy (about 2–3 minutes). Add the salt, vanilla extract, and milk. Mix until well combined. Gradually add the flour and mix on low speed until just incorporated. Be careful not to overmix.
- Shape and prepare: Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal. Transfer the dough to the pan and press it evenly into the corners using your hands or the back of a spatula. Use a fork to poke holes across the surface about 1 inch apart.
- Bake: Preheat the oven to 325°F (163°C). Bake the shortbread for 35–45 minutes, or until the edges are lightly golden. For softer shortbread, bake closer to 35 minutes; for crispier shortbread, bake closer to 45 minutes.
- Cool and cut: Remove the pan from the oven and place it on a wire rack to cool for about 20 minutes. Using the parchment paper overhang, carefully lift the shortbread out of the pan. Transfer to a cutting board and slice into bars or squares.
- Finish and serve: Sprinkle with flaky sea salt, if desired. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 12 g
- Sodium: 18 mg
- Fat: 11 g
- Saturated Fat: 6.45 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.38 g
- Carbohydrates: 19 g
- Fiber: 0.43 g
- Protein: 1.74 g
- Cholesterol: 3.11 mg
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Absolutely delicious! The brown butter certainly elevates them to something special. YUM!