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soy toffee brown butter shortbread cookies on a wooden board

Soy Toffee Brown Butter Shortbread Cookies


These Brown Butter Shortbread Cookies are rich, buttery and studded with sweet and salty soy toffee. Perfect for the holidays and cookie exchanges!


Units Scale
  • 1/2 cup (120 g) unsalted butter* + 1 tbsp water
  • 1/4 tsp salt
  • 2 tbsp (14 g) almond flour
  • 1/2 cup (50 g) powdered sugar
  • 1 cup (142 g) all purpose or cake flour**
  • 1 tsp vanilla
  • 1/3 cup (60 g) soy toffee bits


  1. Add the butter to a sauce pan over medium high heat and let it melt. Cook until the butter begins to sizzle and foam, stirring continuously. Once it begins to smell nutty and you can see golden specks from the butter solids, immediately transfer to another bowl. Refrigerate until solidifies but is soft to the touch, about 1 hour.
  2. Add the chilled brown butter and sugar to a stand mixer. With the paddle attachment, cream the butter and sugar on medium high for 1 minute. Add in the salt, vanilla extract and water and beat until incorporated. Add the flour and beat once more until just combined. Fold in the toffee bits with a spatula. 
  3. For slice and bake: Gather the dough and use plastic wrap to roll it into a log about 1 1/2 inches in thickness. Refrigerate for 1-2 hours. Once the dough is firm, slice into 1/4 – 1/2 inch pieces. Coat the dough with aquafaba or egg and roll in sesame seeds or turbinado sugar. Bake at 350 F for 12-16 minutes. Remove from oven and cool on the pan for 5 minutes. Transfer to a wire rack to cool completely. Serve and enjoy!
  4. Using a pan: Press the dough into a 15 cm x 15 cm parchment lined square baking pan. Prick the dough with a fork. Bake at 325 F for 30-35 minutes or until top is golden brown. Allow it to cool in the pan for 15 minutes, then carefully remove from pan onto a cutting board. Slice while still warm. Serve and enjoy!
    Press dough into pan. Press the dough as evenly as possible into the prepared baking pan. Use a toothpick or a fork to poke holes all over the dough about 1 inch apart.


  • *I used Miyoko’s non-dairy butter that browns. If you use a dairy free butter that does not have solids, add 1 tsp of almond flour to the butter and that will be your solids you’re looking for to brown. 
  • **Cake flour will yield a more crumbly melty texture.