I’ve always appreciated the charm of shortbread cookies, but brown butter shortbread takes them to another level. The nutty aroma and rich flavor add depth to a classic treat. It’s surprisingly simple to make, and the result is a cookie that practically melts in your mouth. If you’re curious about how to elevate your baking skills with this delightful variation, you might just want to stick around for the finer details.
What kind of recipe is it?
Brown butter shortbread cookies are a delightful twist on the classic shortbread, elevating traditional flavors with the nutty richness of browned butter.
These cookies boast a crumbly texture and melt-in-your-mouth quality, making them a perfect treat for any occasion. Their simplicity and elegance appeal to both novice bakers and seasoned chefs alike, offering an opportunity to impress guests or simply indulge oneself.
Ideal for tea parties, holiday gatherings, or just as a personal sweet snack, these irresistible cookies promise to satisfy any sweet tooth.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes (plus cooling time) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted Butter | 1 cup (2 sticks) | Browned for depth of flavor |
| Granulated Sugar | 3/4 cup | For sweetness |
| Powdered Sugar | 1/4 cup | For a softer texture |
| All-Purpose Flour | 2 cups | Base of the cookie |
| Salt | 1/2 teaspoon | Enhances flavor |
| Vanilla Extract | 1 teaspoon | For added flavor |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | To combine ingredients effectively; larger bowl for dry ingredients and medium for wet. | Use any large containers available (like Tupperware or larger pots). |
| Measuring Cups (Dry & Liquid) | To accurately measure ingredients, essential for baking success. | Recycled containers with known volume marks (like yogurt cups). |
| Measuring Spoons | For precise measurement of smaller ingredients like salt and vanilla extract. | Use the same recycled containers; 1 tablespoon can be approximated with a regular spoon. |
| Stand Mixer or Hand Mixer | To mix ingredients thoroughly and create a uniform dough. A stand mixer is less labor-intensive. | Whisk and mix by hand using a wooden spoon or rubber spatula. |
| Rubber Spatula | To scrape down the sides of the bowl and mix ingredients evenly. | Use a sturdy spoon or your hands in a pinch. |
| Wooden Spoon | To mix dough and incorporate ingredients when a mixer isn’t used. | Use any strong spoon or even a fork for mixing if necessary. |
| Baking Sheets (2-3) | To place cookies for baking; using multiple sheets can streamline the process. | Any flat, oven-safe trays can work (like pizza trays or even broiler pans). |
| Parchment Paper or Silicone Mats | To line baking sheets and ensure cookies don’t stick; aids in even baking. | Lightly greased baking sheets can work if you don’t have these liners. |
| Cookie Scoop or Spoon | For portioning dough into uniform cookie sizes, ensuring even baking. | Use a regular tablespoon to scoop dough if no cookie scoop is available. |
| Cooling Rack | To cool baked cookies evenly without trapping moisture at the bottom. | A plate or countertop can work in a pinch, but might be less effective. |
| Oven Thermometer | To check that your oven is at the correct baking temperature for best results. | Use a digital or meat thermometer, if available, to measure temperature. |
Cooking Steps
1. Mise en Place: Gather all ingredients including 225 g (2 sticks) unsalted butter, 150 g (¾ cup) powdered sugar, 1 tsp vanilla extract, 300 g (2 ½ cups) all-purpose flour, and ½ tsp sea salt. Measure out each ingredient accurately using the specified measuring cups and spoons.
Prepare a large mixing bowl for the butter and sugar and a medium bowl for the flour and salt mixture.
2. Preheat the Oven: Preheat your oven to 175 °C (350 °F) and position the oven rack in the center.
3. Prepare the Baking Sheets****: Line two baking sheets (preferably light-colored ones) with parchment paper or silicone mats to prevent sticking. Set aside.
4. Brown the Butter: In a medium saucepan over medium heat, melt 225 g (2 sticks) of unsalted butter. Continue cooking the butter, swirling the pan occasionally, until it turns a deep golden brown and has a nutty aroma, about 5-7 minutes.
Remove from heat and allow to cool slightly.
5. Mix the Ingredients: In a large mixing bowl, combine the cooled brown butter and 150 g (¾ cup) of powdered sugar. Use a stand mixer fitted with a paddle attachment or a hand mixer on medium speed to beat until the mixture is smooth and creamy, about 2-3 minutes.
Add 1 tsp of vanilla extract and beat until well incorporated.
6. Combine Dry Ingredients: In a medium bowl, whisk together 300 g (2 ½ cups) of all-purpose flour and ½ tsp of sea salt. Gradually add this flour mixture to the wet ingredients, mixing on low speed until just combined and a stiff dough forms.
Don’t overmix; stop as soon as there are no dry streaks.
7. Shape the Cookies: Using a cookie scoop or a tablespoon, portion out the dough into uniform mounds (about 30 g or 1 oz each). Place each mound on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
8. Chill the Dough: Place the baking sheets in the refrigerator for at least 15-30 minutes to Chill the Dough; this helps the cookies keep their shape while baking.
9. Bake the Cookies: Transfer the chilled baking sheets to the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden but the centers are still pale.
The cookies should have a slight firmness to the touch, indicating doneness.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes. This allows them to set.
After that time, transfer the cookies to a cooling rack to cool completely.
11. Storage: Once cooled, store the shortbread cookies in an airtight container at room temperature for up to one week, or freeze for longer Storage.
Variations
- Chocolate Chip Brown Butter Shortbread: Fold in 150 g (1 cup) of semi-sweet chocolate chips before chilling for a rich, buttery treat.
- Citrus Zest Infusion: Add the zest of 1 medium lemon or orange to the wet ingredients for a bright, refreshing twist on classic shortbread.
- Nutty Almond Variation: Incorporate 100 g (1 cup) of finely chopped almonds or any preferred nuts into the dough for added texture and flavor.
- Gluten-Free Brown Butter Shortbread: Substitute 300 g (2 ½ cups) of all-purpose flour with a gluten-free flour blend for a gluten-free-friendly version.
- Dairy-Free Coconut Shortbread: Replace unsalted butter with 225 g (2 sticks) of coconut oil or dairy-free butter for a vegan adaptation.
- Lavender Honey Shortbread: Mix in 1-2 tsp of culinary lavender and 30 g (2 tbsp) of honey to the wet ingredients for a fragrant, floral experience.
- Pumpkin Spice Shortbread: Add 150 g (¾ cup) of canned pumpkin puree and 1 tsp of pumpkin spice to the dough for a seasonal fall treat.
- Air-Fried Shortbread Bites: Shape the dough into smaller rounds and air fry at 160 °C (320 °F) for 8-10 minutes for a healthier alternative to baking.
Tips on plating and presentation
After experimenting with various delicious variations of brown butter shortbread cookies, it’s time to think about how to showcase these delectable treats.
For plating, I love using a simple white plate to contrast the buttery color. A sprinkle of sea salt or a dusting of powdered sugar makes great garnish ideas.
For serving suggestions, pair them with a rich chocolate dip or fresh berries for added charm.
What other dishes can I pair it with?
To enhance your experience with brown butter shortbread cookies, consider pairing them with a variety of complementary dishes.
I love serving them alongside dark chocolate mousse for rich dessert pairings that create exciting flavor contrasts. Fresh berries, like raspberries or strawberries, also work beautifully, providing a tart kick that balances the buttery sweetness.
These combinations elevate each bite into something truly special.
What drinks can I pair it with?
What drinks can take your brown butter shortbread cookie experience to the next level? A rich coffee pairing, like a bold espresso, complements the cookie’s nuttiness perfectly.
If you’d rather sip tea, I suggest a smooth Earl Grey or a fragrant chai for a delightful contrast. Both selections enhance the buttery flavor and elevate your dessert moment to something truly special.
Enjoy!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can use gluten-free flour for this recipe! I’ve tried various flour substitutes, and they work well. Just make sure to choose a blend that mimics the texture of regular flour for the best results.
How Should I Store Leftover Cookies?
I store leftover cookies in an airtight container at room temperature for optimal storage. This helps maintain their freshness and enhances cookie longevity. Just make sure they’re completely cooled before sealing them up.
Can I Freeze the Dough for Later Use?
Yes, you can freeze the dough for later use! I wrap it tightly in plastic wrap and keep it in an airtight container for up to three months. Just thaw it overnight in the refrigerator before baking.
What’s the Best Way to Soften Butter Quickly?
The microwave method’s my go-to for softening butter quickly. I pop it in for just a few seconds, but I also love leaving it out at room temperature for a bit. Both work great!
Are There Any Allergy Concerns With This Recipe?
Yes, there are allergy concerns. If you have a nut allergy, dairy allergy, gluten sensitivity, or egg allergy, I suggest substituting ingredients carefully and checking packaging to ensure safety. Always prioritize your health when baking!