4 ingredients is all you need to make this incredibly rich, tender, and flavorful brown butter shortbread. These easy, press-in-the-pan cookies prove that sometimes simple really is best! Serve these delicious cookies during the holiday season, or any time of the year.

overhead view of brown butter shortbread cookies on a plate

During the holidays I like to find and create new baked treats to share, of course, but I also really enjoy revisiting the classics. Last weekend I was craving some good old fashioned shortbread cookies, but with a brown butter twist. 

Browning the butter before using it in this shortbread is a small extra step with big impact, and it turns this classic into something really special. These cookies have a rich, nutty and caramelized flavor and aroma. They’re simply irresistible!

And baking them in a square pan means there’s no chilling or rolling required. Simply press the dough into the pan and bake! Enjoy these brown butter shortbread cookies as is, or add toppings such as melted chocolate, sanding sugar, and even sprinkles.

Table of Contents

closeup of brown butter shortbread cookies on a plate

What is shortbread?

Classic shortbread is a cookie-like treat made primarily with butter, sugar and flour. It is only slightly sweet and gets most of its flavor from the butter, which is why it’s important to use quality butter (and it’s also why using browned butter has such big effect in this recipe).

Shortbread does not contain any leavening, such as baking powder or baking soda, which gives it its dense and crumbly texture. It’s slightly crisp when you bite into it, but then almost melts on your tongue afterward.

Shortbread is very versatile and you’ll see it in a wide variety of shapes and flavors, with different ingredients mixed in or added on top

Let’s bake a batch, shall we?

Ingredients you’ll need

Ingredients for brown butter shortbread including vanilla, all-purpose flour, powdered sugar, and salted butter
  • Salted butter— Starting with salted butter means you’re already starting with big flavor.
  • All-purpose flour—  Are you measuring your flour correctly? All of my recipes have been developed using the “spoon and level” method.
  • Powdered sugar— (aka confectioner’s sugar) Used because it dissolves better into the shortbread dough, making for more tender cookies.
  • Vanilla extract—  For additional flavor.
  • Optional toppings, like coarse sugar or chocolate.

baking tip:How to brown butter

  1. Add cubed butter to saucepan over medium low heat (cubing the butter first allows it to melt more evenly).
  2. Butter will melt and start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
  3. Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
  4. Remove from heat immediately and pour it into a heatproof container. If left in the pan it will continue to cook and burn.
  5. Use the melted browned butter right away or put in the fridge for later use.
 
More Baking Tips »

How to make brown butter shortbread

  1. Brown butter & cool to room temperature. Put it in the refrigerator for 15-20 minutes or until it has solidified. You don’t want it to be liquid at all, but it should still be somewhat soft. If it hardens completely in the fridge, let it sit at room temperature for a bit to soften.browned butter in a saucepan
  2. Make shortbread cookie dough. Use an electric mixer to beat the butter together with the powdered sugar on high speed until light and creamy. Add vanilla extract, then the flour and mix on low speed until a crumbly dough mixture forms. making brown butter shortbread dough and pressing it into pan
  3. Press into 8-inch pan, score & dock. Dump the dough into a greased pan and use your fingers to press it into an even layer. Use a sharp knife to score the dough with lines we’ll later use to slice the baked cookies. Then use a fork or toothpick to dock the dough with holes. These holes create vents for steam created while baking and prevent the cookie from puffing up. brown butter shortbread before and after baking
  4. Bake. Bake the shortbread in a 300°F oven until the edges just start to brown. Do not overbake or you’ll lose the tender texture and cookies will be very hard. 
  5. Cut slices while warm, then cool completely. While the cookies are still hot from the oven and still in the pan, retrace the scored lines again with your knife to slice the cookies. If you wait till the cookies are cool, they will be too crisp to cut evenly. Once cut, let the shortbread cool completely in the pan.
  6. Add toppings, if you want. Remove shortbread from the pan and enjoy as is, or top with a drizzle of melted chocolate or a sprinkle of sanding sugar or flaky sea salt.brown butter shortbread cookies on parchment with chocolate drizzle

Variations and mix-ins

As I’ve already mentioned, shortbread is very adaptable! And while I prefer this simple brown butter shortbread as is, you are welcome to add additional flavors and mix-ins if you’d like. 

A few suggestions include orange or lemon zest, cinnamon or other spices, almond or rum extract, chopped nuts, mini chocolate chips or chopped dried fruit.

overhead view of brown butter shortbread cookies on a plate

Tips for this recipe

  • Line the baking pan with parchment paper to ensure the shortbread does not stick to the pan.
  • If you only have unsalted butter, add 1/2 teaspoon of salt to the mixing bowl along with the all-purpose flour.
  • Don’t over bake! Bake the shortbread only until the edges start to brown but the rest of the cookies are still pale. It will finish setting up in the pan as it cools. If you overbake the shortbread, it will be too hard and crunchy, not soft and tender.
  • The brown butter can be prepared in advance and stored in the fridge for several weeks until ready to use. Let it come to room temperature for 30-60 minutes before using.
  • Shortbread keeps very well and lasts for quite a while. Store it at room temperature in an airtight container for 1-2 weeks, or freeze it for a month or more.
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4 Shortbread Recipes in 1
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Lemon Poppy Seed Shortbread
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Peppermint Bark Shortbread

Get the recipe

This recipe was originally published December 2012.

overhead view of brown butter shortbread cookies on a plate
5 from 5 reviews

Brown Butter Shortbread

Servings: 32 cookies
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
4 ingredients is all you need to make this rich, tender, and flavorful brown butter shortbread.
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Ingredients
 

  • 8 ounces salted butter , cut into cubes (225 grams)
  • ¾ cup powdered sugar , sifted (85 grams)
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour (250 grams)
  • Sanding sugar , for dusting (optional)
  • Dark chocolate , melted for drizzle (optional)

Instructions
 

  • In a small saucepan, melt the butter over medium low heat. Continue to cook the butter until it turns deep golden brown, stirring and scraping the bottom of the pan often. Watch it carefully to make sure it doesn't burn. Pour the butter into a bowl and chill until solidified.
  • Preheat oven to 300°F and grease a 8-inch square pan and line with parchment paper if you want.
  • Remove the butter from the fridge and let it come back to room temperature. Cutting it into smaller pieces speeds this process up. You don't want it to be liquid at all, but it should still be soft.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth and powdered sugar on medium high speed until light and fluffy. Add the vanilla extract. Add the flour and mix until just combined to make a crumbly dough.
  • Press the dough into the prepared pan. Use a knife to cut dough into 16 squares, and then cut each square in half so you have 32 small rectangles total. Prick the dough with a toothpick or fork (this will keep it from puffing up during baking).
  • Bake until edges have turned lightly golden brown, about 35-40 minutes. Use a knife to re-cut the shortbread while it's still hot and soft (if you wait till it's cooled, it will not slice well). Let cool completely in pan.
  • If desired, top with sanding sugar or a drizzle of melted chocolate.
  • Store shortbread at room temperature in an airtight container for several days.

Notes

  • For best results, use a high quality butter. If using unsalted butter, at 1/2 teaspoon salt along with the flour.
  • Recipe adapted from Martha Stewart.
Calories: 90kcal, Carbohydrates: 9g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 46mg, Potassium: 10mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 177IU, Calcium: 3mg, Iron: 0.4mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
  • Salted butter— Starting with salted butter means you’re already starting with big flavor.
  • All-purpose flour—  Are you measuring your flour correctly? All of my recipes have been developed using the “spoon and level” method.
  • Powdered sugar— (aka confectioner’s sugar) Used because it dissolved better into the shortbread dough, making for more tender cookies.
  • Vanilla extract—  For additional flavor.
  • Optional toppings, like coarse sugar or chocolate