Add these Browned Butter Shortbread Cookies to your baking to-do list. Salty, buttery, and delicious… you won’t regret it!Jump to Recipe Print Recipe
If you are looking for a simple sweet treat, look no further. These Browned Butter Shortbread Cookies satisfy sweet and salty cravings, as they have a salt and sugar topping, a nutty brown butter base, and a rich shortbread flavor.
Who doesn’t love the trend of browned butter in basically everything? Browned butter lemon pasta, coffee cake, the opportunities are endless! These shortbread cookies are taken up a notch by browning the butter first. Have you ever tried to brown butter?
While it can sound intimidating, browning butter isn’t too difficult. As long as you pay attention while browning the butter! Sally’s Baking Addiction thoroughly explains how to do this, but here is a quick recap from her site: You’ll want to put the butter in a light-colored pan (so that you can easily see the coloring process!) and turn the heat up to medium. Stir the butter constantly, and watch it as it will begin to brown and foam. Once the foam subsides a bit, the butter will begin to turn golden brown and will start to smell nutty. Remove from the heat immediately, and pour into a separate container so that the butter doesn’t continue to cook and end up burning!
Browned Butter Shortbread Cookies
- 3/4 cup butter
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon white sugar
- 1/2 teaspoon sea salt flakes
Brown the butter. In a small saucepan, heat the butter over medium-low heat, stirring occasionally, until the butter just begins to brown and smell nutty. Keep an eye on this, as it can quickly go from browned to burnt. Once the butter is browned, removed from heat and place in a small bowl. Place in the fridge and allow butter to solidify. Once the butter is solid, remove from the fridge and let come back to room temperature.
Line a baking sheet with parchment paper and set aside. Preheat oven to 350 degrees F.
Cream the butter and brown sugar together until light and fluffy. Add the remaining ingredients except for the 1/2 teaspoon of white sugar and 1/2 teaspoon of flaked sea salt. Continue to mix the ingredients together until a dough forms. Form the dough into 1-1 1/2 inch balls and place on the prepared baking sheet. You should have about 12 cookies. Sprinkle the 1/2 teaspoon of white sugar and 1/2 teaspoon of flaked sea salt over the cookies and lightly press the sugar and salt on the tops of the cookies so that it stays put. Bake the cookies for about 20 minutes, or until the bottoms begin to turn golden brown.
Recipe adapted from Cookies & Cups