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Small cake stand filled with brown sugar brown butter cookies

Brown Sugar Brown Butter Shortbread Cookies

Adapted from Smitten Kitchen. These deliciously salty-sweet cookies are embellished with a sparkly edge, making them a perfect addition to your holiday cookie platter or cheese plate.
4.09 from 12 votes
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 22 minutes
Course Dessert
Cuisine Cookies
Servings 24
Calories 221 kcal

Ingredients
  

Instructions
 

  • Melt butter in a heavy bottomed saucepan and bring to a simmer. Milk solids will separate and float to the top, and then will sink to the bottom. Swirl the pan every few minutes, and continue cooking until the milk solids are golden brown and the butter smells nutty. Pour into a lidded container and refrigerate until just solid - about 90 minutes.
  • Preheat oven to 350F.
    Whip solidified browned butter till light and fluffy. Add brown sugar and vanilla and cream for about 5 minutes. Mixture should be light and fluffy.
  • Add flour and salt, and mix until incorporated. The dough will first look a little sandy, and then will come together. Stop mixing once it becomes a uniform dough.
  • Split dough in half. Roll into two logs about two inches (thumb length) in diameter. Roll in turbinado sugar then wrap in parchment paper. Refrigerate until firm, about 1-2 hours.
  • Slice into ¼" rounds, then place on a parchment lined sheet pan about 1 ½ inches apart. Bake at 350F for 10-12 minutes, until golden. Cool for 5 minutes on pan, then move to a cooling rack.
  • Enjoy with a glass of milk, a warm cup of tea, or your morning coffee. Or serve with cheese for a fun twist on crackers!

Notes

  • Dough can be made and rolled in parchment in advance. It will keep in the refrigerator for up to a week or in the freezer for up to three months if sealed in a freezer bag.
  • Want less of a salty cookie? Cut the salt down by half and/or use unsalted butter.
  • Turbinado sugar can be substituted for sanding sugar, non-pareils or jimmies.
  • Want vegan cookies? Opt for a cultured vegan butter, or soften butter and add about ½ teaspoon of hazelnut extract to mimic the nuttiness of browned butter.
  • Want gluten free cookies? Substitute a gluten free 1-to-1 flour mix.

Nutrition

Calories: 221kcalCarbohydrates: 24gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 30mgSodium: 381mgPotassium: 56mgFiber: 1gSugar: 11gVitamin A: 354IUCalcium: 39mgIron: 1mg
Keyword Cookies, Dessert, Easy
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