This Brown Butter Shortbread is melt-in-your-mouth delicious and only uses three simple ingredients. These indulgent cookies are so rich and buttery, you’ll never go back to store-bought shortbread again!
This classic shortbread recipe is super simple, making these cookies perfect for a cookie exchange or holiday party. These are the best cookies and one of my favorites to make for Christmas. The dough can be a little finicky if you’re new to shortbread, but if you follow my tips, your cookies will come out perfect every time!
Welcome to 2025’s 12 Days of Cookies! These Brown Butter Shortbread are Day 8 of our 12 Days of Cookies! Be sure to check out all of the other days for more goodies!
Day 1 –Peppermint Chocolate Chip Cookies Day 2 – Chocolate Crinkle Cookies Day 3 – Chai Biscotti Day 4 – Haystacks Day 5 – Cherry Pie Bars Day 6 – Cookies and Cream Cookies Day 7 – Cranberry Orange Cookies Day 8 –You’re on it! Day 9 – Day 10 – Day 11 – Day 12 –
SAVE THIS BROWN BUTTER SHORTBREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What is Brown Butter?
Browned butter is literally butter that is cooked beyond the melting point until it darkens and begins to caramelize. It gives a wonderfully nutty, rich flavor that adds depth to your recipes. I love to use it in baking, especially when paired with warm spices like cinnamon and nutmeg.
In this shortbread recipe, brown butter will elevate the flavor of the cookie without adding any other ingredients, keeping shortbread true to its classic flavor profile.
Brown Butter Shortbread Ingredients
All shortbread uses the same three ingredients, and this recipe is no different! You need the following things:
Butter (room temperature)
Granulated white sugar
All-purpose flour
That’s it! There are no leavening agents like baking soda or powder, and that’s intentional. Some people add a teaspoon of vanilla extract to add a little more flavor, but purists will keep to the basics!
See the recipe card below for detailed ingredient amounts and instructions.
How to make Homemade Brown Butter Shortbread
Plan ahead! Set out your butter for 30 minutes to 1 hour before baking to come to room temperature. This will ensure it melts evenly as it browns. Then you’ll need another hour to let it solidify to use in the recipe.
Brown the Butter: Use a medium saucepan or skillet to melt butter over medium-high heat, stirring constantly with a wooden spoon or rubber spatula. (A dark-bottomed pan makes it harder to see the color of the butter). Once the butter melts, continue to cook it until golden brown with a nutty aroma. Immediately remove the melted butter from the heat and pour it into a heat-proof bowl. Refrigerate the butter for one hour to solidify before continuing.
Prepare the Pan: Preheat the oven to 350 degrees F and line an 8×8 inch square pan with parchment paper.
Make the Dough: In a medium bowl or bowl of a stand mixer fitted with the paddle attachment, cream the brown butter and sugar on medium speed until lighter in color and fluffy, about 2-3 minutes. Add the flour and mix on low speed until just combined, being careful not to overmix. I actually like to use my hands to really incorporate the flour.
Press the Dough: Transfer the dough to the prepared pan and press it evenly into the bottom of the pan. It may seem like there isn’t enough, but you should be able to spread it to all sides.
Bake Shortbread: Prick the top of the shortbread cookie dough all over with the tines of a fork. Lightly score the dough into 16 bars with a sharp knife to make cutting easier later. Then bake for 50-60 minutes until lightly golden brown. Cool on a wire rack for 20-30 minutes, then remove the bars using the parchment paper and carefully cut along the scored lines.
Tips for Amazing Shortbread
If your shortbread dough seems crumbly, work it with your hands. That really helps it come together.
Bring the brown butter back to room temperature once solidified to make it easier to incorporate into the cookie dough.
Don’t roll the dough out- just use your hands to press it out and keep it from crumbling apart.
Use a kitchen scale to measure your flour in grams (120 g= 1 cup) to ensure you’re using the right amount. Also, make sure to stir your flour before spooning it out as it will settle on the shelf.
You can use a round cookie cutter or Christmas shapes for shortbread cookies instead of bars if desired! Bake these on a parchment-lined baking sheet.
Recipe Variations
Sugar: Dust finished cookies lightly with powdered sugar for added sweetness, or sprinkle some turbinado sugar as they come out of the oven.
Spices: Add warm seasonal spices like cinnamon and nutmeg for some spiced shortbread.
Citrus: Add orange or lemon zest.
Add-ins: Stir in chopped nuts, mini chocolate chips, or dried fruit for added flavor and texture.
Dipping: Dip half of the cookies in melted chocolate once cool!
Sandwich: Sandwich two cookies around your favorite jam or filling!
FAQs
How do you store Brown Butter Shortbread Cookies?
Shortbread does not need to be refrigerated. Store it in an airtight container at room temperature for up to a week.
Can I make these in advance?
Yes! If you like to do your holiday baking early, these are a great choice. Make and freeze them following the directions below, then just thaw them before serving or gifting them.
You can also just make the dough, then wrap it well in plastic wrap and keep it in the fridge for up to a week. Once you’re ready to bake, let it warm up enough to press into the pan and bake as directed.
Can you freeze Shortbread Bars?
Yes, this shortbread cookie recipe freezes wonderfully! Once the shortbread is completely cool, put the cookies in an airtight container with a layer of parchment paper in between layers, or in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
How are these different from sugar cookies?
Sugar cookies typically use eggs, while shortbread does not. The ratio of ingredients is also different. Shortbread has a higher ratio of butter to flour, so is usually more tender and crumbly.
Should I use Salted or Unsalted Butter?
You can use either one in this recipe.
Looking for More Easy Recipes?
These 3-ingredient recipes are perfect for the busy holiday season!
3-Ingredient Pretzel Hugs– Sweet chocolate and salty pretzels are the perfect combination, and you can make a whole tray of these little treats in no time!
3 Ingredient Whipped Cream– Whether you’re topping off a slice of pumpkin pie, a no-bake dessert, a hot cup of cocoa, or simply indulging in a spoonful straight from the bowl, homemade whipped cream is a luxurious treat that is surprisingly easy to make.
3 Ingredient Peppermint Bark– This easy candy bark with white chocolate, dark chocolate, and a touch of peppermint is a great gift for everyone on your list.
3 Ingredient Grape Jelly Meatballs– With only a few simple ingredients and hardly any prep, these meatballs are the perfect appetizer for a holiday party, tailgates, and game day gatherings!
3 Ingredient Peanut Butter Cookies– They’re the perfect thing to make when you need something sweet to eat or have little ones wanting a quick snack.
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Brown Butter Shortbread
This Brown Butter Shortbread is melt-in-your-mouth delicious and only uses three simple ingredients. These indulgent cookies are so rich and buttery, you’ll never buy store-bought shortbread again!
Course Dessert
Cuisine American
Keyword Brown Butter Shortbread
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Resting Time and Refrigeration 2 hourshours
Total Time 3 hourshours
Servings 16servings
Calories 91kcal
Author Lynne Feifer
Ingredients
1 cupall-purpose flour
½cupbutter
¼cupgranulated sugar
Instructions
Before starting, cut butter into tablespoons and set out to come to room temperature at least 30 minutes – 1 hour before starting. This will make sure it melts evenly as it browns.
Melt butter in a medium light-colored skillet over medium-high heat while stirring constantly. If using a dark bottomed pan, it may be difficult to see the butter browning which could result in in burning. As it cooks, the butter solids will begin to a golden brown while emitting a nutty aroma. Once golden, immediately remove from stove to stop cooking, and pour into a heat-proof bowl. Refrigerate for 1 hour for it to solidify before continuing.
Preheat oven to 300°F and line an 8 x 8-inch pan with parchment.
In a medium mixing bowl, cream the butter and sugar until light, about 2-3 minutes.
Add flour and mix until just combined, being careful not to overmix.
Press the dough evenly into the prepared baking pan. It may not seem as if there is enough dough, but you will be able to spread it to the sides.
Prick the top of the dough all over with the tines of a fork. Lightly score into 16 bars with a knife, so that it is easier to cut when cooled.
Bake for 50-60 minutes. Place pan on a wire rack and let it cool for 20-30 minutes before removing the bars from the pan with the parchment. Cut along scored lines.
Notes
Do not leave the butter unattended as it cooks because it could burn. It can go from golden brown to burnt quickly, so keep an eye on it.
