Brown Butter Shortbread Cookies Recipe

Name: Brown Butter Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 5 h
Yield: 24
Cuisine: American
Ingredients: 5 ounces of refined white sugar (approximately 3/4 cup or 140g); 5 ounces of unsalted butter (around 10 tablespoons or 140g); 1/2 ounce of malted milk powder, like Carnation or Hoosier Hill Farm (around 1 tablespoon or 15g); 1/4 ounce of vanilla extract (approximately 1 1/2 teaspoons or 7g); 1 teaspoon (4g) of Diamond Crystal kosher salt (if using table salt, use half the volume or the same weight; 1/4 teaspoon of baking soda; 1/4 teaspoon of baking powder; 5 ounces of all-purpose flour, such as Gold Medal (around 1 cup plus 1 tablespoon, spooned or 140g)

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By AprilPublished Aug 8, 2023

Who doesn't love the rich aroma of freshly baked cookies wafting through the kitchen?

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Prep: 15 min
Cook: 25 min
Total: 5 hr
Servings: 24

Method

Place sugar in a 10-inch stainless steel skillet and transfer it to a cold oven. Set the oven to 350째F (180째C).
While the sugar is in the oven, brown the butter in a 2-quart stainless steel saucier. Melt the butter over medium-low heat and then increase the heat to medium. Stir with a heat-resistant spatula and adjust the heat as needed. Continue cooking and stirring until the butter is golden yellow and silent. Pour the brown butter into the bowl of a stand mixer and let it cool until creamy and no warmer than 75째F (24째C).
Once the brown butter is creamy and thick, add the cooled toasted sugar, malted milk powder, vanilla extract, salt, baking soda, and baking powder. Mix on low speed until combined, then increase the speed to medium and beat until fluffy and light. Reduce the speed to low and add the flour, mixing until well combined.
Scrape the bowl and beater with a flexible spatula to ensure there are no streaks of unmixed dough. Lightly knead the dough against the sides of the bowl.
Transfer the dough to a sheet of parchment paper and shape it into a rough log about 12 inches long.
Fold the parchment over the dough and use a bench scraper to tuck the parchment under the dough. Gently pull the top sheet of parchment to tighten the log. Repeat this process until the log

About this recipe

Who doesn't love the rich aroma of freshly baked cookies wafting through the kitchen? And when it comes to cookies, there's nothing quite as heavenly as a batch of brown butter shortbread cookies. These delectable treats are a perfect balance of buttery, crumbly goodness with a hint of caramel flavor. So, let's dive into the world of brown butter shortbread cookies and discover the secret to making them just right.

The Magic of Brown Butter

Imagine the golden perfection of butter meeting the transformative power of heat. The result? Brown butter, a culinary marvel that adds depth and complexity to any dish. Brown butter is made by heating butter until the milk solids start to brown, giving it a nutty aroma and a rich caramel flavor. When incorporated into shortbread cookies, it elevates them to a whole new level of deliciousness.

The Perfect Shortbread Texture

Shortbread cookies are known for their delicate, crumbly texture that practically melts in your mouth. Achieving the perfect texture is all about finding the right balance of ingredients and techniques. With the right amount of butter, flour, and sugar, combined with the proper mixing and chilling, you'll end up with cookies that are tender yet sturdy enough to hold their shape.

Adding Flavors and Variations

While traditional shortbread cookies are simple and elegant on their own, you can always get creative and add your own twist. From incorporating chocolate chips or finely chopped nuts to infusing them with spices like cinnamon or cardamom, the possibilities are endless. Don't be afraid to experiment and make these cookies truly your own.

Tips and Tricks for Success

Creating the perfect batch of brown butter shortbread cookies may seem intimidating, but with a few handy tips, you'll be well on your way to cookie bliss:

Use high-quality ingredients:

When it comes to making any baked goods, using high-quality ingredients makes a noticeable difference. Opt for unsalted butter, pure vanilla extract, and fresh flour for the best results.

Brown the butter with care:

While browning the butter, keep a close eye on it to prevent it from burning. Stir constantly and remove it from the heat as soon as it turns a beautiful golden brown.

Chill the dough:

After shaping the dough into a log or pressing it into a pan, chilling it in the refrigerator is crucial. This helps the cookies hold their shape and ensures they don't spread too much during baking.

Don't overmix:

When mixing the dough, be careful not to overmix it. Overmixing can lead to tough cookies instead of the desired crumbly texture. Mix until the ingredients are just combined.

In Conclusion

Brown butter shortbread cookies are a delightful treat that combines the richness of brown butter with the delicate crumbliness of shortbread. With a few simple techniques and a touch of creativity, you can create a batch of cookies that will impress everyone. So, put on your apron, preheat the oven, and let the baking adventure begin!

Frequently asked questions

Can I use salted butter instead of unsalted butter?: While you can use salted butter, it's best to use unsalted butter to have better control over the saltiness of the cookies.
Can I freeze the cookie dough?: Absolutely! You can shape the dough into a log, wrap it tightly in plastic wrap, and freeze it for up to three months. When ready to bake, simply slice the frozen dough and bake as usual.
Can I substitute the all-purpose flour with a gluten-free alternative?: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Just make sure to choose a blend that is specifically designed for baking.
How long do these cookies stay fresh?: If stored in an airtight container at room temperature, brown butter shortbread cookies can stay fresh for up to one week.
Can I add decorations to the cookies?: Absolutely! You can drizzle melted chocolate over the cookies or dust them with powdered sugar for an extra touch of elegance.
Can I use margarine instead of butter?: While butter is recommended for the best flavor and texture, you can use margarine as a substitute. Keep in mind that the taste and texture may vary slightly.
How many cookies does this recipe yield?: This recipe typically yields around 24 cookies, depending on the size and thickness of each cookie.
Can I add other mix-ins, like dried fruits or toffee bits?: Absolutely! Feel free to get creative and add your favorite mix-ins to the dough. Just make sure to adjust the measurements accordingly.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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