The buttery crunch of shortbread is unmistakable, and the nutty flavor of brown sugar mixed with vanilla will make it impossible for you to resist them. A simple recipe with few ingredients but a deep vanilla flavor and crunchier texture.

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Originally published in 2012, the text and images in this post have been updated to serve you better. The recipe remains the same.
We love shortbread and don't have enough recipes in this blog, let me tell you. But the ones we do, like the lemon shortbread, are super popular.
Don't be fooled by the rustic appearance of these brown butter shortbread squares.
Or, come to think of it, it'll be better if you are fooled and expect nothing. You're in for a surprise.
They are an explosion of buttery vanilla goodness and take the much-loved shortbread to another level.
There is something about brown butter. It might have a place of its own in the food pyramid.
Is it possible to use brown butter from now on in every single recipe that calls for melted butter?
If you try this simple brown butter pound cake, you'll understand what the hype is all about.

What is brown butter?
The short version is what the name implies: butter that is browned.
Also known as the French beurre noisette (translates as hazelnut butter), it's butter (salted or unsalted) that is heated or cooked long enough for the water (yes, butter has water in it, sometimes a lot) to evaporate.
This leaves behind the solids that start to brown, turning golden or amber in color, and with a beautiful nutty aroma (hence the hazelnut reference).
Truly worth making, even though it's an extra step.
We have a whole post dedicated to it: how to make brown butter.

Tips to make brown butter shortbread
- Shortcuts: make the brown butter ahead. It keeps for a month (at least) in an airtight container in the fridge and longer in the freezer.
- Don't overwork the dough: for a tender shortbread, make sure the mixture is not kneaded or overmixed. This is not a pie crust that needs to come completely together. The mixture will be crumbly and come together as you pat it in the pan. A light touch is needed.

Brown butter goes from clear to brown in a second.
Much like caramel suddenly turns a very deep amber. So after melting the butter, it will bubble a lot and suddenly, the bubbles will subside. That's when it turns nutty and darker. It takes about 10 minutes.
So don't answer the phone, check your e-mail, or stuff like that. Stay by the stove. Please.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make ahead: shortbread can be kept in tins for a few weeks.
- Toppings: you can drizzle them with melted semisweet chocolate or a citrus glaze.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Brown Butter Shortbread
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Ingredients
- 1 cup unsalted butter
- 2 teaspoons lemon juice
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or paste
- ¾ cup granulated sugar
Instructions
- In a medium bowl, put ice cubes and fill with cold water, so you have an ice water bath to stop the browning of the butter.
- Melt 1 cup unsalted butter in a medium saucepan. Stir often and let it boil. Large bubbles will appear. After several minutes, it will start to foam and beneath it, the butter will start to darken and smell nutty. Don't let it get too dark.
- Remove from heat and add 2 teaspoons lemon juice. Stand back, since it will bubble up furiously. Put the saucepan on top of the icy water and let the butter firm up. Transfer the cold browned butter to a large bowl.
- Sift 2 cups all-purpose flour and ¼ teaspoon salt. Mix well with a wooden spoon or spatula.
- Add 1 teaspoon vanilla extract or paste and ¾ cup granulated sugar. Mix until everything is well combined. Don't overwork it.
- Make a log and wrap it in plastic. Refrigerate for 2 hours or until it is firm enough to cut without cracking or losing shape.
- About 15 minutes before cutting the cookies, preheat the oven to 300ºF (150ºC).
- Line a baking tray with parchment paper.
- Pat the dough and even it out as much as you can. It will be irregular.
- Bake for about 30 minutes, until it's dry on top and starting to brown.
- With a smooth-bladed knife, without cutting it all the way through, mark the block in half and then into sticks while the shortbread is hot and in the pan. This will help you cut them more easily after you remove them.
- Transfer to a wire rack and cool completely.
- Store in an airtight tin or jar.
Notes
From Best Dessert Book Ever, by Maida Heatter
Katrina says
Shortbread, much like the pecan sandy-type cookies I made, are dangerous for me because I love them so. 😉 Shortbread with browned butter sounds delicious!
Susan says
Yum, Paula! Brown Butter is delicious. Shortbread is delicious. The combination must be amazing!
Baker Street says
I'm so excited to join the group this week. Brown butter makes me go tra la la .. these crisps look fantastic, Paula. Perfect with my morning cuppa.
Amy (Savory Moments) says
Brown butter in shortbread?! How decadent and wonderful!
DNCWWO says
I love shortbread, and I love brown butter -- can't wait to try these!
laurie says
My mouth was watering by the time I finished reading your post!
Annamaria @ Bakewell Junction says
I've never tried any recipes with brown butter. These cookies look delicious. I'd love to try them.
Ashley @ Kitchen Meets Girl says
OOOH, brown butter is a wonderful addition to these shortbread cookies. YUM!!
realitaliandish says
This looks very good.
I have a blog of Italian recipes but I like trying out new combinations.
Your recipes are very good.
Avril says
I have recently fallen deeply in-love with using browned butter in baked goods. I just love your cookies!!!
Monet says
What a fabulous series! We all need more Christmas treats. Thank you for sharing such a lovely recipe and post. I'm hungry for a bit of sweetness now. I hope you have a wonderful weekend!
Guru Uru says
These look so addictive my friend, wonderful job 😀
Cheers
Choc Chip Uru
Julia says
These look so good. I will have to make them this year. My husband is a sucker for shortbread and butter cookies.
Pam@TheMeltaways says
these sound to die for! Great pick!
Lisa says
Oh, Paula..these are melt-in-your-mouth delectable! You better believe I'm making a batch of these asap!!
Trisha says
How fun is it that u made shortbread too! These look great and I'm sold on the brown butter, I have to try these now. 🙂
Jenna McCloud says
I've always heard such great things about browned butter. I have always wanted to try it...this might be my first recipe to try it out. They look delicious!
Dawn says
These look so classic and good! I love simple cookies like these!
Matt Horbund - mmWine says
These look delicious - even if they are a few months early 🙂
Angie's Recipes says
Love brown butter, love shortbread! These cookies are right up my alley!