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[
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"Recipe"
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"headline": "Brown Butter Shortbread Cookies",
"datePublished": "2018-11-14T02:43:49.000-05:00",
"dateModified": "2025-02-17T13:07:12.602-05:00",
"author": [
{
"@type": "Person",
"name": "Stella Parks",
"url": "https://www.seriouseats.com/stella-parks-5119004"
}
],
"description": "Brown butter and toasted sugar make an extra-special batch of slice-and-bake shortbread cookies.",
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"name": "Serious Eats",
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"name": "Brown Butter Shortbread Cookies",
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "4.8",
"ratingCount": "10"
},
"cookTime": "PT25M",
"keywords": "brown butter, cookie, eggless, make ahead, malted milk powder, sable, toasted sugar",
"nutrition": {
"@type": "NutritionInformation",
"calories": "89 kcal",
"carbohydrateContent": "11 g",
"cholesterolContent": "13 mg",
"fiberContent": "0 g",
"proteinContent": "1 g",
"saturatedFatContent": "3 g",
"sodiumContent": "85 mg",
"sugarContent": "6 g",
"fatContent": "5 g",
"servingSize": "Makes about twenty-four 1 1/2–inch cookies",
"unsaturatedFatContent": "0 g"
},
"prepTime": "PT15M",
"recipeCategory": [
"Cookies",
"Shortbread Cookies"
],
"recipeCuisine": [
"French"
],
"recipeIngredient": [
"5 ounces refined white sugar (shy 3/4 cup; 140g)",
"5 ounces unsalted butter (about 10 tablespoons; 140g)",
"1/2 ounce malted milk powder, such as Carnation or Hoosier Hill Farm (about 1 tablespoon; 15g)",
"1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)",
"1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight",
"1/4 teaspoon baking soda",
"1/4 teaspoon baking powder",
"5 ounces all-purpose flour, such as Gold Medal (about 1 cup plus 1 tablespoon, spooned; 140g)"
],
"recipeInstructions": [
{
"@type": "HowToStep",
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"text": "Toast the Sugar: Place sugar in a 10-inch stainless steel skillet, then transfer to a cold oven and set oven to 350°F (180°C). Meanwhile, brown butter according to the step below; by the time it is finished, the sugar should be lightly toasted and beginning to smell of caramel. Pour warm sugar into a 2-quart glass baking dish (or similar dish) to speed cooling and let it cool to approximately 75°F (24°C). The prepared sugar can be used as soon as the brown butter has fully cooled, or it can be stored in an airtight container indefinitely."
},
{
"@type": "HowToStep",
"image": [
{
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],
"text": "Brown the Butter: In a 2-quart stainless steel saucier, melt butter over medium-low heat. Increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Adjust heat as needed so that the dairy solids will not scorch before all the water can boil away. Continue cooking and stirring, scraping up any brown bits that form along the way, until the butter is golden yellow and perfectly silent (an indication that the water has completely boiled away). Pour into the bowl of a stand mixer, along with all the toasty brown bits, and cool until creamy, opaque, and no warmer than 75°F (24°C). Alternatively, the brown butter can be refrigerated up to 3 weeks, then softened to the same temperature before use."
},
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"@type": "HowToStep",
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],
"text": "Make the Dough: When brown butter is creamy and thick, add cooled toasted sugar, malted milk powder, vanilla extract, salt, baking soda, and baking powder. In a stand mixer fitted with a paddle attachment, mix on low until combined, then increase speed to medium and beat until fluffy and light. Reduce speed to low, then add flour and continue mixing only until well combined."
},
{
"@type": "HowToStep",
"text": "Scrape bowl and beater with a flexible spatula to make sure there are no streaks of unmixed dough, then knead lightly against sides of bowl. Transfer to a sheet of parchment paper and shape into a rough log about 12 inches in length."
},
{
"@type": "HowToStep",
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],
"text": "Fold parchment over dough, then use a bench scraper to tuck parchment under dough; gently pull on top sheet of parchment to tighten the log. Move the bench scraper down a few inches and repeat, until the log is smooth and tight all around. Roll dough so it wraps up in the parchment, cut away the excess, and secure with a piece of tape. Tie off the ends with pieces of twine. Refrigerate until dough is chilled to about 40°F (4°C), about 4 hours; dough can also be held in the refrigerator for up to 1 week."
},
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"@type": "HowToStep",
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],
"text": "To Bake: Adjust oven rack to lower-middle position, preheat to 350°F (180°C), and set chilled dough out at room temperature for about 10 minutes to soften. Using a sharp chef's knife, cut dough log into rounds just shy of 1/2 inch. Arrange on a parchment-lined half-sheet pan and bake until golden brown, about 15 minutes. Cool completely before serving. Stored in an airtight container, the shortbread cookies will keep for several weeks at cool room temperature."
}
],
"recipeYield": "24",
"totalTime": "PT300M",
"review": [
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "aviva01"
},
"reviewBody": "These are....phenomenal. Hands down everyone's favourite shortbread ever.\n\nTake my word and do NOT attempt to speed up the process at all, I had 2 completely avoidable failures. First time, I cooled the butter to 75 degrees, but it was not opaque yet. Tasty failures that got smashed up and put on ice cream, so really, it wasn't a failure at all. Second time, I figured, I know it all, I can get away with only chilling for 2 hours...uh, nope. More ice cream toppings!\n\nThird, fourth, fifth, etc... times I did everything exactly as written and ended up with truly crazymazing cookies. I did add Skor toffee bits! I'm in Canada, and there was no appreciable difference using AP flour and cake/pastry flour, just FYI."
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "maxwellllll"
},
"reviewBody": "I'm having trouble understanding the chemistry with the baking powder here. You've got some phosphate, some soda, and a little starch buffer. The phosphate and soda can't blend together to create CO2 without the addition of water. Yet, the only moisture in this entire recipe is the 1% or so held within the sugar (though you should've driven most of that off by toasting if) and the flour. That's not enough moisture to allow the phosphate to neutralize your soda, so what you're going to end up with is unneutralized soda (x2 because you add soda as well) and unneutralized phosphate. So can you explain what's going on here...? I've made according to your directions (it's in the fridge now), but I can't help but want to make another batch with no soda/powder and compare side by side."
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Petrikke"
},
"reviewBody": "Hello Stella,\n\nI made these yesterday, somewhat forced to tweak the recipe somewhat due to not having all the ingredients called for at hand (all the stores were closed). Subbed the flour with a Tipo 00 from DeCecco, used light brown sugar instead of toasted sugar, homemade malted milk powder, and European butter. \n\nThe shortbread cookies turned out great, albeit a tad too sweet for my taste. Is there any way to mitigate this? Should I use toasted sugar instead of light brown sugar? Or reduce the amount of sugar somewhat? \n\nAnd also - can chopped nuts (hazelnuts, pecan, walnut) be added to the recipe? \n\n(Obviously you have a lot of followers from the other side of the Atlantic. When I win the lottery, I'll personally pay for you to come over to the Old World and make European-ingredients-friendly equivalents to your recipes :D )"
},
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"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "1"
},
"author": {
"@type": "Person",
"name": "Kelly"
},
"reviewBody": "Turned out flat, greasy, and salty and I didn't add all the salt the recipe called for."
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Elaine Tan"
},
"reviewBody": "Followed this recipe to a T and it turned out perfect. i added dried cranberries on top of the cookie as i felt it could do with a slight tartness"
}
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