brown butter shortbread

These brown butter shortbread cookies are buttery, crumbly, and thick-- with flecks of vanilla bean seeds and toasty milk solids. The nutty ambrosia and melt-in-your mouth tenderness take them to the next level!

  • Author: Indi Hampton
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 18
  • Category: Cookies
  • Method: Mixer
  • Cuisine: American


  • 2 sticks salted butter
  • 1 cup powdered sugar
  • 1/2 tsp fine salt
  • 1 vanilla bean, scraped (can substitute 1 tbsp vanilla bean paste)
  • 1 large egg yolk
  • 2 tbsp water
  • 2 cups all-purpose flour


  1. Melt butter in a small saucepan over medium-low heat. Cook, stirring often, as butter foams and then begins to brown and smell nutty, 5- 10 minutes. When golden brown, scrape into a medium bowl and chill until firm.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: brown butter shortbread