brown butter shortbread

No-spread brown butter spice cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Brown Butter Spiced Shortbread Sugar Cookies

butter

sugar

heavy cream (or half and half)

vanilla extract

cinnamon

ginger

cardamom

cloves

salt

cornstarch

all-purpose flour

Brown butter a day ahead and allow to cool to room temperature, or place in refrigerator for a couple hours until set up. You don&#39;t want to use melted butter for this recipe.

Whisk flour and cornstarch together and set aside.

Cream butter, sugars and spices together with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg and vanilla extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm.  Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

Remove from oven and allow to fully cool on cookie sheet before handling.

These Shortbread Thumbprint Cookies filled with raspberry jam are a holiday cookie staple! They&#39;re easy to make and require zero chill time!

Shortbread Thumbprint Cookies

300 g (2 1/2 cups) all-purpose flour

tsp salt

226 g (1 cup) unsalted butter, softened

g (1/2 cup) granulated sugar

tsp vanilla extract

raspberry jam

120 g (1 cup) confectioners' sugar

water

Preheat oven to 350°F and line baking sheets with parchment paper or a silicone baking mat.

In a small bowl whisk all-purpose flour and salt. Set aside.

Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy then add the vanilla extract.

Add the dry ingredients all at once then mix on low speed until just combined.

Using a 1 tablespoon cookie scoop, scoop dough and roll into balls then place onto the lined baking sheets. Use the back of a 1/2 teaspoon to make an indent in each cookie dough ball then fill with jam.

Bake cookies for 16-18 minutes or until the bottoms of the cookies are lightly browned.

Shortbread Dough

In a small bowl combine the confectioners&#39; sugar, water and vanilla extract then drizzle over cooled cookies.

Vanilla Icing

Top 2 brown butter shortbread recipes from across the web

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Brown Butter Spiced Shortbread Suga...

Shortbread Thumbprint Cookies

Top 2 brown butter shortbread recipes from across the web

The most viewed brown butter shortbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Butter Spiced Shortbread Suga...

Shortbread Thumbprint Cookies

The most viewed brown butter shortbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine