Browned Butter Salted Maple Shortbread Cookies
A rich, buttery, shortbread cookie with a subtle maple aftertaste and a pinch of flakey salt on top
Shortbread cookies are my personal holiday favorite. They’re versatile, they’re easy to make, and require no eggs or leavening agents (baking soda/powder) Of course you can enjoy this cookie any time of year but when creating this recipe, I definitely had the cool, crisp, fall season in mind!
Tips for baking these salted maple shortbread cookies:
– Make sure your browned butter isn’t melted when making your dough. It is very important to make sure it is mostly solidified so that it doesn’t change the texture of the cookie.
How to make these cookies step-by-step:
In a small saucepan, brown your butter by melting it, it will break down into separate liquid fat and milk solids. The milk solids are what will become toasted brown, make sure to stir often to move around the milk solids so they don’t burn.
In a medium bowl add the browned butter, softened butter, sugar, and maple syrup.
Cream the butters and sugars together until fluffy and smooth.
Mix in the flour and salt until you see no more flour- but there are large wet-looking crumbs. You can tell it’s the perfect consistency when your fingers leave an imprint and it comes together perfectly
Roll the dough into a log with flat ends on either side. I aim to make the log about 7-8in long. Roll the log of dough in maple infused coarse sugar (Put about a tsp of maple syrup on a plate or flat surface and add sugar until not clumpy, but slightly wet) Immediately roll the dough into a plastic/cling wrap and refrigerate for 30 minutes.
Preheat oven to 350 F. Cut the log into 12 even pieces by cutting the log in half, then those 2 halves into halves- making quarters, then cut 3 even pieces out of the 4 quarters.
Place the slices on a cookie sheet and bake for about 15-18 minutes or until golden. Brush with maple syrup and top with flakey sea salt.
Ingredients
Method
- In a small saucepan, brown ½ cup of your butter by melting it, it will break down into separate liquid fat and milk solids. The milk solids are what will become toasted brown, make sure to stir often to move around the milk solids so they don’t burn.
- Beat browned butter, ½ cup softened butter, maple syrup, sugar, and vanilla extract until light and fluffy. Add in flour and salt, mix until just combined. There will be large pieces of dough.
- Create maple sugar by putting about a teaspoon of maple syrup on a plate or flat surface and stir in coarse sugar until not clumpy, but slightly wet. Set aside for the next step.
- Roll the dough into a log with flat ends on either side. Completely cover the log with the maple sugar but leave the ends bare. Immediately roll the dough into a plastic/cling wrap and refrigerate for 30-60 minutes.
- Preheat oven to 350 F. Using a sharp knife cut the log into 12 even pieces by cutting the log in half, then those 2 halves into halves- making quarters, then cut 3 even pieces out of the 4 quarters.
- Place the slices on a cookie sheet and bake for about 15-18 minutes or until golden. Brush with maple syrup and top with flakey sea salt. Let cool for at least 10-15 minutes.
Tried this recipe?
Let us know how it was!If you loved this recipe for Browned Butter Salted Maple Shortbread Cookies make sure to check out my Orange Cranberry White Chocolate Shortbread Cookies and my Brown Butter Toffee Shortbread Cookies
