These chocolate dipped shortbread cookies are a slice & bake cookie, and made with brown butter, giving them a delicious caramelized flavor.
These chocolate dipped brown butter shortbread cookies are tender, buttery, and the perfect balance of sweet & salty. They're a slice & bake shortbread, so they're super fun & easy make. Plus, the cookie dough can also be made into a great holiday gift!
For more Christmas cookies, try Chocolate Chai Linzer Cookies, Soft Brown Butter Molasses Cookies, Chocolate Peppermint Crinkle Cookies, and Salted Caramel Linzer Cookies.
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Why you'll love these shortbread cookies
- Brown Butter Flavor: Shortbread cookies are very butter-flavor forward, so using brown butter is next level good.
- Tender Texture: As all good shortbread is, these cookies have a tender, melt-in-your-mouth texture!
- Slice & Bake Method: This recipe uses the slice & bake method, which is not only super easy, but also so fun! It also makes this recipe perfect for gifting cookie dough!
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
- All-Purpose Flour: Use high-quality unbleached all-purpose flour, such as Bob's Red Mill or King Arthur Baking Co.
- Unsalted Butter: You'll need 227g of brown butter, so start with a couple extra tablespoons to account for the water evaporation. Keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Sugar: Any good shortbread is made with powdered sugar, which gives them that signature tender, melt-in-your-mouth texture!
- Vanilla: Use a good quality vanilla paste or extract.
- Milk Chocolate: I used Valrhona's 40% milk chocolate, but feel free to use any type of chocolate!
Kitchen Equipment
Step by Step Instructions
STEP 1: Make the brown butter. In a small saucepan, heat 283g (1 cup + 4 tbsp) of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color. Weigh out 227g (1 cup) of the brown butter in a large bowl. Place in the freezer for about 15 minutes until solid, yet soft.
STEP 2: Make the shortbread dough. Add the solid, yet soft brown butter to the bowl of a stand mixer fitted with a paddle attachment. While mixing on low speed, add the sifted powdered sugar, vanilla, and salt. Add in the flour, and mix until just combined.
STEP 3: Shape the dough into logs. Divide the dough between large sheets of parchment paper. Shape each into a log about 2” in diameter. Wrap the parchment paper around and roll the dough until it forms a smooth, even log. Tie up the ends, then chill in the fridge for at least one hour or up to a few days.
STEP 4: Slice the cookie dough. Remove the cookie dough from the parchment paper and slice ¼” thick cookies. Place all of the cookies on one baking sheet, then freeze for 15 minutes.
STEP 5: Bake. Place the frozen cookie dough on the baking sheet about 1” apart and bake for about 12 minutes or until barely golden on the edges. Allow to cool completely on the baking sheet.
STEP 6: Dip in chocolate. Meanwhile, add the chocolate to a medium bowl and place over a saucepan of simmering water. Stir frequently until completely melted and smooth. Dip each shortbread cookie in the melted chocolate, top with flaky sea salt, and enjoy!
Expert Baking Tips
- Start with 283g of unsalted butter. You'll need a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Freeze the liquid brown butter. Be sure to bring your brown butter back to a solid, yet soft state by placing in the freezer for about 15 minutes.
- Don't over-mix the dough! Once the flour is added to the dough mix on low speed or by hand with a rubber spatula until just combined. Over-mixing can lead to tough shortbread, and these are meant to be tender, melt-in-your-mouth cookies!
- Chill the dough for at least one hour. Be sure to chill the shaped dough logs for at least one hour to firm up before slicing & baking.
- Freeze sliced cookie dough. Freezing the sliced cookie dough adds one extra layer of assurance that cookies won't spread too much in the oven.
- Use a round cookie cutter to re-shape the cookies. If your cookies do spread a little bit in the oven, don't worry! Just use a small round cookie cutter to scoot the edges in right after they come out of the oven.
FAQ
Yes, though you'll be missing out on the amazing brown butter flavor! Simply use 227g (1 cup) of room temperature unsalted butter, and follow the recipe as written.
Yes, instead of shaping into a log & slicing cookies, you can roll the chilled dough out to about ¼" in thickness and use small cookie cutters to cut out cookies. Freeze the cutout cookies for 15 minutes, then bake as directed.
Storage Tips
Store these shortbread cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. You can also freeze the cookie dough logs or sliced/cut out cookie dough for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Christmas cookies to try
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Chocolate Dipped Brown Butter Shortbread Cookies
Ingredients
- 227 g 1 cup solid, soft brown butter, start with 283g/1 cup + 4 tablespoon unsalted butter
- 113 g 1 cup powdered sugar, sifted
- 1 teaspoon vanilla paste or extract
- ½ teaspoon kosher salt
- 240 g 2 cups all purpose flour
- 113 g 4 oz milk or semi-sweet chocolate
- Flaky sea salt, for sprinkling
Instructions
- Start by making the brown butter. In a small saucepan, heat 283g (1 cup + 4 tbsp) of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
- Weigh out 227g (1 cup) of the brown butter in a large bowl. Place in the freezer for about 15 minutes until solid, yet soft.
- Add the solid, yet soft brown butter to the bowl of a stand mixer fitted with a paddle attachment.
- While mixing on low speed, add the sifted powdered sugar, vanilla, and salt.
- Add in the flour, and mix until just combined.
- Divide the dough between large sheets of parchment paper. Shape each into a log about 2” in diameter. Wrap the parchment paper around and roll the dough until it forms a smooth, even log. Tie up the ends, then chill in the fridge for at least one hour or up to a few days.
- Meanwhile, preheat the oven to 325 degrees F and line two large baking sheets with parchment paper.
- Remove the cookie dough from the parchment paper and slice ¼” thick cookies. Place all of the cookies on one baking sheet, then freeze for 15 minutes.
- Place the frozen cookie dough on the baking sheet about 1” apart and bake for about 12 minutes or until barely golden on the edges.
- Allow to cool completely on the baking sheet.
- Meanwhile, add the chocolate to a medium bowl and place over a saucepan of simmering water. Stir frequently until completely melted and smooth.
- Dip each shortbread cookie in the melted chocolate, top with flaky sea salt, and enjoy!
Notes
- Start with 283g of unsalted butter. You'll need a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Freeze the liquid brown butter. Be sure to bring your brown butter back to a solid, yet soft state by placing in the freezer for about 15 minutes.
- Don't over-mix the dough! Once the flour is added to the dough mix on low speed or by hand with a rubber spatula until just combined. Over-mixing can lead to tough shortbread, and these are meant to be tender, melt-in-your-mouth cookies!
- Chill the dough for at least one hour. Be sure to chill the shaped dough logs for at least one hour to firm up before slicing & baking.
- Freeze sliced cookie dough. Freezing the sliced cookie dough adds one extra layer of assurance that cookies won't spread too much in the oven.
- Use a round cookie cutter to re-shape the cookies. If your cookies do spread a little bit in the oven, don't worry! Just use a small round cookie cutter to scoot the edges in right after they come out of the oven.
Did you make this recipe? Let me know how it turned out!