Brown Butter Raspberry Shortbread

published Nov 30, 2023
Holiday Cookies 2023
Brown Butter Raspberry Shortbread Recipe

They’re buttery, crumbly, and perfect with a cup of tea.

Makes16 (4-inch) cookies

Prep30 minutes

Cook1 hour to 1 hour 15 minutes

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Overhead view of cut up shortbread on marble surface.
Credit: Photo: Alex Lepe ; Food Stylist: Jason Schreiber

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Unassuming but incredibly flavorful, these Scottish-style brown butter raspberry shortbread cookies are made from just a few easily accessible ingredients — butter, sugar, salt, flour, and jam. For this recipe, I like to brown the butter by toasting the milk solids in the butter before proceeding. This way, you end up with an ultra-rich, buttery flavor that complements the fruity sweetness of the jam. If you’re short on time or don’t love brown butter, use 2 1/2 sticks of cold unsalted butter and cut into small cubes. 

Credit: Photo: Alex Lepe ; Food Stylist: Jason Schreiber

As for the jam, I prefer raspberry or strawberry preserves for this, but orange marmalade and fig jam are also delicious here (but any fruit preserve will work well). If you’d like to use a jam that’s chunky, chop it up with scissors first so you get a more even layer. A plate of these shortbread cookies with a cup of tea is the coziest refuge from the stress of the holidays or, really, for any night you’re planning to stay in.  

Brown Butter Raspberry Shortbread Recipe

They’re buttery, crumbly, and perfect with a cup of tea.

Prep time 30 minutes

Cook time 1 hour to 1 hour 15 minutes

Makes 16 (4-inch) cookies

Nutritional Info


  • 3 sticks

    (12 ounces) unsalted butter

  • 2/3 cup

    granulated sugar

  • 1 teaspoon

    kosher salt

  • 3 1/3 cups

    all-purpose flour

  • 3/4 cup

    jam, such as raspberry or strawberry, preferably not chunky

  • 1/4 teaspoon

    flaky salt


  1. Melt 3 sticks unsalted butter in a large, light-colored skillet or small pot over medium heat. Continue to cook, stirring occasionally, until the milk solids have separated from the fat and turn dark golden brown and smell nutty, 8 to 10 minutes. Carefully scrape the browned butter into the bowl of a stand mixer (or large heatproof bowl if using an electric hand mixer).

  2. Refrigerate until firm and cold to the touch, about 1 1/2 hours. Meanwhile, line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

  3. Add 2/3 cup granulated sugar and 1 teaspoon kosher salt to the brown butter. Beat with the paddle attachment on medium-low speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula.

  4. Add 3 1/3 cups all-purpose flour and beat on the lowest speed until a dough just comes together, about 1 1/2 minutes. Transfer 3/4 of the dough (23 ounces or 2 2/3 cups) to the baking pan. Press into an even layer with your hands or the bottom of a measuring cup.

  5. Dock the dough by pricking all over with a fork. Spread 3/4 cup jam evenly over the top. Crumble the remaining dough in small pieces and scatter evenly over the jam, covering most of the jam. Freeze while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 350ºF.

  6. Bake until lightly browned on top, 45 to 55 minutes. Sprinkle with 1/4 teaspoon flaky salt. Immediately run a thin knife or offset spatula along the edges of the shortbread to loosen from the parchment. Let cool completely in the pan, 1 to 1 1/2 hours.

  7. Grasping the excess parchment paper, lift the shortbread slab out of the pan and place on a cutting board. Discard the parchment paper. Cut into 16 (4x1-inch) pieces.

Recipe Notes

Make ahead: The butter can be browned and refrigerated for up to 3 days. Beat the butter with the paddle attachment on medium speed for a minute or two to soften slightly before adding the sugar and salt and proceeding with the recipe.

Storage: The shortbreads can be stored in an airtight container for up to 5 days or frozen between layers of parchment paper for up to 3 months. Thaw overnight at room temperature.

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