Soft pumpkin cutout cookies made with nutty brown butter and warm fall spices, then sandwiched around a thick vanilla cream cheese filling. These beautiful pumpkin sandwich cookies are a fun fall baking project for kids, gatherings, gifting and Thanksgiving.
Read MoreThere are certain recipes that instantly make the kitchen feel like Christmas, and these Brown Butter Chocolate Drizzle Shortbread Cookies are one of them.
Classic shortbread is already one of my favorite cookies to make during the holidays because it's simple, buttery, and perfect for cutting into festive shapes. Browning the butter first takes these cookies somewhere completely different. It gives them a warm, nutty flavor that makes such a simple cookie taste incredibly special.
Once baked, I drizzle each shortbread cookie with melted milk chocolate and finish it with a sprinkle of sparkling cane sugar. I love cutting mine into Christmas trees, but you can use this dough with your favorite holiday cookie cutters and make them your own.
They're beautiful enough to set out at a Christmas party or package up as a homemade gift, but they're also the kind of cookie I love having in the kitchen throughout December with a cup of coffee.
If you're looking for an easy Christmas cookie that's a little different from traditional sugar cookies, these brown butter shortbread cookies deserve a place on your holiday baking list.
These cookies have everything I want in a Christmas cookie without requiring complicated decorating.
You'll love them because they're:
Rich and buttery with a slightly nutty brown butter flavor
Made with simple pantry ingredients
Easy to cut into different holiday shapes
Finished with milk chocolate and sparkling cane sugar
Beautiful for Christmas cookie trays
Perfect for gifting
Easy to make ahead
Delicious alongside coffee, tea, or hot chocolate
They also look much more elaborate than they actually are, which is always a win during the busiest time of year.
Traditional shortbread gets most of its flavor from butter, which makes browning that butter particularly worthwhile.
As butter cooks, the milk solids begin to toast and turn golden brown. The flavor changes from simply buttery to rich, nutty, and almost caramel-like.
Because shortbread has so few ingredients, you can really taste that difference in the finished cookie.
The important part is allowing the brown butter to cool and become solid again before making the dough. Using it while it's still warm and liquid would change the texture of the shortbread.
These cookies only require a handful of ingredients, so each one has a purpose.
This is what makes the recipe special. Brown the butter until the milk solids turn golden and it smells wonderfully nutty, then cool it completely before making your dough.
Regular all-purpose flour gives the cookies their classic tender, crumbly shortbread texture.
I use both sugars here. Granulated sugar provides sweetness and a little structure, while powdered sugar contributes to that delicate, melt-in-your-mouth texture.
Vanilla complements the warm flavor of the brown butter without overpowering it.
Shortbread dough naturally looks crumbly. Add the milk one tablespoon at a time, stopping as soon as the dough holds together.
The chocolate drizzle makes these feel extra special for Christmas. Milk chocolate is my favorite with the brown butter, although semi-sweet or dark chocolate would also work.
A final sprinkle of coarse cane sugar adds a beautiful sparkle and a subtle crunch.
You don't need anything complicated for this recipe.
Small saucepan
Stand mixer or electric hand mixer
Large mixing bowl
Measuring cups and spoons
Rolling pin
Christmas cookie cutters
Baking sheets
Parchment paper
Cooling rack
Microwave-safe bowl or double boiler for chocolate
Piping bag or small zip-top bag for drizzling
I've gathered my favorite holiday baking pieces, cookie cutters, serving platters, linens, and Christmas kitchen finds in my Christmas in the Kitchen collection.
Prep Time: 25 minutes
Chill Time: 1 hour 30 minutes
Bake Time: 12–14 minutes per batch
Servings: Approximately 20–24 cookies, depending on cookie cutter size
1 cup brown butter, cooled
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon sea salt
¼ cup granulated sugar
½ cup powdered sugar
3 tablespoons whole milk, as needed
Milk chocolate, melted, for drizzling
Coarse cane sugar, for sprinkling
Add butter to a light-colored saucepan over medium heat.
Allow the butter to melt completely. Continue cooking, stirring or swirling the pan frequently.
The butter will foam and then begin to develop golden-brown specks along the bottom of the pan. Once it smells nutty and toasted and the milk solids are golden brown, immediately remove it from the heat.
Be careful during these final moments because browned butter can go from perfectly toasted to burned quickly.
Pour the brown butter, including all of those flavorful browned bits, into a heat-safe bowl.
Allow it to come to room temperature, then refrigerate for approximately 30 minutes, or until cooled and no longer liquid.
In a large mixing bowl, combine the flour, sea salt, granulated sugar, and powdered sugar.
Add the cooled brown butter and vanilla.
Mix until everything is combined. The dough will look crumbly at this stage.
Add whole milk 1 tablespoon at a time, mixing after each addition.
Stop adding milk as soon as the dough begins to come together when pressed between your fingers.
I typically use about 3 tablespoons, but you may need slightly less depending on your flour and butter.
Avoid adding too much milk—the dough should still feel like shortbread rather than a soft sugar-cookie dough.
Form the dough into a flattened disc and place it in a zip-top bag or wrap tightly.
Refrigerate for 1 hour.
Preheat the oven to 325°F.
Line baking sheets with parchment paper.
Lightly flour your work surface and rolling pin.
Roll the chilled dough to approximately ¼-inch thick.
Cut the dough using your favorite Christmas cookie cutters. I love using Christmas trees for this recipe.
Transfer the cookies carefully to the prepared baking sheets.
Bake for 12–14 minutes, or until the cookies are set and the edges are just beginning to turn a very light golden color.
Shortbread should remain fairly pale, so don't wait for the cookies to become deeply browned.
Allow them to cool on the baking sheet for several minutes before carefully transferring them to a cooling rack.
Allow the cookies to cool completely.
Melt the milk chocolate until smooth and drizzle it back and forth across each cookie.
Immediately sprinkle with coarse cane sugar while the chocolate is still wet.
Allow the chocolate to set before serving or storing.
Enjoy!
Watch the butter closely once you begin seeing golden flecks.
Cool the brown butter before adding it to the dough.
Add milk gradually rather than pouring it in all at once.
Don't overwork your shortbread dough.
Roll the dough evenly so all of the cookies bake at approximately the same rate.
Let the cookies cool completely before adding chocolate.
Add the cane sugar immediately after drizzling so it sticks to the chocolate.
Brown butter sounds fancy, but once you know what you're looking for, it's incredibly simple.
As the butter cooks, you'll notice three stages:
First, it melts.
Then it begins to foam.
Finally, you'll see little golden-brown milk solids forming at the bottom of the pan and notice a distinctly toasted, nutty aroma.
That's your cue to remove it from the heat.
I recommend using a light-colored saucepan when possible because it makes those browned milk solids much easier to see.
This is probably the most important tip.
Shortbread dough is naturally more crumbly than traditional cookie dough. Don't keep adding milk simply because it doesn't look like sugar-cookie dough.
When you squeeze a little dough in your hand and it stays together, you're ready.
Chilling helps the butter firm back up and keeps your Christmas shapes more defined while baking.
If the dough becomes particularly warm while you're rolling and cutting, place the cut cookies in the refrigerator for 10–15 minutes before baking.
You want the cookies set with just the faintest hint of golden color around the edges.
Shortbread that is baked too long can lose its wonderfully tender texture.
Warm cookies can cause your chocolate drizzle to melt and spread. Wait until the shortbread is completely cool before decorating.
These cookies make such a beautiful homemade Christmas gift because they're sturdy enough to package while still feeling special.
Once the chocolate has completely set, arrange them in:
A Christmas cookie tin
A kraft bakery box tied with ribbon
A glass cookie jar
Cellophane treat bags
A small basket with coffee or tea
I especially love the idea of pairing them with a pretty holiday mug for a simple hostess or neighbor gift.
These cookies are wonderful on their own, but I especially love them alongside:
Hot coffee
Cappuccino
Hot chocolate
Tea
Warm apple cider
A Christmas dessert board
Fresh berries
Other Christmas cookies
They would also be beautiful arranged on a dessert table after Christmas dinner.
Christmas is one of my favorite times to make the kitchen feel extra special.
I've gathered the pieces I reach for during holiday baking and entertaining—from Christmas cookie cutters and baking essentials to pretty serving pieces, festive linens, mugs, and little details that make an afternoon of baking feel like part of the celebration.
SHOP CHRISTMAS IN THE KITCHEN
Shortbread dough is supposed to be somewhat crumbly. Add the whole milk one tablespoon at a time until the dough holds together when pressed.
Browning melts the butter completely. Cooling it allows the fat to firm again so the shortbread maintains the proper texture.
Yes, although you'll lose the deep toasted flavor that makes this recipe special.
Yes. Prepare the dough, wrap it tightly, and refrigerate it until you're ready to roll and bake.
Approximately ¼ inch thick works beautifully for cut-out shortbread.
Keep the dough chilled and avoid placing cookie dough onto warm baking sheets.
Absolutely. Milk, semi-sweet, dark, and white chocolate all work.
The cookies should be set and still fairly pale, with perhaps a very light golden color around the edges.
Yes. Wrap it tightly before freezing, thaw it overnight in the refrigerator, and then roll, cut, and bake.
Yes. Shortbread is an especially good cookie-box choice because it holds its shape and travels well.
Sparkling Cider Punch for Christmas
Gingerbread Whoopie Pies at Home
Gingerbread Cinnamon Rolls Made with Sourdough Starter
Gingerbread Cake with a Brown Butter Caramel Frosting
Everything I use to make Christmas baking a little prettier and easier is gathered in my Christmas in the Kitchen shelf, including my favorite cookie cutters, baking tools, serving pieces, and holiday kitchen finds.
Whether you're starting your Christmas baking early, putting together cookie boxes for friends and neighbors, or simply looking for something sweet to enjoy at home, save this Brown Butter Chocolate Drizzle Shortbread Cookie recipe for the holiday season.
I've included my printable From Amanda's Kitchen recipe card below so you can save it, print it, and bring it back out every Christmas.
Some of my favorite Christmas traditions are the simplest ones: turning on Christmas music, pulling out the cookie cutters, covering the kitchen counter in flour, and making something sweet for the people we love.
These shortbread cookies feel like exactly that kind of recipe.
They're simple enough for an afternoon of baking at home, but the brown butter, chocolate drizzle, and sparkling sugar make them feel a little more special for Christmas. I hope they become a recipe you bring back to your kitchen year after year.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
A beautifully moist orange olive oil layer cake with fresh citrus, lightly sweetened mascarpone cream, and seasonal figs, blackberries, and champagne grapes. Simple enough to make at home but beautiful enough for birthdays and fall gatherings.
Soft pumpkin cutout cookies made with nutty brown butter and warm fall spices, then sandwiched around a thick vanilla cream cheese filling. These beautiful pumpkin sandwich cookies are a fun fall baking project for kids, gatherings, gifting and Thanksgiving.
New In FEATURED POSTS
A beautifully moist orange olive oil layer cake with fresh citrus, lightly sweetened mascarpone cream, and seasonal figs, blackberries, and champagne grapes. Simple enough to make at home but beautiful enough for birthdays and fall gatherings.
