Vanilla Bean Shortbread Cookie Recipe
These buttery vanilla shortbread cookies are melt-in-your-mouth amazing! A hint of vanilla bean paste kicks up the flavor and makes these one of my favorite cookie recipes.
This post may contain affiliate links. Please refer to the terms page for more information.
I recommend watching my YouTube video if you are new to making shortbread wedges. The video is only 2 minutes and walks you through the process to make the vanilla bean shortbread cookies. I use a hand mixer during the video but a stand mixer is preferred.
Tips for making the Vanilla Shortbread Cookie Wedges:
Shortbread Ingredients:
As with most shortbread cookies, this recipe contains no eggs. Just a few simple ingredients are needed to create the treats:
- Vanilla Bean Paste: Alternatively use the seeds from one vanilla bean or 1 teaspoon of vanilla extract.
- Granulated Sugar
- Unsalted Butter: soften the butter before starting the cookie dough
- All Purpose Flour: a gluten-free flour replacement may be used
How to Create the Vanilla Bean Shortbread:
- Lightly spray or butter a 9″ pie plate or an 8″ cake pan.
- Cut a circle of parchment paper to fit in the bottom of the pan.
- After mixing the shortbread dough, pour it into the prepared baking dish. This dough is crumbly but it will come together.
- Using your palms, a dough tamper or a flat-bottomed drinking glass, press lightly on the dough so it is evenly distributed on the bottom of the pan
- Using a sharp knife, score the top of the dough lightly by making 4 lines running across the diameter of the pan (resulting in 8 wedges). Mark the lines by puncturing with a dinner fork. Next, mark impressions on the outermost edge with the fork.
- After baking, place the pan on a cooling rack for 10 minutes. Carefully turn the pan upside down and release the shortbread cookie disk. Flip the disk over. Using a sharp knife or bench scraper, cut through the scored lines you created before baking. Place wedges on a rack and allow to cool completely before serving.
So many options for shortbread flavor variations! Check out two other recipes which use the same base: Cinnamon and Clove Shortbread and Lemon and Poppy Seed Shortbread.
I hope you enjoy these vanilla bean shortbread cookies as much as my family and friends do!
Vanilla Bean Shortbead Cookies
Ingredients
- 66 Grams Granulated Sugar (⅓ Cup)
- 107 Grams Unsalted Butter (room temperature) (1 Stick / 4 Ounces)
- 145 Grams All Purpose Flour (1 Cup plus 1 Tbsp)
- ½ tsp Salt
- ½ tsp Vanilla Bean Paste (or scrape seeds from one vanilla bean)
Instructions
- Preheat oven to 350°
- Prepare an 8" round cake pan (or 9" pie plate) by spraying with baking spray. Cut a circle of parchment paper to fit in the bottom of the pan.
- Place sugar, softened butter and salt in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).
- Begin creaming the sugar and butter together on medium speed. Continue to mix until the butter and sugar are light and fluffy (2 – 4 minutes), scraping the side and bottom of the bowl as needed.
- Add vanilla bean paste and mix until incorporated.
- Add flour to the mixing bowl and mix on low speed until just incorporated. The mixture will look crumbly but should hold together when squeezed with your hand.
- Pour all of the dough into the prepared pan. Using your palms, a dough tamper or a flat-bottomed drinking glass, press lightly on the dough so it is evenly distributed on the bottom of the pan.
- Using a sharp knife, score the top of the dough lightly by making 4 lines running across the diameter of the pan (resulting in 8 wedges).
- Using a dinner fork, mark impressions in the dough on the outermost edge.
- Bake 22 – 25 minutes. The top will be a light brown and the edges a bit darker.
- Allow the pan to cool for 10 minutes on a rack. Carefully turn the pan upside down and release the cookie disk.
- Flip the cookie disk over and, using a sharp knife or bench scraper, cut through the scored lines you created before baking. Place wedges on a rack and allow to cool completely before serving.