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.
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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
Step-by-step video
I recommend watching my YouTube video if you are new to making shortbread wedges. The video is only 2 minutes in length. It visually walks you through the process to make the vanilla bean shortbread cookies. During the video I use a hand mixer but a stand mixer may also be used.
Shortbread steps
- 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.
Storage
Place the shortbread cookies in an airtight container and store at room temperature for up to 5 days. Alternatively, wrap the cookies and freeze for up to 2 months.
FAQ
What can you add to the vanilla shortbread cookies?
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!
📋 Recipe
Vanilla Bean Shortbead Cookies Recipe
These shortbread wedge cookies with vanilla bean paste are a classic melt-in-your mouth cookie. Wonderful for any occasion.
Equipment
- Hand Mixer or
- Round Cake Pan (8") or Pie Plate (9")
- Bowls, measuring cups and spoons
- Knife
Ingredients
- ⅓ Cup Granulated Sugar
- ½ Cup Unsalted Butter Softened
- 1 Cup All Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Vanilla Bean Paste (or scrape seeds from one vanilla bean)
Instructions
- Preheat oven to 350℉ (180℃)
- 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).⅓ Cup Granulated Sugar, ½ Cup Unsalted Butter, ½ teaspoon Salt
- Begin mixing the sugar, salt and butter on medium speed. Continue to mix until light and fluffy (2 - 4 minutes), scraping the side and bottom of the bowl as needed.
- Add vanilla bean paste and mix until incorporated.½ teaspoon Vanilla Bean Paste
- 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 hands.1 Cup All Purpose Flour
- 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.
Nutrition
Calories: 192kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 147mgPotassium: 20mgFiber: 0.4gSugar: 9gVitamin A: 355IUCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was!
Alex says
I followed the directions exactly and the cookies came out inedibly burnt after only 15 minutes in the oven, what a waste of good ingredients
dessertswithstephanie says
Alex, you may want to check your oven temperature. I've made this recipe hundreds of times at the bakery and have always baked for the amount of time listed in the recipe.
Toni says
This was a huge hit at my house! A new favorite at my house!
Suja md says
Absolutely delicious; thank you for this fantastic recipe! I will make it again!!
gunjan says
These shortbread cookies were so delicious. My kids enjoyed them and their friends had their best snack. Will be baking them again all though the summer vacation.
Kerri says
This was such an interesting recipe! I have never made anything quite like this before, but it was so good!
Sue says
Tried these out and they are so amazing!!! I love your recipes Stephanie! So easy to follow but yet so tasty!
dessertswithstephanie says
Hello Sue, Thank you for stopping by. So pleased you enjoyed the shortbread recipe!
Stephanie says
Shortbread is so delicious and I love baking with vanilla bean paste. It has so much more flavor than vanilla extract to make these super yummy.
dessertswithstephanie says
Thank you! So happy to know this.
Clarice says
Thank you for sharing the youtube link. This is actually my first time making one so, I appreciate all tips that you mentioned. Happy to know that I can replace all-purpose flour with the gluten-free version. Can't wait to try this. I actually bookmarked your recipe.
Also, would love to try the Lemon and Poppy Seed Shortbread recipe too. Thanks for sharing.