Vanilla Bean Shortbread
Indulge in the buttery perfection of Vanilla Bean Shortbread, a classic cookie recipe elevated with the luxurious aroma of real vanilla bean. This melt-in-your-mouth treat features a simple yet sophisticated blend of softened unsalted butter, granulated sugar, and fresh vanilla seeds, creating a rich, warm flavor in every bite. With its crisp edges and tender, crumbly texture, this shortbread makes the ultimate pairing for tea or coffee. Perfectly shaped using your favorite cookie cutters, these elegant cookies are as visually delightful as they are delicious. Easy to prepare in under an hour and with minimal ingredients, this recipe is ideal for holiday baking, gift-giving, or a sweet everyday indulgence. Don’t wait—discover the charm of homemade vanilla shortbread today!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 pod Vanilla bean pod (or 1 teaspoon vanilla bean paste)
- 290 grams All-purpose flour
- 1 teaspoon Salt
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Split the vanilla bean pod lengthwise with a sharp knife and scrape out the seeds using the back of the blade. Add the seeds (or vanilla bean paste) to the butter and sugar mixture and mix well to combine.
In a separate medium-sized bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a flat disc. Wrap it in plastic wrap and refrigerate for 30 minutes to chill.
Once chilled, roll the dough out to approximately 6mm (1/4 inch) thickness. Use a cookie cutter or knife to cut into desired shapes and carefully transfer each piece to the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the edges are just starting to turn golden. Be careful not to overbake, as shortbread should remain pale and tender.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the completed shortbread in an airtight container at room temperature for up to one week. Enjoy with your favorite hot beverage!
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 100.7 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
