VANILLA BEAN SHORTBREAD COOKIES
- Julia Alfano
- 32 minutes ago
- 4 min read
These vanilla bean shortbread cookies are soft, flavourful and can be decorated in any way you like! Great for any holiday or special occassion, these vanilla bean shortbread cookies only require 6 ingredients and come together in no time!
WHY YOU'LL LOVE THESE VANILLA BEAN SHORTBREAD COOKIES
Dairy Free: Enjoy a delightful treat without dairy ingredients, making them suitable for various dietary needs.
Easy to Make: With simple, staple pantry ingredients, these cookies are accessible for bakers of all skill levels.
Rich Flavor: The infusion of vanilla bean provides a warm and inviting flavor that is sure to please.
Buttery Texture: The melt-in-your-mouth texture creates a delightful experience with every bite.
Perfect for Any Occasion: Whether it’s a casual gathering or a special celebration, these cookies are a crowd-pleaser.
Visually Appealing: The simple elegance of these cookies makes them a beautiful addition to any dessert table.
This recipe was originally by Sugar Spun Run, I've only made minor tweaks!
WAYS TO DECORATE VANILLA BEAN SHORTBREAD COOKIES
Vanilla bean shortbread cookies are a delightful treat that can be easily dressed up for any occasion. Here are some creative ways to decorate them:
Royal Icing: Use royal icing to create intricate designs on your cookies. This icing dries hard, allowing for beautiful decorations that can include flowers, patterns, or even personalized messages.
Chocolate Coating: Dip half of the shortbread cookie in melted chocolate for a rich and indulgent treat. You can use dark, milk, or white chocolate, and even sprinkle some sea salt or crushed nuts on top for added texture.
Traditional Frosting: Spread a layer of traditional frosting on top of the cookies. You can use buttercream or cream cheese frosting, and add food coloring or sprinkles to match themes or occasions.
With these decorating ideas, your vanilla bean shortbread cookies can be transformed into stunning treats that are perfect for any celebration or simply to enjoy at home!
HOW TO MAKE VANILLA BEAN SHORTBREAD COOKIES
Making vanilla bean shortbread cookies involves a few key steps that result in a rich, buttery texture with a delightful vanilla flavor. Here’s a high-level overview of the method:
Preparing the Dough: In a bowl, cream together softened butter and sugar until light and fluffy. Scrape the seeds from a vanilla bean or use ground vanilla bean and add them to the mixture, along with a pinch of salt. Gradually add flour and mix until just combined.
Chilling the Dough: Wrap dough in plastic wrap and refrigerate for at least an hour until firm.
Slicing and Baking: Preheat the oven and wait 5-10 minutes until dough is slightly softened. Roll out between two pieces of parchment paper, and cut-out with cookie cutter shapes of your choice. Place on a baking sheet lined with parchment paper and bake until the edges are lightly golden.
Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely!
This method will yield delicious vanilla bean shortbread cookies that are perfect for any occasion.
For more cookie recipes, check out my:
Make sure to tag me @bakerbabe.ca on Instagram if you make these vanilla bean shortbread cookies! I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
VANILLA BEAN SHORTBREAD COOKIES
Serves: 44
Ingredients
1 cup (226 g) unsalted butter softened
¾ cup (95 g) powdered sugar
2 teaspoons Ground Vanilla Bean (I like using Giddy Yo for high quality vanilla)
2 cups (250 g) all-purpose flour
2 Tablespoons cornstarch
½ teaspoon table salt
TO MAKE
In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.
Gradually add sugar, stirring until light and creamy.
Add vanilla and stir well.
In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.
Gradually add flour mixture to wet ingredients and stir until completely combined.
Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.
Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of cough into a ball and re-roll to make more cookies.
Transfer baking sheet to center rack of 350F (175C) oven and bake for 8-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).
Let cool completely and decorate as you like!
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