These buttery and tender vanilla shortbread cookies are amazing. This recipe is based on my classic shortbread cookie recipe and is made extra special by adding a whole vanilla bean and salted butter. The edges of the cookies are coated with turbinado sugar for a happy little crunch. If you love the flavor of vanilla you'll love these mouthwatering cookies.
Having made a classic shortbread cookie, a chocolate version, and lemon (one of the most popular recipes on this site), I knew it was time to make a vanilla shortbread cookie.
But I wanted to make it special, so I added fresh vanilla bean, which takes the cookies to the next level. The vanilla bean is fragrant and it makes the cookies look pretty with the flecks of vanilla.
Why Vanilla and Salt Go Together
One of the things I discovered during the recipe testing is how well salt pairs with vanilla. It gives the cookie more savory flavor that boosts the vanilla flavor.
I don't normally use salted butter in my recipes, because I like to control the amount of salt during testing, but in this instant salted butter along with topping the cookie with flaky salt worked really well together.
I liked using Kerrygold for this cookie, but Tillamook butter also worked really well in this recipe.
Vanilla Shortbread Cookie Ingredients
- Salted Butter: I used salted butter in this recipe because the combination of vanilla and salt is wonderful. Use room-temperature butter for the best texture and to ensure the dough comes together. If you prefer you can use unsalted butter in this recipe.
- Fresh Vanilla Bean: The recipe uses one whole vanilla bean for the best vanilla flavor possible. Use beans are plump, soft, and pliable. If you can't get hold of a vanilla bean substitute 1 tablespoon of vanilla bean paste. My recommended brands are Nielsen Massey and Wild Montana Foods.
These cookies have a 3-2-1 ratio which refers to the ratio between flour, butter, and sugar - 12 ounces of flour, 8 ounces of butter, and 4 ounces of sugar. This ratio ensures that the cookies won't spread and will hold their shape.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Vanilla Shortbread Cookies
If you love a salty-sweet combination you will love these incredible shortbread cookies.
Step 1: Place the sugar in medium-sized bowl. With a sharp knife split a whole vanilla bean in half and use the sharp side of the blade to scrape the seeds from the bean. Place the seeds in the sugar and use your fingers to rub the vanilla bean seeds into the sugar.
Step 2: Place the vanilla-sugar mixture and butter in the bowl of a stand mixer and mix until the mixture is creamy.
Step 3: Add the egg yolk and mix until the egg yolk is incorporated.
Step 4: Add the flour mix until the dough comes together in large clumps.
Step 5: Pour the shortbread dough onto a lightly floured surface and knead the dough until it forms a uniform mass.
Step 6: Divide the dough into two equal portions and roll them into 1-1/2 inch thick logs.
Step 7: Wrap each one in wax paper. Roll the dough log back and forth a few times to even it out the log.
Step 8: Brush the entire log with the egg white and then sprinkle the log with the turbinado sugar
Step 9: Slice the dough into 1/2-inch rounds.
Step 10: Place the cookies on the prepared baking sheet. Don't overcrowd the baking sheet.
Step 11: Bake the cookies for 15-18 minutes. The bottoms of the cookie will be a light golden brown.
Since every oven is different I recommend doing a test bake of one cookie to see how long it takes to bake in your oven.
Pro Tips for Making These Cookies
- Weigh the ingredients. The ratio of flour, butter and sugar are the key to the cookies keeping their shape. Too much flour will result in a dry, crumbly cookie and too little flour will result in a cookie that spreads.
- Use great-tasting butter. The taste of the butter is very prominent once the cookies are baked so make sure your butter tastes great.
- Bake the cookies on parchment paper instead of Silpat. I noticed that the bottom of the cookies flare out just a little bit when baked on Silpat
- When baking multiple batches, don't place unbaked cookies on a warm baking sheet.
If you make this tender and butter vanilla shortbread cookies please leave a rating and a comment below.
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Soft Vanilla Shortbread Cookies (with Vanilla Bean)
Ingredients
Shortbread Cookie
- 4 ounces (113 grams) granulated sugar
- 1 vanilla bean (about 6-inches long)
- 8 ounces (227 grams) salted butter room temperature
- 1 large (50 grams) egg separated
- 12 ounces (340 gr ams) unbleached all-purpose flour plus more for dusting the work surface
Topping
- 1 large (30 grams) egg white
- 1/4 cup (57 grams) turbinado sugar
- 2 tablespoons flaky sea salt optional
Instructions
- Sift the flour into a large bowl, and set it aside. Separate the egg, place the egg yolk in a small bowl. Place the egg white in its own container and refrigerate until ready to use.
- Place the sugar in a small bowl. Lay the vanilla bean flat. Look for the rougher, matte side – this is where the bean naturally splits open and where you want to cut.
- Hold the tip of the bean down with your finger. Using the sharp tip of a paring knife, carefully cut lengthwise down the center of the bean, following the matte side. Don't cut all the way through! Leave the end intact so the bean unfolds like a book.
- Use the blunt back of the paring knife to gently scrape the fragrant vanilla bean seeds from the bean and into the small bowl with the sugar. Use your fingers to rub the vanilla seeds into the sugar until they are distributed throughout the sugar.
- Pour the vanilla-sugar mixture into the bowl of a stand mixer. Add the salted butter. Mix on medium speed until the sugar and butter look creamy, about 2 minutes.
- Add the egg yolk and mix on medium speed until the egg yolk is fully incorporated. Add all the flour and mix on medium-low speed just until the dough comes together into large pieces of dough.
- Turn out the dough onto a clean, lightly floured surface. Gently gather the dough into a disk by gently pressing it together and shaping it into a round disk. Divide the dough into two pieces, weighing about 350 grams each.
- Shape each dough half into a 7-inch long by 1-1/2-inch diameter log, by forming it into a short cylinder and then rolling it back and forth with open hands. Move your hands from the center to the outside edges and back again to maintain even thickness. Add additional flour to the surface as needed to keep the dough from sticking.
- Wrap wax paper around the dough log, lengthwise. Then twist each end of the paper into pigtails in opposite directions (one towards you and one away from you) to form a locking mechanism. With each twist, the dough will compress and become smoothed out (think of it like a sausage in a casing). Roll from the center outward until you feel that you have a smooth, cylindrical log.
- Chill the dough for at least 1 hours and up to 2 days.
Baking the Cookies
- Preheat the oven to 325°F degrees. Remove one of the cookie dough logs from the refrigerator and let it sit at room temperature for 10 minutes. Brush the entire cookie dough log with egg white and sprinkle the dough with turbinado sugar (or raw cane sugar). Press the sugar into the dough as you rotate the log.
- Slice the log with a sharp knife into 1/2-inch rounds and place them on a cookie sheet about 2-inches apart. If using the flaky sea salt, sprinkle a few flakes on the top of each cookie.
- Bake the cookies for about 15-17 minutes. The bottom of the cookie will be light golden brown. If the cookies are brown on top reduce the baking time by 1-2 minutes.
- Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes then use a spatula to move them to a wire rack.
Storage
- Store the cookies in airtight container for up to 2 weeks. The cookies taste even better on the second day.
Jill says
These cookies were absolutely delicious!
Cheryl Norris says
Hi Jill
Thank you for trying these. I'm so glad you enjoyed them!
Barbara Rigney says
This recipe is easy, yet rewarding.
Give me more!
Cheryl Norris says
Barbara
Thank you for the feedback. I'm glad you liked these vanilla cookies.
Patti Drake DiVincentis says
Hi. I live at 8000 feet. Any high altitude adjustments? I'm not sure at what altitude you bake. Thank you!
Cheryl Norris says
Hi Patti
I bake just above sea level. I don't have any experience baking at high altitudes, but I researched your question and this is what I found. One, moisture evaporates quicker from the cookie while it's baking. Since the only moisture is from the egg and the water and milk in the butter you may need to add an additional egg yolk to keep the cookie from being dry. Two, baking times are longer, so you may need to increase the oven temperature to 350 degrees F.
These are just suggestions based on my research and not actual experience. You can cut the recipe in half and still use a whole egg yolk to see how well that works. The final cookie should be soft and tender if these recommendations work.
Patti Drake DiVincentis says
I have been a sea level baker up until almost 2 years ago. Whole new ball game! I knew of oven temp but have not read of the additional egg yoke. Makes sense. Thank you for taking the time to help with the science of baking!!!
Patti Drake DiVincentis says
I have been a sea level baker up until almost 2 years ago. Whole new ball game! I knew of oven temp but have not read of the additional egg yoke. Makes sense. Thank you for taking the time to help with the science of baking!!!
Katrina says
I made these vanilla shortbread & your lemon shortbread and they are both terrific! The ratios are spot on and they were perfect made slightly smaller for a tea themed bridal shower. Thank you!
Cheryl Norris says
Hi Katrina
Thank you for trying these cookies and for such a wonderful review. I'm glad you liked both cookies and that they worked well for your bridal shower.
Meggen Wilson says
I made these vanilla cookies for a friend. Absolute perfection!
Cheryl Norris says
Hi Meggen
Thank you for trying this recipe and leaving this wonderful review. I'm so glad you liked these cookies.