Vanilla shortbread cookies are simple to make. They have a soft and buttery and slightly crumbly texture. Perfect as tea biscuits or for birthdays, potlucks and Christmas cookie trays.
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We are all busy these days; but that doesn't mean we can't bake something sweet to share {or just for ourselves😉}. As a busy mama and lifetime baker, I love a simple and easy to make cookie recipe.
My family is obsessed with shortbread brownies and chocolate shortbread. But I'm more of a vanilla bean girl, so I created this recipe to combine flavors and textures we all can enjoy.
Traditional shortbread is given a flavor upgrade with the addition of vanilla bean paste. You will love how quickly the recipe comes together and people will rave about how they are the best shortbread cookies!
💗 why this shortbread cookie recipe works
- Taste and texture ~ vanilla shortbread cookies are soft, buttery and have a melt in your mouth slightly crumbly texture.
- Simple to make ~ six ingredients get mixed together, rolled out and baked.
- Minimal spread ~ the ratio of butter, sugar and flour help this simple cookie keep it's shape once baked.
what is shortbread?
Shortbread is named for the "short" or "crumbly" texture created due to the ratio of butter, sugar and flour. The biscuits do not contain leavening agents and are made without eggs; making a slightly crumbly and melt in your mouth texture.
🛒 ingredients needed
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold.
- Kosher salt ~ helps to balance the cookies. If you only have table salt use half the amount.
- Confectioners' sugar ~ also known as powdered sugar or icing sugar. I prefer it for the soft, yet crumbly texture it gives these shortbread biscuits.
- Granulated sugar ~ brings sweetness and structure.
- Vanilla ~ a vanilla bean paste is recommended for the best flavor and to bring some vanilla bean speckles to the easy cookies. Pure vanilla extract or a vanilla bean can be substituted, see the recipe card below for amounts. Like the butter, this is the time to splurge on a quality vanilla.
- All purpose flour ~ if you don't use a scale for measuring {this is the one I use and love}, make sure to use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
🥣 how to make these easy cookies
Start by adding the unsalted butter, kosher salt, granulated and confectioners' sugars and vanilla bean paste to a mixing bowl.
In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter, granulated sugar, confectioners’ sugar, kosher salt and vanilla bean paste until well combined and creamy.
Then scrape up and down the bowl and add the all-purpose flour and mix on low just until the dough comes together.
Prepare a cookie sheet pan with parchment paper and set aside.
Now place the dough on a lightly floured counter and roll out to ½ inch thick. I use this Williams Sonoma rolling pin, but know many people who love this adjustable rolling pin.
Cut the dough into the desired size cookies {I used a 2-inch cutter} and place on the prepared baking sheet {or a smaller plate, if you pan won't fit in the refrigerator}.
Then use a fork to poke a few holes into each cookie. Now place the vanilla shortbread cookies in the refrigerator to chill while the oven preheats.
Preheat the oven to 325°F. Once the oven is at full temperature, place the cut out cookies in the oven and bake for 16-20 minutes or until the bottom edge is very lightly browned. Allow cookies to cool on the baking pan or a cooling rack.
💬 frequently asked questions
what is the secret to making good shortbread cookies?
Use the best ingredients you can afford and don't overwork the dough.
why is shortbread pricked with a fork?
The fork marks allow steam to escape from the cookies and helps them to bake more evenly. You can make any sort of pattern with the fork marks. This baking technique is also called docking.
what is the texture of shortbread?
Vanilla shortbread should be buttery and tender and a little crumbly. "Short" in baking means crumbly with a melt in your mouth texture.
👩🏻🍳 tips for the best vanilla bean shortbread
- Use the best ingredients you can afford ~ like sugar cookies and sugar cookie cake, vanilla shortbread cookies don't use many ingredients so the quality of the ingredients can affect the final taste.
- Start with room temperature butter. This usually takes 1-2 hours of sitting on the counter {depending on the temperature of your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
- I know I'm a broken record here, but weighing the ingredients is the most accurate way to bake {and means less dishes to wash!} This is the kitchen scale I use and love.
- Try not to overwork the dough. Overworked dough = tough cookies.
💡 variation ideas
Chocolate vanilla shortbread ~ melt the chocolate of your choice and either dip half the cookie in chocolate or drizzle the melted chocolate over the tops of the shortbread biscuits.
With vanilla icing ~ my testers loved the simplicity of the shortbread without any icing or glaze. If you want to add an icing; the vanilla icing from my sprinkle donuts would be delicious. The glaze from my homemade animal crackers is also a good option; you can add different extracts if you prefer to have a different flavor glaze such as chai or lavender.
Hearts ~ in my opinion, you can never go wrong with a heart shaped cookie! Use a heart shaped cookie cutter.
Lemon shortbread ~ my lemon poppy seed shortbread recipe is a great option.
🫙 how to store
Store any left over cookies in an airtight container at room temperature for up to one week.
The vanilla shortbread cookies also freeze well in an airtight container for up to 3 months. Defrost at room temperature prior to serving.
Remember to snap a photo and tag me on Instagram if you make these Vanilla Shortbread Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍪 more easy cookie recipes to enjoy
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Buttery Vanilla Shortbread Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- 1 cup unsalted butter room temperature (226g)
- ½ cup granulated sugar 100g
- ¼ cup confectioners’ sugar 30g
- ½ teaspoon kosher salt
- 1 tablespoon vanilla bean paste* 15mL
- 2 ½ cups all-purpose flour 313g
Instructions
- In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter (1 cup/226g), granulated sugar (½ cup/100g), confectioners’ sugar (¼ cup/30g), kosher salt (½ teaspoon) and vanilla bean paste (1 tablespoon) on medium (speed 6 on a KitchenAid mixer) for 2 - 3 minutes, until well combined and creamy.
- Scrape up and down the bowl and add the all-purpose flour (2 ½ cups/313g) and mix on low just until the dough comes together, about 1 - 2 minutes.
- Prepare a cookie sheet pan with parchment paper and set aside.
- Place the dough on a lightly floured counter and roll out to ½ inch thick. Cut the dough into the desired size cookies (I used a 2-inch cutter) and place on the prepared baking sheet. Then use a fork to poke a few holes into each cookie.
- Now place the vanilla shortbread cookies in the refrigerator to chill while the oven preheats.
- Preheat the oven to 325°F. Once the oven is at full temperature, place the cut out cookies on a parchment lined baking sheet and bake for 16-20 minutes or until the bottom edge is very lightly browned. Allow cookies to cool on the baking pan or a cooling rack.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These vanilla shortbread cookies were so easy to make and they're gosh darn cute! Made a half batch and my kids had so much fun poking holes on the cookies!
Tasia says
Thank you Michelle, I love that your boys had fun helping!
Ben | Havocinthekitchen says
Shortbread is my favourite type of cookies - what not to love about its irresistible buttery flavour and melt in your mouth texture? And the addition of vanilla makes it even better!
Tasia says
Thank you Ben, they are definitely a treat!
Billie says
These shortbread cookies were so easy to make. Delicious with the vanilla too,
Patricia says
Can you re-roll the dough to get more cookies out of this recipe?
Tasia says
Hi Patricia, yes, if you have dough remaining, you can re-roll to use it all. Happy baking!