Vanilla Bean Shortbread Cookies




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Vanilla Bean Shortbread Cookies are a simple, buttery, and utterly delicious cookie perfect for afternoon tea, an after school snack, or any occasion.

If you’re looking for a soft spoken, elegant cookie to pair with coffee or tea, look no further. These demure cookies speak in the hushed tones of floral vanilla bean, they quietly crunch and then melt away in your mouth.

After you eat one or two, you’ll wonder why you’d ever need anything else in a cookie.

I made them for the book group ladies, to balance out the DECADENT CHOCOLATE TRUFFLES and FLOURLESS BELGIAN CHOCOLATE CAKE.  I didn’t want to be responsible for anyone going into shock from chocolate overload.

I’ve made lots of SHORTBREAD COOKIES on the blog, and if you like these you might try my WHITE CHOCOLATE CHIP PECAN SHORTBREAD COOKIES, or my original PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES.

Vanilla Bean Shortbread Tea Cookies
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66 ratings

Yield: makes approximately 2 dozen

Vanilla Bean Shortbread Tea Cookies

Ingredients

  • 1 cup unsalted butter, (2 sticks) at room temperature
  • 1/2 cup confectioner's sugar
  • 2 cups all purpose flour
  • seeds scraped from 1 vanilla bean
  • 1 Tbsp pure vanilla extract (or vanilla bean paste)

Instructions

  1. Set oven to 350F
  2. Cream the sugar and butter together with the vanilla bean seeds. Blend in the flour and vanilla extract. Keep stirring until the dough comes together.
  3. Turn the soft dough out onto a floured surface and for into two disks, like for pie dough. Wrap the disks in plastic wrap and refrigerate until firm, about an hour.
  4. Roll out the dough on a floured surface to about 1/4 inch thick and cut out the cookies. Place them on a parchment or silpat lined baking sheet.
  5. Put the baking sheet in the refrigerator while you clean up.
  6. Bake the cookies for about 13 minutes until firm.
  7. Cool on a rack

Don’t forget to pin these Vanilla Bean Shortbread Cookies

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48 Comments

  • Reply
    courtney
    December 12, 2018 at 12:15 pm

    Two questions have you ever used a cookie press with the dough instead of rolling them out. And if we’re using the vanilla bean paste it replaces the vanilla bean and the extract?

    • Reply
      Sue
      December 12, 2018 at 1:30 pm

      I haven’t used a cookie press but I often roll the dough into a log, chill, and slice and bake. And yes, the paste takes the place of the bean and extract.

  • Reply
    Trinity
    December 6, 2018 at 10:35 pm

    So I am making these for my grandmother who Celiac so she cant have gluten. I cant find a straight forward recipe with out having to buy a million things. Will this recipe would if subsgiting with gluten free flower and a binder?

  • Reply
    Lucy
    November 30, 2018 at 5:43 am

    Hi, when you say confectioners sugar are you meaning powdered sugar or regular granulated sugar?

    • Reply
      Sue
      November 30, 2018 at 7:15 am

      I mean powdered sugar!

  • Reply
    allyson sampson
    October 25, 2018 at 3:25 pm

    could you use these for cut out/ royal icing cookies? do they spread?

    • Reply
      Sue
      October 25, 2018 at 5:25 pm

      These don’t spread, so yes, I think you could.

  • Reply
    E
    December 19, 2017 at 10:47 am

    Instead of using only vanilla flavoring I used half almond, and I also replaced the vanilla bean with fresh orange peels (two of the little cutie peels chopped up because that’s what I had in the house) and they tasted just like marmalade!

    • Reply
      Sue
      December 19, 2017 at 11:06 am

      Nice! I adore almond, and the combination with the Cutie zest sounds amazing!

      • Reply
        Sue
        December 19, 2017 at 11:10 am

        Would they be good made into a sandwich cookie with marmalade, too??

  • Reply
    Lele
    December 16, 2017 at 6:03 pm

    Baked them for a tea party with some friends and everyone absolutely loved it! They smell and taste absolutely amazing! So simple but so delightful

    • Reply
      Sue
      December 16, 2017 at 7:39 pm

      These cookies really are as simple as a cookie can get ~ glad you liked them!

  • Reply
    Natalie
    May 14, 2017 at 11:00 am

    These look amazing! I just got an embossed rolling pin – any advice on how to use that with this recipe? Should I chill dough first before rolling out or after cookies are cut so it holds the stamp? Thanks!!

    • Reply
      Kathy
      August 10, 2018 at 5:12 pm

      I was wondering the exact same thing.

      • Reply
        Sue
        August 10, 2018 at 6:21 pm

        I haven’t tried these with an embossed stamp or rolling pin, but I would definitely chill the dough first.

  • Reply
    Christine
    December 5, 2016 at 2:00 pm

    Do you think the dough would hold up if I refrigerated over night? I have a massive baking day coming up with a girlfriend and like to make my doughs the night before to keep things moving when it comes to the oven. Thanks in advance.

    • Reply
      Sue
      December 5, 2016 at 3:12 pm

      Oh absolutely!

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