Description
Simple, elegant shortbread cookies made with just four ingredients: butter, sugar, flour, and vanilla bean. These cookies are melt-in-your-mouth tender, naturally gluten-free, and perfect for gifting or enjoying with coffee.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 vanilla bean, seeds scraped
- Sea salt flakes (optional, for topping)
- Extra granulated sugar (optional, for rolling dough)
Instructions
- Take butter out of the fridge at least 30 minutes before starting to ensure it is softened but not melted. Scrape seeds from the vanilla bean.
- In a large mixing bowl, combine softened butter and granulated sugar. Mix with a fork or spatula until combined and smooth, resembling wet sand (about 2-3 minutes).
- Add the flour and vanilla bean seeds (and pod if not using extract) to the bowl. Mix gently until a cohesive dough ball forms. If too dry, add a teaspoon of milk; if too sticky, add a sprinkle of flour.
- Turn dough out onto parchment paper. Shape into a log approximately 1.5 inches in diameter. Roll in parchment to tighten. Optionally roll the log in extra granulated sugar for a crunchy crust. Wrap tightly in parchment, then in cling wrap.
- Chill the dough log in the refrigerator for at least 2 hours, or freeze for up to 3 months. Do not skip this step to prevent spreading.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice chilled dough into 1/2-inch thick rounds. Place on sheets, leaving 2 inches between cookies. Sprinkle with sea salt flakes if using.
- Bake for 18-20 minutes until edges are lightly golden. Cookies will look soft when removed but will firm up as they cool. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Butter temperature is critical; it should be softened but still cool. Do not overmix the dough once flour is added to avoid tough cookies. The dough can be frozen for up to 3 months. Store baked cookies in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4
- Sodium: 10
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 12
- Protein: 1
Keywords: shortbread, vanilla bean cookies, butter cookies, gluten-free cookies, easy baking, homemade cookies, vanilla treats