Soft Vanilla Shortbread Cookies (with Vanilla Bean)

These vanilla shortbread cookies are pure buttery happiness in every bite. I took my favorite classic shortbread recipe and gave it a little extra love by adding a whole vanilla bean and some rich salted butter. Then, I rolled the edges in turbinado sugar to add a lovely crunchy, sweet finish that’ll make you grin with every mouthful. If you’re a fan of vanilla, these soft, melt-in-your-mouth cookies will quickly become your new baking favorite.

I absolutely love the cozy, warm scent of vanilla—it’s like getting a comforting hug from the inside out. Making these buttery, salted vanilla shortbread cookies was such a joy from beginning to end. Here’s a little secret I discovered while perfecting this recipe: salt and vanilla are best friends in the baking world—they bring out each other’s flavors in the most amazing way. That tiny pinch of salt really amps up the vanilla for a deliciously balanced bite.

This simple shortbread dough is a staple in my kitchen, popping up again whenever I want a cookie that’s both dependable and irresistibly tasty. Plus, it’s my go-to base for some of my favorite cookie spins like Cranberry Pistachio Shortbread Cookies or bright, zesty Lemon Shortbread Cookies that make any snack time feel special.

Why You’ll Love These Cookies

These vanilla bean shortbread cookies are sure to win the hearts of your taste buds—and your family and friends at your next gathering. Here’s what makes me keep coming back to this recipe:

• Real Vanilla Flavor: Using a whole vanilla bean means every bite bursts with fragrant, sweet, and comforting vanilla flavor that’s hard to beat.
• Classic Buttery Texture: Packed with lots of butter, these cookies come out delicate, tender, and just melt perfectly in your mouth—a true shortbread dream.
• Simple & Fast: No weird ingredients or complicated steps here—just basics from your pantry and easy mixing to get these on your table without any fuss.

If vanilla lights up your baking world, don’t miss some of these other tasty treats from my kitchen:

Vanilla Shortbread Cookie Ingredients

Here’s everything you need to make these dreamy, buttery vanilla shortbread cookies:

• Salted Butter: This recipe’s star, giving the cookies their rich, tender flavor. I love using salted butter here because it complements the vanilla so well. If you only have unsalted butter, that’s totally fine—just add a pinch more salt to balance things out.
• Vanilla Bean: A whole vanilla bean offers fresh, intense vanilla flavor you just can’t get from extract. Don’t have a bean on hand? Using a tablespoon of vanilla bean paste works beautifully as a substitute.
• Egg Yolk: Adding an egg yolk keeps the dough soft and tender, helping the cookies have a delicately light bite.
• Flaky Sea Salt: Sprinkled on top, it adds a slight crunch and balances the sweetness with just a touch of savory goodness.

The secret magic lies in the 3-2-1 ratio: 12 ounces of flour, 8 ounces of butter, and 4 ounces of sugar. This perfect balance helps the cookies hold their shape without spreading too much.

For exact measurements and step-by-step directions, just scroll down to the recipe card below.

How to Make Vanilla Shortbread Cookies

If you love that awesome sweet-and-salty combo, these cookies are going to be your new obsession.

Step 1: Start with your sugar in a medium bowl. Lay your vanilla bean flat and carefully split it lengthwise using a sharp knife. Then, gently scrape out all those tiny, fragrant seeds with the knife edge and mix them into the sugar. Rub the sugar between your fingers so it absorbs that beautiful vanilla aroma—it’s one of those small kitchen moments that makes all the difference.

Step 2: Sift the flour into a large bowl. This helps get rid of any lumps and keeps your dough light and tender.

Step 3: In your stand mixer, combine the fragrant vanilla sugar and softened salted butter. Beat on medium speed with the paddle attachment until the mixture becomes creamy and smooth, about two minutes.

Step 4: Add in the egg yolk, then mix again on medium speed until fully blended into the dough.

Step 5: Gradually add the sifted flour while mixing on medium-low speed. Stir just until the dough comes together in thick clumps—be careful not to overmix, or your cookies may end up tough instead of tender.

Step 6: Turn your dough onto a lightly floured surface and knead it gently just enough to form a smooth ball. Handle it lightly—this keeps the dough tender and soft for perfect texture.

Step 7: Divide the dough into two equal parts. Roll each one into a 7-inch log about 1 1/2 inches thick, rolling evenly back and forth to shape smooth, round logs.

Step 8: Wrap each log tightly in wax paper or plastic wrap, leaving a little extra at the ends. Twist the ends firmly like candy wrappers to compact and smooth out the dough logs.

Step 9: Pop the wrapped logs into the fridge for at least one hour. You can keep them chilled for up to two days or freeze the logs for up to two months if you want to save some dough for later. When you’re ready to bake, let the logs thaw for about 30 minutes before slicing.

Step 10: Just before baking, brush the entire log generously with egg white, then sprinkle it with turbinado sugar. Roll and turn the log so all sides get coated in that sweet, crunchy sugar magic.

Step 11: Slice the log into 1/2-inch thick rounds. Place the cookies on a baking sheet about an inch and a half apart to give them enough room to keep their shape while baking.

Step 12: Make sure to space the cookies evenly on the baking sheet so they cook evenly and don’t crowd each other.

Step 13: Bake for 15 to 18 minutes, until the bottoms turn a lovely light golden color. Keep a close eye on them—if the tops start browning too quickly, shave a minute or two off the baking time.

Every oven behaves a little differently, so I always suggest baking a test cookie first. That way, you can figure out exactly how long your oven needs, and your cookies will turn out perfect every time.

Step 14: After baking, let the cookies cool on the pan for a few minutes before moving them to a wire rack. This helps them set up nicely and keeps them from breaking when you transfer them.

How to Store Shortbread Cookies

To keep your shortbread fresh and tasty, store them in an airtight container, and they’ll stay good for up to two weeks. These cookies hold up wonderfully, so you can savor that buttery vanilla goodness over many days. Plus, their firm yet tender texture makes them perfect for mailing to friends or family—because who doesn’t love getting surprise cookies in the mail?

Pro Tips for Making These Cookies

• Measure with a kitchen scale: The magic 3-2-1 ratio (flour, butter, sugar) is key for cookies that keep their shape without spreading too much. A scale ensures you get the texture just right every time. Too much flour can make crumbly cookies, while too little makes them spread out too much.
• Choose your butter carefully: Butter is the real flavor hero here, so pick a good-quality one you genuinely enjoy. It makes a huge difference in both flavor and texture.
• Bake on parchment paper, not Silpat: I find parchment paper gives me an even bake every time. Silpat mats sometimes cause cookies to spread unevenly or bake too fast on the bottom.
• Don’t overcrowd the baking sheet: When baking multiple trays, never place raw cookies on a hot sheet. It can make them soften and spread too much before they even start baking.

If you try making these buttery vanilla shortbread cookies, I’d love to hear all about how they turn out! Please leave a rating and share your cookie stories below in the comments—it’s so fun to hear from you.