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Soft and tender vanilla shortbread cookies made with a whole vanilla bean and salted butter, coated with turbinado sugar for a crispy edge.

  • Total Time: 1 hour 55 minutes (including chilling)
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 12 ounces unbleached all-purpose flour, sifted
  • 8 ounces salted butter, softened (or unsalted with 3/4 tsp kosher salt)
  • 4 ounces granulated sugar
  • 1 whole vanilla bean (or 1 tablespoon vanilla bean paste)
  • 1 large egg, separated (yolk for dough, white reserved for brushing)
  • Turbinado sugar for coating
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Sift the flour into a large bowl and set aside.
  2. Separate the egg; place the yolk in a small bowl for dough, save the white in the fridge for later use.
  3. Put the sugar in a small bowl.
  4. Lay the vanilla bean flat and locate the rough matte side.
  5. Hold one tip of the vanilla bean down with your finger. Using a paring knife, carefully cut lengthwise down the center on the matte side, keeping one end intact so it opens like a book.
  6. Use the blunt back of the knife to scrape the vanilla seeds from the bean into the sugar bowl. Rub seeds evenly into the sugar until fragrant.
  7. Transfer the vanilla sugar mixture to the stand mixer bowl. Add the softened salted butter and beat on medium speed for about 2 minutes until creamy and smooth.
  8. Add the egg yolk and mix on medium speed until fully blended.
  9. Add all the flour and mix on low to medium-low speed just until the dough forms large clumps. Avoid overmixing.
  10. Turn the dough onto a lightly floured surface and gently press it into a smooth round disk without toughening the dough.
  11. Divide the dough into two equal halves (about 350 grams each).
  12. Roll each half into a 7-inch log with a diameter of about 1 1/2 inches, rolling back and forth evenly; dust with flour to prevent sticking.
  13. Wrap each dough log tightly lengthwise in wax paper and twist the ends like candy wrappers to secure.
  14. Chill the wrapped dough logs in the refrigerator for at least 1 hour and up to 2 days.
  15. Preheat oven to 325°F (163°C). Remove one dough log from fridge and let it sit 10 minutes to soften slightly.
  16. Brush the entire log with the reserved egg white.
  17. Sprinkle turbinado sugar generously onto the log and roll/rotate to coat completely.
  18. Slice the log into 1/2-inch thick rounds with a sharp knife.
  19. Place cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  20. If desired, sprinkle flaky sea salt on top of the cookies for an extra sweet-salty balance.
  21. Bake for 15 to 17 minutes until bottoms are lightly golden. If tops brown too quickly, reduce baking time by 1-2 minutes.
  22. Remove cookies from oven; allow to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  23. Repeat baking with the second dough log.

Notes

Use a kitchen scale for precise measurements to maintain the 3-2-1 flour:butter:sugar ratio for perfect cookie shape and texture., Salted butter enhances flavor paired with vanilla; if using unsalted butter, add 3/4 teaspoon kosher salt to dough., Choose high-quality, plump, moist, and supple vanilla beans for best flavor., Turbinado sugar coating adds a delicious crispy texture and a gentle crunch., You can freeze unbaked dough logs wrapped tightly for up to 3 months; thaw 20-30 minutes before slicing and baking., Baked cookies freeze well for up to 2 months; freeze in a single layer, then stack with parchment paper., Bake cookies on parchment paper, not Silpat mats, for even baking without spreading., Do not overcrowd baking sheets to prevent cookies from spreading., Test bake one cookie first to find exact baking time for your oven.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 15-17 minutes per batch (total 35 minutes as per recipe card)
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal per cookie
  • Fat: 8 g per cookie
  • Carbohydrates: 18 g per cookie
  • Protein: 2 g per cookie