Servings
Font
Back
0.0 from 0 votes

Vanilla Bean Shortbread Cookies

Vanilla Bean Shortbread Cookies for a fun and flavorful twist on classic shortbread. Fragrant vanilla bean paste and a sprinkle topping make these melt-in-your-mouth cookies totally irresistible!

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 48 cookies
Calories: 104 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup unsalted butter softened
  • ½ cup powdered sugar
  • 1 ½ teaspoons vanilla bean paste
  • 2 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 ½ cups Ghirardelli white chocolate wafers or vanilla almond bark, melted
  • ¼ cup Sprinkles

Instructions

    Cup of Yum
  1. In a a large mixing bowl, cream together the butter and powdered sugar. Add vanilla bean paste and mix until fully blended.
  2. Add flour and kosher salt. If the mixture is still crumbly after blending, use hands to fully combine.
  3. Place dough on a lightly floured counter. Roll into a 12inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. When ready to bake, slice dough into thin slices. Place on a parchment paper lined baking sheet and bake for 12-14 minutes in a 350 degree oven, until cookies begin to lightly brown on edges.
  5. Once cooled, spread a small amount of melted vanilla bark onto each cookie and immediate add sprinkles.
  6. Allow to set, about 15 minutes. Store in a covered container for up to 7 days. ENJOY.

Notes

  • What can I substitute for vanilla paste? If you don't have vanilla paste available, I recommend using a whole vanilla bean. Scrape out the seeds and add them to the dough for a wonderful strong vanilla flavor!
  • Storing: These cookies keep well for about one week in an airtight container. But good luck not eating them all long before then!
  • Add-ins: Add mini chocolate chips to make Chocolate Chip Shortbread Cookies. Add lemon and enjoy an easy lemon shortbread cookie!
  • Holiday variations: Customize these Vanilla Bean Shortbread Cookies by using different colors of sprinkles. We love them with pink and red sprinkles for a Valentine's Day treat! Or add festive sprinkles for Christmas!
  • Freeze Cookies. Use my tips on how to freeze cookie dough for later.
  • Caramel. Spread some dulce de leche between two cookies like we do with our alfajores.
  • Make ahead: This shortbread dough can be stored in the fridge for several days before baking. When you're ready for homemade shortbread just slice and bake. As easy as store bought refrigerated cookie dough but tastes so much better!
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1cookie Calories 104kcal (5%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 11mg (4%) Sodium 12mg (1%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 48cookies

Amount Per Serving

Calories 104

% Daily Value*

Serving 1cookie
Calories 104kcal 5%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Cholesterol 11mg 4%
Sodium 12mg 1%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.