Vanilla Butter Shortbread Cookies
Classic buttery shortbread cookies with a hint of vanilla, perfect for holiday baking or any occasion.
Equipment
- stand mixer
- Parchment paper
- Sheet pans
Ingredients
- 1 cup unsalted butter at room temperature (2 sticks or 227 g)
- 2/3 cup granulated sugar (130 g)
- 1/3 cup confectioners' sugar (40 g)
- 1 teaspoon fine salt
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (284 g)
- 1/2 cup sanding sugar or other coarse sugar for sprinkling (100 g)
Instructions
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
- Add the granulated and confectioners' sugar and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes.
- Scrape down the bowl and add the egg yolks and vanilla, and mix on low speed until incorporated.
- Add the flour and mix on low speed until just combined.
- Transfer the dough to a workspace and pat it into a 4 by 6 in [10 by 15 cm] rectangle.
- Cut the rectangle in half vertically, so it is now 2 in by 6 in [5 by 15 cm].
- Roll and form each half into a log about 2 in [5 cm] wide and 6 or 7 in [15 or 16 cm] long.
- Place the log on a large piece of plastic, a few inches longer than the log.
- Sprinkle about a teaspoon of sanding sugar over each side of the log, covering the outside of the dough.
- Gently press the sugar into the dough with your hands.
- Wrap the log in plastic wrap and refrigerate until firm, about 2 hours, or overnight.
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.
- Sprinkle more sanding sugar over each side of the log, if desired.
- Slice the chilled log into ½ in [12 mm] thick rounds.
- Space the rounds about 2 in [5 cm] apart on the sheet pans.
- Bake one pan at a time, rotating halfway through baking, until the edges are light golden brown but the centers are still pale, 14 to 16 minutes.
- Move the pan to a wire rack and let the cookies cool completely on the pan.
- Store cookies in an airtight container at room temperature for up to 3 days.
Notes
If you love shortbread, try the Neapolitan Shortbread variation for a colorful twist. For another variation, combine vanilla and chocolate shortbread doughs before chilling and baking.