Bourbon Vanilla Bean Shortbread Cookies Recipe
Introduction
These Bourbon Vanilla Bean Shortbread Cookies offer a rich, buttery flavor with a subtle warmth from bourbon and the aromatic depth of real vanilla bean. Perfect for any occasion, they are delightfully crisp and melt in your mouth with every bite.
Ingredients
- 1 1/2 cups (346 grams) unsalted butter, room temperature (see notes to make dairy free/vegan)
- 1/2 cup (124 grams) organic cane sugar
- 1/2 cup (68 grams) confectioners sugar
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract
- 2 teaspoons vanilla bean paste (or 1 vanilla bean scraped)
- 2 1/2 tablespoons bourbon
- 3 1/2 cups (470 grams) unbleached all-purpose flour
- 1 egg white (optional)
- 3-4 tablespoons raw sugar or demerara sugar (optional)
Instructions
- Step 1: In the bowl of a stand mixer, combine the butter, cane sugar, confectioners sugar, sea salt, and vanilla bean paste or scraped vanilla bean. Mix on medium for about 2 minutes until smooth (not fluffy), scraping down the bowl at least once.
- Step 2: Add the bourbon and vanilla extract, mixing on medium for 30 seconds until well incorporated. Scrape down the bowl again.
- Step 3: Add the flour all at once. Pulse to start mixing, then mix on medium until the dough begins to form a ball and pulls away from the sides of the bowl.
- Step 4: On a floured surface, turn the dough out and knead a few times into a mass. Divide in half.
- Step 5: For slice-and-bake cookies, shape each half into a 2″ thick log, adding flour as needed to prevent sticking. Wrap in parchment or plastic wrap and refrigerate on a flat surface for at least 2 hours or up to 2 days.
- Step 6: For cut-out cookies, shape each half into two 1/2″ thick disks, wrap, and refrigerate for 2 hours or up to 2 days.
- Step 7: Optionally, freeze dough (logs or disks) double wrapped for up to 2 months. Thaw overnight in the fridge before proceeding.
- Step 8: To prepare logs, unwrap and brush a thin layer of egg white over the surface. Sprinkle with raw or demerara sugar, rolling to cover evenly.
- Step 9: Preheat the oven: 350°F (180°C) for 1/2″ slice-and-bake cookies, or 325°F (160°C) for 1/4″ cut-outs.
- Step 10: For slice-and-bake: cut logs into 1/2″ slices using a serrated knife and place on parchment-lined sheet pans with 1″ spacing.
- Step 11: For cut-outs: let dough sit at room temperature about 30 minutes, then flour your surface and rolling pin. Roll dough to 1/4″ thickness and cut shapes. If dough cracks, knead and condition before rerolling. Arrange cookies 1″ apart on parchment-lined pans.
- Step 12: Chill the cookies in the refrigerator for at least 20 minutes before baking to prevent spreading.
- Step 13: Bake slice-and-bake cookies for 25-27 minutes or until edges turn golden. Bake cut-outs for 23-26 minutes until golden on edges.
- Step 14: Transfer to a cooling rack and allow cookies to cool completely; they will crisp up as they cool.
Tips & Variations
- For a dairy-free or vegan version, substitute butter with a plant-based alternative and ensure sugar is vegan-friendly.
- If you don’t have vanilla bean paste or fresh beans, use an extra teaspoon of high-quality vanilla extract for a flavorful result.
- Rolling the cookies in raw or demerara sugar before baking adds a delightful crunch and subtle caramel flavor.
- For extra tender cookies, avoid over-mixing the dough once the flour is added.
Storage
Store the cookies in an airtight container at room temperature for up to two weeks. For longer storage, freeze baked cookies in a sealed container for up to three months. To refresh, let them come to room temperature or warm briefly in a low oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to two days or frozen for up to two months. Just thaw overnight in the fridge before shaping and baking.
What can I do if my dough cracks when rolling?
If the dough cracks, gather it, knead gently a few times, and press it flat with the rolling pin to condition it before rolling out again. This softens the dough and prevents cracking.
Print
Bourbon Vanilla Bean Shortbread Cookies Recipe
- Total Time: 2 hours 45 minutes (includes chilling time)
- Yield: Approximately 36 cookies (depending on thickness) 1x
Description
These Bourbon Vanilla Bean Shortbread Cookies combine the rich flavors of bourbon, vanilla bean, and buttery shortbread to create a crisp, tender cookie perfect for any occasion. With a delicate sweetness enhanced by raw sugar topping, these cookies are simple to make and offer a sophisticated twist on classic shortbread.
Ingredients
Scale
Butter Mixture
- 1 1/2 cups (346 grams) unsalted butter, room temperature (see notes to make dairy free/vegan)
- 1/2 cup (124 grams) organic cane sugar
- 1/2 cup (68 grams) confectioners sugar
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract
- 2 teaspoons vanilla bean paste or 1 vanilla bean scraped
- 2 1/2 tablespoons bourbon
Dry Ingredients
- 3 1/2 cups (470 grams) unbleached all-purpose flour
Optional Toppings
- 1 egg white (optional)
- 3–4 tablespoons raw sugar or demerara sugar (optional)
Instructions
- Mix Butter and Sugars: In the bowl of a stand mixer, combine the room temperature butter, organic cane sugar, confectioners sugar, sea salt, and vanilla bean paste or scraped vanilla beans. Mix on medium speed for about 2 minutes or until the mixture is smooth but not fluffy. Scrape the bowl at least once during mixing.
- Add Bourbon and Vanilla Extract: Add the bourbon and vanilla extract to the butter mixture. Mix again on medium speed for about 30 seconds until fully incorporated. Scrape down the sides of the bowl.
- Add Flour and Form Dough: Add all the flour at once. Pulse briefly to start, then mix on medium speed until the dough forms a ball on the paddle attachment and pulls away from the bowl’s sides.
- Shape and Chill Dough: Turn the dough onto a floured surface, knead gently a few times until a cohesive mass forms. Divide the dough in half. For slice-and-bake cookies, shape each portion into a 2-inch thick log, wrapping tightly in parchment or plastic wrap. Refrigerate the logs on a flat surface for at least two hours or up to two days. For cut-out cookies, shape each half into a 1/2-inch thick disk, wrap, and refrigerate for two hours to two days.
- Optional Freezing: At this stage, you can freeze the dough logs or disks for up to two months, double-wrapped to prevent freezer burn. Thaw overnight in the refrigerator before proceeding.
- Prepare for Cutting: For logs, unwrap from the fridge and optionally brush a thin layer of egg white over the surface. Sprinkle with raw sugar, rolling the log as needed to coat evenly.
- Cut and Arrange Cookies: Line a baking sheet with parchment paper. Slice the logs into 1/2-inch thick cookies using a serrated knife, spacing them at least 1 inch apart on the sheet. For cut-out cookies, allow dough to come closer to room temperature for about 30 minutes. Roll out dough on a floured surface to 1/4 inch thickness, cutting shapes and spacing 1 inch apart. Chill the cut cookies in the refrigerator for at least 20 minutes before baking to prevent spreading.
- Bake the Cookies: Preheat the oven to 350°F (180°C) for 1/2-inch thick cookies or 325°F (160°C) for thinner 1/4-inch cut-outs. Bake thicker cookies for 25-27 minutes or until edges begin to turn golden. Bake thinner cookies for 23-26 minutes until golden. Remove cookies from the oven and transfer to a cooling rack to cool completely; they will crisp as they cool.
- Store: Keep cooled cookies in a covered container at room temperature for up to two weeks.
Notes
- For a dairy-free or vegan version, substitute the butter with a vegan butter alternative that works well for baking.
- Using vanilla bean paste or scraped vanilla bean adds more authentic vanilla flavor compared to extract alone.
- Resting or chilling the dough is crucial to prevent spreading and maintain shape during baking.
- Applying egg white and raw sugar on the log surface before slicing adds a desirable sweet crunch and texture.
- Cookie logs and dough disks can be frozen to extend shelf life and convenient baking later.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: bourbon shortbread cookies, vanilla bean cookies, shortbread recipe, bourbon cookies, vanilla shortbread, holiday cookies
