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