Bourbon Vanilla Bean Shortbread Cookies Recipe

Introduction

These Bourbon Vanilla Bean Shortbread Cookies are a rich and buttery treat infused with the warm flavors of bourbon and real vanilla bean. Perfectly crisp and lightly sweetened, they are an elegant twist on classic shortbread that’s easy to make at home.

Ingredients

• 1 1/2 cups (346 grams) or 3 sticks unsalted butter, room temperature
• 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

1. 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 beans. Mix on medium speed for about 2 minutes until smooth, stopping to scrape the bowl once or twice.
2. Step 2: Add the bourbon and vanilla extract. Mix again on medium for 30 seconds until fully incorporated. Scrape the bowl down.
3. Step 3: Add the flour all at once. Pulse at first if using a paddle attachment, then mix on medium for 30-40 seconds until the dough forms a ball and pulls away from the sides of the bowl. If it doesn’t form a ball, sprinkle in flour 1 tablespoon at a time until it does.
4. Step 4: Turn the dough out onto a floured surface and knead a few times until it comes together. Divide in half.
5. Step 5: For slice-and-bake cookies: Shape each half into a 2-inch thick log. Wrap in parchment or plastic wrap and refrigerate on a flat surface for at least 2 hours or up to 2 days.
6. Step 6: For cut-out cookies: Shape each half into a 1/2-inch thick disk. Wrap and refrigerate for at least 2 hours or up to 2 days.
7. Step 7: (Optional) To freeze dough: double wrap logs or disks and freeze up to 2 months. Thaw overnight in the fridge before proceeding.
8. Step 8: For slice-and-bake: Remove logs from refrigerator, unwrap, and brush the surface lightly with egg white. Sprinkle with raw or demerara sugar, rolling to coat evenly.
9. Step 9: Line a sheet pan with parchment paper. Using a serrated knife, cut logs into 1/2-inch thick slices. Space cookies at least 1 inch apart on the pan.
10. Step 10: For cut-outs: Let dough sit at room temperature for 30 minutes to soften slightly. Flour your work surface and rolling pin, roll dough to 1/4 inch thick, and cut into desired shapes. Reroll scraps as needed. Place cookies 1 inch apart on the pan and chill in the refrigerator for at least 20 minutes before baking.
11. Step 11: Preheat oven. Bake 1/2-inch cookies at 350°F (180°C) for 25-27 minutes, or until edges begin to turn golden. Bake 1/4-inch cut-outs at 325°F (160°C) for 23-26 minutes, or until golden around the edges.
12. Step 12: Transfer cookies to a cooling rack and cool completely. They will crisp as they cool.

Tips & Variations

• To make these cookies dairy free or vegan, substitute butter with your favorite plant-based butter and ensure sugar is vegan-friendly.
• If you don’t have vanilla bean paste, use the scraped seeds from one vanilla bean pod for a more intense flavor.
• Chilling the dough is important to prevent spreading and maintain cookie shape during baking.
• For added texture, sprinkle raw sugar on top just before baking to create a sweet crunch.

Storage

Store baked cookies in a covered container at room temperature for up to two weeks. To keep them fresh longer, separate layers with parchment paper. Reheat briefly in a low oven if you prefer them warm, but they are delicious at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without alcohol?

Yes, you can omit the bourbon or substitute it with an equal amount of vanilla extract or milk to maintain moisture and flavor without the alcohol.

Why is it important to chill the dough before baking?

Chilling firms up the dough, which helps the cookies hold their shape and prevents them from spreading too much while baking. It also enhances the flavor and texture.

Bourbon Vanilla Bean Shortbread Cookies Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

These Bourbon Vanilla Bean Shortbread Cookies are a delightful blend of rich butter, real vanilla bean, and a hint of bourbon for a sophisticated twist on classic shortbread. Crispy yet tender, these cookies are perfect for afternoon tea or sharing during the holidays.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes (including chilling time)
• Yield: Approximately 40 cookies (depending on size) 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups (470 grams) Unbleached All Purpose Flour
• 1/2 teaspoon Sea Salt
• 1/2 cup (124 grams) Organic Cane Sugar
• 1/2 cup (68 grams) Confectioners Sugar

Wet Ingredients

• 1 1/2 cups (346 grams) or 3 Sticks Unsalted Butter, room temperature
• 1 tablespoon Vanilla Extract
• 2 teaspoons Vanilla Bean Paste (or 1 Vanilla Bean, scraped)
• 2 1/2 tablespoons Bourbon
• 1 Egg White (optional, for brushing)
• 3–4 tablespoons Raw Sugar or Demerara Sugar (optional, for sprinkling)

Instructions

1. Mix the dough: 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 speed for about 2 minutes until smooth, scraping down the bowl at least once. Add the bourbon and vanilla extract, mixing on medium for an additional 30 seconds until fully incorporated. Scrape down the bowl again.
2. Add the flour: Add all the flour at once and pulse to start. Then mix on medium for 30-40 seconds, until the dough begins to clump around the paddle and pull away from the bowl sides. If the dough is too sticky and doesn’t form a ball, add additional flour one tablespoon at a time until it holds together.
3. Shape the dough: Turn the dough out onto a floured surface and knead lightly until it forms a smooth mass. Divide in half. For slice and bake cookies, form each half into a 2-inch diameter log, adding flour as needed to prevent sticking. Seal any hollow parts by pinching and rerolling. Wrap the logs tightly in parchment or plastic wrap.
4. Chill the dough: Refrigerate the wrapped logs flat for at least two hours or up to two days. Alternatively, for cut out cookies, form each half into 1/2-inch disks, wrap tightly, and refrigerate for the same duration.
5. Optional freezing: Dough logs or disks can be frozen for up to two months, double wrapped to avoid freezer burn. Thaw overnight in the fridge before proceeding.
6. Prepare for baking: Remove dough logs from fridge and unwrap. Brush lightly with egg white and sprinkle raw or demerara sugar evenly on top, rolling the log to coat fully.
7. Cut the cookies: Line a baking sheet with parchment paper. Using a serrated knife, cut the dough logs into 1/2 inch thick slices and place them 1 inch apart on the sheet. For cut out cookies, let the dough come to room temperature for 30 minutes, then roll out to 1/4 inch thickness. Cut with cookie cutters, re-rolling scraps as needed. Refrigerate cut cookies for at least 20 minutes before baking to prevent spreading.
8. Bake the cookies: Preheat the oven to 350°F (180°C) for 1/2 inch thick cookies, baking for 25-27 minutes until edges turn golden. For 1/4 inch thick cookies, bake at 325°F (160°C) for 23-26 minutes. Transfer cooked cookies to a cooling rack and allow to cool completely; they will crisp as they cool.
9. Storage: Store cooled cookies in an airtight container at room temperature for up to two weeks.

Notes

• To make these cookies dairy-free or vegan, use a dairy-free butter substitute that is room temperature.
• Vanilla bean paste or real vanilla beans provide a richer vanilla flavor than extract alone; however vanilla extract is still used to complement the bean flavor.
• Brushing with egg white and sprinkling with raw sugar before baking adds a delicate crunchy texture and sparkle on top but is optional.
• Resting the dough in the refrigerator is important to prevent spreading and to develop flavor.
• If dough cracks during rolling, knead gently and allow to rest before rerolling.
• The bourbon adds depth and complexity to the flavor but can be omitted if desired.

Keywords: shortbread cookies, bourbon cookies, vanilla bean cookies, holiday cookies, buttery cookies, homemade shortbread