Name: Bourbon Vanilla Bean Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
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, for brushing); 3-4 tablespoons Raw Sugar or Demerara Sugar (optional, for sprinkling)

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Introduction

Bourbon Vanilla Bean Shortbread Cookies are rich, buttery treats infused with the warm flavors of bourbon and vanilla bean. These delicate cookies are perfect for special occasions or a cozy afternoon snack. Enjoy their crisp texture and fragrant aroma with every bite.

The image shows a white plate stacked with star-shaped cookies, some plain golden-brown and some covered with a light dusting of powdered sugar, placed on a larger white plate with a ridged texture. Around the plates, more star cookies are scattered on a white marbled surface, with a few tied together with red and white striped string. To the upper left, there is a glass bottle filled with milk and a red and white striped straw inside. On the lower right side, a metal sieve holds extra powdered sugar, with some sugar sprinkled on the marble surface near the sieve. Vanilla pods and silver star-shaped cookie cutters lie near the upper right corner. The overall setting is bright and airy with a cozy, festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (346 grams) unsalted butter, room temperature (see notes for dairy free/vegan options)
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 butter, cane sugar, confectioners sugar, sea salt, and vanilla bean paste or scraped vanilla bean. Mix on medium for about 2 minutes until smooth, stopping to scrape the bowl once.
Step 2: Add bourbon and vanilla extract, mixing again on medium for 30 seconds until incorporated. Scrape down the bowl.
Step 3: Add all flour at once, pulse to start, then mix on medium for 30-40 seconds until dough forms a ball and pulls away from the bowl sides. If dough is too sticky, add flour one tablespoon at a time until ball forms.
Step 4: For slice and bake, turn dough out onto a floured surface, knead lightly, and divide in half. Shape each half into a 2-inch thick log, adding flour to prevent sticking. Wrap logs in parchment or plastic wrap and chill in the refrigerator for at least 2 hours or up to 2 days.
Step 5: For cut-out cookies, shape dough into two ½-inch thick disks, wrap tightly, and refrigerate for 2 hours or up to 2 days.
Step 6: To freeze dough (logs or disks), double wrap and freeze up to 2 months. Thaw overnight in the fridge before proceeding.
Step 7: Optional: Brush chilled logs with egg white and roll in raw sugar to coat before slicing.
Step 8: Preheat oven to 350°F (180°C) for ½-inch thick cookies or 325°F (160°C) for ¼-inch cookies. Slice logs into ½-inch thick pieces and place on parchment-lined baking sheets, spaced 1 inch apart.
Step 9: For cut-outs, let dough sit at room temperature 30 minutes, then roll to ¼-inch thickness on a floured surface. Cut shapes and place on parchment-lined sheets, spacing 1 inch apart. Chill cookies in refrigerator for at least 20 minutes before baking.
Step 10: Bake ½-inch cookies for 25-27 minutes, or until edges begin to golden; bake ¼-inch cookies for 23-26 minutes until golden around edges.
Step 11: Transfer cookies to a cooling rack and cool completely until crisp.

Tips & Variations

Use vanilla bean paste instead of a vanilla bean for easier mixing without scraping seeds.
Substitute dairy free butter to make these cookies vegan-friendly.
Chilling the dough thoroughly prevents spreading and helps maintain shape.
Brush egg white and sprinkle raw sugar on logs before slicing for a decorative, crunchy topping.
Add a pinch of cinnamon or nutmeg for a warm spice note variation.

Storage

Store cooled 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. Reheat briefly in a low oven to refresh crispness if desired.

How to Serve

A close-up view of light beige cookie dough rolled out flat on a wood surface with white flour dusted around, featuring multiple star and round shapes cut out neatly. The dough has about two-thirds covered with star shapes in the top portion and round shapes with scalloped edges in the lower part. Two full star-shaped cookies and a small stack of round scalloped cookies lay on the left side outside the rolled dough. A silver star-shaped cookie cutter rests on the dough to the right, while a silver round cookie cutter and measuring cup with flour sit above the dough. A wooden rolling pin is positioned horizontally near the top right corner on the wood background. The scene is well lit and focused from above. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without bourbon?

Yes, you can omit the bourbon and increase the vanilla extract slightly. The cookies will still be flavorful but without the subtle depth bourbon adds.

How do I make these cookies vegan?

Use a dairy-free butter substitute and omit the egg white brush or replace it with a plant-based milk wash for brushing before adding sugar.