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Bourbon Vanilla Bean Shortbread Cookies Recipe

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★★★★★

4.9 from 122 reviews

These Bourbon Vanilla Bean Shortbread Cookies are rich, buttery, and infused with the luxurious flavors of vanilla bean and bourbon. Perfectly crisp with just the right hint of sweetness, these classic shortbread cookies are ideal for any special occasion or a delightful everyday treat.

Ingredients

Scale

Base 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

Flavorings

  • 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, for brushing)
  • 3–4 tablespoons Raw Sugar or Demerara Sugar (optional, for sprinkling)

Instructions

  1. Mix the Butter and Sugars. In the bowl of a stand mixer, combine the room temperature unsalted butter with the organic cane sugar, confectioners sugar, sea salt, and vanilla bean paste or scraped vanilla beans. Mix on medium speed for about 2 minutes until the mixture is smooth but not fluffy. Be sure to stop and scrape down the bowl at least once for even mixing.
  2. Add Bourbon and Vanilla Extract. Pour in the bourbon and vanilla extract, then mix again on medium speed for approximately 30 seconds until everything is well incorporated. Scrape the bowl down to ensure even mixing.
  3. Incorporate the Flour. Add all the unbleached all-purpose flour at once, pulse briefly to start mixing, then continue mixing on medium speed for 30-40 seconds. Stop when the dough begins to form a clump around the paddle and pulls away from the sides of the bowl. If the dough doesn’t form a ball, add flour one tablespoon at a time until it does.
  4. Shape the Dough. Transfer the dough onto a floured surface and knead gently a few times to form a unified mass. Divide the dough into halves. For slice-and-bake cookies, shape each half into a 2-inch thick log, using a little flour to prevent sticking. If the dough forms hollow spaces, pinch them closed and reroll. Optionally, rest the dough in the fridge for 15 minutes to help conditioning. Wrap each log in parchment paper or plastic wrap and refrigerate on a flat surface to maintain shape, for at least 2 hours or up to 2 days. For cut-out cookies, form two 1/2-inch thick disks, wrap, and refrigerate similarly.
  5. Freeze (Optional). The dough logs or disks can be frozen double-wrapped for up to two months. Thaw overnight in the refrigerator before proceeding.
  6. Prepare for Baking. (Optional) Remove logs from the fridge, unwrap, and brush with egg white all over the surface. Sprinkle raw or Demerara sugar to coat. Line a baking sheet with parchment paper. Using a serrated knife, slice logs into 1/2-inch thick cookies, spacing them at least 1 inch apart on the sheet. For cut-outs, allow dough to soften at room temperature for 30 minutes before rolling to 1/4-inch thickness. Use cookie cutters to cut shapes, spacing cookies at least 1 inch apart. Chill cookies in the refrigerator for at least 20 minutes before baking to prevent spreading.
  7. Bake the Cookies. Preheat the oven. For 1/2-inch thick cookies, bake at 350°F (180°C) for 25-27 minutes or until edges are lightly golden. For thinner 1/4-inch cookies, bake at 325°F (160°C) for 23-26 minutes until golden. Transfer baked cookies to a cooling rack and allow them to cool completely to a crisp texture.
  8. Store. Once cooled, store the cookies in a covered container at room temperature for up to two weeks, maintaining their fresh crispness.

Notes

  • To make these cookies dairy-free or vegan, substitute the butter with a plant-based alternative and omit the egg white.
  • Using vanilla bean paste or scraped vanilla beans enhances the vanilla flavor more intensely than extract alone.
  • Resting and chilling the dough is crucial to prevent cookie spreading during baking.
  • Slicing the dough into uniform thickness ensures even baking and consistent texture.
  • Optional brushing with egg white and sprinkling with raw sugar adds a sparkling sugar crust and slight crunch.
  • If dough cracks while rolling, gather scraps, knead gently, condition with a rolling pin, and re-roll.

Keywords: shortbread cookies, bourbon cookies, vanilla bean cookies, holiday cookies, buttery cookies, slice and bake cookies

Find it online: https://recipeswithmia.com/bourbon-vanilla-bean-shortbread-cookies-recipe/