Make ahead ready, slice and bake or cut out cookies, these Bourbon Vanilla Bean Shortbread Cookies are easy to make and a joy to give! They’re a snap to whip up. After resting in the fridge, slice and bake for thick, crisp cookies, or roll and cut using your favorite cookie cutter, then bake. They’re melt in your mouth with the earthy notes of vanilla and bourbon. This recipe is vegetarian, easily dairy free or vegan.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Made these today and they are amazing! Perfectly crisp with tons of flavor…. ” ~ Sarah
Easy Shortbread
Butter. Flour. Sugar. These are the classic ingredients of shortbread, making it one of the easiest cookies to pull together for the holidays, but I lean on them for anytime of year when I want a simple, crisp melt in your mouth classic cookie.
This Recipe Is
- crisp and buttery
- make ahead easy
- long storage life
The sky is the limit in shortbread for flavor inclusions like extracts, zest, seeds, dried, fruit, and chocolate that make shortbread cookies special and so versatile. I mean, just check out these Italian Wedding Cookies and Cocoa Nibby Pecan Cookies! But for these vanilla shortbread cookies, I include two ingredients that are like peas and carrots: vanilla and bourbon.
If you love making and sharing homemade cookies, you’ll enjoy the simplicity and incredible flavor of this recipe.
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How to Make Bourbon Vanilla Bean Shortbread
step by step
The bourbon is subtle in this recipe, so if you’re looking for a heavy presence of it, this isn’t your cookie. Rather, it’s bourbon’s caramel notes that complement and highlight the vanilla.
Make Ahead Ready
One of the best things I love about shortbread is that I can make ahead. It has a long shelf life too, perfect for holiday prep and for gifting to friends and family near and far.
Tightly wrapped, these vanilla bean cookies can be made months in advance and hang out in the freezer until you’re ready to slice and bake. Or, they’ll last weeks packaged, ready to be enjoyed by your gift recipient.
Plan ahead. Although shortbread is easy to make, the flavor improves with a little time in the fridge after mixing. Also, they need to be adequately chilled after slicing or cutting so that they hold their shape while baking.
High Quality Ingredients
Simple and modest, but big on flavor. Don’t skimp on the butter, here. Like the vanilla and bourbon, butter is a main component which brings out the best in this cookie. The flavors completely play off one another. Look for high quality, organic butter for best flavor.
Vanilla extract and beans can be purchased at your well stocked grocery. Look for organic vanilla extract and beans and if you can find them, fair trade. You can use vanilla bean paste instead of vanilla beans, in this recipe, but it can be sometimes difficult to find locally. I usually purchase online when needed.
On a recent trip to Costco, I found their brand of organic vanilla beans, plump and pliable, at a very good price.
Traci’s Tips
- An oven thermometer is helpful in knowing the temperature of your oven for best baking outcome.
- Vegan Shortbread? Yes Please! Makers on Instagram have been making these vegan, so I tested this recipe using Earth Balance buttery sticks, and it works beautifully! Simply reduce the salt, and baking time (see recipe notes).
- Cookie Cutters: I love cutting these cookies into stars for the holiday season, but they’re pretty cut into hearts or whatever shape you like. I use these heart cookie cutters and star cookie cutters.
Bourbon Vanilla Bean Shortbread Cookies
Ingredients
- 1 1/2 cups (346 grams) or 3 Sticks Unsalted Butter,, room temperature (see notes to make these 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 Demamara Sugar, (optional)
Instructions
To Mix:
- In the bowl of a stand mixer, add the butter, cane and confectioners sugar, sea salt and vanilla bean paste or vanilla beans. Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once. Add the bourbon and vanilla extract and mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl. Add the flour all at once, pulse to start, then mix on medium for 30-40 seconds until the dough forms somewhat of a ball (clump) on the paddle and has pulled away from sides of the bowl. If the dough doesn't form a ball, you can sprinkle in some flour, one tablespoon at a time until a dough ball forms.
To Shape, Cut and Rest:
- For Slice and Bake: On a floured work surface, dump out dough, knead it a few times until a mass forms and divide in half. Shape each clump into a log, 2" (5cm) thick, gently rolling and adding flour as needed so it wont stick to you or the work surface. If the log becomes hollow, condition the dough by pinching it closed and reroll into a log. If the hollow persists, you can rest the dough for 15 minutes in the fridge, knead it a few times and beat it with a pin (truly!) until flat enough to roll. Wrap each log in parchment paper or plastic wrap. Carefully place in refrigerator on a flat surface keeping it as straight as possible. for at least two hours or up to two days. For Cut Out Cookies: On a floured work surface, dump out the dough, knead it a few times until a mass forms and divide it in half. Shape the dough into 2, 1/2" disks, wrap snugly and refrigerate for two hours or up to two days.
- To Freeze: At this point the dough (log or cookie dough) can be frozen for up to two months. Be sure to double wrap the logs and dough to prevent freezer burn.Thaw overnight in the fridge then proceed.
To Cut and Pan:
- Optional But Recommended for the Logs: Remove the log(s) from the refrigerator, unwrap, and using a pastry brush, brush a thin layer of egg white all over the surface of the dough. Sprinkle the log with raw sugar, rolling it as needed to cover the surface area of the log.
- Line a sheet pan with parchment paper. For the Log, using a serrated knife, firmly cut the cookies 1/2" (1 1/4cm) thick. Place on sheet pan with at least 1" (2 1/2 cm) between cookies. For the Cut Outs, set at room temperature for about 30 minutes to make rolling easier. Flour your work surface, pin and dough. Roll the dough to 1/4" (6mm) thick and cut the cookies, reflouring as needed to prevent sticking. If the dough starts cracking, gather what you've rolled, knead it a few times and beat it with the pin to condition it. Shape into a rough disc, reroll and cut. Gather the scraps and reroll and cut as needed. Space cookies at least 1" apart on the sheet pan. Place the cookies in the refrigerator for at least 20 minutes before baking (do not skip this step or the cookies will spread).
To Bake:
- Preheat the oven while the cookies rest in the refrigerator For 1/2" cookies, preheat and bake the cookies at 350F (180C) for 25-27 minutes OR until they begin to turn golden.For 1/4" cookies, preheat and bake at 325F (160C) for 23-26 minutes OR until they begin to turn golden. Transfer cookies to a cooling rack and cool completely. They'll become crisp as they cool.
- Store in a covered container at room temperature for up to two weeks.
Video
Notes
- use 3 Buttery Sticks of Earth Balance instead of dairy butter
- omit the salt and add a pinch instead
- omit the egg wash and sprinkling of sugar
- Reduce the bake time to:
- for 1/2″ cookies bake @ 350F for 20-24 minutes.
- for 1/4″ cookies bake @325F for 19-23 minutes.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I had the same problem as the baker from Australia. No idea what happened. I weighed everything and followed instructions exactly. It never came together as a dough, it’s more like a batter. There is no way to knead what I have. So, I’m going to scoop it out and refrigerate in a bowl. It’s probably bound for the garbage but I’m hoping something will work out.
Hi Winston! For troubleshooting, since your dough isn’t kneadable, try sprinkling in a bit more flour and work that in. I’d start with a tablespoon of flour, then assess the dough. Sprinkle a bit more in if needed or until you get a kneadable, rollable dough.
I made these last night using a snowflake cookie cutter and stamp. On a whim I made a glaze with a slug of bourbon and some icing sugar, and painted it on with a pastry brush while the cookies were cooling on the rack. They looked and tasted amazing!
Oh my goodness, they sound absolutely beautiful, Heather! Thank you for sharing your tip on the glaze… I’m on the lookout for a stamp now!
I’m having an issue with the mixture staying more like a thick batter and not coming together for a dough. The only thing I can think of is I used pure confectioners sugar(aka, icing sugar in Australia) I know that the standard one does have some cornflour in it, but I don’t think its enough to be this much of a difference. The mixture is almost fluffy now. I have rolled it into a log in cling wrap and will leave for 24 hours to rest in place of the 2 hours, but I’m 99% sure it will bake out loosing its shape.
Any tips on how to help with the next run?
Hi Kasz! It sounds like possibly the butter and/or batter was over-mixed. Too much air whipped into the butter/batter could create a fluffy texture. I’m not familiar with icing sugar, so I’m not sure how it would impact the cookies. Keep us posted on your progress, okay?
I do think it was something to do with the overwhipping of the sugar and butter at the start, but its just seems such a totally different texture Im not sure. I do think it was me though as the rest of the reviews seem to be consistently happy.
Icing sugar is just what confectioners sugar is called in Australia so they are the same thing, but you can get pure icing sugar in Australia which is essentially confectioners sugar, minus the corn flour, which I also think may have played a part here.
Im actually really happy with how the cookies have turned out, they have changed shape a fair but, but in a good way. I have also washed the whole face of the cookies and sugared the top and they are divine, like a thinner melting moment? But way better taste and less drying to the mouth.
So glad it worked out, Kasz. Your thinner melting moments sounds delightful!
I am wanting to make these but have no Vanilla Bean, I do have Vanilla extract though. Do I need to make any adjustments to this recipe if I don’t have the bean or paste?
Hi Sondra! You can use vanilla extract. Simply reduce the bourbon by how much extract you add. So, for example. If you add 1 teaspoon of vanilla extract, reduce the bourbon to 2 tablespoons + 1/2 teaspoon.
.Has anyone made these gluten free?
Leaving a comment here too because this recipe is excellent and I’ve made them 3 times this week already, so so delicious. Great to make ahead of time and they’re ready to slice (the method I used)
One of the gifts my friends look forward to the most!
Just made these and they were incredible, even though I accidentally put in 2x the amount of bourbon and botched the oven temp! Bravo!
Oh goodness! Hooray! SO glad they turned out for you Adri. Thank you for your note… sounds like they were extra bourbony!
I was wondering if you can use food coloring in the dough? I would like to make leaf cutouts with a swirl of fall colors.
thanks!
Hi Lynn! What a fun idea! I’ve not tried it. If you give it a go, please keep us posted!
What do you think about dipping the bottoms of a few of them in dark chocolate?
Hi Ann! Delicious idea! I would temper the chocolate, however so that the coating stays snappy and has a shiny sheen.
Absolutely delicious! I used the slice and bake method and they were perfect. Shortbread cookies are this family’s passion due to some British influence.