These vanilla shortbread cookies are the ones your grandma made, just gently updated with vanilla bean paste for a little extra something special. Buttery, crisp, and melt in your mouth good.
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Quick Look
- 📋 Recipe: Vanilla Shortbread Cookies
- ⏲️ Ready In: 40 minutes
- 👪 Servings: 24 cookies
- 🔪 Difficulty: Easy
- 💭 Top Tip: Vanilla bean paste makes a real difference in a cookie this simple. The flavor is more intense than extract and the little black specks are beautiful.
Why You'll Love This Recipe
- Made with just five simple ingredients you likely already have.
- Cornstarch gives these cookies a crisp exterior and tender, melt in your mouth center.
- Vanilla bean paste adds beautiful flavor and those pretty little black specks.
- Perfect for rolling and cutting into any shape for any occasion.
- A great make ahead cookie. Bake a few days before your party and store in a tin.
I grew up with this recipe. It comes straight from the back of the Canada Cornstarch box, the one every Canadian grandma had cut out and tucked into her recipe box. My own grandma and my mom both made these, and the taste is pure nostalgia.
I've updated the classic with vanilla bean paste, which adds intense vanilla flavor and those beautiful little black specks. If you want the pure nostalgic version, simply leave it out.
If you love simple elegant cookies, you might also love our Toblerone Shortbread and our Raspberry Almond Thumbprint Cookies. These vanilla shortbread cookies are also a staple on our Little Women vintage tea party table, alongside easy food processor scones and finger sandwiches.
Ingredients
- Cornstarch -the secret to that melt in your mouth texture. Cornstarch shortbread has a crisp exterior and tender center that traditional Scottish shortbread made without it doesn't have.
- Vanilla bean paste -our upgrade to the classic recipe. More intense flavor than extract and those beautiful little black specks. Vanilla extract works too if that's what you have.
Variations
The base dough is wonderfully simple to customize. Try any of these:
- Orange: Add 1 teaspoon of orange zest for a warm, citrusy twist.
- Lemon: Replace the vanilla bean paste with 1 teaspoon of lemon zest for a bright, fresh flavor.
- Lavender: Add ½ teaspoon of culinary lavender to the dough. Beautiful for a tea party spread.
- Almond: Swap the vanilla bean paste for ½ teaspoon of almond extract.
- Chocolate Dipped: Dip baked, cooled cookies halfway in melted dark or milk chocolate and let set on parchment.
- Coarse Sugar: Before baking, sprinkle the cookie with coarse colored sugar.
How To Make Vanilla Shortbread Cookies
- Step 1: Mix the dry ingredients and add the butter. Combine the cornstarch, powdered sugar, and flour in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and mix until the dough just comes together. Do not overmix, stop as soon as it comes together or the cookies will be less tender.
- Step 2: Add the vanilla. Add the vanilla bean paste and mix until evenly distributed throughout the dough.
- Step 3: Roll and cut. On a lightly floured surface, roll the dough out to about ¼ inch thick. Use your favorite cookie cutter to cut into shapes, or press with a cookie stamp for a beautiful embossed design. For the simplest version, roll the dough into 1 inch balls and flatten gently with a fork.
- Step 4: Bake and cool. Place on an ungreased cookie sheet. Bake at 300°F for 15 to 20 minutes, until the edges are just beginning to turn golden. The tops will still look pale and that is correct. They firm up as they cool. Transfer to a wire rack and cool completely before storing or serving.
Expert Tips: How to Serve These at a Tea Party
- Plan on 1 to 2 cookies per guest when shortbread is part of a larger spread with sandwiches and scones.
- Arrange on a tiered tray for the prettiest presentation. They look lovely stacked simply or layered on a pretty plate or cake stand.
- They pair beautifully with a pot of tea. Earl Grey, English Breakfast, or a floral herbal tea are all lovely choices.
- Make ahead with confidence. These are actually better after a day or two once the flavors have had time to settle, and they keep well in an airtight tin for up to a week.
- Pack a few into a cellophane bag, tie with a ribbon, and tuck in a tea bag for the sweetest little party favor.
More Cookie Inspiration
Frequently Asked Questions
Vanilla shortbread cookies are a classic British biscuit made with butter, flour, and sugar, with no eggs or leavening. The addition of vanilla gives them a fragrant, warm flavor. Cornstarch shortbread cookies add tenderness and a melt in your mouth texture that sets them apart from traditional Scottish shortbread.
Yes. Use an electric hand mixer at medium speed, or work the butter in by hand with a wooden spoon. If mixing by hand, be careful not to overwork the dough, which can toughen the cookies.
The edges should be just barely beginning to turn golden. The tops will still look pale and slightly underdone. That is correct. They firm up as they cool, and overbaked shortbread loses that tender texture entirely.
Store in an airtight container at room temperature for up to two weeks. For longer storage, freeze baked cookies for up to three months.
Absolutely. Melt good quality dark or milk chocolate, dip the baked cooled cookies halfway, and let them set on parchment paper. Our Toblerone Shortbread takes the chocolate shortbread idea even further if you want to go all in.
The most common reason is butter that is too soft or melted. Make sure your butter is at room temperature. It should be soft enough to hold an indent but not greasy. If your kitchen is warm, chill the shaped cookies on the baking sheet for 15 minutes before baking.
If you try these Vanilla Shortbread Cookies or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Vanilla Shortbread Cookies
Ingredients
- ½ cup cornstarch
- ½ cup powdered sugar
- 1 cup all purpose flour
- ¾ cup butter softened
- ½ teaspoon vanilla paste
Instructions
- Combine the cornstarch, powdered sugar, and flour in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and mix until the dough just comes together. Do not overmix.½ cup cornstarch, ½ cup powdered sugar, 1 cup all purpose flour, ¾ cup butter
- Add the vanilla bean paste and mix until evenly distributed through the dough.½ teaspoon vanilla paste
- On a lightly floured surface, roll the dough out to ¼ inch thick and cut into shapes with a cookie cutter or press with a cookie stamp. Or roll into 1 inch balls and flatten with a fork.
- Place on an ungreased cookie sheet. Bake at 300°F for 15 to 20 minutes until the edges are just beginning to turn golden. Cool completely on a wire rack before storing or serving.
Video
Notes
- Love chocolate? Dip the baked cooled cookies in melted chocolate and let set on parchment paper.
- Store in an airtight container at room temperature for up to one week.
- Freeze baked cookies for up to three months.
Dannyelle says
These are the perfect simple vanilla shortbread. Love the texture and they're easy to make too.