Vanilla Bean Shortbread Sugar Cookies

Ingredients

• 1 cup Unsalted butter (room temperature)
• 0.75 cup Granulated sugar
• 1 tbsp Vanilla bean paste (or seeds from 1 vanilla bean)
• 1 tsp Vanilla extract
• 2.5 cup All-purpose flour
• 0.5 tsp Salt

Steps

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

2. 2

   Add the vanilla bean paste and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated and the vanilla specks are evenly distributed.

3. 3

   In a separate medium bowl, whisk together the all-purpose flour and salt.

4. 4

   Turn the mixer to low speed and gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together and no streaks of dry flour remain. Do not overmix.

5. 5

   Turn the dough out onto a piece of plastic wrap. Shape into a flat disc, wrap tightly, and refrigerate for at least 1 hour to firm up.

6. 6

   Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.

7. 7

   On a lightly floured surface, roll the chilled dough out to approximately 1/4-inch thickness.

8. 8

   Use cookie cutters to cut out shapes and place them on the prepared baking sheets, spaced about 1 inch apart as they do not spread much.

9. 9

   Bake for 10-12 minutes, or until the edges are just barely beginning to turn a very light golden brown.

10. 10

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best flavor, use high-quality vanilla bean paste. If the dough becomes too soft while rolling, return it to the refrigerator for 10-15 minutes. These cookies store well in an airtight container at room temperature for up to 5 days.

Nutrition per serving

• dessert
• snack
• baking
• cookies
• shortbread
• vanilla
• vegetarian