Vanilla Butter Shortbread Recipe for Cut-Out Cookies
Butter, flour and sugar bake into crisp-edged shortbread with a tender, sandy center.
Butter, flour and sugar bake into crisp-edged shortbread with a tender, sandy center. Use cool softened butter rather than melted butter so the dough can hold a clean shape. Chill it before rolling and cut the biscuits to an even thickness. Pull the tray when the edges are pale gold; the cookies become firmer as they cool. Beat butter with sugar and vanilla sugar until combined but not airy. Mix in flour and salt until dough comes together; flatten into a disk and chill 45 minutes. Heat oven to 170°C (340°F); roll dough between parchment to 7 mm and cut small shapes. Arrange on lined baking sheets and bake 13 to 17 minutes until edges are light gold and centers look set.
Recipe card
Vanilla Butter Shortbread Recipe for Cut-Out Cookies
Equipment: Mixing bowls, scale, measuring tools and suitable baking pan or skillet
Ingredients
Instructions
Cream
Beat butter with sugar and vanilla sugar until combined but not airy.
Dough
Mix in flour and salt until dough comes together; flatten into a disk and chill 45 minutes.
Cut
Heat oven to 170°C (340°F); roll dough between parchment to 7 mm and cut small shapes.
Bake
Arrange on lined baking sheets and bake 13 to 17 minutes until edges are light gold and centers look set.
Cool
Rest on trays 5 minutes, transfer to a rack, and dust with optional icing sugar only when cold.
How to tell when it is ready
Rest on trays 5 minutes, transfer to a rack, and dust with optional icing sugar only when cold.
Tips
- Beat butter with sugar and vanilla sugar until combined but not airy.
- Mix in flour and salt until dough comes together.
- Heat oven to 170°C (340°F).
- Arrange on lined baking sheets and bake 13 to 17 minutes until edges are light gold and centers look set.
Troubleshooting
- If dough crumbles, knead briefly while still cool.
- If biscuits spread, chill cut shapes before baking.
Substitutions
- Use fine granulated sugar for caster sugar at the same weight.
- Use vanilla extract instead of vanilla sugar and reduce plain sugar slightly.
Variations
- Add a little lemon zest.
- Cut thinner shapes and shorten baking slightly.
Serving suggestions
- Offer with tea.
- Serve alongside fruit.
- Pack in a biscuit tin.
- Pair with coffee.
Make ahead
Prepare the measured ingredients in advance. Store airtight at room temperature up to 5 days.
Storage
Store airtight at room temperature up to 5 days.
Food safety
Do not taste raw flour dough; cool thoroughly before sealing.
Frequently asked questions
How do I know vanilla butter shortbread cookies is ready?
Rest on trays 5 minutes, transfer to a rack, and dust with optional icing sugar only when cold.
How should I store vanilla butter shortbread cookies?
Store airtight at room temperature up to 5 days.
Offer with tea. Store airtight at room temperature up to 5 days.
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