Imagine a cookie so delicate, so buttery, and so wonderfully fragrant that it transports you straight to a cozy British tea room with just one bite. These Vanilla Bean Shortbread Tea Cookies are not just a treat; they're an experience that will elevate your baking game and impress even the most discerning dessert lovers. With real vanilla bean seeds and a melt-in-your-mouth texture, these cookies are about to become your new obsession – perfect for afternoon tea, gifting, or simply indulging in a moment of pure culinary bliss.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: British
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 vanilla bean, scraped
- 1 teaspoon vanilla extract
Instructions
- Remove butter from refrigerator and allow to soften at room temperature for approximately 30 minutes before beginning preparation.
- Split vanilla bean lengthwise using a sharp paring knife and carefully scrape out the inner seeds using the back of the knife.
- In a large mixing bowl, cream together softened butter, granulated sugar, vanilla bean seeds, and vanilla extract until the mixture becomes light and fluffy, approximately 3-4 minutes using an electric mixer.
- Gradually sift in all-purpose flour and salt, mixing at low speed until the dough just comes together and forms a cohesive mass.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to ensure all ingredients are evenly distributed.
- Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm and flavors to meld.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out the chilled dough to approximately 1/4 inch thickness on a lightly floured surface.
- Cut the dough into desired shapes using cookie cutters or a sharp knife, placing cookies about 1 inch apart on prepared baking sheets.
- Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden but centers remain pale.
- Remove from oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled shortbread cookies in an airtight container at room temperature for up to one week.
Tips
- Temperature is Key: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base.
- Don't Overwork the Dough: Mix just until ingredients combine to keep your cookies tender and crumbly.
- Chill for Success: The 30-minute refrigeration isn't optional – it helps prevent spreading and intensifies flavors.
- Use Fresh Vanilla Bean: If possible, use a fresh vanilla bean for the most intense and authentic flavor.
- Watch Baking Time Carefully: These cookies should be pale golden, not brown. Ovenbaking can make them tough and bitter.
- Cooling Matters: Let cookies cool completely on a wire rack to develop their signature crisp texture.
- Storage Tip: Store in an airtight container to maintain freshness and prevent them from becoming stale.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 9g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
