Vanilla Shortbread Cookies Recipe

Vanilla shortbreads


  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • Yield: 24 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Scotland


  • 1 1/2 cupsSweet Butter (softened)
  • 3cups all-purpose flour (unbleached)
  • 1teaspoonsalt
  • 2/3 cupconfectioners’ sugar
  • 1tablespoonpure vanilla extract or paste

Reminiscing childhood sweet happy memories of Christmas parties, Vanilla Shortbread is the jewel in the crown among all cookies you have ever known.
Vanilla Shortbread, a toothsome cookie of Scotland cuisine, was considered a luxury cookie in Christmas parties back then and even a luscious gift to their beloved ones.
Vanilla Shortbread is an easy-to-make recipe that includes five common ingredients, resulting in a delicious cookie in no time.
If you’re buried in work and feel drained, enjoy this dessert with a cup of tea or coffee. Use the following recipe for baking the most luscious Vanilla Shortbread ever.


Step 1

Preheat oven to 180 Celsius (356 F). Combine flour and salt in a bowl and set it aside.

Step 2

In a separate bowl, add sugar, Sweet Butter, and vanilla extract. Beat the mixture using an electric mixer for 2-3 minutes until the mixture gets creamy. Gradually add flour mixture and beat until moist clumps start to form.

Step 3

Place the dough on a large parchment paper. Press it into the parchment paper and cover it with another sheet. Roll out the dough into a rectangle of 9*13-inch dimension. Uncover the dough and trim the edges using a sharp knife to obtain a clean rectangle. Place the dough with the bottom parchment paper onto the 9*13-inch baking pan.

Step 4

Using a paring knife, cut the rectangle into 24 bars and prick each bar with a fork. Place the baking pan in the freezer for about 10 minutes before baking in the oven. Then bake the dough in the preheated oven for 25 – 30 minutes using the middle rack position. The dough should turn golden brown and looks dry. Re-cut the dough into 24 bars while it is warm. Let it cool and serve.

Cooking Notes

Wrap cooked Vanilla Shortbreads in parchment paper and place them in an airtight container to store at room temperature for four days.

When pressing the dough into the parchment paper, wrap it and freeze it for up to one month. 

Prick the shortbreads to prevent the butter from bubbling.


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