The Story & Intro
There’s something magical about the smell of vanilla drifting through a warm kitchen, especially when it comes from real vanilla beans. Whenever I make vanilla bean shortbread, I feel like I’m right back in my grandmother’s little stone kitchen in Crete. She used to keep dried vanilla pods tucked in a small jar, and she’d let me scrape the seeds out with a tiny spoon she swore was “our family’s secret tool.” Of course, it wasn’t the tool it was the love behind the recipe.
Shortbread has always been one of those comforting treats that remind me how simple ingredients can create unforgettable flavors. And when you add real vanilla bean, it becomes something special soft, buttery, fragrant, and nostalgic. This vanilla bean shortbread is one of my favorite things to bake, especially when I want something elegant without too much fuss. I love how the dough comes together so easily, and even if my kitchen ends up dusted with flour (which it always does!), it still feels like home.
Growing up on Crete taught me that good food doesn’t have to be complicated. That’s exactly why vanilla bean shortbread has become a recipe I make over and over. It’s the perfect blend of simple and luxurious. Real vanilla bean brings a depth of aroma that reminds me of slow afternoons baking with my grandmother while she hummed old Greek songs. And every time I share these cookies with friends or family, especially the women in my life, it feels like passing on a little piece of that warmth.
If you’re someone who loves quick, easy recipes that still feel fancy, this vanilla bean shortbread is going to be your new favorite. It’s perfect with tea, coffee, or even a scoop of ice cream. Plus, the aroma while it bakes? Absolutely dreamy.
And if you’ve never used a vanilla bean before don’t worry! I’ll walk you through every step. Cooking should feel joyful and inviting, never intimidating. Whether you’re just starting out or you’ve been baking for years, I’m right here guiding you from my cozy Cretan kitchen to yours.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste)
- ½ tsp vanilla extract
- ¼ tsp salt
Optional for topping:
- Extra sugar for sprinkling
- A splash of milk to help sugar stick
Step-by-Step Instructions
1. Prepare the vanilla bean
Carefully slide a knife down the center of the vanilla bean. Open it gently and scrape out all those fragrant black seeds. This is where all the magic lives!
2. Cream the butter and sugar
In a mixing bowl, beat the softened butter and sugar until creamy and pale. This step creates that melt-in-your-mouth texture.
3. Add the vanilla
Mix in the vanilla bean seeds and vanilla extract. The aroma alone will make you smile.
4. Add dry ingredients
Sprinkle in the flour and salt. Mix slowly until the dough comes together. It might start crumbly keep going until it forms a smooth dough.
5. Shape the dough
Roll the dough into a log for slice-and-bake cookies OR roll it flat and use cookie cutters. Both work beautifully.
6. Chill the dough
Wrap the dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape.
7. Slice or cut the cookies
If you made a log, slice into ½-inch pieces. If using cutters, roll to ¼-inch thickness and cut shapes.
8. Optional: Sprinkle sugar
Brush lightly with milk and sprinkle sugar for that classic shortbread sparkle.
9. Bake
Bake at 325°F (165°C) for 12–15 minutes or until edges are just barely golden. They should be pale and delicate.
10. Cool and enjoy
Let them cool completely on a rack. They’ll firm up beautifully.
Serving Suggestions
This vanilla bean shortbread tastes amazing:
- With hot tea in the afternoon
- Paired with strong Greek coffee
- Crumbled over vanilla ice cream
- As part of a holiday cookie platter
- Gifted in cute tins tied with ribbon
You can also drizzle them with melted chocolate or add a hint of citrus zest if you’re feeling creative.
Notes
- Don’t substitute margarine real butter is essential for true shortbread texture.
- If you don’t have a vanilla bean, vanilla bean paste is the closest alternative.
- Chilling the dough helps prevent spreading.
- These cookies last up to a week in an airtight container.
- You can freeze the dough for future baking sessions.
Nutrition (per cookie, approx.)
- Calories: 130
- Fat: 8g
- Carbohydrates: 14g
- Sugar: 6g
- Protein: 1g
Recipe Card 🍪✨
⏱️ Time
15 min prep
30 min chill
15 min bake
🛒 Ingredients
Butter, sugar, flour, vanilla bean, vanilla extract, salt.
👩🍳 Instructions
Mix butter & sugar → add vanilla → add flour → chill → cut → bake → enjoy!
📝 Notes
Use real butter for best texture. Chill dough for clean cuts.
💛 Nutrition
Approx. 130 calories per cookie.
Short 100-Word Version of Your Story
Hi, I’m INAYA from Crete, and vanilla bean shortbread brings me right back to my grandmother’s warm kitchen. She taught me how a simple recipe becomes special with just a touch of love and a good vanilla bean. I still remember scraping the seeds from the pod with her “magic spoon” and watching her smile as we baked together. This shortbread is buttery, delicate, and filled with nostalgic vanilla aroma. Even if my kitchen gets messy, it’s worth every moment. I hope this recipe fills your home with the same warmth and happiness it brings to mine.
