The Story & Intro
Bonjour my friends! 👋 It’s Lacamorea, your Paris-born girl who traded the twinkling Eiffel Tower for the warm, cinnamon-scented kitchens of America 🇫🇷➡️🇺🇸. Today, we’re diving straight into one of my greatest weaknesses… Vanilla Bean Shortbread. Oh la la, even saying the words makes me feel like I’m standing in my grandmother’s tiny Paris kitchen with butter softening on the counter and delicate vanilla perfume floating through the air.
The first time I tasted vanilla bean shortbread, I was maybe eight years old old enough to sprinkle sugar but still young enough to steal dough when Mamie wasn’t looking 😉. She’d slice these little buttery bars with the precision of a jeweler, and every time, she whispered, “La simplicité fait la perfection.” Simplicity makes perfection. And trust me… this recipe proves it.
Since moving to the U.S., I’ve made these vanilla bean shortbread cookies for just about every occasion holiday parties, new neighbors, homesick days, heartbreak days, Sunday baking therapy, and those nights when I just needed the warm hug of something sweet. If comfort had a flavor, it would taste exactly like vanilla bean shortbread: buttery, crumbly, delicate, fragrant, and utterly irresistible.
This recipe is easy enough for beginners but elegant enough to make people think you’re some kind of French pastry magician ✨. It relies on real vanilla bean not extract to give it that deep, aromatic flavor that feels luxurious without being fussy. And with just a handful of ingredients, you’ll feel like you’re baking a little piece of Paris right at home.
So grab your butter, your flour, and your fanciest vanilla bean, because we’re about to create something magical together. Let’s bake! 💛🍪
(100-word story version included with the recipe)
Bonjour my friends! I’m Lacamorea, a 31-year-old French girl who swapped Parisian cobblestones for cozy American kitchens 🇫🇷➡️🇺🇸. My love affair with vanilla bean shortbread began when I was a kid sneaking nibbles of dough while baking with my grandmother. After moving to the U.S., these cookies became my go-to comfort treat simple, buttery, fragrant, and always a crowd-pleaser. Every batch feels like a warm hug from home, bringing a little Parisian magic to my American life. 💛🍪
What Makes This Vanilla Bean Shortbread So Special
Vanilla shortbread exists everywhere store-bought versions, fancy bakery versions but nothing compares to the pure flavor of homemade vanilla bean shortbread. The difference lies in three things:
✨ Real vanilla bean the tiny black specks give earthy, warm, floral notes
✨ High-quality European-style butter higher fat = richer cookie
✨ Low + slow baking the secret to a tender, melt-in-your-mouth crumb
This recipe is perfect for holidays, gifting, dipping in tea, or just snacking because you “accidentally baked too many.” 😉
Ingredients
You only need a few pantry staples to create magic:
🧈 1 cup (226g) unsalted butter, softened
🍬 1 cup (120g) powdered sugar
🫘 1 vanilla bean (or 2 tsp vanilla paste)
🌾 2 cups (240g) all-purpose flour
🧂 ½ tsp fine sea salt
✨ Optional: 2 tbsp coarse sugar for sprinkling
Step-by-Step Instructions
1. Prep your vanilla
Slice the vanilla bean lengthwise and scrape out the fragrant seeds with the back of a knife. Every little speck adds flavor, so don’t waste a dot!
2. Cream the butter and sugar
Beat the softened butter and powdered sugar until pale, fluffy, and dreamy. Add in the vanilla bean seeds and mix until incorporated.
3. Add the dry ingredients
Slowly add the flour and salt. Mix just until it forms a soft dough. Don’t overmix shortbread likes gentleness.
4. Shape the dough
Press the dough into a parchment-lined 8×8 baking pan. Smooth the top with your hands or the back of a spoon.
5. Chill
Refrigerate for at least 30 minutes. This helps the cookies keep their shape and improves the texture.
6. Score the dough
Before baking, use a knife to score the dough into bars or squares and poke each piece with a fork. Classic shortbread vibes!
7. Bake
Bake at 325°F (165°C) for 30–35 minutes until the edges are lightly golden. Let cool COMPLETELY before cutting.
8. Serve and enjoy
Delicate, buttery perfection. Try not to eat five in a row… or do. I won’t judge 😋.
Serving Suggestions
✨ Dip in hot tea or coffee
✨ Pair with fresh berries
✨ Serve with vanilla ice cream
✨ Crush over yogurt
✨ Wrap in parchment + ribbon for edible gifts
Vanilla Bean Shortbread Recipe Card 🍪✨
⏱️ Time
• Prep: 10 minutes
• Chill: 30 minutes
• Bake: 30–35 minutes
• Total: ~1 hour
🛒 Ingredients
• 1 cup unsalted butter
• 1 cup powdered sugar
• 1 vanilla bean
• 2 cups all-purpose flour
• ½ tsp sea salt
• Optional: coarse sugar
👩🍳 Instructions
- Cream butter + powdered sugar.
- Add vanilla bean seeds.
- Mix in flour + salt.
- Press dough into pan.
- Chill for 30 minutes.
- Score + poke with fork.
- Bake at 325°F for 30–35 minutes.
- Cool fully + slice.
📝 Notes
• Vanilla paste works beautifully if you don’t have a whole bean.
• For crispier edges, bake 3–4 minutes longer.
• Store in an airtight tin for up to 1 week.
🔥 Nutrition (per cookie, approx.)
• Calories: 145
• Fat: 8g
• Carbs: 16g
• Sugar: 7g
• Protein: 1g
Conclusion
And there you have it, my sweet friends simple, elegant, melt-in-your-mouth vanilla bean shortbread that brings French charm and American warmth straight into your kitchen. This recipe is one of my forever favorites because it celebrates everything I love about baking: simplicity, comfort, fragrance, and a touch of nostalgia.
Whether you’re baking for a cozy night in, sharing with friends, or gifting a little Parisian love, these cookies never fail to impress. So go ahead… tie your hair back, preheat your oven, and let your home fill with the buttery aroma of happiness. 💛🍪