Vanilla Bean Shortbread Cookies with Vanilla Bean Glaze

Stack of shortbread cookies with glass of milk

Vanilla Bean Shortbread Cookies with Vanilla Bean Glaze

Decadent shortbread is studded with vanilla bean caviar and topped with a vanilla bean glaze as a Christmastime treat. These Vanilla Bean Shortbread Cookies with a Vanilla Bean Glaze cookies taste like the holidays in a single bite!

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings cookies

Calories 90kcal

Ingredients

Vanilla Bean Shortbread Cookies

1 cup unsalted butter (2 sticks), softened
½ cup granulated sugar
2 teaspoons vanilla bean paste *
2 teaspoons pure vanilla extract
¼ cup milk
2 cups all-purpose flour
½ teaspoon kosher salt

Vanilla Bean Glaze

½ cup powdered sugar
½ teaspoon vanilla bean paste *
½ teaspoon pure vanilla extract
1 tablespoon milk

US Customary - Metric

Instructions

Cream the softened butter, sugar and vanilla bean paste in a bowl until light and fluffy using a hand (or stand) mixer in a large bowl, about 2-3 minutes.
Add vanilla extract and milk to the butter-sugar mixture. Mix until smooth and well incorporated.
Sift together the flour and salt, then add to the wet ingredients, mixing until the batter just comes together.
Scoop the dough balls with a 1-tablespoon scooper onto a lined sheet pan. They can be close together, as they will chill on this and NOT bake on this pan.
Cover with plastic wrap and let chill in the refrigerator for at least an hour.
While the dough chills, make the glaze. Combine the powdered sugar, the rest of the caviar from the vanilla bean, the vanilla extract and milk in a smaller bowl and whisk until smooth. Set aside.
Once your dough has finished chilling, preheat the oven to 350°F. Line two rimmed sheet pans with parchment paper and set aside.
Place the chilled cookie dough balls onto the prepared baking sheet. Be sure to give these cookies a little space between themselves so they can spread as they bake. Use a fork to flatten the tops of the cookies and make criss-cross marks, as shown in the images above.
Bake the cookies for 16-19 minutes (or until slightly browned and crisp).
Let cool on a wire rack, then drizzle with the glaze and enjoy!

Notes

You can also use a vanilla bean and split it to get the caviar. You'll need about ¾ of the caviar for the cookie and the remaining caviar for the glaze.

Nutrition