Some mornings call for a quiet coffee and a biscuit that melts on your tongue. That’s when I make Easy Vanilla Shortbread Biscuits soft, buttery, and lightly sweet with a hint of vanilla that makes each bite feel like a little reward. As a chef, this is one of the most reliable recipes in my collection. Whether I’m prepping for guests or gifting a box of treats, these always deliver.
“Simple ingredients. Elegant flavor. These are the biscuits that never disappoint.” – @GoldenTrayBakes
Why You’ll Love These Vanilla Biscuits
These shortbread biscuits are crisp at the edge and tender at the center, with just the right sweetness to let the vanilla shine. They’re the type of treat that feels nostalgic yet refined and they only take 20 minutes to prep.
- Classic taste: Real vanilla and creamy butter give a rich, authentic flavor.
- No fancy tools: One bowl and a spatula will do the trick.
- Freezer friendly: These store beautifully for later bakes or gifting.
- Elegant appearance: Perfect for tea trays, holiday tins, or wedding favors.
- Customizable: Add lemon zest, dip in chocolate, or sprinkle with sugar.
For more timeless bakes, try our buttery piped cookies or flaky classic shortbread both are beloved by biscuit lovers everywhere.
Step by Step Guide to Making Easy Vanilla Shortbread Biscuits
Ingredients
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- 2 ½ cups (310g) all purpose flour
- ¼ tsp salt 🧂
Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
2. Cream Butter and Sugar
- In a large bowl, use an electric mixer on medium speed to cream the softened butter and sugar.
- Mix for 3 to 5 minutes until the texture becomes light and fluffy.
3. Add Vanilla
- Stir in the vanilla extract and blend well. This ensures even distribution throughout the dough.
4. Add Flour and Salt
- Gradually add the all purpose flour and salt to the bowl.
- Mix gently with a spatula or your hands until a smooth dough forms. Avoid overmixing for the best texture.
5. Roll and Cut
- Lightly flour your work surface and roll the dough to ¼ inch thickness.
- If it’s too sticky, refrigerate for 15 minutes before rolling.
- Use your favorite cookie cutter to cut shapes and place them on the lined baking sheet.
6. Bake and Cool
- Bake for 12 to 15 minutes, or until the edges just begin to turn golden.
- Let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
“Vanilla makes these feel classic, but the texture is what wins hearts.” – @WhiskWithJoy
Tips From My Kitchen
These biscuits may seem simple, but there’s technique involved in getting them truly melt in the mouth. Here are a few things I’ve learned through trial and error in my own kitchen:
- Use room temperature butter: It creams more easily and evenly with the sugar.
- Do not overwork the dough: Overmixing activates gluten, which makes the biscuits tough.
- Chill if needed: If the dough becomes too soft, even a 10 minute chill will help it hold shape better when cutting.
- Uniform thickness: Use rolling pin guides or skewers to keep the dough even for consistent baking.
I’ve had readers send me photos of biscuits that spread too much or came out crumbly. Almost every time, it’s due to warm butter or overworking. This dough likes to be handled gently think of it like pastry.
For variation, try pressing the tops with a fork or a patterned biscuit stamp. You can also roll the edges in fine sugar for sparkle and crunch.
Perfect Pairings for Vanilla Shortbread
These biscuits are versatile and work with all kinds of drinks and desserts. I’ve served them at high tea, bridal showers, and even boxed them up as edible gifts for the holidays.
- With tea: Serve with chamomile or earl grey for a calming afternoon treat.
- With coffee: Dip into a latte or espresso for a sweet start to the day.
- With berries and cream: Stack two biscuits with whipped cream and strawberries in between for a mini sandwich dessert.
- With ice cream: Crumble over vanilla or lemon ice cream for extra texture.
Want more buttery bakes like this? Try our buttery shortbread biscuits or our ultra soft condensed milk biscuits both melt beautifully on the tongue and are quick to prepare.
Fun Variations I Love to Bake
This base recipe is incredibly flexible. Once I mastered the classic version, I began playing with subtle flavor upgrades. These are now regulars in my kitchen each one delivers a new twist without changing the soul of the biscuit.
- Vanilla lemon swirl: Add 1 teaspoon of lemon zest for a citrus punch that lifts the vanilla beautifully.
- Chocolate dipped: Once cooled, dip half of each biscuit in melted dark chocolate and let set on parchment.
- Almond essence: Swap half the vanilla for almond extract for a deeper nutty flavor.
- Spiced shortbread: Add ½ teaspoon of cinnamon or cardamom for warm notes that pair well with tea.
- Jam thumbprint: Press a small indent in the center before baking and fill with raspberry or apricot jam after cooling.
If you’re into minimal ingredient bakes like this, be sure to try our 3 ingredient sponge cake or these drop butter cookies both are simple to prep and highly adaptable.
“Start with a classic. Then twist it just enough to call it your own.” – @CustomBakeLove
My Chef Notes from the Kitchen
What I love most about this recipe is that it taught me restraint. These biscuits don’t rely on bells and whistles just good butter, real vanilla, and gentle handling. But they’ve also taught me to be patient. Once, I rushed through and overmixed the dough trying to save time. The result? A tray of dry, tough biscuits that barely resembled the smooth, soft ones I usually get.
- Lesson 1: Softened butter is essential but not melted. Melted butter ruins the structure.
- Lesson 2: Weigh your ingredients. A little too much flour makes the dough stiff and dry.
- Lesson 3: Don’t skip the chill step if the dough feels sticky it’s the difference between clean cuts and messy edges.
I’ve baked these for brunch events alongside egg muffins and even paired them with orange blender cake for a beautiful citrus and vanilla theme.
Frequently Asked Questions About Vanilla Shortbread Biscuits
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to keep the flavor balanced.
Why is my dough cracking while rolling?
It’s likely too cold or too dry. Let it rest at room temperature for 5 minutes or sprinkle with a drop of water and knead gently.
Can I freeze the dough?
Absolutely. Shape it into a disc, wrap in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before using.
How do I prevent the biscuits from spreading?
Chilling the dough helps. Also avoid placing them on a warm baking tray always start with a cool sheet.
Can I use powdered sugar instead of granulated?
Yes, for a softer and slightly more tender texture. Use the same weight, not volume.
Can I bake these in advance for gifting?
Definitely. These keep well in an airtight container for up to a week and can also be frozen once baked.
Why did my biscuits turn out tough?
Overmixing the dough or overbaking are the usual culprits. Mix until just combined and remove from the oven as soon as the edges are golden.
What’s the best flour for shortbread?
Use regular all purpose flour. Avoid bread flour it contains more protein, which can make your biscuits dense.
Can I roll the dough thicker?
Yes. Just increase the baking time slightly. Thicker biscuits will be softer in the center and more indulgent.
Are these safe for kids to help make?
Yes, this is one of the most kid friendly recipes I know. Little ones can help roll, cut, and decorate with sprinkles or chocolate drizzle.