Vanilla Bean and Carmel Sea Salt Shortbread Cookies
Buttery shortbread cookies infused with vanilla bean and sprinkled with a hint of sea salt, evoking the sweet simplicity of Carmel cottage treats. This french-inspired desserts ready in about 30 minutes layers unsalted butter, softened, granulated sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tbsp vanilla bean paste
- 1/2 tsp fine sea salt
- 1/4 tsp coarse sea salt, for sprinkling
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 2: Beat in 1 tbsp vanilla bean paste until evenly combined.
- Step 3: Gradually add 2 cups all-purpose flour and 1/2 tsp fine sea salt to the butter mixture, mixing on low speed until the dough just comes together.
- Step 4: Turn the dough onto a lightly floured surface and roll out to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Step 5: Place cookies on a parchment-lined baking sheet and sprinkle lightly with 1/4 tsp coarse sea salt.
- Step 6: Bake for 12-15 minutes or until edges just begin to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does Vanilla Bean and Carmel Sea Salt Shortbread Cookies take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vanilla Bean and Carmel Sea Salt Shortbread Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vanilla Bean and Carmel Sea Salt Shortbread Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vanilla Bean and Carmel Sea Salt Shortbread Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vanilla Bean and Carmel Sea Salt Shortbread Cookies?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
