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Vanilla Shortbread Cookies

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5 from 1 review

  • Author: Sarah Kenney
  • Total Time: 27 minutes
  • Yield: 20 cookies 1x


So rich and subtly sweet, these vanilla shortbread cookies make the coziest treats for anything from berry sorbet to a warm cup of scented hazelnut coffee.


  • 1 stick unsalted butter at room temperature
  • 1/4 cup sugar
  • 1/2 vanilla bean
  • 2 egg yolks
  • 1 cup millet flour1
  • 2 cup sweet rice flour (Snippet’s Note: I used 1 1/2 cup of regular flour in my recipe instead of the millet & rice flours)
  • 2 tablespoons to 1/4 cup milk (optional)


  1. In the bowl of stand mixer fitted with the paddle attachment, whip the butter and egg yolks together on medium speed until creamy looking.
  2. Split the vanilla bean in half and scrape the seeds with the back of a knife and add to the butter and sugar mixture.
  3. Mix for 10 seconds.
  4. Add the millet and sweet rice flour with the mixer still on low speed.
  5. If the mixture feels too crumbly add a little bit of milk to obtain a smooth but not too wet dough. Start with one tablespoon at a time.Gather the dough into a bowl and refrigerate for about 2 hours.
  6. When ready to bake, turn the oven to 350?F and position a rack in the middle.
  7. Roll the dough in between 2 sheets of parchment paper and roll to about 1/4 to 1/8-inch thick.
  8. Cut cookies out in the dough and place them on a parchment lined baking sheet.
  9. Bake for 10-12 minutes or until golden.
  • Prep Time: 15 mins
  • Cook Time: 12 mins
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