Salted Vanilla Shortbread Recipe

Flaky, tender vanilla shortbread cookies with turbinado sugar and flaky sea salt melt in your mouth. This simple butterless shortbread recipe.

– 410g or 3 cups all purpose flour preferably a low protein AP, like White Lily – 80g or ⅔ cups powdered sugar preferably organic, made with tapioca starch – 70g or ⅓ cup turbinado sugar plus more – 1 teaspoons fine sea salt – 1 tablespoon pure vanilla paste or extract – 200g or scant 1 cup avocado oil OR browned butter for the brown butter, measure after browning (see notes above) – Flaky sea salt




Heat oven to 350 F. Prepare an 8-inch square pan with parchment. Sift flour and sugar into a large bowl. Whisk in salt. 

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STEP  1 .

Add the turbinado sugar, vanilla, and avocado oil and mix with a rubber spatula. Form an even dough layer in the pan. Carefully press it down with a spatula

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your hands, or a measuring cup to smooth the top. Sprinkle 2-3 tablespoons turbinado sugar and a little flaky sea salt on top. Bake for 20–25 minutes until golden.

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 Use the parchment sling to remove the shortbread from the oven. If it cracks, use a knife to push it back. Wrap a greased cookie sheet in parchment.

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To make 8 columns, cut the shortbread in half, quarter it, and cut each quarter in half. Slice the other side into thirds

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Each cookie should be lifted gently with a fish spatula onto the prepared cookie sheet. Leave half an inch between cookies.

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  After placing all the cookies on the pan, bake for 10 more minutes. Keep in an airtight container for a week.

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-Cholesterol 25mg  -Sodium 15mg  -Total Carbohydrate 20g -Dietary Fiber 0g 

See Also

Lime Chiffon Pie Recipe