Tonka Bean Shortbread Cookies
These are classic, buttery shortbread cookies with a subtle, aromatic twist from tonka bean. Think vanilla meets almond meets a little warm spice. The key is restraint; tonka is powerful, so you’re just whispering it in.
Equipment
- Mixing bowl (medium–large)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Microplane or fine grater
Ingredients
- 1 cup 226g unsalted butter, softened
- 1/2 cup 60g powdered sugar
- 1 3/4 cups 210g all-purpose flour
- 1/4 cup 30g cornstarch (for that soft, delicate crumb)
- 1/2 tsp fine sea salt
- 1/4 to 1/2 tonka bean finely grated (use a microplane)
- 1 tsp vanilla extract
Instructions
- In a bowl, beat the softened butter and powdered sugar until smooth and fluffy, about 2–3 minutes.
- Mix in the vanilla extract and finely grated tonka bean. Start light—you can always add more next time, but you can’t take it out.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Add to the butter mixture and mix just until a soft dough forms. Don’t overwork it.
- Form dough into a disk or log. Wrap and chill for at least 30 minutes (this keeps the cookies from spreading too much).
- Preheat oven to 325°F (163°C).
- Roll dough to about 1/4-inch thick and cut into shapes, or slice from a log.
- Place on a lined baking sheet and bake for 14–18 minutes, until edges are just barely golden. You want them pale, not browned.
- Cool slightly, then dust with powdered sugar or sprinkle with a tiny pinch of flaky salt.
Notes
Tonka bean intensity: It’s strong. 1/4 bean = subtle, 1/2 bean = more pronounced. Stay on the lower end for your first batch.
Texture trick: The cornstarch is what gives that melt-in-your-mouth, almost sandy texture. Don’t skip it.
Flavor direction: If you want to lean more “dessert-y,” add a little lemon or orange zest. If you want it deeper, pair with dark chocolate drizzle.
Storage: Keeps well in an airtight container for 5–7 days. Flavor actually improves after a day.
Texture trick: The cornstarch is what gives that melt-in-your-mouth, almost sandy texture. Don’t skip it.
Flavor direction: If you want to lean more “dessert-y,” add a little lemon or orange zest. If you want it deeper, pair with dark chocolate drizzle.
Storage: Keeps well in an airtight container for 5–7 days. Flavor actually improves after a day.