Easy to make and fun to serve, my favorite sprinkle shortbread cookies are rich, buttery, and so colorful! Made with just 6 ingredients, I know I can whip these up at a moment’s notice without a trip to the grocery store. These melt-in-your-mouth shortbread cookies with rainbow sprinkles are perfect for birthdays, Christmas, and celebrations!
Shortbread Cookies with Rainbow Sprinkles
I’ve always been torn between the refined crumble of a classic shortbread and the nostalgic joy of Funfetti cake, so I decided to combine them! I take that iconic vanilla-and-butter cookie base and pack it with vibrant rainbow sprinkles for a pop of color in every bite. They look like a celebration on a plate, and they taste even better!
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Why I Make Shortbread with Powdered Sugar
I prefer to use powdered sugar in my shortbread cookies because it gives them a softer, melt-in-your-mouth texture. You can use granulated sugar, but your cookies will come out crispier. If using granulated sugar, I recommend decreasing the total amount by about 25% because it is much sweeter than powdered.
Sprinkle Shortbread Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Rolling Pin
Ingredients
- 1 cup salted butter room temperature (2 sticks)
- 3 tablespoons milk
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ cup rainbow sprinkles
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds.1 cup salted butter
- Add the milk and vanilla and mix to combine.3 tablespoons milk, 1 tablespoon pure vanilla extract
- With the mixer on low, slowly add the flour and powdered sugar. Continue mixing just until a shaggy dough forms.2 cups all-purpose flour, ½ cup powdered sugar
- Gently fold the sprinkles into the cookie dough.¼ cup rainbow sprinkles
- Shape the dough into a disc and wrap it in plastic wrap.
- Place the dough in the fridge to chill for 15 minutes.
- While the dough chills, preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Lightly flour your work surface and roll the cookie dough out to ¼-inch thick. Cut the dough out using your choice of cutter (I used a 2-inch round cutter) and place the dough on the prepared baking sheet. These cookies don’t spread much so you only need to place them about 1 inch apart.
- Bake for 14-16 minutes, or until the cookies are just starting to turn golden brown on the bottom.
- Allow the cookies to cool completely.
Notes
- Don’t over-soften the butter, or your cookies will lose their shape and turn oily.
- Sift the powdered sugar with the flour for a smoother dough texture.
- Once the flour goes in, stop the mixer as soon as the dough turns shaggy; otherwise, your shortbread will be overmixed and tough.
- If your dough feels too sticky to roll, add 1-2 extra tbsp of flour; if it’s too crumbly to hold a shape, add one more tsp of milk.
- Chill the dough for 10 min after cutting and before baking if your kitchen is warm.
- Cookies are done when they are matte and set on top, and barely starting to turn golden on the bottom edges.
- If the bottoms are browning too fast, use a light-colored aluminum baking sheet or double-up your trays.
How to Make Sprinkle Shortbread Cookies Step-by-Step
Prep: Gather up all of the ingredients needed to make these rainbow shortbread cookies. Bring the butter to room temperature for 15-30 minutes (or until it yields slightly to a finger press but still feels cool) before beginning, so it’s easier to work with. Sift the flour and powdered sugar if they are lumpy.
Mix the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of room-temperature salted butter on medium speed until smooth and creamy, about 30 seconds. Add 3 tablespoons of milk and 1 tablespoon of vanilla extract, and mix to combine. With the mixer on low, slowly add 2 cups of all-purpose flour and ½ cup of powdered sugar. Continue mixing just until a shaggy dough forms. Take care not to overmix, or the cookies will turn out tough.
Chill the Dough: Gently fold ¼ cup of rainbow sprinkles into the cookie dough. Then shape the dough into a disc and wrap it in plastic wrap. Place the dough in the fridge to chill for 15 minutes. While the dough chills, preheat your oven to 350°F, line a baking sheet with parchment paper, and set it aside.
Cut the Cookies: Lightly flour your work surface, and roll the cookie dough out to ¼-inch thick. Cut the dough out using your choice of cutter (I used a 2-inch round cutter) and place the dough on the prepared baking sheet. These cookies don’t spread much, so you only need to place them about 1 inch apart.
Bake the Cookies: Bake your shortbread cookies in the preheated oven for 14-16 minutes, or until the cookies are just starting to turn golden brown around the bottom edges. The tops should be set and no longer look wet, but they should remain pale in color. Allow them to cool completely before serving.
How to Store and Freeze
Store leftover rainbow sprinkle shortbread cookies in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 10 days, or in the freezer for up to 1 month. Let thaw for about 10-15 minutes at room temperature before enjoying.
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