Sprinkle Shortbread Cookies Recipe

side view of seven stacked sprinkle shortbread cookies.

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill Time: 15

Total Time: 45

Servings: cookies

Calories: 250kcal

Author: Becky Hardin

These rich and buttery sprinkle shortbread cookies are a festive twist on a classic favorite. Made with just 6 pantry staples, they make every bite feel like a celebration!

Print Recipe

US Customary - Metric

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.

Video

Notes

*Use jimmies (the long skinny ones) rather than nonpareils (the tiny balls). Nonpareils tend to bleed their color into the dough, turning your cookies a muddy grey-purple.

Tips:

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.

Make-Ahead: You can prep the dough and refrigerate it for up to 1 week or freeze it for up to 1 month before baking. Allow the dough to soften just enough to roll it out, then cut and bake as directed.

Storage: Store 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.

Nutrition