Let's Bake! Sprinkle Shortbread Cookies
We’ve shared this shortbread cookie recipe before, during Halloween time and added orange + black sprinkles. I absolutely adore these soft and airy cookies. They are light, slightly sweet, and the addition of the sprinkles adds a subtle crunch. Because you can use just about add any type of sprinkle, these cookies can be altered to fit any occasion. The major bonus here is that they take only a handful of ingredients and your little ones can do most of the work! Find the how to below and let us know if you whip up a batch!
Mila and I made these for our Let’s Bake! Facebook Live series. If you want to bake these along with us and get a real glimpse into our kitchen click HERE!
Sprinkle Shortbread Cookies
What You Need; 2 cups flour, 1/2 cup powdered sugar, 2 sticks softened butter (unsalted or salted), 1 teaspoon vanilla, 1/2 cup festive sprinkles, pinch of salt. *Note if you are using salted butter then skip the pinch of salt. If you are using unsalted butter then add a pinch of salt. The salt helps round out the flavors in this cookie!
What You Do
-Start by gathering your ingredients. You’ll want to make sure that your butter is softened and at room temperature. This will help make for a smooth cookie dough.
-Add your softened butter and powdered sugar to a stand mixer and beat until fluffy. This usually takes about a minute or two. If you don’t have a stand mixer than a handheld one will work just fine!
… while your butter and powdered sugar mix together, we DANCE! And we strongly encourage you and your little ones to do the same ;)
-Next add in your vanilla and pinch of salt. Mila always like to smell the vanilla and taste the sugar or salt etc. That is one of the fun parts of baking with your kids, letting them explore flavors and textures! If you haven’t already, take a moment to let your kids smell the vanilla and take a taste of the salt or powdered sugar. Ask them what they taste and have them try to describe the flavors.
-Then start mixing slowly and add in your flour a cup at a time to ensure it gets well incorporated. Keep mixing just until a dough starts to form!
-Now it is time to add your sprinkles! Make sure you use a hearty sprinkle that can stand up to mixing into dough and baking. Don’t use sanding sugar sprinkles because those will just melt into the dough. I like to use nonpareils or just your classic rainbow sprinkles.
-Gently place your dough onto a floured surface and roll it out till it is about a half an inch thick. Be gentle as your dough will be very soft!
-Once your dough is rolled out, use a butter knife and slice it into one inch squares. I love cutting these into bite sized cookies but let your family take the lead here. Whatever shape works!
-Now, gently place your cookies onto a baking sheet lined with a silicon baking mat or parchment paper about an inch apart. Then you MUST let them chill in the refrigerator for 15 minutes or until firm to the touch. *Note if your baking sheet doesn’t fit into your refrigerator, then place your cookies onto a plate and let them chill that way. You have to let your cookies chill so they keep shape in the oven. Since this cookie dough is mostly butter, if you don’t let them chill first they will expand and melt in the oven.
-Once your cookies have chilled, bake them at 350 degrees for 10-15 minutes or until JUST SLIGHTLY GOLDEN around the bottom edges. These cookies shouldn’t be browned or else they will loose that yummy melt in your mouth texture. When they are done, let them cool and enjoy! Store in an air tight container for up to a week if they last that long!
