Easy shortbread sprinkle cookies are little nuggets of happiness. And, when you have a platter of cookies for people to enjoy, even those that are “watching what they eat” will still grab a little nugget. Oh, and these can be made in less than an hour!
Sprinkle shortbread cookies are a fun twist on the classic recipe. To make them, you mix together butter, sugar, flour, a pinch of salt, and colorful sprinkles. Once the dough is ready, you press it between two sheet pans, which helps flatten it out, and then slice it into squares.
After cutting, you bake them until they turn a lovely golden color and fill your kitchen with a wonderful smell. When they’re done, you let them cool a bit, and then you have these deliciously buttery squares filled with bursts of sweetness from the sprinkles.
What’s great is you don’t even need to chill the dough before baking, making these cookies super easy and quick to whip up whenever you’re craving a tasty treat. They’re perfect for any occasion, adding a cheerful vibe with their colorful sprinkles. Whether it’s for a party or just a fun snack at home, these sprinkle shortbread cookies are sure to be a hit!
Equipment
- cookie sheets
- Plastic Wrap
- mixer
- Pizza Cutter
Ingredients
Instructions
Instructions for Funfetti Shortbread Cookies:
- Pre heat oven to 325 degrees. Line a ½ sheet baking pan with plastic wrap and set aside.
- Beat butter and sugar with an electric mixer until fluffy, almost white.1 cup butter, 1/2 cup sugar
- Add in the almond extract and salt. Add in flour and beat until incorporated.½ teaspoon almond extract, ¼ teaspoon salt, 2 ½ cups flour
- Stir in nonpareils. Mix till distributed.6 Tablespoons nonpareils
- Dough will appear crumbly at this point. Knead the dough in the mixer bowl 5 or 6 times until a ball forms.
- Press the dough evenly into the lined ½ sheet pan. To make sure the dough is even, cover the dough with plastic wrap and press a second ½ sheet pan firmly on top of the dough.
- Remove the top plastic wrap and turn the pan over on to a cutting board. Cut the dough into ½ inch squares. A pizza cutter works great. Place the dough squares ½ inch apart onto an ungreased cookie sheet.
- Bake 17-18 minutes or until bottoms begin to brown. Allow to cool for 5 minutes. Remove from pan and put onto cooling rack. Store in air tight container.
Nutrition
Give these other cookies a try soon!
These cookies were so easy to make! Especially for a non-baker. They turned out great. Going to give them as gift and of course keep some for the family.
So festive and delicious. This was my first time making shortbread and they turned out great. Thank you!
Super simple and we love the festive sprinkles in the shortbread. But the almond extract was genius! Never tried it before, but it was a superb addition!
My daughter and I just made these sprinkle cookies. I love that it was just six ingredients and they turned out perfect we are making more tonight to add to our cookie exchange.
I love how they turned out! They were so good! My kids really enjoyed them! Thanks!
Perfect shortbread cookies! Much easier and better texture than my usual recipe. This is now my new go to! Thanks!
Alphabet,
Nice! So good to know!