Shortbread cookies with sprinkles? Yes please! These easy sprinkles cookies are a shortbread cookie with fun sprinkles baked into them, with extra sprinkles on cookies too! These soft, buttery cookies have a fun crunch to them using sprinkles.
I used cute star shaped sprinkles from Purple Cupcakes as that’s what I had to hand, but you can use whatever sprinkles you like. Use hundreds and thousands, a mix of sprinkles, Halloween sprinkles – there is no right or wrong here!
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- Baking Sheet
- Greaseproof Paper
- Cookie Cutters of Your Choice
- Rolling Pin
- 125 grams unsalted butter softened
- 60 grams caster sugar
- 180 grams plain flour
- 35 grams sprinkles of your choice
- Line a baking sheet with baking paper and put to one side for now.
- In a stand mixer or mixing bowl, add the butter and sugar. Mix together until light, fluffy and smooth.
- Add the flour and combine to get a smooth paste. It may look a little crumbly, but it will hold together.
- Add the sprinkles and try and combine them as best you can.
- Lightly flour a work surface and roll out your dough to approximately 0.5cm (1/4 an inch) thick.
- Using a cutter, cut into 10-12 rounds and place on the baking sheet. You'll probably end up with one biscuit made up of the leftovers from the rest – this is my favourite as it's always the first to get eaten! Add some more sprinkles on top of the cookies. The number of cookies you'll get will depend on the size and shape of the cookie cutters you use.
- Put the biscuits in the fridge for 20-30 minutes to firm up. Preheat the oven to 330 ºF or 165 ºC.
- Bake the cookies in the oven for 13-15 minutes or until golden brown on the top.
- When they're ready, remove the biscuits from the oven and let them cool on a wire rack. Enjoy with a cup of tea.
Why Do I Have to Chill the Cookie Dough?
It’s best to chill the cookies before you bake them so they don’t spread too much in the oven and hold their shape better. Because you’re using unsalted butter at room temperature, chilling the dough allows the butter in the dough time to firm back up, and stops the cookies turning into a smushy mess on your baking sheet.
Why is my Shortbread Dough Crumbly?
Shortbread dough is naturally very crumbly but can be gently kneaded and rolled. It’s called shortbread because the dough is very short, and this gives it a beautiful crumbly texture when baked. It will feel like you’re trying to scrunch up crumbs, but it does come together!
How Long Will These Cookies Store?
Pop them in an airtight box and these cookies should be good for 3-5 days after baking.
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I’d love to see if you make these! Find me on Instagram @adozensundays 🙂