You know what’s awesome? Cookies. You know what else is awesome? Sprinkles. I think you can see where I’m going here. I pretty much just combined my cut-out cookie recipe with a bunch of sprinkles, but the resulting shortbread rainbow sprinkles cookies are a not-too-sweet, festive, addictive cookie. Oh yeah, that’s easy to make. (I think if you searched my blog for “easy to make,” every post would come up, because I’m just that lazy.)
These cookies served double duty or two birthdays, one as a gift and the other to serve. I used a wackadoodle cutter from Ikea, but you can use any shape cutter you like (though bigger than two inches may add a few minutes of baking time). If you want a sweeter cookie, you can also ice these or make them into sandwich cookies with vanilla frosting in between. Oh yum, I’m going to do that next time.
how to make sprinkle shortbread cookies
you will need:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) softened butter
1 cup confectioner’s sugar
1 1/2 teaspoons vanilla extract
1/2 cup rainbow sprinkles, jimmies-style
what to do:
In a bowl, briefly whisk together the flour and salt. In the bowl of a standing mixer fitted with the flat beater, or using a hand mixer, blend the butter and confectioner’s sugar, scraping down the sides as needed. Add the vanilla and egg and blend. Gradually add the flour mixture. On low speed or by hand, stir in the sprinkles. Cover and refrigerate the dough for 2 hours. (If you refrigerate for longer, simply let the dough sit at room temperature until it is still cold, but pliable. You may also freeze the dough.) Meanwhile, preheat the oven to 375 degrees F.
When chilled, roll the dough out about 1/4 inch thick. Use any cutter you like to cut out your shapes. I used a 2-inch cutter from IKEA.
Place an inch apart on baking trays lined with parchment paper and bake for 12 to 15 minutes, or until the edges are golden. Add a few more minutes of baking time for bigger cookies. Let cool and enjoy!
Makes about 48 two-inch cookies.