Shortbread Sprinkle Cookies

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Shortbread Sprinkle Cookies


  • 2 sticks of butter (1 cup), cold
  • 2/3 cup sugar
  • 2 1/4 cup flour
  • 1/2 tsp almond extract
  • Holiday sprinkles


Step 1) Line a 9 x 13 inch baking pan with parchment paper, allowing an inch to overhang on every edge. Cut cold butter into small pieces and beat with the granulated sugar until whipped and creamy.

Step 2) Add the almond extract and slowly beat in the flour. Continue beating on low speed until flour is fully incorporated and soft dough forms. This may take a few minutes – be patient!

Step 3) Fold in about 3 Tbsp of sprinkles and then place dough into baking pan, patting down firmly. Top with additional sprinkles, if desired.

Step 4) Place pan in refrigerator to chill for 30 minutes. Meanwhile, preheat oven to 350 degrees F.

Step 5) After dough is chilled, remove from fridge and take dough out of pan by pulling on the edges of parchment paper. Set onto a cutting board and using a large knife, cut small squares into dough to form small, square cookies.

Step 6) Bake for 8-10 minutes on ungreased cookie sheet with 1/2 inch between each square of dough. They will spread a bit into small, perfect, bite-size cookies!