These Mini Sprinkle Shortbread Cookies are a child of my viral Cinnamon Mound cookie recipe. These 5-ingredient Christmas cookies are tender, buttery and so easy to make!
Quick Tips
- Use softened butter, but make sure that it's not starting to melt or your dough texture will be incorrect
- Roll the dough into cigar-shaped logs and chill for 2-3 hours - this is important to achieve the shortbread texture!
- Bake the shortbread cookies until they are just beginning to brown on the bottom (this may take more than 20 minutes, depending on your oven). Check on the cookies after 15 minutes.
Equipment
These Mini Sprinkle Shortbread Cookies are so easy that they just require a few kitchen tools!
- Hand or stand mixer
- Medium-sized mixing bowl
- Measuring cups and spoons
- Knife (for cutting the chilled dough into rounds)
- Cookie sheet
- Parchment paper (not required, but recommended for even baking)
Ingredient Notes
- Butter: salted or unsalted is OK
- Powdered sugar
- Vanilla extract
- All-purpose flour
- Sprinkles: round nonpareils recommended
Love these Mini Sprinkle Shortbread Cookies? Try these other holiday cookie recipes!
How to make Mini Sprinkle Shortbread Cookies
These mini shortbread cookies are SO easy to make! Just follow the steps below.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream butter and sugar until light and fluffy. Add the vanilla extract and mix until combined.
Add in flour, ½-¾ cup at a time. Mix until combined. The dough may be crumbly at first, just keep mixing until the dough comes together.
Roll dough into cigar sized logs (1-inch in diameter). Refrigerate for 2-3 hours (overnight is OK too, just make sure they are stored in an airtight container).
When you're ready to bake, preheat the oven to 350 degrees. Use the convection bake if you have it.
Prepare a cookie sheet with baking spray or parchment paper. Set aside.
Cut into the chilled, rolled dough into ¼-½ inch thick rounds. Place them on the prepared cookie sheet (these cookies do not drop much, so you can place them close together but they should not be touching).
Bake at 350 degrees for 18-23 minutes, or until the bottoms JUST begin to brown.
Remove the cookies from the oven and allow them to cool to room temperature.
Mini Sprinkle Shortbread Cookies
Ingredients
Equipment
Method
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream butter and sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Add in flour, ½-¾ cup at a time. Mix until combined. The dough may be crumbly at first, just keep mixing until the dough comes together.
- Add the sprinkles, then mix until combined. You may need to work the dough with your hands to get it to come together and to evenly mix in the sprinkles.
- Roll dough into cigar sized logs (1-inch in diameter). Refrigerate for 2-3 hours (overnight is OK too, just make sure they are stored in an airtight container).
- When you're ready to bake, preheat the oven to 350 degrees. Use the convection bake if you have it.
- Prepare a cookie sheet with baking spray or parchment paper. Set aside.
- Cut into the chilled, rolled dough into ¼-½ inch thick rounds. Place them on the prepared cookie sheet (these cookies do not drop much, so you can place them close together but they should not be touching).
- Bake at 350 degrees for 18-23 minutes, or until the bottoms JUST begin to brown.
- Remove the cookies from the oven and allow them to cool to room temperature.
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