Mini Sprinkle Shortbread Cookies
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!
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Equipment
- Measuring cups and spoons
- Cookie sheet
- Mixing bowl
- Parchment paper (recommended)
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ⅓ cup nonpareil sprinkles
Instructions
- 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.