Vanilla Shortbread Cookies {with Sprinkles}
Simple. Rich. Buttery. These classic Vanilla Shortbread Cookies melt in your mouth and are the perfect sweet and colourful addition to any holiday cookie box!
Shortbread cookies are one of my favourite cookies to make over the holidays! Combining a tried and trusted buttery shortbread dough with rich vanilla flavour and colourful sprinkles creates an elegant, delicately sweet cookie that will bring sparkle to any holiday celebration! These Vanilla Shortbread Cookies only require 5 ingredients and 10 minutes to prepare! They are so easy to make, perfectly buttery, and melt in your mouth with every bite!
Frequently Asked Questions
Why are my shortbread cookies too crumbly?
Shortbread dough is meant to be crumbly but still hold together when pressed. If it’s too dry, you may have added too much flour or not creamed the butter and sugar enough. Use your hands to bring the dough together gently.
Can I make these cookies ahead of time?
Absolutely! This cookie dough can be wrapped tightly (plastic wrap) and refrigerated for up to 3 days or frozen for up to 1 month. Thaw frozen dough in the fridge overnight before baking.
How do I make sure the sprinkles stick?
I recommend using tiny sprinkles or sanding sugar (coloured sugar) for this recipe as they stick better to the shortbread. Gently press the sprinkles into the dough sides, as you work to coat the entire log with sprinkles. Using softened butter that has been creamed well in the first step, helps the sprinkles adhere!!
To make these Vanilla shortbread cookies you will need:
- Unsalted Butter – softened to room temperature (note: it is very important that this butter is not cold as this will impact the way that the dough comes together – it will feel too dry and lumpy)
- Powdered Sugar (also known as Icing sugar/confectioners sugar)
- Flour – All-purpose flour is perfect for this recipe
- Vanilla Bean Paste (or vanilla extract) – I like to see the flecks of vanilla in this dough when using vanilla bean paste however both paste and extract work well
- Sprinkles – your favourite tiny ball sprinkles or sanding sugar!
- Salt – flaked salt
Let’s make some Classic Vanilla Shortbread Cookies!
Step 1 – Preparing the dough
In the bowl of an electric stand mixer, beat butter on medium speed until creamy. Reduce mixer speed to low and slowly add the powdered sugar to the butter. Cream together for 1-3 min, or until light and fluffy.
Mix until mixture appears evenly combined. Add the vanilla bean paste (or vanilla extract) and mix briefly to incorporate.
Slowly add the flour and salt until the dough is evenly mixed. The dough will resembles a moist, soft dough.
Using clean hands, divide dough into 2 parts and place onto flat surface. Shape dough into 2 square sided, logs (~10″ long log that is ~2″ in in diameter)
Roll each of the logs in non pariel (colourful round ball) sprinkles until both logs are well coated.
Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 3 – Baking
Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
Remove the dough logs from the fridge and cut each into 1″ slices.
Arrange onto baking sheets and bake for ~15 mins or until slightly golden on the surface and firm to the touch.
Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely.
Enjoy!
Want more delicious holiday cookies?!
Check out my:
Classic Vanilla Shortbread Cookies
Ingredients
- 1 1/2 cup (340g) Unsalted Butter softened, room temperature
- 1 cup (120g) Powdered Sugar
- 3 cup (375g) All-purpose Flour **you can add an additional 1/2 cup of flour if needed for a soft, but not overly sticky, dough
- 1 tsp Vanilla Bean Paste (or vanilla extract)
- 1/2 tsp Salt Kosher salt or other flaked salt
- 1/2 cup (80g) Sprinkles I used non-pareil (round ball) sprinkles but you can use your favourite small, colourful sprinkles!
Instructions
Step 1 – Preparing the dough
- In the bowl of an electric stand mixer or with a hand-held mixer, beat softened butter and powdered sugar until light and fluffy (2-3 min)
- Add the vanilla bean paste (or vanilla extract) and mix briefly to incorporate.
- Slowly add the flour and salt (note: I first add 3 cups of flour, then an additional 1/2 cups if the dough is still sticky). You want a dough that is soft and slightly moist (ie. able to be formed into 2 parts without sticking too heavily to your fingers).
- Using clean hands, divide the dough into 2 parts and place onto a flat surface. Shape dough into 2, logs, ~10" long log that is ~2" across. (note: I often make these into rectangular logs as I note that 1 side tends to get compressed during the chilling step)
- Roll each of the logs in non pariel (colourful round ball) sprinkles, or other colourful sanding sugar/sprinkles, until both logs are well coated.
- Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 2 – Baking
- Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Remove dough logs from the fridge and cut each into 0.5" slices.
- Arrange onto baking sheets, spaced ~ 1" apart, and bake for ~12-15 mins or until slightly golden on the surface and firm to the touch.
- Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!
Video
Notes
- How to Measure your flour: Use a spoon to fill your measuring cup then level off the top with a knife. This is the most accurate technique to prevent packing of your flour and adding too much!
- This cookie dough can be made up to 4 days in advance!
- Simply make the dough, and store in the refrigerator in a tightly sealed container until ready to use.
- If using a convection oven, reduce the temperature by 25F. Cookies may bake 1-2 minutes quicker than the recipe calls for
- These cookies freeze really well! You can store them, well wrapped in the freezer (cling film/press and seal wrap + freezer bag) for up to 4 months.
- Want to make these Cookies Gluten-Free? You should be able to easily replace the flour called for in this recipe with a 1:1 Gluten-Free All Purpose Flour substitute!
followed the directions, my dough was extremely dry and crumbly. I had to add additional butter, also none of the sprinkles would stick to the log
Hi Samantha, How did you measure your flour? Sometimes this could happen because too much flour was added. I recommend spooning flour into your measuring cup and levelling off the top for the most accurate flour measure. If this doesn’t work, consider spending an extra minute beating your butter at the start to ensure it is nice and creamy before incorporating the dry ingredients. The dough should be slightly wet. Please let me know if you have any other problems! Happy Baking – Sofia
Had the same issue, followed directions and dough was dry and nothing stuck
Can this cookie dough be frozen, if so, should I cut them into cookies and then flash freeze them and throw them in a Ziploc?