Indulge in the delightful simplicity of sprinkle shortbread cookies. These buttery, melt-in-your-mouth treats are perfect for any occasion, adding a touch of fun with colorful sprinkles. Whether you're baking for a party or just craving a sweet snack, this recipe is sure to become a favorite.
Most of the ingredients for this recipe are common pantry staples, but you might need to ensure you have unsalted butter and colorful sprinkles on hand. Unsalted butter is preferred to control the saltiness of the cookies, and the sprinkles add a festive touch. Both can be easily found in the baking aisle of your local supermarket.
Ingredients for Sprinkle Shortbread Recipe
Butter: Unsalted butter is used to control the saltiness and provide a rich, creamy texture to the shortbread.
Sugar: Granulated sugar adds sweetness and helps to create a light, tender crumb.
Flour: All-purpose flour forms the base of the dough, giving structure to the cookies.
Salt: A small amount of salt enhances the flavor of the cookies without making them too salty.
Sprinkles: Colorful sprinkles add a fun, festive touch to the shortbread, making them visually appealing and perfect for celebrations.
Technique Tip for This Recipe
When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it incorporates air, resulting in a light and fluffy texture. If the butter is too cold, it won't mix properly, and if it's too warm, it will be too soft and won't hold the air.
Suggested Side Dishes
Alternative Ingredients
unsalted butter - Substitute with salted butter: Reduce the salt in the recipe to balance the flavor.
unsalted butter - Substitute with margarine: Provides a similar texture and moisture content.
granulated sugar - Substitute with powdered sugar: Creates a finer texture in the shortbread.
granulated sugar - Substitute with brown sugar: Adds a slight molasses flavor and moisture.
all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber.
all-purpose flour - Substitute with gluten-free flour blend: Makes the recipe suitable for those with gluten intolerance.
salt - Substitute with sea salt: Provides a slightly different mineral content and flavor.
salt - Substitute with kosher salt: Has a coarser texture and a cleaner taste.
sprinkles - Substitute with chocolate chips: Adds a rich, chocolatey flavor.
sprinkles - Substitute with crushed nuts: Adds a crunchy texture and nutty flavor.
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How to Store/Freeze Your Shortbread
To keep your sprinkle shortbread fresh and delightful, store them in an airtight container at room temperature. They will maintain their crisp texture and buttery flavor for up to one week.
For longer storage, place the cookies in a single layer in a freezer-safe container, separating each layer with parchment paper. This prevents them from sticking together and preserves their shape and texture.
If you prefer to freeze the dough instead of the baked cookies, wrap the dough tightly in plastic wrap and then place it in a zip-top freezer bag. This method allows you to bake fresh cookies whenever you crave them. The dough can be frozen for up to three months.
When you're ready to bake frozen dough, let it thaw in the refrigerator overnight. Once thawed, roll out the dough, cut into shapes, and bake as directed. This ensures the cookies bake evenly and retain their delightful texture.
If you want to enjoy warm cookies straight from the freezer, preheat your oven to 325°F (165°C) and bake the frozen cookies for an additional 2-3 minutes. This slight increase in baking time ensures they are perfectly golden and delicious.
To add a festive touch, consider sprinkling a few extra sprinkles on top of the cookies before baking. This not only enhances their appearance but also adds an extra layer of crunch and sweetness.
For a creative twist, you can mix in different types of sprinkles or even small chocolate chips to the dough before freezing. This allows you to customize your cookies to suit any occasion or preference.
If you find yourself with leftover cookies that have lost their crispness, simply pop them in a preheated oven at 300°F (150°C) for 5-7 minutes. This will revive their delightful crunch and make them taste freshly baked.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the shortbread cookies on a baking sheet lined with parchment paper. Warm them in the oven for about 5-7 minutes, or until they are just heated through. This method helps to maintain their crisp texture.
If you prefer a quicker method, use a microwave. Place the shortbread cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft.
For an alternative approach, use a toaster oven. Set it to a low heat setting and place the shortbread cookies on the rack. Heat for 3-4 minutes, checking frequently to ensure they don’t overcook.
If you have an air fryer, preheat it to 300°F (150°C). Place the shortbread cookies in a single layer in the basket and heat for 2-3 minutes. This method can help retain their delightful crunch.
To add a touch of freshness, consider reheating the shortbread cookies on a stovetop. Place a skillet over low heat and warm the cookies for about 1-2 minutes on each side. This method can give them a slightly toasted flavor.
Essential Tools for This Recipe
Oven: Used to bake the shortbread cookies at the specified temperature.
Baking sheet: A flat sheet used to place the cookies on for baking.
Parchment paper: Lined on the baking sheet to prevent the cookies from sticking.
Mixing bowl: Used to combine and mix the ingredients.
Hand mixer: Helps to cream the butter and sugar together until light and fluffy.
Spatula: Useful for folding in the sprinkles and scraping down the sides of the mixing bowl.
Measuring cups: Used to measure out the butter, sugar, and flour accurately.
Measuring spoons: Used to measure out the salt.
Rolling pin: Used to roll out the dough to the desired thickness.
Cookie cutters: Used to cut the dough into shapes.
Wire rack: Used to cool the cookies after baking.
Flour sifter: Optional, but can be used to sift the flour for a finer texture.
Cooling rack: Allows the cookies to cool evenly after baking.
How to Save Time on This Recipe
Soften butter quickly: Cut the butter into small cubes and let it sit at room temperature for 10-15 minutes to soften faster.
Use a food processor: Combine the butter, sugar, flour, and salt in a food processor to save time on mixing.
Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.
Chill dough briefly: If the dough is too soft to roll out, chill it in the fridge for 10 minutes to make it easier to handle.
Use parchment paper: Roll out the dough between two sheets of parchment paper to prevent sticking and save cleanup time.
Sprinkle Shortbread Recipe
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup sprinkles
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour and salt, mixing until combined. The dough will be crumbly at first but will come together as you mix.
- Fold in the sprinkles until evenly distributed throughout the dough.
- Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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