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Christmas Shortbread Cookies with Sprinkles

Christmas shortbread cookies with sprinkles are buttery, tender cookies cut into 2-inch shapes and baked until their edges just begin to turn golden. A short chill helps the dough hold its shape while the colorful sprinkles add a festive finish.
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Prep Time 25 minutes
Cook Time 16 minutes
chilling 30 minutes
Total Time 1 hour 11 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 0.25 tsp fine salt
  • 0.33 cup Christmas sprinkles

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 325°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the butter and powdered sugar with an electric mixer on medium speed until creamy, about 1 to 2 minutes.
  4. Mix in the vanilla.
  5. Whisk the flour and salt together.
  6. Add the flour mixture to the butter mixture in a few additions, mixing on low just until the dough comes together.
  7. Roll the dough between two sheets of parchment to 1/4 inch thick.
  8. Set the dough on a baking sheet and refrigerate for 30 minutes.
  9. Cut the chilled dough into 2-inch shapes, rerolling scraps as needed.
  10. Arrange the cookies about 1 inch apart on the prepared baking sheets.
  11. Press sprinkles gently onto the tops of the cookies.
  12. Bake for 12 to 16 minutes, until the edges are just beginning to turn golden.
  13. Halfway through baking, swap the sheets between racks and rotate them front to back.
  14. Cool the cookies on the sheets for 5 minutes.
  15. Transfer the cookies to a wire rack to cool completely.

Notes

For neat shapes, keep the dough chilled before cutting. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 2 months. A dairy-free butter substitute can work for a dairy-free version.