Sprinkled Shortbread


  • 1 cup butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 cups flour
  • about 1 cup of sprinkles


  1. In a stand mixer fitted with the paddle attachment, beat butter until creamy. Beat in powdered sugar, vanilla. and salt until incorporated.
  2. Slowly beat in flour and beat until just combined.
  3. Divide the batter into 2 and shape each one into a thick log.
  4. Pour the sprinkles onto a flat plate and roll the log of batter through the sprinkles until they are well covered.
  5. Wrap in wax paper and allow to sit overnight in the refrigerator.
  6. The next day, preheat oven to 350F. Line 2 baking sheets with parchment paper.
  7. Remove the logs from the fridge and slice into 1/4" rounds. Place on prepared pan.
  8. Bake in preheated oven for 10 - 12 minutes or until set. You do not want them to brown.
  9. Cool on a wire rack.