This post contains affiliate links
If you have ever bitten into a cookie and suddenly been transported back to your Grandma’s kitchen; flour on the counter, butter softening on the stovetop, someone reminding you not to touch the sprinkles then you already know the magic of shortbread sprinkle cookies.
These cookies are not just cookies. They are traditions wrapped in butter. They are childhood moments, family stories, and little edible reminders that the simplest recipes are often the ones that stay with us the longest.
This recipe comes straight from my grandma and aunt, adapted slightly to add the festive sprinkles. I love the classic, traditional elements of this cookie with the modern twist of the sprinkles.
Today, we are walking you through everything you need to know to make perfect shortbread cookies, with professional tips, nostalgic charm, and a whole lot of cookie-nerd details.
Why Shortbread Sprinkle Cookies Are Pure Happiness
Shortbread is the simplest of cookies; just butter, sugar, and flour, but sprinkle cookies turns that simplicity into a celebration. They are soft, crunchy at the edges, and melt-in-your-mouth tenderness. These are the kind of cookies you bring to a party, and they disappear before you have even put down the tray.
The best part? These cookies are easy. Ridiculously easy. The trick is in the technique, not the ingredient list. And yes, we will talk about why “summer-soft butter” is your new best friend.
Ingredient Notes: What Each Ingredient Brings to the Cookie
Understanding why each ingredient is here is the secret to mastering any recipe, especially shortbread, where every component matters.
Here is what each element brings to the texture, structure, and flavour of these shortbread cookies.
Butter
Butter is the heart and soul of shortbread. It creates the structure, the richness, and that beautiful melt-in-your-mouth crumb. When creamed with icing sugar, it traps tiny air pockets that help the cookies stay tender rather than dense. Softened; “ summer soft” but not melted, butter gives these cookies their iconic texture and prevents unwanted spreading.
Icing Sugar
Icing sugar dissolves instantly into the butter, giving the dough a smooth, silky consistency. It also contributes to the delicate, sandy crumb that shortbread is known for. Because icing sugar contains a touch of cornstarch, it naturally helps the dough hold its shape and prevents grittiness.
Vanilla
This is the quiet ingredient that brings all the warmth. Vanilla deepens the buttery flavour and adds a soft aromatic sweetness that makes the cookies taste “complete”. With such a short ingredient list, vanilla becomes even more important; you will taste every bite.
Kosher Salt
Salt does not make the cookie salt; it makes them balanced. It sharpens the sweetness, brightens the vanilla and elevates the butter. Using kosher salt ensures even seasoning and consistent results.
Cake & Pastry Flour
This low-protein flour is key to the perfect shortbread texture. It keeps the cookies tender and delicate rather than chewy or tough. The lighter protein structure prevents excess gluten formation, helping the cookies retain that soft, fine crumb.
Cornstarch
Cornstarch is that not-so-secret weapon in this recipe. It further reduces gluten development and creates that signature soft, melt-away texture. It keeps the cookies light, crisp and at the edge, and beautifully tender in the centre.
Sprinkles
Sprinkles don’t just add colour, they add character and personality. They create that festive crust around the outside of the dough log, giving each cookie a bit of crunch and fun.
The Magic of “Summer-Soft Butter”
This is a professional pastry chef trick. “Summer Soft” butter means butter softened just enough so you can press a finger easily, but not so soft that it collapses.
7-11 seconds in the microwave is perfect!
This ensures your cookies:
- Cream properly
- Hold their shape
- Don’t overspread
- Bake evenly
This simple step elevates your cookies in a big way.
Pro Chef Tips for Perfect Shorbread Every Time
Use cake & pastry flour
The lower protein content keeps your cookies tender instead of tough.
Don’t Skip the cornstarch
The lower protein content keeps your cookies tender instead of tough.
Chill the dough
Warm dough = flat and misshapen cookies
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Cold dough = beautiful, thick slices
Slice with confidence
A sharp knife will keep the sprink crust intact.
Bake Gently
Shortbread should never brown fully on top. Pale means perfect.
PrintThe Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 doz
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 cup (224 g) softened butter
1/2 cup (70g) icing sugar
1 tsp vanilla
1 tsp (2.5 g) kosher salt
1 cup (140 g) cake and pastry flour
1/2 (70 g) cornstarch
3 Tbsp sprinkles
Instructions
- Whisk together salt, flour and cornstarch. Set aside.
- Cream together butter and icing sugar until well combined and pale yellow in colour.
- Add vanilla and thoroughly combine.
- Stir in dry ingredients and continue to mix until the dough comes together.
- On a long piece of plastic wrap (approx 16 inches), place sprinkles in the centre, 10 x 3 inches long.
- On a clean counter surface or in your hands, form the cookie dough into a cylinder. Please dough on sprinkles and roll into an even-shaped cylinder; it should be covered in sprinkles.
- Keep the cookie dough wrapped in plastic wrap and refrigerate for 30 minutes, or ideally overnight.
- Slice dough into 3 cm (½ inch cookies)
- Bake on a parchment-lined baking sheet in a 325°F oven for 12 minutes.
Substitutions
Butter: No substitutions here! Shortbread lives and dies by butter.
Cake & Pastry Flour: You can use all-purpose flour, but the cookies will be slightly firmer.
Cornstarch: Replace with an equal amount of additional flour, though texture will be less delicate.
Vanilla: Almond extract is a lovely twist (use half the amount).
What to Know/ Avoid in This Recipe
- Avoid over softening the butter. Melted butter = greasy, flat cookies
- Don’t overwork the dough. You are making cookies, not building gluten.
- Use a scale. Especially for flour and cornstarch. Shortbread is sensitive to ratios.
- Do not skip chilling. Even 20 minutes helps the dough slice cleanly.
- Watch the oven like a hawk. Shortbread goes from perfect to overbaked fast.
Storage Recommendations
- Room temperature: Store in an airtight container for up to 1 week.
- Freezer (baked): Freeze in a container for up to 2 months.
- Freezer (unbaked dough log): Wrap tightly and freeze up to 3 months. Slice directly from frozen; add 1-2 extra minutes for baking time.
FAQ
Can I double this recipe?
Absolutely. It scales perfectly with a mixer.
Can I frost thise?
You can, but you don’t need to. Their charm is in the simplicity.
Can I roll this dough into shapes?
Shortbread sprinkle cookies are best formed as a slice and bake log. For cut-outs, use a traditional sugar cookie recipe.
My cookies are crumbly, what happened?
You may have added to much flour. Use a scale for accuracy.
Why are mine spreading too much?
Warm dough + overly soft butter = spread. Chill longer next time.
Looking to bake some more?
Click HERE for our Classic Chocolate Chip Cookies or Donna’s Date Squares!
