Rainbow Sprinkle Shortbread Cookies

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These rainbow sprinkle shortbread cookies are colorful slice and bake cookies that are buttery, crumbly, and most importantly, easy to make.

Rainbow Sprinkle Shortbreads

I blame my son for my newfound obsession with sprinkles.

What parent doesnโ€™t get all warm and fuzzy when they see their childโ€™s absolute joy and delight?

My 4-year-old would put sprinkles on everything if he could.

So when we watched one of the superstar finalists on Kidโ€™s Baking Championship roll the edges of a layer cake through a pool of sprinkles, I had to rewind it at least 5 times for us to ooh and aah over it.

As an ode to that moment, I baked rainbow sprinkle shortbread cookies.

As much as I wanted to roll that cookie dough log right through the sprinkles, I found they stuck better when I sliced them first, brushed the edges with egg wash and then gave them the sprinkle treatment.

It was hard to keep my little guy from eating the sprinkles as we worked, but he was very excited.

One day we will do a cake, but this was a good practice run!

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Rainbow Sprinkle Shortbread Cookies

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Prep: 20 minutes
Cook: 20 minutes
Chilling Time: 1 hour
Total: 1 hour 40 minutes
Servings: 36 cookies
These rainbow sprinkle shortbread cookies are colorful slice and bake cookies that are buttery, crumbly, and most importantly, easy to make.

Ingredients 

  • 1 cup unsalted butter at room temperature
  • 1 cup confectionersโ€™ sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour plus more for work surface
  • 1 egg white
  • 1 tablespoon water
  • 1 cup rainbow sprinkles

Instructions 

  • In a large bowl, use an electric mixture to beat the butter, sugar, salt and vanilla extract until pale and smooth, about 3-4 minutes. Mix in the flour on low speed. Divide the dough in half and form each into a 1-1/2-inch-diamter log. Wrap them with plastic wrap and refrigerate until firm, 1-2 hours.
  • Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • In a small bowl, whisk together the egg white and water. Slice the dough 3/8-inch-thick. Brush the edges of each slice with egg wash and roll in the sprinkles. Place the cookies 2 inches apart on the prepared sheet pans.
  • Bake until the cookies are just starting to turn golden, about 15-20 minutes. Cool on the sheet pans for 2 minutes before transferring to a wire rack. Cool completely before storing in an airtight container.

Notes

Adapted from Martha Stewart

Nutrition

Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 158IU | Calcium: 3mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies & Bars
Cuisine: British
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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