sprinkle shortbread cookies

Makes 24 Cookies

Ingredients

1 cup butter (softened)

1/2 cup sugar

2 cups flour

2 teaspoon baking powder

1/2 teaspoon vanilla extract

3 tablespoons evaporated milk

1 Bin Rainbow Sprinkles (Betty Crocker ones are the best but you want them to be the soft rainbow sprinkles. You can also get different color sprinkles for whatever holiday you are baking for!)

Instructions

Preheat oven to 320°

Prep a baking sheet with parchment paper or silicone baking mats (these are my fav).

Cream butter + sugar together in a large bowl with an electric hand or stand mixer. You want stiff peaks which usually come after beating the butter + sugar for around 4 minutes. Add vanilla once incorporated.

Add flour and baking powder into the wet mixture. Once the dry ingredients are mixed in, add the evaporated milk. Continue to mix until crumbly. You don’t need this dough to be super wet, you will be handling the dough with your hands so it will warm up.

Take 1x baking sheet and pour out the rainbow sprinkles onto it. This makes rolling the cookies in the sprinkles easier and cleaner.

Use a cookie scoop (OXO has the best ones) to scoop out the cookie dough. Roll the dough into a ball with your hands. I try to make a sharp edge around the edges so when you roll the dough into the sprinkles, it sticks better.

Roll the dough ball in the sprinkles until it is completely coated. Continue to do this until all of your dough is prepped.

Place cookies onto the prepped baking sheet with at least 1-2 inches in between. I usually place 8 cookies on each tray.

If you want your cookies thinner, you can gently flatten each cookie with the back of a spoon. I don’t do this but my mom does!

Bake for 17-21 minutes. Check at 17 minutes. If you see that the rainbow sprinkles have grown in size and the cookie has started to rise/crack a little, then you can pull them out. I like to keep them in for 20 minutes to be exact.

Let the cookies cool for at least 10 minutes before eating.

Enjoy! xx