Imagine it's time for the annual cookie exchange and everyone is roaming around the table, sampling the treats. Homemade Shortbread Cookies will be a big hit! Buttery shortbread dunked in white chocolate and confetti sprinkles are the ultimate holiday treat!
Easy Shortbread Cookies
Hey friends, who has a sweet tooth?!! I have been sharing lots of fun cookies on the blog like 3 Ingredient Oatmeal Cookies, 4 Ingredient Peanut Butter Cookies and Pumpkin Chocolate Chip Cookies, but today, it's all about sweet treats because we're having a cookie exchange!
Come join in the fun for the Freaky Friday Blog Hop!
You can "hop" from blog to blog, gathering new recipes for your cookie exchange! These are tried and true favorites from the BEST bloggers I know!
- An Affair from the Heart - White Chocolate Cherry Cookies
- Hostess at Heart - Peanut Butter Pretzel Puppy Chow
- LeMoine Family Kitchen - White Chocolate Candy Cane Cookies
- Life Currents - Chocolate Marshmallow Moonpies
- Lisa's Dinnertime Dish - Peanut Butter Chocolate Chip Cookie Dough Truffles
- Mildly Meandering - Cheesecake Bars
- Plattertalk - German Pfeffernusse Cookies
- Seduction in the Kitchen - Chewy Chocolate M&M Cookies
- Take Two Tapas - Turtle Wonton Kisses
- The Foodie Affair - Easy Cut Out Cookies
- West Via Midwest - Mini Eggnog Cakes with Praline Topping
- Who Needs a Cape? - Copy Cat Starbucks Cranberry Bliss Bars
I love it when a bunch of us get together to share our favorite recipes. It’s one of my favorite events!
This time I was lucky enough to be assigned the Lemoine Family Kitchen blog.
On Angela's blog, she shares amazing family recipes with an Italian flare! I love her blog because she always includes fun stories and delicious eats.
AND she's a Green Bay Packer fan - we are soul sisters!!! It's a fun blog to browse so if you haven't stopped by yet, be sure you do!
But this time my focus was all about the sweets. Boy was it hard to pick a favorite. I was this close to picking her recipe for Grinch Sugar Cookies - so cute! And her recipe for Old Fashioned Lemon Ricotta Cookies are AMAZING - we ❤️ these cookies!
Angela's recipe for Italian Fig Cookies is spectacular - this one combines two of my favorite things - figs and sprinkles! YUM!!
Ultimately, I decided to make the Rainbow Shortbread Cookie Recipe because they are so festive and fun! And perfect for a cookie exchange!
What ingredients are in shortbread?
- all-purpose flour is recommended for this recipe
- powdered sugar - light, flaky and sweet
- butter - be sure it's cold because you'll be cutting it into the recipe
- salt helps balance the sweetness
- egg - I recommend organic, eggs - make sure they are room temperature.
- sprinkles - use red and green for the Christmas, orange for Halloween, super sparkly sprinkles for New Year's - make it fun!
Super simple, huh? Additionally, for this recipe, you'll need white chocolate chips for drizzling!
I made these with and without the white chocolate. Dan preferred them without and I liked them with. You choose what works for you. Just be sure to bake them!
Easy Shortbread Cookie Recipe
How do you make buttery shortbread cookies?
Making buttery shortbread cookies sounds easy enough, right? But here are a few tips and tricks to help you take your baking to the next level.
- use unsalted butter
- use cold butter cut into small cubes
- don't use imitation butter
- don't overwork the dough - a little crumbly is ok!
Pulsing the dough in your food processor just until combined will keep the cookies buttery and tender.
What is the difference between a sugar cookie and a shortbread cookie?
A sugar cookie recipe will often call for vanilla and will be a little more tender. Because shortbread cookies usually have more flour, they are crispier in texture.
Shortbread Cookies
I think I've covered all your questions below for shortbread cookies, but if you think of something I've missed, comment on the blog below or just pop me an email!
How long do these cookies last?
Homemade shortbread cookies will last 10-14 days refrigerated.
Can you freeze shortbread cookies?
Yes, they freeze beautifully! Wrap them well and freeze for up to three months.
Can they be made ahead?
Yes! These cookies are delicious and buttery and taste best after they have sat for a while.
How do you make homemade shortbread cookies?
- Preheat the oven.
- Add flour, powdered sugar and salt to a mixer with the paddle attachment and mix just to combine.
- Add the butter and egg. Mix until mostly combined. If you need to, add a tablespoon of milk for the dough to come together.
- Stir in the rainbow sprinkles.
- Remove the dough and wrap in plastic wrap then refrigerate for 20 minutes.
- Next, roll the dough out into a square on a lightly floured surface to about a ¼ inch thickness. Cut into equal squares. Place the squares on a lined baking sheet.
- Bake for about 14 minutes, just until lightly golden on the edges.
- Cool on a cooling rack.
More cookies for your cookie exchange!
If you're putting together cookies for a cookie exchange or sweets to share at the holidays, homemade fudge is always a great choice. This is my Grandma's recipe and it's so easy to make!
Butterscotch Haystacks are another great choice for an easy-to-make treat!
Here are more cookie favorite I know you'll love!
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Cooling Rack - this is the cooling rack I use. I like it because they are not HUGE and don't take up the entire counter. They store easily also!
Homemade Shortbread Cookie
Easy Shortbread Cookies
Ingredients
- 1 ½ cup flour divided
- ¾ cup powdered sugar
- 1 stick butter cold and small diced
- pinch of salt
- 1 egg
- ¼ cups sprinkles plus additional for dunking
- ⅓ cup white chocolate chips
- 1-2 tablespoon milk as needed
Instructions
- Preheat the oven to 375 degrees.
- Add the 1 ¼ cup flour, powdered sugar and salt to a standing mixer with the dough attachment or into a food processor. Mix just to combine.
- Add in the butter and egg. Miix until just mostly combined. If you need to, add a tablespoon of milk or two until combined. The texture will be a little crumbly. Remember, a little loose flour is good!
- Remove the bowl from the mixer and stir in the rainbow sprinkles with a spoon and incorporate the remaining flour.
- Remove the dough and wrap in plastic wrap. Place in the refrigerator and chill for at least 20 minutes.
- Remove from the fridge and roll the dough out into a square on a lightly floured surface to about a ¼ inch thickness. Cut into equal squares.
- Place the squares on a lined baking sheet along with the rough edges {those are for snacking!} Bake for about 14 minutes, just until lightly golden on the edges.
- Cool on a cooling rack.
- Place the white chocolate in a bowl and microwave 10 seconds at a time until melted. Be sure to stir as you go. Dip an edge of the cookie into the melted chocolate, dunk into the sprinkles then place the cookie back on the rack to harden. Continue with remaining cookies.
