One of my favorite parts of the holidays is all the sweets. Curbing my sweet tooth is an ongoing challenge, but I do give it more free reign during December. I always make several kinds of Christmas cookies and candies (there’s always New Year’s resolutions, right?).
Shaking sprinkles can be easier than icing sugar cookies for really young kiddos, so these cookies are a nice alternative to traditional iced sugar cookies. This simple shortbread cookie recipe only has 7 ingredients, and takes 30 minutes (minus an hour of hands off chilling time) to make.
Step One: With a mixer, beat together 16 Tablespoons (2 Sticks) of room temperature unsalted butter with 1/2 c of confectioners sugar until fluffy. Add 1 teaspoon of vanilla extract
Step Two: Stir together 2 cups of flour and 1/2 teaspoon of salt. Add to the sugar/butter mixture at a low speed until dough is fully incorporated.
Step Three: Chill in refrigerator for one hour–I roll the dough into a ball, flatten it as much as possible, and put it in a glass dish with a lid.
Step Four: Roll the dough out to a uniform thickness–between 1/4 and 1/2 inch.
Step Five: Cut shapes out with cookie cutters and place on ungreased cookie sheet
Step Six: Bake for 10 minutes at 350, cookies will brown only very slightly around edges. Cookies do not change color or size.
Step Seven: Cool completely on a cooling rack
Step Eight: While cookies cool, melt chocolate. I prefer a double boiler, but you can also use a microwave. I’ve had the best luck using chocolate specifically for melting, rather than plain chocolate chips or baking chocolate.
For a double boiler: heat water over medium heat in the lower half of boiler; place chocolate in top part of boiler. To melt chocolate in the microwave, heat for 30 seconds and then stir, repeating until chocolate is completely melted.
Step Nine: Dip each cookie in chocolate, then lay on parchment paper and cover with sprinkles
Step Ten: Let chocolate cool and harden completely before handling
- 16 Tablespoons (2 Sticks) of room temperature, unsalted butter
- ½ c of confectioners sugar
- 1 teaspoon of vanilla extract
- 2 cups of flour
- ½ teaspoon of salt
- 8 oz melting chocolate
- Sprinkles
- With a mixer, beat together 16 Tablespoons (2 Sticks) of room temperature unsalted butter with ½ c of confectioners sugar until fluffy.
- Add 1 teaspoon of vanilla extract
- Sift together 2 cups of flour and ½ teaspoon of salt.
- Add to the sugar/butter mixture at a low speed until dough is fully incorporated.
- Chill in refrigerator for one hour
- Roll the dough out to a uniform thickness–between ¼ and ½ inch.
- Cut shapes out with cookie cutters and place on ungreased cookie sheet
- Bake for 10 minutes at 350, cookies will brown only very slightly around edges.
- Cool completely on a cooling rack
- While cookies cool, melt chocolate
- Dip each cookie in chocolate, then lay on parchment paper and cover with sprinkles
- Let chocolate harden completely before handling
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