Sprinkle Shortbread for Cookie Stamps
This sprinkle shortbread recipe is so easy. It’s crisp, full of sprinkles and holds its shape well, which makes it perfect for cookie stamps.
- Yield: 14-16 Cookies 1x
Ingredients
- 2 1/4 cups (288g) all-purpose flour (plus extra for dusting the dough as needed)
- Pinch of salt
- 2 tbsp cornstarch (16g)
- 1 cup (227g) unsalted butter, softened
- 3/4 cup powdered sugar (90g)
- 3/4 tsp LorAnn Cake Batter Super Strength Emulsion (this brand is the best emulsion)
- 3/4 tsp Watkins clear vanilla extract (any clear vanilla will work but this one is my fave)
- 2 tbsp colorful jimmies
Instructions
1. In a medium bowl, whisk together the flour, cornstarch and salt. Set aside.
2. Using a stand or hand mixer, cream the butter and powdered on medium speed until smooth and creamy
3. Add the extracts and mix until fully combined, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients, mixing on low speed until the dough comes together.
5. Add the sprinkles to the bowl and mix them in on low speed. Warning: taste your sprinkles before adding- some taste bad.
6. Place the dough between two sheets of parchment paper and roll to your desired thickness. I like mine 5/16” thick (a little thicker than 1/4”) but 1/4” thick will work too.
7. Transfer the rolled-out dough sheet to the refrigerator and chill for 1 hour.
8. Remove from the fridge and let it sit for a few minutes so it’s easier to work with. Stamp and cut into shapes. (Lightly dust or dip the stamps/cutters in flour to prevent sticking.)
9. Transfer the cookies onto a parchment-lined baking pan and pop into the freezer to chill again while the oven preheats. Preheat the oven to 350°F
10. Bake at 350°F until the cookies look set and are golden around the bottom edges. 10-12 minutes for 1/4” thick, or 13-14 minutes for 5/16” thick.
11. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.