The time of Christmas cookie exchanges is upon us! This was my second year participating in the Great Food Blogger Cookie Swap, and it was so.much.fun. Last year, I made these darling Dark Chocolate Mint Chip Biscotti to embrace my Italian roots {and also I just really love Andes mints, what can I say}. This year, I decided to ship off these adorable shortbread cookies studded with mini chocolate chips and encrusted with rainbow sprinkles to embrace my obnoxious side. I think they came out pretty precious, no? These are so easy to make, and you can change up any kind and color of sprinkles on the edges to match whatever occasion you want! Or, if you're not into sprinkles {GASP}, you can leave them plain. I guess. Whatever. I won't force you to use sprinkles but just know that you're totally missing out!
I truly believe this is the perfect shortbread recipe! These are crisp and light and unbearably buttery, and while I decided to add in chocolate, I know they would be just as good plain. The fact that you make this dough as a roll and just slice the cookies off makes this one of the easiest treats ever! These are the perfect cookies to add to your Christmas baking list, as they are classically delicious and super easy to customize. And, according to the ladies I was paired with, they ship really well too, so you can send them to family across the country and share the love.
I would like to thank the lovely bloggers I got paired with this year for their cookies! CopyKat Recipes sent me a batch of Chinese Almond Cookies, She's Almost Always Hungry sent me Gingerbread Biscotti, and The Greek Glutton sent me Koulorakia {Greek Butter Cookies}. Thanks ladies! 🙂
- 2 cups {4 sticks} unsalted butter
- ¾ cups sugar
- 2 teaspoon vanilla extract
- 4 cups all-purpose flour
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 1 cup rainbow sprinkles
- In the bowl of a stand mixer, cream together the butter and sugar until very light and fluffy, then beat in the vanilla.
- Add in the flour and salt, and mix until well-incorporated. Stir in the chocolate chips.
- Divide the dough into two equal parts, and form two logs. Wrap each log tightly in plastic wrap, and refrigerate for at least 1 hour, until firm.
- When ready to bake, heat oven to 350F.
- Once dough is firm enough to handle, pour the sprinkles in a baking pan. Place the log of dough into the sprinkles, and roll around until it's completely encrusted.
- Using a sharp knife, cut slices of cookies about ½ thick, and place on a parchment-lined cookie sheet. Refrigerate the sliced cookies for at least 10 minutes before baking.
- Bake cookies for 15-18 minutes, until slightly golden and firm. Cookies will NOT brown noticeably. Let cool slightly and enjoy!
{shortbread recipe adapted from Rock Recipes}
Farrah says
I saw these cookies on instagram--they're so cute and pretty! <3 Thanks for sharing the recipe! :]