Christmas Sprinkle Shortbread Cookies

December 5, 2019
Christmas sprinkle shortbread cookies
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Since the dawning of December, my mind has turned to thoughts of Christmas baking and cookie exchanges. Even being away from our family, I have still found a groupchristmas sprinkle shortbread cookies of ladies that like to do the all-important Christmas baking exchange. When it comes to these wonderful events, I like cookies that are simple and make quite a few cookies per batch. No one wants to be making three batches of cookies just to do an exchange. My Christmas Sprinkle Shortbread Cookies check all the boxes for the perfect Christmas cookies.

The Cookie:

This recipe is very similar to the one I use for my Lavender Lemon Shortbread Cookies, with some slight variations. To start, I use the zest and juice of an orange, I add a little more sugar, and I add sprinkles to the batter. When it comes to choosing your sprinkles, there are a lot out there. There are Jimmies, which are the long glossy sprinkles, and then there are the confetti or quins sprinkles that are flat and matte. I prefer to use confetti sprinkles, but you can use whatever you prefer. Since it is for Christmas cookies, I search out the Christmas coloured sprinkles.

Sliced shortbread dough.I love these cookies because you can make the dough, roll it into the logs, put them into the fridge, and then you can slice and bake at any time. You can’t really go wrong with a super easy cookie recipe that makes about 50 cookies (depends on how thick you slice your cookies). It also doesn’t hurt that for a cookie that isn’t incredibly sweet my kids love them.

I hope you all enjoy these Christmas Sprinkle Shortbread Cookies as much as I do. They make the perfect Christmas cookies for exchanges or just for those family gatherings. Good luck and Happy baking.

Don’t forget to comment below and let me know how your cookies turned out. You can also follow me on Facebook or Instagram to see what I’m up too.




Christmas Sprinkle Shortbread Cookie

Christmas Sprinkle Shortbread Cookies

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By Teresa Serves: 40-50 cookies
Prep Time: 10 minutes + 2 hours chill time Cooking Time: 15-20 minutes


  • 1 cup (220g) room temperature butter
  • 3/4 cup+2 tbsp (120g) icing sugar
  • zest of 1 orange
  • 2 tbsp orange juice (about half an orange)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 cups (320g) flour
  • 1/4 cup Christmas sprinkles*



Beat butter until soft and creamy.


Add in icing sugar, vanilla, orange zest, and orange juice. Beat until smooth


Add in salt and half the flour. Mix until the flour is thoroughly mixed in.


Add the rest of the flour and mix until the dough is too firm to mix.


Knead in the sprinkles until the dough forms a ball and the sprinkles are evenly distributed (or close to as possible)


Divide dough in half.


Roll each half into a log. If you want smaller cookies, roll a log that in long and skinny, for larger cookies, roll a thick short roll. If you find that the dough is sticking to the work surface, sprinkle some icing sugar on it.


Wrap in plastic wrap and refrigerate for at least two hours or overnight.


When ready to bake heat oven to 350℉


Slice cookies into 1/4 inch sections and place onto an ungreased baking sheet. There is very little spread so you don't need to leave too much space between the cookies.


Bake for 15-20 minutes. The bottom edge of the cookies should be just turning golden brown.


Cool completely and store in an airtight container for up to a week.


These cookies can be frozen.


* you can definitely use other coloured sprinkles to make these cookies for other special occasions or holidays.


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