Step 1

It’s so simple to make this recipe! The KEY to this recipe is allowing the dough to chill in the freezer and cutting/handling the shapes when the dough is chilled and hardened.

Step 2

In a large bowl, mix together the almond flour, butter, agave nectar, and vanilla.

Step 3

Place the cookie dough in between two pieces of parchment paper and on top of a cutting board.

Step 4

Use a rolling pin to roll it out into a flat 1/4 inch oval.

Step 5

Keep the rolled dough on the cutting board, in between the two pieces of parchment paper and freeze it for 20 minutes.

Step 6

While the cookie dough is chilling, preheat the oven to 350F.

Step 7

Use a cookie cutter to cut 12 cookies from the dough and place them on a baking sheet lined with parchment paper. I found it easiest to use a butter knife to slide under the cut cookie and transfer it to the baking sheet.

Step 8

After the 12 cookies are cut, re-roll out the remaining dough between the 2 pieces of parchment paper and place back in the freezer to cut the second batch.

Step 9

Place a couple pinches of sprinkles on top of each cookie and press down into the tops of the cookie.

Step 10

Bake for 8 minutes until the edges are golden. I found 8 minutes to be the sweet spot, so once it hits 8 minutes, keep an eye on them to make sure they don’t get too toasty. You want the edges to be golden brown but the centers to still be a light shortbread color.

Step 11

Allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack.