shortbread sprinkle cookies

You'll love these gluten free Shortbread Sprinkle Cookies! They are soft, buttery, and the perfect addition to your holiday cookie plate!

Shortbread Sprinkle Cookies

salted butter, room temperature or slightly melted

agave nectar (honey

vanilla extract

almond flour

sprinkles

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.

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

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

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

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

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

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.

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.

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

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&#8217;t get too toasty. You want the edges to be golden brown but the centers to still be a light shortbread color.

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

These Hundreds and Thousands Biscuits are a take on a New Zealand childhood classic. Buttery shortbread is topped with a pink royal icing and finished with rainbow nonpareil sprinkles.

Hundreds and Thousands Biscuits

unsalted butter,

powdered sugar, sifted

salt

vanilla bean paste

all-purpose flour

water

Pink gel food colouring, optional

egg whites,

confectioner’s sugar, sifted

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, salt, and vanilla bean paste on high speed until light and fluffy, 3-4 minutes. Add the flour, and mix on low until just combined.

Dump the dough out onto a piece of plastic wrap, and press out into a rectangle. Wrap tightly, and refrigerate for at least two hours, or overnight, to allow the butter to firm up.

Place the wrapped dough on the bench for 10-15 minutes to allow it to soften slightly. Cut four pieces of parchment paper the same size as a half baking sheet (13” x 18”). Unwrap the dough, divide in two, and place each piece between two sheets of parchment paper. Using a rolling pin, bang the dough gently to help flatten out, then roll to slightly smaller than the size of the parchment paper. Aim for something that is roughly 9"x13" (23x33cm) dimensions but don't worry about having square edges, this is just a guide to know about how thick to roll it. If you have some wrinkles in the parchment paper, which will then in turn cause wrinkles in your dough, peel the sheet off and smooth it back onto the dough, then continue rolling. If you find it cracking, leave to stand for a few more minutes to soften out.

Once you have rolled your dough, transfer both pieces, still between the two sheets of paper, to a baking sheet, and place in the freezer to firm up, 15-20 minutes.

Preheat the oven to 325˚f (170˚c). Line three baking sheets with parchment paper. Using a 2 1/2” fluted cookie cutter, cut circles of dough, and transfer them to the prepared baking sheet (you can fit quite a few cookies on a baking sheet, as they do not spread much). If the dough starts to soften, return to the freezer to firm up. Re-roll scraps, freeze briefly, then cut out the rest of the dough.

Place the cut out cookies in the freezer for 10 minutes. Bake the cookies one sheet at a time for 12-13 minutes, until the shortbread is set and only just beginning to go golden. Remove from the oven, allow to cool for 15 minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Store in an airtight container until you are ready to ice.

SHORTBREAD BISCUITS

In a medium sized bowl, whisk together the water and food colouring. Add in the egg whites and confectioner’s sugar, and mix well to combine. Use immediately or store in the fridge with a piece of plastic wrap pressed directly against the surface of the icing.

Dip each cookie in the royal icing, and then wait 2 minutes before sprinkling with the sprinkles. Place on a wire rack and leave to set at room temperature for at least an hour to allow the icing to set. 

ROYAL ICING

these are so pretty! I can't wait to try them!!

Love this! They look so good. Do you store in a fridge or panty? Also how long are they good for?

Hi Erin,
These are also a classic Aussie biscuit, not going to argue which country had them first or we might start world war three (at least between Australia and New Zealand).
I don't tend to buy biscuits but if I do these are at the top of the list. I love shortbread so I will have to give these a try.
Have a safe a Merry Christmas.

Made those for Valentine's Day for my kiwi husband and what a hit! They were buttery, melting in your mouth. The icing wasn't too sweet, it was perfect!

Great recipe, easy to follow and tasted good with and without icing.

So yum!! They did not last long once the kids tried them :) (I did used meringue powder instead of eggwhites)

It's my daughter's 7th birthday, and I needed a treat to share with the class that didn't involve the mess of buttercream, but was approved to be sweet and no allergies (small international school in Fiji)!

This was the perfect mix of simple, delicious, and nostalgic. Thank you!! I love being able to find great recipes (that work!), from home, that always seem to hit the spot, here at cloudykitchen!

I appreciated the professional finish without having to stay up to the "wee hours" - she appreciated my choice of lavender icing underneath the sprinkles, as pink is "too babyish" for this 7 year old :-) Hubby liked the touch of almond essence I added.

These are so yummy! You know sometimes homemade shortbread gives you a bitter aftertaste? This one doesn’t. The icing and the sprinkles make me feel like a child coming home from school and I love it. Thank you Erin for your delicious recipes!

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Hundreds and Thousands Biscuits

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