Slice and Bake Shortbread Cookies

These darling slice and bake shortbread sprinkles look so festive, but they’re so easy to make! Simply mix together the dough, shape into logs, chill (or freeze for later use), slice and bake. Use Gluten Free 1-to-1 Baking Flour and non-dairy butter to make vegan and gluten free, and switch to the colored sprinkles of your choice for other occasions!

Here’s what I love about shortbread cookies; they hold their shape, they don’t have any eggs so you can munch away on that cookie dough to your hearts content, and they are SUPER easy to make. There’s only 8 ingredients in the whole recipe you guys, and while you DO have to chill them for a bit, the rest requires minimal effort.

Holiday Sprinkles Slice and Bake Shortbread Cookies

Ingredients:

• 2 ¼ cups Bobs Red Mill Gluten Free 1-to-1 Baking Flour
• ¼ cup Holiday Sprinkles
• ½ tsp Kosher Salt
• ¼ tsp Baking Soda
• 1 cup Butter or Non-Dairy Alternative, room temperature
• ¾ cup Granulated Sugar
• ¼ cup Brown Sugar
• 1 tsp Vanilla Extract

Directions:

1. In a medium bowl, combine flour, sprinkles, salt and baking soda; set aside. Combine butter, sugars and vanilla and mix until well combined and just fluffy, about 7 minutes. Add dry ingredients to butter mixture and mix until evenly combined, about 2 minutes.
2. Turn dough out onto an 11 x 17-inch piece of parchment or waxed paper. Shape into a solid 17-inch log, about 1 ½ inches in diameter and in any shape you choose. Wrap in parchment or waxed paper and chill at least 2 hours or up to 2 days.
3. To bake, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Slice the cookies ¼-inch thick. Space on the prepared baking sheet, about 2 inches apart. Bake until the centers are set and the edges are just beginning to color, 8–12 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating and/or enjoying.

Recipe source Bob’s Red Mill