Holiday Sprinkle Shortbread Cookies | Recipes

Holiday Sprinkle Shortbread Cookies

(105) Ratings:
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Baking Time:
Makes:about 50 cookies

Spread a little holiday cheer with these great tasting treats, made by topping our Melt-in-Your-Mouth Shortbread Cookies with melted chocolate and festive sprinkles.



2 cups 500 mL butter, softened
1 cup 250 mL granulated sugar
3 ¼ cups 800 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL cornstarch


8 oz (250 g) 1 cup (250 mL white, milk or semi-sweet chocolate, melted
¼ cup 50 mL sprinkles (colour of your choice)


  1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture, about 5 minutes.
  3. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  4. Combine flour and cornstarch in a separate large bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined.
  5. Place ball of dough by heaping  tbsp (15 mL) on prepared baking sheets 2” (5 cm) apart.  Press down with a fork.
  6. Bake in preheated oven 20 to 25 minutes or until bottoms are lightly golden.  Remove cookies from baking sheet and cool on wire racks.
  7. Topping:  Drizzle melted chocolate over cookies, once they are cooled.  Scatter sprinkles over melted chocolate.


  • To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.

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