This buttery, delicious, gluten free shortbread is made extra special with the addition of colorful sprinkles! This recipe is perfect for making ahead of time.
Whether it’s for the holiday season, or for any busy season, I love to have dessert recipes that are super simple with just a few ingredients. It could be a no bake dessert like monster cookie dough bites or no-bake samoa cookies, or it could be a simple cookie recipe like these shortbread cookies.
These shortbread cookies are very straightforward – the main ingredients are just vegan buttery spread, flour, and sugar. The colorful sprinkles on the edges add a festive touch that makes these fun for Christmas or a birthday party.
Ingredient Notes
- Gluten Free Flour Blend – I like to use Namaste Perfect Flour Blend for cookies. I find that the texture and flavor turns out great every time with this blend.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread gives this shortbread a great flavor.
- Powdered Sugar – Powdered sugar helps keep this dough very light. I like Wholesome Brand Sweetener’s Confectioner’s Sugar, which is vegan and corn free.
- Sprinkles – Sprinkles can be tricky for those with allergies. There are a few different options out there, but we like the sprinkles from Vermont Nut Free Chocolates. These sprinkles are made in a facility that is completely free of tree nuts, peanuts, and sesame.
Step by Step Instructions
- Place the buttery spread, vanilla, and sugar in a bowl, and mix until smooth. Add the gluten free flour blend and salt, and mix until combined.
- Pat the dough into logs, and roll each log in the sprinkles until it is coated. Wrap in waxed paper and chill for about an hour.
- Slice the logs into 12 slices and place on cookie sheets lined with parchment paper.
- Bake at 350 degrees F for 15-20 minutes, or until the cookies are golden. Let cool on the cookie sheets before moving.
Top Tip
Parchment paper is very necessary to keep the cookies from sticking and to make clean up easier!
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Recipe
Sprinkle Slice and Bake Shortbread (Gluten Free, Vegan).
Ingredients
- 1 cup vegan buttery spread
- 1 teaspoon vanilla extract
- 1 cup confectioner’s sugar
- 2 cups gluten free flour
- ½ teaspoon salt
- ¾ cup sprinkles
Instructions
- Place the vegan buttery spread, vanilla extract, and confectioner’s sugar in a mixing bowl, and beat until smooth.
- Add the gluten free flour and salt, mix on low speed until the dough comes together. It will be a pretty thick dough.
- Divide the dough in half, and form each half into a log.
- Pour the sprinkles on a cookie sheet or large plate. Roll each log of dough in the sprinkles until the sides are coated.
- Wrap each log in waxed paper or plastic wrap. Refrigerate for one hour.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Remove the dough from the refrigerator and allow to warm up for about 10 minutes for easier slicing.
- Use a very sharp knife to slice the dough ½ inch thick. You should get about 12 slices from each log. If the dough crumbles, let it warm up a little more.
- Place the cookies on the prepared cookie sheets with one inch between them. Bake at 350 degrees F for 15-20 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the cookie sheets before removing them. They are delicate when they first come out of the oven.
Darryl
These didn’t last long at our house!