Today is my 30th birthday!! It’s a big one. Man, I’ve got to say though I’m starting to officially feel old (and need to ask our 20-year-old nanny what’s cool and what’s not these days). I still wear a side part and skinny jeans. At the same time, my mom always told me her thirties were her prime. I understand why she said that–at 30, I know who I am and I’m good with it. I’ve got an awesome partner and sweet little dude at home, and I’ve put down roots in a city that I love. I’ve decided to bet on myself and branch out creatively. I’m my own boss and it’s AMAZING. Of course, I know I’ve got learning and growing to do in my thirties. But that’s part of the fun. I’m ready! Okay, now onto these Birthday Sprinkle Shortbread Cookies.
the details
To celebrate, here’s the birthday sprinkle shortbread cookies I’m making today. They’re a take on Alison Roman’s Salted Chocolate Chunk Shortbread Cookies (“The Cookie”) that were super popular on social media a couple years ago. These cookies are buttery, crisp, and colorful. They’ve got a delicious vanilla-infused sugar crust around the edges. I colored the sugar with pink food coloring, but you could make it any color or opt for au naturale. The key for these cookies is clear vanilla extract (not traditional vanilla)–it’s how you get that boxed cake mix/confetti flavor that makes birthday cake what it is.
In case I haven’t mentioned it yet, these cookies are REALLY good. Like addictive. Like those slice-and-bake cookies you used to eat when you were little, but better. So only make them if you’re good with eating 3+ cookies in one sitting. The whole process of squishing the crumbly dough into a log can seem daunting, but really is doable. Plastic wrap is your friend here, so use it to shape your log. And don’t panic if some pieces break as you slice the chilled log up. I promise they will come together in the oven! And a little rustic imperfection is just part of what this cookie is about.
Similar Recipes
Looking for more birthday cake/confetti bakes? Check out my Confetti Layer Cake + Sweet Cream Frosting!
Bake to this music
Birthday Sprinkle Shortbread Cookies
Make any day as happy as a birthday with these buttery, crunchy, and festive cookies. Like your favorite slice and bake, but so much better!
- Yield: 12 cookies 1x
Ingredients
For the cookie dough:
- 1/2 cup salted butter, cold and cut into chunks
- 1/2 cup granulated sugar
- 1/2 tbsp clear vanilla
- 1 cup + 2 tbsp all purpose flour
- 1/4 tsp kosher salt
- 1/4 cup rainbow sprinkles
For the sugar crust:
- 1/4 cup Demerara sugar
- 1/2 tsp clear vanilla
- 2 tbsp white sparkling sugar (optional)
- 1 drop pink food gel (optional)
- 1 egg, whisked
Instructions
- Make your cookie dough. In the bowl of a stand mixer, cream together cold butter, granulated sugar, and clear vanilla on medium-high until lightened in color and fluffy, about 5 minutes. With the mixer on low, slowly add in flour, salt, and sprinkles until combined. Dough will be very crumbly. Turn off mixer and mix with a spatula until it comes together a bit more. Dump out cookie dough onto a long piece of plastic wrap. Wrapping the plastic wrap over the dough, smoosh it until a cylindrical log about 6 inches long x 2-3 inches width. Squish that cookie dough together to remove air pockets and roll the wrapped log on the counter to get it nice and round. Place wrapped up log in the fridge and chill at least 2 hours, up to 3 days.
- Make your birthday sugar. In a food processer, combine Demerara sugar, sparkling sugar if using, and clear vanilla. Pulse for a minute to distribute vanilla flavor. If adding food coloring for colorful cookie edges, place sugar in a bowl add a tiny drop of the color of your choice. Stir with a spatula until distributed. Cover sugar and store at room temperature until you are ready to assemble cookies.
- Assemble cookies. Unwrap the cold cookie log and brush one side with the egg wash. Roll the egg-covered side in the birthday sugar. Brush the remaining side with egg wash and roll it in the sugar. With a serrated knife, cut off the very end of each side of the log. Slice the log into rounds approx 1/2 inch thick, placing each round on a parchment-lined cookie sheet. If rounds break during slicing, simply stick them back together on the cookie sheet. Bake at 350 degrees F for 15-18 minutes until cookie just start to brown.
- Serve slightly warm or at room temperature. Cookies keep well in an air-tight container at room temperature for 3-4 days.
Notes
- Clear vanilla extract is crucial for that birthday cake flavor. Find it at your local grocery store in the baking section or on Amazon.
- Demerara sugar is a coarse and unrefined brown sugar. It doesn’t melt easily and as such makes great sugar crusts. It also works great as a sanding sugar or to top muffins. Find it at gourmet grocery stores or on Amazon.