Sprinkle-Covered Shortbread Bars
Sprinkle-Covered Shortbread Bars
Ingredients
For the Shortbread Bars
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Vanilla Glaze and Topping
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the vanilla extract until well combined.
⏱️ 1 min
- 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a crumbly dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Press the dough evenly into the prepared 8x8 inch baking pan. You can use your hands or the bottom of a flat glass to ensure it's compact and smooth.
⏱️ 5 min
- 6
Bake for 25-30 minutes, or until the edges are lightly golden brown and the center is set. The shortbread should not be deeply browned.
⏱️ 30 min•🌡️ 350
- 7
Remove the pan from the oven and let the shortbread cool completely in the pan on a wire rack. This is crucial to prevent crumbling when glazing.
⏱️ 60 min
- 8
Once the shortbread is completely cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. If the glaze is too thick, add more milk 1/2 teaspoon at a time until it reaches a pourable but still thick consistency.
⏱️ 5 min
- 9
Carefully lift the cooled shortbread from the pan using the parchment paper overhang and transfer it to a cutting board or clean surface. Pour the glaze over the top and spread it evenly with an offset spatula or the back of a spoon.
⏱️ 2 min
- 10
Immediately sprinkle the rainbow sprinkles generously over the wet glaze. Allow the glaze to set for at least 30 minutes before cutting into bars. For 4 servings, cut into 4 large squares.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Sprinkle-Covered Shortbread Bars
Ingredients
For the Shortbread Bars
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Vanilla Glaze and Topping
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the vanilla extract until well combined.
⏱️ 1 min - 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a crumbly dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Press the dough evenly into the prepared 8x8 inch baking pan. You can use your hands or the bottom of a flat glass to ensure it's compact and smooth.
⏱️ 5 min - 6
Bake for 25-30 minutes, or until the edges are lightly golden brown and the center is set. The shortbread should not be deeply browned.
⏱️ 30 min•🌡️ 350 - 7
Remove the pan from the oven and let the shortbread cool completely in the pan on a wire rack. This is crucial to prevent crumbling when glazing.
⏱️ 60 min - 8
Once the shortbread is completely cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. If the glaze is too thick, add more milk 1/2 teaspoon at a time until it reaches a pourable but still thick consistency.
⏱️ 5 min - 9
Carefully lift the cooled shortbread from the pan using the parchment paper overhang and transfer it to a cutting board or clean surface. Pour the glaze over the top and spread it evenly with an offset spatula or the back of a spoon.
⏱️ 2 min - 10
Immediately sprinkle the rainbow sprinkles generously over the wet glaze. Allow the glaze to set for at least 30 minutes before cutting into bars. For 4 servings, cut into 4 large squares.
⏱️ 30 min