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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.

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.

Beat in the vanilla extract until well combined.

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.

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.

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.

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.

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.

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.

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.


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.

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.

Beat in the vanilla extract until well combined.

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.

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.

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.

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.

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.

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.

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.
