Keto Rainbow Sprinkle Shortbread Cookies

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Keto Rainbow Sprinkle Shortbread Cookies

OMG. These easy-to-make keto rainbow sprinkle shortbread cookies are delicious and absolutely adorable! It's perfect for that unicorn themed birthday party you may be throwing next week, or even if you're looking for a sweet snack for lunch and after dinner. 

What You'll Need: 

For Shortbread:

- 1 package of Keto and Co's Shortbread Keto Cookie Mix (also on Amazon)

- 1 cup butter (2 sticks), softened 

- 1 large egg, beaten

- Parchment paper 

- Rolling pin 

- Sugar-free rainbow sprinkles 

For Buttercream Frosting: 

- 1 package of Keto and Co's Buttercream Frosting Mix (also on Amazon)

- 1 Tbsp lemon juice or 1/2 Tbsp cream of tartar

- 1 1/2 cup butter (3 sticks), softened 

- 1 Tbsp vanilla extract 

- 1/4 tsp salt 

- Electric mixer 

Instructions: 

For Shortbread: 

1. Preheat oven to 350 F and grease or line a baking sheet 

2. Combine cookie mix, butter and egg in a medium mixing bowl and stir until smooth dough forms 

3. Roll dough between 2 sheets of parchment paper to 1/4" thick

4. Cut into 16 3-inch rounds and place on baking sheet

5. Bake for 10-15 minutes or until edges are lightly browned 

For Buttercream Frosting:

1. Combine frosting mix and 5 Tbsp water in a small saucepan to make a thick paste

2. Cook mixture over low heat, stirring constantly, until it becomes smooth, thick, and white and edges begin to bubble (190-200 F). Remove from heat 

3. Add lemon juice or cream of tartar and stir to combine. Cover and cool to room temperature 

4. In a large mixing bowl, combine butter, vanilla and salt with electric mixer 

5. Add frosting mixture to butter mixture and whip until light and smooth, scraping sides of bowl occasionally 

Combining Cookie and Frosting: 

1. Let shortbread cookies cool 5-10 minutes

2. Dip cookie into buttercream frosting, covering half and lightly trickle rainbow sprinkles to cover the half cookie 

3. Refrigerate rainbow sprinkle shortbread cookies for 30-40 min

4. Eat and enjoy! 

*For leftover frosting: Store mix in a cool, dry place or refrigerate. 

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