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Shortbread Sprinkles With Coconut Cream Frosting

Shortbread sprinkles with Coconut Cream Frosting on top of that delicious buttery shortbread are easy and delicious and everyone can use some sprinkles in their life. Right?
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Keyword: easy cookies, shortbread cookies, coconut cream frosting, vanilla cookies, coconut cookies
Servings: 20
Calories: 228kcal


  • Ingredients:
  • 16 tbsp butter
  • 1/2 cup powdered sugar
  • 2 cups all purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Frosting:
  • 2 oz cream cheese
  • 6 tbs butter
  • 2 cups powdered sugar
  • 2 tsp coconut extract
  • 1-2 tbs milk


  • In a kitchen mixer cream butter until smooth and gradually add sugar
  • Continue to add flour and vanilla paste (this adds a little extra pop) until mixed well
  • Place dough on lightly floured board and roll out to 1/4 inch
  • Use any cookie cutter to cut out the desired shape, and place on parchment paper on a cookie sheet. Space cookies at least one inch apart
  • Place in a preheated oven at 350 degrees and bake for 18-22 minutes or until edges are light golden brown.
  • Remove from oven and cool on cookie racks
  • While the cookies are baking make the frosting by beating together the butter and cream cheese until well creamed
  • Gradually add sugar until mixed well
  • Make sure their are no lumps and your frosting is smooth.
  • Add coconut extract until mixed well. Add one to two tbs of milk if needed.
  • Frost cookies and dip in sprinkles.
  • Makes about 2 dozen cookies.


Calories: 228kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 180mg | Potassium: 20mg | Fiber: 1g | Sugar: 15g | Vitamin A: 428IU | Calcium: 9mg | Iron: 1mg