Funfetti Shortbread Cookies - Delicious and tender buttery shortbread cookies flavored with almond and vanilla and studded with bright rainbow sprinkles. A festive treat perfect for any occasion!
Welcome to Short Stack Kitchen's first post! What better way to kick off this exciting new venture, than with these fun Funfetti Shortbread Cookies. Not only are they easy and simple to make, they are also so delicious.
If you're looking for more funfetti treats, check out my No-Bake Funfetti Cheesecake or Birthday Cake Blondies.
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♡ Why You Will Love These Funfetti Shortbread Cookies
- Only 6 ingredients. You only need 6 simple pantry ingredients to make these funfetti shortbread cookies.
- Quick and easy to make. Shortbread cookies are perfect for any beginner baker, as there are very minimal steps. Once your butter is softened, the dough comes together in less than 10 minutes.
- Customizable. These cookies are so festive that you can customize the sprinkles and shape of cookie for any holiday or occasion. These would be great for birthdays, Valentine's Day, Easter, Mother's Day, Memorial Day, Thanksgiving, Christmas or New Years.
Ingredient Notes
Here are some notes about all the ingredients used in these Funfetti Shortbread Cookies. Quantities and full instructions are in the recipe card below!
- Butter - You can use unsalted or salted butter. If you are using unsalted, you can add ¼ teaspoon of fine salt.
- Powdered Sugar (a.k.a. Confectioners Sugar or icing sugar) - Powdered sugar, which is light in texture and contains a little bit of cornstarch, is the key to a tender, melt-in-your-mouth cookie.
- Almond Extract & Vanilla Extract - For flavor.
- All-Purpose Flour - I recommend using a kitchen scale to weigh your ingredients, especially your flour. Adding too much will make your cookies too dry and crumbly.
- Sprinkles - I used rainbow sprinkles, but you can also use nonpareil sprinkles.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Funfetti Shortbread Cookies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Cream Butter & Sugar - Beat together softened butter, powdered sugar, almond extract and vanilla extract until fluffy (about 2 minutes on medium-high). You can use a stand mixer fitted with the paddle attachment or a hand mixer.
Step 2. Combine Flour - Sift in the flour and mix on low until just combined. It's okay if the dough looks shaggy.
Step 3. Add Sprinkles - Gently fold in the rainbow sprinkles until just combined.
Step 4. Chill - Wrap the funfetti shortbread cookie dough in plastic wrap, shaping it into a flat disc. Chill in the fridge for at least 30 minutes.
Step 5. Roll out Dough - Generously flour a work surface and roll the dough to about a ¼ inch (6.3 mm) thickness. If you'd like a thicker cookie, roll to about ½ inch (1.2 cm) thick. If the dough cracks, just pinch and press the cracks together as you go.
Step 6. Cut out Cookies - With a cookie or biscuit cutter, cut out your cookies and place them on a large baking sheet, about ½ inch (1.2 cm) apart (they don't spread much when baking). Gather the excess dough, and repeat the process of rolling and cutting them out until you don't have any dough left. I used a 2 inch (5 cm) fluted cookie cutter and got 20 cookies.
Step 7. Chill Again - Place the cookie sheet(s) with all your stamped out cookies into the freezer for 20 minutes to get nice and firm. This will help the cookies hold its shape.
Stop 8. Bake - Bake in a preheated oven at 350ºF (180ºC) for 10 to 14 minutes, rotating them halfway through. Transfer to a wire rack to cool completely. Serve and enjoy!
Substitutions
- Butter - You can use unsalted or salted butter. If you're using unsalted butter, add ¼ teaspoon of fine salt.
- Powdered Sugar - If you don't have any powdered sugar on hand, you can use ⅓ cup of granulated white sugar.
- Sprinkles - Rainbow jimmies or non pareils sprinkles are best, as they don't bleed.
Variations
- Dip in Chocolate - You can dip or drizzle the funfetti cookies with white chocolate. I recommend using a chocolate bar, as it melts more smoothly than chocolate chips.
- Other Fun Shapes - Feel free to use other fun cookie cutter shapes such as, hearts, bunnies, eggs, christmas trees, candy canes or stars.
- Funfetti Shortbread Bites - Shape the dough into a thick square, chill, then cut into 1 inch bites.
- Slice and Bake - Instead of rolling out to dough, you can shape it into a log and then slice it. For reference you can check out my Brown Butter Pecan Shortbread Cookies or Macadamia Nut Shortbread Cookies.
Key Equipment
- Bowl
- Electric Mixer - You can use a stand mixer or hand-held mixer.
- Baking Sheet
- Parchment Paper
- Plastic Wrap
Storage
- Baked Cookies at Room Temperature - Store baked cookies in an airtight container, on the counter for about a week.
- Baked Cookies in the Freezer - Store baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before enjoying.
- Raw Cookie Dough in the Refrigerator - Funfetti shortbread cookies will keep in the fridge for up to 3 days. Let the cookie dough sit on the counter for 5 to 10 minutes or until warm enough to roll.
- Raw Cookie Dough in the Freezer - I would recommend slicing the cookies and then freezing them on a baking tray lined with parchment paper for 1 hour. Transfer to a freezer bag and keep in the freezer for up to 2 months. Bake from frozen.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't overmix the dough. Overworking the dough can make your cookies tough, rather than tender.
It's important to chill the cookie dough. To prevent the cookies from spreading and losing its beautiful shape, we will need to chill the dough several times.
Use Rainbow sprinkles or non pareils sprinkles. These sprinkles will not bleed in the dough.
FAQ
Funfetti refers to baked goods or treats flavored with vanilla and studded with sprinkles. LOTS of sprinkles.
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📖 Recipe
Funfetti Shortbread Cookies
INGREDIENTS
- ¾ Cup (170g | 12 Tablespoons) Salted Butter softened
- ½ Cup (57g) Powdered Sugar
- 1 Teaspoon Pure Almond Extract
- ½ Teaspoon Pure Vanilla Extract
- 1 ½ Cups (180g) All-Purpose Flour
- 3 Tablespoons Rainbow Sprinkles
Instructions
- Cream Butter & Sugar - Beat together softened butter, powdered sugar, almond extract and vanilla extract until light and fluffy (about 2 minutes on medium-high). You can use a stand mixer fitted with the paddle attachment or a hand-held mixer.¾ Cup (170g | 12 Tablespoons) Salted Butter½ Cup (57g) Powdered Sugar1 Teaspoon Pure Almond Extract½ Teaspoon Pure Vanilla Extract
- Combine Flour - Sift in the flour and mix on low speed until just combined. It's okay if the dough looks shaggy. Scrape down the sides and bottom of the bowl as needed.1 ½ Cups (180g) All-Purpose Flour
- Add Sprinkles - Next, gently fold in the sprinkles until just combined.3 Tablespoons Rainbow Sprinkles
- Chill - Gather the dough and shape into a flat disc. It's okay if the dough is a bit sticky. Tightly wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- Prep Baking Sheet - Meanwhile, line a large baking sheet with parchment paper. Depending on how thin you roll out your cookies, you may need an additional baking sheet.
- Roll out Dough - Generously flour a work surface and roll the dough to about a ¼ inch (6.3 mm) thickness. If you'd like a thicker cookie, roll to about ½ inch (1.2 cm) thick. If the dough cracks, just pinch and press the cracks together as you go.
- Cut out Cookies - With a cookie or biscuit cutter, cut out your cookies and place them on a large baking sheet about ½ inch apart (they don't spread much when baking). Gather the excess dough, and repeat the process of rolling and cutting them out until you don't have any dough left. I used a 2 inch fluted cookie cutter and got 20 cookies.
- Chill Again - Place the sheet pan with all your stamped out cookies into the freezer for 20 minutes to get nice and firm. This will help the cookies hold its shape.
- Preheat Oven - While the cookies are chilling, preheat your oven to 350ºF (180ºC).
- Bake - Bake in a preheated oven at 350ºF (180ºC) for 10 to 14 minutes, rotating them halfway through. Transfer to a wire rack to cool completely. Serve and enjoy!
Notes
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