Funfetti Shortbread Cookies
Funfetti Shortbread Cookies - Delicious and tender buttery shortbread cookies flavored with almond and vanilla and studded with bright sprinkles. A festive treat worthy of any occasion!
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
Make Ahead - The dough can be made ahead of time and will keep in the fridge for about 3 days. Allow to sit on the counter for 5 to 10 minutes, then roll out.
Almond Extract - If you do not have Almond Extract, use 1 ½ teaspoons of vanilla extract.
Cookie Cutters - If you don't have any cookie or biscuit cutters, you can roll the dough into a tight log and wrap in plastic wrap. Once chilled, remove plastic wrap and slice.
For a crisper texture, slice the cookies thinner and/or bake them longer. For tender cookies, slice the cookies thicker and/or bake them less. For reference, I cut my cookies ¼ inch thick and baked them for 10 minutes.
Bake Time - Depending on how thick your cookies are, the baking time can vary so keep an eye on it. Thinner cookies will need less time.
Storage - The cookies are best eaten when completely cooled. Store in an airtight container on the counter and enjoy for up to 1 week.
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