Welcome to Short Stack Kitchen's first post! What better way to kick off this exciting new venture, than with these sassy funfetti shortbread cookies. Delicious buttery cookies studded with bright sprinkles worthy of any occasion.
What is Funfetti?
Funfetti refers to baked goods or treats flavored with vanilla and showered with sprinkles. LOTS of sprinkles. These yummy buttery treats are studded with colorful sprinkles and come together with only a handful of ingredients. In fact, you may already have them in your pantry.
Funfetti Shortbread Cookies Ingredient Notes
Well, the 3 main ingredients for any shortbread cookie recipe is butter, sugar and flour. Since we are making funfetti shortbread cookies, we will be adding a few extra ingredients to zhuzh it up!
- Butter - You can use unsalted or salted butter. If you are using salted, please omit the salt from the recipe.
- Confectioners Sugar (a.k.a. powdered sugar or icing sugar) - The confectioners sugar, which is light in texture and contains a little bit of cornstarch, is the key to a tender, melt-in-your-mouth cookie.
- Vanilla Extract - Use real high-quality vanilla extract, not imitation vanilla.
- Almond Extract - This is optional, but I love the subtle almond flavor. If you are not using almond extract, please double your vanilla.
- All-Purpose Flour - My favorite brand is King Arthur.
- Salt - Just a bit to balance out the sweetness.
- Sprinkles - I used rainbow jimmies, but any sprinkles will do!
Step By Step Instructions
Step 1. Beat room temperature butter, sugar, vanilla extract, almond extract and salt together until fluffy (about 2 minutes on high). You can use a stand mixer, hand held mixer or beat by hand.
Step 2. Add flour and mix on low until just combined. The dough will look shaggy at this point. Gently fold in the sprinkles.
Step 3. With clean hands, shape the dough into a 6 inch disc and wrap with plastic wrap. Chill in the fridge for at least 30 minutes.
Step 4. After chilling, remove plastic wrap and place the dough on a lightly floured surface. Roll out to a ¼ inch thickness. I ended up with a 9 inch circle.
Step 5. With a cookie or biscuit cutter, cut out your cookies and place them all on a sheet pan about 1 inch apart (they don't spread much when baking). Gather your 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 16 cookies.
Step 6. Place the sheet pan with all your stamped out cookies back in the fridge for 10 minutes to get nice and firm. This will help the cookies hold its shape.
Stop 7. While the cookies are chilling, preheat your oven to 350ºF (176ºC). Bake for 12 to 14 minutes, rotating them halfway through.Transfer to a wire rack to cool and enjoy!
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📖 Recipe
Funfetti Shortbread Cookies
- Total Time: 1 Hour + 14 Minutes
- Yield: About 16
Description
A fun twist on a classic treat. These funfetti shortbread cookies are not only pretty to look at, they are also addictive to eat!
Ingredients
- 12 Tbsp Butter (1 ½ sticks or 170 grams), room temp
- ½ Tsp Vanilla Extract
- ½ Tsp Almond Extract, optional (see note below)
- ½ Tsp Salt
- ½ Cup + 1 tablespoon (57 grams) Confectioners Sugar
- 1 ½ Cups (180 grams) All-Purpose Flour
- 3 Tbsp Sprinkles (34 grams), I used Rainbow Jimmies
Instructions
- Beat room temperature butter, sugar, vanilla extract, almond extract and salt together until fluffy (about 2 minutes on high). You can use a stand mixer, hand held mixer or beat by hand.
- Add flour and mix on low until just combined. The dough will look shaggy at this point. Gently fold in the sprinkles.
- With clean hands, shape the dough into a 6 inch disc and wrap with plastic wrap. Chill in the fridge for at least 30 minutes.
- After chilling, remove plastic wrap and place the dough on a lightly floured surface. Roll out to a ¼ inch thickness. I ended up with a 9 inch circle.
- With a cookie or biscuit cutter, cut out your cookies and place them all on a sheet pan about 1 inch apart (they don't spread much when baking). Gather your 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 16 cookies.
- Place the sheet pan with all your stamped out cookies back in the fridge for 10 minutes to get nice and firm. This will help the cookies hold its shape.
- While the cookies are chilling, preheat your oven to 350ºF (176ºC).
- Bake for 12 to 14 minutes, rotating them halfway through.
- Transfer to a wire rack to cool and enjoy!
Notes
- The dough can be made ahead of time and will keep in the fridge for about a week. Wrap tightly with plastic wrap for best results.
- Almond extract is optional, but if you're not using it, double the vanilla extract to 1 teaspoon.
- If you don't have any cookie or biscuit cutters, you can use a small cap or jar lid. Or you can roll the dough into a tight log and wrap in plastic wrap. Once chilled, remove plastic wrap and slice.
- Depending on how thick your cookies are, the baking time can vary so keep an eye on it.
- The cookies are best eaten when completely cooled. Store in an airtight container and enjoy for up to 1 week.
- Prep Time: 20 Minutes
- Chill Time: 30 Minutes + 10 Minutes
- Cook Time: 12 to 14 Minutes
- Category: Cookies
- Method: Bake
If you have made this recipe, I would love to know how it turned out for you! Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. Thank you so much!
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