Description
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
- 3/4 Cup Salted Butter (170g | 12 Tablespoons), softened
- 1/2 Cup (57g) Powdered Sugar
- 1 Teaspoon Almond Extract (see note below)
- 1/2 Teaspoon Vanilla Extract
- 1 1/2 Cups (180g) All-Purpose Flour
- 3 Tablespoons Sprinkles, Rainbow Jimmies or Non Pareil 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.
- 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.
- Add Sprinkles - Next, gently fold in the sprinkles until just combined.
- 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 1/4 inch (6.3 mm) thickness. If you'd like a thicker cookie, roll to about 1/2 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 1/2 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 1/2 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.
- Prep Time: 20 Minutes
- Chill Time: 30 Minutes + 20 Minutes
- Cook Time: 10 to 14 Minutes
- Category: Cookies
- Method: Bake