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 1/2 sticks or 170 grams), room temp
- 1/2 Tsp Vanilla Extract
- 1/2 Tsp Almond Extract, optional (see note below)
- 1/2 Tsp Salt
- 1/2 Cup + 1 Tbsp (57 grams) Confectioners Sugar
- 1 1/2 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 1/4 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