Easy to make and fun to serve, my favorite funfetti shortbread cookies are rich, buttery, and so colorful! Made with just 6 ingredients, I know I can whip these up in a moment’s notice without a trip to the grocery store. These melt-in-your-mouth shortbread cookies with rainbow sprinkles are perfect for birthdays, Christmas, and celebrations!
Shortbread Cookies with Sprinkles
I love a classic shortbread as much as I love anything funfetti, so why not combine the two? These vanilla shortbread cookies come alive with the addition of colorful funfetti! All it takes is butter, milk, vanilla extract, flour, powdered sugar, and sprinkles. I tend to make these for birthdays, but they’re fun for the Christmas season too.
Variations to Try
These funfetti shortbread cookies are great for any occasion. You can make them festive for the holidays by using holiday-colored sprinkles, such as red and green for Christmas; black, orange, and purple for Halloween; red and pink for Valentine’s Day; shades of green for Saint Patrick’s Day; or red, white, and blue for the Fourth of July!
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How to Make Ahead
Funfetti shortbread cookie dough can be made up to 1 week ahead and stored in the refrigerator until you’re ready to bake it. It can also be stored in the freezer for up to 1 month. Allow the dough to soften at room temperature, then roll out, chill, and bake as directed.
How to Store
Store baked funfetti shortbread cookies in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 10 days.
Freeze cookies in an airtight container for up to 1 month. Allow to thaw at room temperature before enjoying.
Tips for Success
I prefer to use powdered sugar because it gives these shortbread cookies a softer, melt-in-your-mouth texture. You can use granulated sugar, but your cookies will come out more crispy. If using granulated sugar, you can decrease the amount of sugar by about 25% if desired because it is much sweeter than powdered.
Funfetti Shortbread Cookies Recipe
Ingredients
- 1 cup salted butter room temperature (2 sticks)
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup powdered sugar (see note)
- ¼ cup rainbow sprinkles
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Rolling Pin
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds.1 cup salted butter
- Add the milk and vanilla and mix to combine.3 tablespoons milk, 1 tablespoon vanilla extract
- With the mixer on low, slowly add the flour and powdered sugar. Continue mixing just until a shaggy dough forms.2 cups all-purpose flour, ½ cup powdered sugar
- Gently fold the sprinkles into the cookie dough.¼ cup rainbow sprinkles
- Shape the dough into a disc and wrap it in plastic wrap.
- Place the dough in the fridge to chill for 15 minutes.
- While the dough chills, preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Lightly flour your work surface and roll the cookie dough out to ¼-inch thick. Cut the dough out using your choice of cutter (I used a 2-inch round cutter) and place the dough on the prepared baking sheet. These cookies don’t spread much so you only need to place them about 1 inch apart.
- Bake for 14-16 minutes, or until the cookies are just starting to turn golden brown on the bottom.
- Allow the cookies to cool completely.
Notes
How to Make Funfetti Shortbread Cookies Step-by-Step
Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of salted butter on medium speed until smooth and creamy, about 30 seconds. Add 3 tablespoons of milk and 1 tablespoon of vanilla extract, and mix to combine. With the mixer on low, slowly add 2 cups of all-purpose flour and ½ cup of powdered sugar. Continue mixing just until a shaggy dough forms.
Chill the Dough: Gently fold ¼ cup of rainbow sprinkles into the cookie dough. Then shape the dough into a disc and wrap it in plastic wrap. Place the dough in the fridge to chill for 15 minutes. While the dough chills, preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside.
Cut the Cookies: Lightly flour your work surface and roll the cookie dough out to ¼-inch thick. Cut the dough out using your choice of cutter (I used a 2-inch round cutter) and place the dough on the prepared baking sheet. These cookies don’t spread much so you only need to place them about 1 inch apart.
Bake: Bake funfetti shortbread cookies for 14-16 minutes, or until the cookies are just starting to turn golden brown on the bottom. Allow them to cool completely before serving.
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