Funfetti Shortbread Cookies Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
12 cookies
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Calories
250 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Funfetti Shortbread Cookies Recipe
Description
This Funfetti Shortbread Cookies Recipe begins by creaming salted butter until smooth, then mixing in milk and vanilla for moisture and aroma. Flour and powdered sugar are gently incorporated to form a shaggy dough, which is folded with rainbow sprinkles for visual appeal. The dough is chilled briefly to firm up, rolled out, and cut into shapes.
The cookies bake evenly, developing slightly golden bottoms while maintaining a soft, crumbly texture typical of shortbread. The sprinkles provide small bursts of color without affecting the buttery flavor significantly. They spread very little, allowing close placement on baking sheets.
These cookies pair nicely with tea or as a sweet snack, and their sprinkle colors add a cheerful touch to the presentation. They store well at room temperature or frozen for extended freshness, making them easy to prepare in advance.
Adjust baking time for thickness or desired doneness, watching carefully to prevent overbrowning.
Ingredients
- 1 cup butter room temperature (2 sticks, salted
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup powdered sugar (see note)
- ¼ cup Rainbow sprinkles
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.
- Add the milk and vanilla and mix to combine.
- With the mixer on low, slowly add the flour and powdered sugar. Continue mixing just until a shaggy dough forms.
- Gently fold the sprinkles into the cookie dough.
- 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
- Store airtight at room temperature up to 1 week, or refrigerate for 10 days to extend freshness.
- Freeze wrapped cookies for up to 1 month to maintain texture and flavor.
- Roll dough evenly to ensure uniform cookie thickness and bake time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 250kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 124mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 479IU | 10% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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