Funfetti Shortbread Cookies – A fun spin on classic shortbread cookies made with sprinkles! These cookies so tasty and easy to make!
Funfetti Shortbread Cookies
Sprinkles make literally everything better. Whether they are on top of strawberry pop-tarts or mixed into funfetti cupcakes, they add such a happy, bright pop of color. When I was making a batch of basic shortbread cookies the other day, I saw a jar of sprinkles in the cabinet and decided to use them in my cookies. I couldn’t be happier with how they turned out!
Now this recipe makes about 12 cookies so you can always double it if you want more. I can’t wait to make these again for the holidays with some festive sprinkles in them.
Common Questions About Making Funfetti Shortbread Cookies
What are funfetti shortbread cookies?
Funfetti shortbread cookies are homemade shortbread cookies loaded with sprinkles and vanilla extract.
What are shortbread cookies?
Shortbread cookies are a classic cookie made with flour, sugar, and butter. This recipe uses powdered sugar as the sugar and a bit of milk to bring it all together.
What other types of shortbread cookies can I make?
There are so many amazing varieties of shortbread cookies!
- Lemon Shortbread Cookies
- Almond Shortbread Cookies
- Lavender Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Chocolate Hazelnut Shortbread Cookies
Are these cookies crispy or soft?
Shortbread cookies are crisp cookies.
What kind of sprinkles should I use?
I used jimmies but quins or nonpariels would probably work too.
Can I decorate these cookies?
You can drizzle melted white chocolate on top or drip part of the cookie in white chocolate. While the white chocolate is soft, you can even sprinkle some sprinkles on top.
How long do these cookies last?
They last up to 5 days in an airtight container at room temperature.
Looking for more cookies recipes? Check these out!
- 1 cup (2 sticks) salted butter (softened)
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup sprinkles
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is smooth and creamy - about 30 seconds.
- Next, 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.
- Add the sprinkles and fold them gently 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 degrees F.
- Lightly flour your work surface and roll the cookie dough out to 1/4" thick. Cut the dough out using your choice of cutter (I used a 2" round cutter) and place the dough on a parchment or sil-pat lined baking sheet. These cookies don't spread much so you only need to place them about 1" 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 and then store them in an airtight container at room temperature for up to five days.
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