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Funfetti Shortbread

Funfetti Shortbread

I got my second vaccine shot earlier this week, and now it’s time to celebrate (while waiting two weeks for it to kick in) 🎉

Funfetti Shortbread

Is there anything that says “hip hip hooray!” quite like rainbow sprinkles? I think not. They’re just so dang happy, like I am when I book trips to see my family or search for theatre tickets for the first time in forever.

Funfetti Shortbread

These colorful little cookies are as fun to make as they are to eat! Their ingredients list is short & to the point, as most shortbread recipes are. The base of flavor and texture comes from softened butter, flour and sugar (in this case, a mix of granulated and confectioner’s sugar). I’ve added some vanilla and a hint of almond extract for that signature Funfetti flavor, and finished the dough off with a borderline-absurd amount of rainbow sprinkles. That’s my style.

Rather than going the slice & bake route with these shortbread, I prefer to flatten the dough into sheets and briefly freeze it. This means that I can bake/eat cookies sooner than later, and as they will be cut with a cutter, the results will be perfectly uniform.

Funfetti Shortbread

While these sprinkle-speckled cookies need no adornment, I couldn’t help myself. A little drizzle of glaze and a few more sprinkles really make this recipe for me. The extra pops of sweetness and crunch are perfect paired with the buttery shortbread, and give them a bakery-esque quality that I adore.

Funfetti Shortbread

Funfetti Shortbread are good the day they are made, but I think they are actually better as time goes on. By day two, the cookies crisp up a bit, resulting in a super-satisfying texture. I have not shared a single one, and can say with certainty that they’re still wonderful on day seven.

A cookie that’s still great after a week? Now that’s something to celebrate.

Funfetti Shortbread
Funfetti Shortbread
makes about 3.5 dozen

1 cup (2 sticks) unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/3 cup confectioner’s sugar
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract or imitation butter extract (optional)
1/4 teaspoon Kosher or sea salt
2 cups all-purpose flour
1/2 cup rainbow sprinkles (jimmies, not nonpareils)

Glaze & Garnish:
1 cup confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3-3 1/2 teaspoons milk
1-2 tablespoons rainbow sprinkles (jimmies or nonpareils)

Special Equipment:
rolling pin
2-inch cookie cutter (I used round)

Place softened butter in a medium-large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1-2 minutes. Add dark brown and confectioners sugars and mix until fluffy. Mix in vanilla, optional almond extract (or imitation butter extract), and salt. With the mixer on low, beat in flour. Dough will be crumbly looking, but should hold together very well when pinched. Use a silicone spatula or wooden spoon to fold in sprinkles.

Divide dough in two parts. Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1/4-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 20 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, place racks in the center positions. Preheat the oven to 300F. Line two baking sheets with parchment. Set two cooking racks over parchment or wax paper.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2-inch cookie cutter to cut cookies. Place them close together on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies for 20-22 minutes, or until no longer shiny (not browned). Let cool on the pans for 7 minutes. Use a thin spatula (not your fingers!) to remove cookies to cooling racks to cool completely.

Make the glaze. In a small bowl use a fork to whisk together confectioner’s sugar, salt, vanilla and 3 teaspoons milk. Add more milk by the 1/2 teaspoon, until desired consistency is reached.

Use a fork or piping bag to drizzle glaze over cookies as desired. Top with sprinkles. The glaze will be dry to the touch within 20 minutes and harden after a few hours.

Serve. Leftovers will keep in an airtight container at room temperature for several days.
Funfetti Shortbread
Funfetti Shortbread
Funfetti Shortbread

Funfetti Cookies

Funfetti CookiesIt’s no secret that I love sprinkles. Like big pink puffy heart ❤ ❤ ❤ them. You’d be surprised at the amount of restraint I have to practice so that half the recipes on this site aren’t loaded with rainbow-colored spots.Funfetti CookiesI know it’s silly, but I don’t care. You can tell me all you want that rainbow sprinkles have no real flavor and are mostly just food coloring and other ingredients that I wouldn’t normally give a second glance, but I simply. don’t. care.Funfetti CookiesSprinkles make me happy. Don’t rain on my Funfetti parade.Funfetti CookiesI mean, how could anyone be anything but beaming while eating a soft, chewy sugar cookie bursting with color and studded with white chocolate chips? This batch is long gone, but just looking at the photos makes me smile 🙂 Funfetti CookiesYou know what else makes me smile? Miniature schnauzers (also all dogs ever), lemon cake, the pink heart sunglasses sticker in Instagram stories…and how easy these Funfetti Cookies are to make.

Sorry about that tangent. Won’t happen again. Today.Funfetti CookiesThis recipe starts with a buttery drop sugar cookie dough that you probably have all the ingredients for right now! #score Funfetti CookiesFunfetti CookiesYou could, of course, skip the accoutrements and bake up a batch of really delicious plain sugar cookies, but I promise the sprinkles and white chocolate chips are worth the extra trip to the grocery store. They take an already great recipe and turn it up to 11.Funfetti CookiesI don’t know about you, but I simply don’t have time or spare calories for cookies that aren’t an 11.Funfetti Cookies

Funfetti Cookies
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract or almond extract (optional)
1/2 cup rainbow sprinkles (jimmies,* not nonpareils)
1 1/4 cup white chocolate chips

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated sugar. Mix in eggs one at a time, followed by vanilla and optional imitation butter or almond extract, if using. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in sprinkles, followed by white chocolate chips. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep in an airtight container at room temperature for up to a week.

Note:

I used jimmies for the sprinkles in this recipe. Nonpareils may not be substituted. For information on the differences between the two, see this post. Funfetti CookiesFunfetti CookiesFunfetti Cookies