This is a simple spin on a classic cookie! Funfetti Shortbread makes an old fashioned treat fun!
Can we talk?
Like really talk? And can I count on you to be honest with me here.
Like really honest?
Is Funfetti over?
{gasp}
I mean, I’ve heard that it might be over. And I feel like I’m in denial.
Because how can sprinkles be OVER?
And really does anyone want to live in a sprinkle-less world?
The answer to that is no. Unequivocally.
But isn’t a shame how we are so fickle. One day things are awesome.amazing.omgcantlivewithout.
The next day they are overplayed.donetodeath.solastyear.boring.workedout.killed.
And I fall for it every time.
Ugh. I’m sorry.
But you know what? Not this time.
Not today.
Not on my watch,
Sprinkles. Sprankels. Jimmies. Jammies.
You’ve got a permanent place in my heart o hearts.
Which brings us to my latest treat. Funfetti Shortbread.
First and foremost I am obsessed with shortbread. Just call me Granny.
And since everything is cuter with rainbow sprinkles I decided Funfetti Shortbread needed to be a thing.
And of course I used my favorite sprinkles. Can’t resist Mr. Sprinkles.
I used about half a cup in this recipes. TONS!
Just press the simple batter in a lined 9×9 pan.
And here’s how it will look after it’s baked…
Make sure you bake it long enough…that’s a problem I have. I am an underbaker for life. But with shortbread, it needs to be baked properly!
You’ll have a perfectly buttery, subtly sweet shortbread! That looks cute.
Enjoy!
Print
Funfetti Shortbread
Description
makes 18 cookies
Ingredients
- 1 cup Challenge butter, room temperature
- 2 tsp vanilla
- 1/2 tsp salt
- 3/4 cup powdered sugar
- 2 cups flour
- 1/2 cup sprinkles
Instructions
- Preheat oven to 350°
- Line a 9×9 pan with foil. Set aside.
- In bowl of stand mixer cream together butter, vanilla and salt until creamy, about 2 minutes.
- Add in powdered sugar and mix until incorporated.
- Turn mixer to low and slowly add in flour, mixing until just incorporated.
- Stir in sprinkles until distributed evenly.
- Press dough into prepared pan and bake for 35-40 minutes until top is dry and lightly golden.
- Allow to cool completely and remove from pan to cut into pieces.
My grands will love these! Could they be rolled & sliced?
Keep up the good work!
YES! I also have this recipe that you might love too…https://cookiesandcups.com/sprinkle-refrigerator-cookies/
No way is funfetti over. NO WAY!! 🙂 I’m loving this shortbread so much!
I say, eat what you love, do what you like, and trends can suck it. I for one will be trying this shortbread.
If lovin funfetti is wrong, I don’t wanna be right! Your shortbread is too darn cute #love #whocareswhatTHEYthink
My wife and I made some and it didn’t seem like the consistency was right (to her recollection). We don’t have one of those mixers, how do you work around that? Is a hand mixer too fast? My wife said she remembered it being almost as think as dough that got pressed into the pan. Suggestions?
The dough should be very thick for this recipe. If you overmix the dough with a handmixer that could also be your problem.. once you mix in the flour, mix just until combined, that should so the trick!
Where’d the salt go?
It goes in with the butter and vanilla…sorry! typo!
Funfetti will never be over! It is pretty much the only kind of cake my husband ever requests. One of the layers of our wedding cake was even funfetti so it will always have a place in my heart!
If sprinkles are out, then I officially no longer care about being in style. Love these!