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.
Ummm WHAT. Sprinkles will NEVER be over for me. EVER!!! Love these babies.
Funfetti can not be over!!! This shortbread looks like the perfect way to protest! 😉
I just made a funfetti cake for my friend’s last day at work, and discovered that Rainbow Chip frosting no longer exists. That pretty much means the end of funfetti for me. 🙁 But this looks good, too!
This recipe looks so delicious. I definitely have to make it one day when I’m craving something sweet and with sprinkles. I, too, do not want to live in a sprinkle-less world!
I agree! Let’s bring the funfetti back! Sprinkles for life! Loving this shortbread! Pinned!
Yum! Looks so good. Some frosting would end up on mine…:)
Funfetti is not over by a long shot! Check out Molly Yeh’s stunning funfetti cake she just made for her blog (My Name is Yeh) and Food52. I think she even requested her sister (a baker) bake her this cake for her wedding later this year.
I don’t want to live in a world where jimmies are over. (Even if they’re over right now, they’ll be back!)
Okay, let’s get something straight. Funfetti will NEVER be over.
Not as long as we have amazing recipes like these 🙂
so pretty! sprinkles for life…they will never go out of style!