Happy Friday, friends! Let’s celebrate with cookies, shall we? I’m just going to put it all out there and tell you I saved the best for last. Funfetti shortbread is definitely my “it” cookie of the season! The most wonderful shortbread recipe filled with an epic amount of holiday sprinkles! They’re like a party waiting to happen! I’m smitten with these festive gems and the best part is you can make them two different ways; cut outs or slice and bake!
How’s the holiday baking going? It’s been cookie madness in my kitchen all week and I’ve already made three batches of these shortbread! I told ya I’m smitten with them! So first I made the Christmas trees which are great if you like to make cut out cookies. The most important thing to remember about doing cut outs is that the dough needs to be well chilled. It should be chilled when you roll it and the cookies should be cold when they go in the oven to make sure they bake evenly and keep their shape.
They’re lovely as is, but of course I had to doll them up! A little drizzle of white chocolate and a few dragees, and these cookies are ready to party!
You’re next option is slice and bake. If you’re short on time, go with these. And if you’re indecisive like me, you can do half slice and bake and half cut outs. I like options!
The slice and bake are super easy and such a great time saver. I give you all my tips and tricks below in the directions. This recipe yields a lot of cookies so you can half it if needed, but just know they tend to disappear very quickly! I added a photo of them just baked so you can get an idea of the size. They look small when they first go in the oven, but they bake up beautifully.
The slice and bake are also really great for filling up cookie tins for gifting. Just look at them, they’re like little jewels sparkling away! Whether you make the cut outs or the slice and bake, you need to make them! Happy baking!
Ingredients
- 12 ounces (3 sticks) unsalted butter, room temp
- 1 cup powdered sugar
- 1 teaspoon salt
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 & 1/4 cups AP flour
- 3/4 cup holiday colored sprinkles
Instructions
- Cream butter and powdered sugar till light and fluffy.
- Add in vanilla bean paste or extract an continue to mix.
- Add flour and salt mixing to combine.
- Stir in sprinkles. Be gentle when stirring in the sprinkles not to break them all up!
- Leave dough in the bowl and chill for about 10-15 minutes. This is to make it easier for forming logs.
- Next, divide dough into 4 equal portions, they will be 8 ounces each. Roll each portion of dough into logs. Wrap logs in parchment and then plastic wrap.
- Chill logs over night or freeze if storing them longer.
- Slice cookies about 1/4 of an inch thick and place on parchment lined sheet pan. Make sure cookies are cold when they go in the oven! Bake at 325 degrees for 18-21 minutes, rotating once halfway through. When they get golden blonde around the edges, they're done.
- After making cookie dough, divide dough 2 separate portions and wrap in plastic wrap. Chill dough a minimum of 4 hours, preferably over night. This dough need to be cold!
- Take dough out of the fridge about 10 minutes before you want to roll it. Lightly flour your work surface and roll out dough. This dough rolls out nicely when it is still kind of chilled. If it gets too soft, pop it back in the fridge.
- Cut out cookies and place on parchment lined sheet pan. I used a 3" tree cutter. Chill cookies before going in the oven! If they are too soft, they will not keep their shape.
- Bake at 325 degrees for 13-16 minutes, rotating once halfway through. When they get golden blonde around the edges, they're done.
- When cookies are completely cool, drizzle with melted white chocolate. Decorate with sprinkles and dragees, if desired.
Notes
Always make sure dough is cold when going into the oven! This will ensure cookies bake evenly & keep their shape.
Baked cookies should be stored in an in tight container and left at room temp. You can also bake these ahead and store them in the freezer up to a week.
You can divide this recipe in half if you want a smaller amount of cookies.
The slice and bake are great to fill up cookie tins for gifting!
Stacy | Wicked Good Kitchen says
Such beautiful and festive Christmas shortbread cookies, m’lady! I’m really digging those Christmas tree cutouts with those sparkling baubles and icing garlands! So, so pretty! Thanks for sharing, girl. Pinning (of course)! Best wishes to you and your family for a Christmas season that is both merry and bright! xo
bblondie says
Thanks, Stacy! Merry Christmas to you & yours as well!
Lily @ Life, Love, and Cupcakes says
LOVE this! It just doesn’t feel like Christmas if I don’t make cutout cookies, but sugar cookies are so blah to me…this sounds MUCH better!
bblondie says
Thank you, Lily! Yes, I know exactly what you mean! I hope you enjoy them! Merry Christmas!
Stephanie @ Eat. Drink. Love. says
I love how easy these are! The slice and bake are totally my style!
bblondie says
Thanks girl! Slice & bake make life so much easier!
jadeine says
how much extract equals the vanilla paste
bblondie says
Use the same amount – 2 teaspoons.
Dina says
they look yummy and festive!
Liz says
Two yummy and festive options with one dough…so beautiful, Meghan! Happy NewYear!
Kayle (The Cooking Actress) says
sooo pretty!!!!
Shelly says
Are the sprinkles used in the dough regular jimmies or the flat circle ones (confetti)? You have both pictured. Thanks!
bblondie says
Hi Shelly, I used regular sprinkles in the cookies – they work best! I used the confetti for decorating. Happy baking!