Festive red and green funfetti shortbread cookies will be a happy addition to your Christmas cookie collection!
Looking for another great cookie to add to your collection? I found this easy shortbread cookie recipe in a Martha Steward Living magazine and wanted to pass it along to you guys.
Aren’t these Christmas cookies fun? Funfetti shortbread cookies are like Christmas confetti baked in a cookie, and what’s more fun and celebratory than confetti?
Except, I suppose, if you’re the one cleaning up the confetti after the celebration. But no worries like that with these funfetti shortbread cookies because all the confetti will end up in everyone’s happy tummies, and not on the floor!
I love shortbread cookies for two reasons. One, they taste great. Buttery and crispy, they melt in your mouth. Two, these shortbread cookies are slice and bake cookies. That means you can make the dough when you have a spare minute, roll it into logs, wrap securely, and either refrigerate or freeze it until you’re ready to bake.
The dough is easy to make as well. Butter, powdered sugar, vanilla extract, all-purpose flour, and a pinch of salt is all you need. I use my stand mixer but a hand mixer would work or you can use some good old-fashioned elbow grease to stir these up.
Shape the dough into a round log, wrap it securely in plastic wrap or parchment paper, and stick it in the fridge or freezer.
After the dough has been refrigerated for at least 30 minutes, it’s ready to slice into quarter inch thick rounds. I roll the edges of each round in colored sugar to add to the wow factor.
Pop them in the oven, bake, and enjoy!
Since this is the Christmas season, I stir red and green sprinkles (jimmies) into the dough to make the shortbread cookies festive. These cookies are delicious without any sprinkles or you could make them with a different color, depending on the occasion. Try pastels for Easter, green for St. Patrick’s Day, red for Valentine’s Day, or choose favorite colors for birthday celebrations.
Like shortbread cookies?
One of my favorite kinds of cookies, I have more shortbread slice and bake recipes you may like to try:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons coarse salt
- 2 1/3 cups all-purpose flour
- 1/4 cup red and green sprinkles (jimmies)
- 1/3 cup red and green sugar for decorating
- In a stand mixer (paddle attachment), combine butter, confectioners sugar, vanilla and salt, blend until smooth.
- Add flour gradually and mix on low until just combined. Stir in jimmies using a spoon or your hands.
- Form dough into a 12- to 14-inch-long round log, wrap in plastic wrap and freeze until firm: at least 30 minutes.
- Preheat oven to 350°F. Prepare baking sheets by lining with parchment paper.
- Cut dough into 1/4 inch thick slices. Roll edges in red and green sugar.
- Bake for 15 to 18 minutes or until cookies are light golden brown around the edges. Cool for a few minutes on baking sheets before removing cookies to wire racks to cool completely.
- The best part about these cookies (other than how delicious they are) is that you can make them in advance, throw the log of dough in the freezer and slice and bake them when you need them.
- Replace the red and green jimmies and colored sugar with any color you like, depending on the occasion.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.