Funfetti Shortbread Cookies
These funfetti shortbread cookies are buttery, tender, and packed with rainbow nonpareil sprinkles.
They’re cut into tiny squares before baking, so you get colorful, bite-sized shortbread cookies without rolling pins, cookie cutters, or any decorating.
This Recipe at a Glance
- Flavor: Buttery shortbread filled with crunchy sprinkles
- Texture: Tender with crisp edges, melts in your mouth
- Difficulty: Super easy, no cookie cutter needed (just a sharp knife!)
- Yield: 110 mini cookies
How to Make These Funfetti Shortbread Cookies
Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.
Step 1: Make the Shortbread Cookie Dough
Use an electric mixer to combine 1 cup of butter, 2 cups of flour, 1/2 cup of powdered sugar, and 1/2 tsp of fine salt.
The mixture might look a bit crumbly at first, but it will eventually form a soft dough once it’s fully mixed.
If the mixture isn’t coming together, you may want to heat it in the microwave for a couple of seconds (literally 2-3 seconds, you don’t want to melt the butter!) to help soften the butter.
Once the dough has come together, mix in 3 Tbsp of rainbow nonpareil sprinkles until they’re evenly distributed throughout the dough.
Scoop the dough on top of a large piece of plastic wrap and roll it out into a rectangle that’s about 1/3 inch tall.
Sprinkle the remaining 1 Tbsp of sprinkles over the top of the dough, and gently press the sprinkles into the dough to prevent them from falling off when we cut the dough later.
Place in the fridge for an hour, or until it’s firm.
Step 2: Chill and Cut the Cookie Dough
Preheat the oven to 350°F/175°C and line 2 large baking sheets with parchment paper while the cookie dough chills.
Unwrap the cookie dough and lay the plastic wrap out flat on your counter. We will be cutting the cookie dough on the plastic wrap to make cleanup a breeze.
Use a sharp knife to cut out small squares of dough that are about 1 inch. The cookies will spread a bit as they bake, so place them about 1 inch apart on the prepared pans.
Step 3: Bake the Funfetti Shortbread
Bake one tray at a time for 10-12 minutes. Rotate the pan halfway through to help them bake evenly. Then place the pan on a wire rack and let the cookies cool fully on the pan, and enjoy!
Funfetti Shortbread Ingredients and Substitutions
- All-Purpose Flour – Gluten-free baking flour can be used in place of the AP flour in this recipe if needed.
- Powdered sugar – Powdered sugar keeps the shortbread cookies tender and gives them that classic melt-in-your-mouth texture. I don’t recommend changing the type or amount of sugar, as it will change the texture and spread of the cookies.
- Rainbow Sprinkles – Rainbow nonpareil sprinkles work best in this recipe because the cookies are so small! Larger sprinkles can make it harder to cut out the cookies, but you can use rainbow jimmie sprinkles if needed.
Making These Funfetti Shortbread Cookies in Advance
These cookies can be stored at room temperature in an airtight container for up to a week.
You can also freeze these cookies for up to 3 months in an airtight container! When you’re ready to enjoy the frozen cookies, place them in the fridge overnight to let them thaw gradually and enjoy them the following day.
Doubling this Recipe
This recipe makes about 110 mini cookies. If you want to halve or double this recipe, go for it! Simply adjust the ingredients and follow the directions in the recipe card.
Frequently Asked Questions
Can I use jimmies instead of nonpareils?
Yes, but nonpareils work best because these cookies are so small. Larger jimmies can make the dough harder to cut cleanly.
Why did my shortbread cookies spread?
The butter may have been too soft, or the dough may not have chilled long enough. Chill the dough until it’s firm, and then bake on parchment paper for the best shape.
Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate it for up to 2 days before cutting and baking.
How do I know when shortbread cookies are done baking?
They should look set, and the bottoms should be lightly golden. Let them cool fully on the pan so they firm up without breaking.
How To Make the Best Funfetti Shortbread
- Make sure the butter is fully softened. It helps the dough mix together better and gives the cookies a smoother texture.
- Properly measure the flour! I like to use a scale, but the fluff and level method works great too.
- Use a sharp knife to get clean slices of shortbread. Be sure to wipe the blade as needed after each cut.
Let Me Know What You Think!
If you try this funfetti shortbread recipe, I’d love to hear what you think! Please leave a rating and comment below.
Don’t forget to tag me @chelsweets and #chelsweets if you share on social media.
Funfetti Shortbread Cookies
Equipment
- Sharp knife
Ingredients
Shortbread Cookies
- 1 cup unsalted butter, softened 226g
- 2 cups all-purpose flour 250g
- 1/2 cup powdered sugar 65g
- 1/2 tsp fine salt 2g
- 1/4 cup rainbow nonpareil sprinkles, divided 45g
Instructions
Funfetti Shortbread Cookies
- Use an electric mixer to combine 1 cup of butter, 2 cups of flour, 1/2 cup of powdered sugar, and 1/2 tsp of fine salt. The mixture might look a bit crumbly at first, but it will eventually form a soft dough once it's fully mixed. If the dough still won’t come together and you're using a microwave-safe bowl, microwave the bowl for 2–3 seconds at a time, just until the butter softens slightly. Don’t let it melt!
- Once the dough has come together, mix in 3 Tbsp of rainbow nonpareil sprinkles until they're evenly distributed throughout the dough.
- Scoop the dough on top of a large piece of plastic wrap and roll it out into a rectangle that's about 1/3 inch tall. Sprinkle the remaining 1 Tbsp of sprinkles over the top of the dough, and gently press the sprinkles into the dough to prevent them from falling off when we cut the dough later. Wrap tightly and place in the fridge for an hour, or until it's firm.
- Preheat the oven to 350°F/175°C and line 2 large baking sheets with parchment paper or Silpat mats while the cookie dough chills. The cookies will spread less and keep their shape better on parchment paper, so I recommend using that if you have it.
- Unwrap the cookie dough and lay the plastic wrap out flat on your counter. We will be cutting the cookie dough on the plastic wrap to make cleanup a breeze. Use a sharp knife to cut out small squares of dough that are about 1/2 inch. The cookies will spread a bit as they bake, so place them about 1 inch apart on the prepared pans.
- Bake one tray at a time for 10–12 minutes, or until the cookies look set and the bottoms are lightly golden. Rotate the pan halfway through to help them bake evenly, then place the pan on a wire rack and let the cookies cool fully on the pan.
Notes
Doubling this Recipe
This recipe makes about 110 mini cookies. If you want to halve or double this recipe, go for it! Simply adjust the ingredients and follow the directions in the recipe.How To Make the Best Funfetti Shortbread Bites
- Make sure the butter is fully softened. It helps them mix together better and will give the cookies a smoother texture.
- Properly measure the flour! I like to use a scale, but the fluff and level method works great too.
- Use a sharp knife to get clean slices. Be sure to wipe the blade as needed after each cut.
Nutrition
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