top of page

CONFETTI
SHORTBREAD COOKIES

Active Time: 25 Minutes

Start to Eat: 1 hour 45 minutes  (Including Chill Time)

Makes: 25 - 30 Cookies

INTRODUCTION

Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. 

Side note, if there is ever another egg shortage (crazy pandemic times)...these are eggless!

Funfetti  Shortbread Cookies
Confetti  Shortbread Cookies

WHATEVER SPRINKLES YOUR COOKIE

INGREDIENTS

Cookies:

  • 3 ½ cups all-purpose flour, spooned and leveled

  • ½ teaspoon salt

  • 1 ½ cups (3 sticks) of unsalted butter, room temperature

  • 1 cup minus 2 tablespoons sugar

  • 1 teaspoon vanilla extract

  • 1 cup rainbow sprinkles (or desired amount)

 

Drizzle (Optional):

  • 8 ounces white chocolate chips

  • 1 tablespoon coconut oil (or butter)

INSTRUCTIONS
  1. In a medium bowl, sift together the flour and salt, set aside. With an electric mixer or stand mixer with the paddle attachment, in a large bowl, mix together the butter and sugar until light and fluffy. Add the vanilla. Add the flour mixture at low speed. Before flour is entirely incorporated, add sprinkles. Once the dough starts to come together, dump it onto a lightly floured surface and shape it into 1 or 2 flat circles (roughly 1.5-2 inches thick. Wrap in plastic and chill for at least an hour.

  2. Preheat the oven to 350°F. Prep baking sheets with parchment paper or a silicone mat. Roll the dough out ½ inch thick. Using roughly a 2 ½ inch round cutter, cut out circles. Place circles on the prepared baking sheets 1 inch apart (they will not spread). If desired, use the ends of toothpicks for button indent design. Bake cookies for 18-22 minutes or until the edges just start to get golden brown. Allow to cool to room temperature.

  3. While cookies cool, place white chocolate and coconut oil in a microwave-safe bowl, heat in increments of 30 seconds, mixing between each turn, until completely melted and smooth. Using a spoon or whisk, sprinkle the glaze on the cookies. Allow the chocolate to harden then devour!

BON APPETIT!

Loyal Olive Oil
bottom of page