Funfetti Shortbread Cut-Out Cookies

A sprinkle-filled, rolled shortbread cookie that melts in your mouth. Great fun for kids’ parties or springtime holidays.

Every year at Easter, the kids and I make a variation of shortbread cut-out cookies, using our bunny and chick cookie cutters. Some years they are dipped in chocolate or layered with jam; other years we play with sprinkles.

They always bring so much joy, both as a kitchen project, and shared with friends for a springtime tea party. I simply had to serve up the easy recipe for you to try.

A classic shortbread cookie never goes out of style, so keep this recipe in your back pocket for upcoming springtime calendar events.

Every March break the kids and I head to the kitchen for cooking and baking lessons. Nowadays it’s mostly just Clara and I, as evident by the playfulness of these cute cookies!

Funfetti shortbread cut out cookies are a simple project to bake with kids of all ages. It’s like playing with edible Play-Doh!

BAKERS TIP: These cookies are delicious when decorated for icing, too, so feel free to expand the kitchen play and frost them with your favourite buttercream or Royal icing.

Simple Ingredients for Funfetti Shortbread

Baking shortbread should be easy and that is why I am eternally devoted to my versatile recipe: Simple Shortbread: One Recipe, Four Cookies. This Funfetti is yet another variation on the classic.

I guarantee you have these base ingredients in your kitchen right now. Toss in some sprinkles and you’re ready to roll.

Salted Butter: Use the best quality you can source.
Sugar: Granulated white sugar yields the best texture.
All-Purpose Flour – unbleached
Vanilla Extract
Sprinkles! We love Canadian-made, women-owned Sweetapolita; Rosie is a friend of mine.

This recipe works best as written. I wouldn’t recommend any ingredient substitutions, save for flavouring. Lemon or orange extract is a fun change up for vanilla for Easter.

Tips for the Best Funfetti Shortbread Cut-Out Cookies

Don’t fear the rolled cookie! These tips will help you achieve a beautiful cookie.

When making the dough, have butter at room temperature.
Chilled dough, both after mixing the dough and after cutting.
Bring dough back to room temperature before rolling.
Roll the dough between parchment paper. Instructions – and a hack – for that below.

Baking the Cookies

For a crisper shortbread with snap, bake until the bottoms are golden.
For a softer cookie with more of a melting texture, remove from oven when the bottoms are very light golden.

BAKERS TIP: Remember ovens temperatures will vary, so keep an eye on the cookies and flip one over toward the end of baking to see the colour on the bottom.

Kitchen Hack for Rolled Cookies

When cutting out the cookies, I recommend rolling cookie dough between two sheets of parchment or wax paper.

This is a popular step for professional bakers because it ensures the cookies don’t stick to the counter. It also eliminates the use for additional flour, which can make the cookies tough.

Bakers Tip: Place a large tea towel on your work surface and then roll out your dough between the parchment paper. The towel will help hold the parchment in place as you roll the cookie dough. If I’m rolling out a lot of dough, I’ll often use my dining room table with a tablecloth on it.

Note, these sturdy cookies hold up well to stacking, packaging and transport should you wish to gift a batch to friends, family or teachers. They stay fresh for about one week.

Now that I’ve given you the baking tips and hacks, onto the cookie recipe!

1 1/2 cups salted butter 3 sticks
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
4 Tablespoons sprinkles divided

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar. You will need to stop the mixer and scrape down the sides of the mixing bowl.
Add the vanilla and beat again. Carefully tip in the flour and mix on low to just combine.
Add 3 tablespoons of the sprinkles and mix to combine. Turn off the mixer and remove the paddle, scraping the excess dough back into the bowl.
Use your hands to gather the dough into two equal balls, then flatten into discs. Wrap each in plastic cling wrap. Refrigerate the shortbread dough for at least 4 hours and up to overnight.
About an hour before rolling, remove cookie dough from the fridge and leave on the counter to return to room temperature. Preheat the oven to 350℉. Prepare two baking sheets with parchment paper. Gather cookie cutters and rolling pin.
Working with one disc at a time, roll out cookie dough between two sheets of parchment paper until it’s 1/4 inch thick. (Tip: lay a tea towel or tablecloth on the counter first so the parchment doesn’t slip and slide around.) Now shake on the last tablespoon of sprinkles and lightly press them into the dough with the rolling pin.
Cut out cookies with cutters and carefully transfer to the prepared baking sheets. Place sheet in the fridge and chill the cookies for 15 minutes. Repeat with remaining disc of dough. Gather, re-roll and cut all the scraps.
Bake the cookies for 12 minutes, one baking sheet at a time on the middle oven rack. They will puff slightly and turn golden on the bottoms.
Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely