I’ll never forget the year I discovered the magic of Confetti Holiday Shortbread. It was December 23rd, I had three holiday parties to attend, and zero time for complicated baking. In a panic, I threw together this simple shortbread recipe with whatever festive sprinkles I could find in my pantry. The result? Buttery, melt-in-your-mouth cookies that looked like they took hours to make! Now it’s my go-to recipe whenever I need something quick yet impressive. The best part? You probably have all the ingredients in your kitchen right now. Just flour, butter, sugar, and those cheerful sprinkles that make everyone smile.
Why You’ll Love This Confetti Holiday Shortbread
Oh my gosh, where do I even start? These little cookies have saved my holiday sanity more times than I can count. Here’s why they’ll become your new favorite too:
- So easy a kid could make them – Seriously, just 6 simple ingredients and no fancy techniques. Even my 8-year-old niece helps me mix the dough!
- Gift-worthy without the stress – Tuck them in cute tins or cellophane bags with a ribbon, and suddenly you’re Martha Stewart (but with way less effort).
- Pure holiday joy in every bite – Those colorful sprinkles make them look like a party, while the buttery shortbread melts in your mouth.
- Impressively homemade – People always think you spent hours baking, when really you whipped these up during one commercial break of your holiday movie marathon.
Trust me, once you make these once, you’ll be adding them to your holiday traditions just like I did. They’re that good!
Ingredients for Confetti Holiday Shortbread
Let me tell you what you’ll need for these festive little cookies – they’re so simple, I bet you’ve got most of this in your pantry already! The magic is in using just the right amounts and the best quality ingredients you can find.
- 1 1/4 cups all-purpose flour (156 grams) – Spoon and level it, don’t scoop! That makes all the difference.
- 3 tablespoons powdered sugar – I call this the “secret weapon” that keeps the texture perfectly tender.
- 1/2 teaspoon coarse sea salt – Not table salt! The bigger flakes make these cookies shine. If you’re curious about salt types, check out my friend’s guide on kosher salt vs sea salt.
- 1/2 cup unsalted butter (1 stick, 113 grams) – Must be at room temperature. If you forget to soften it, no worries – I’ve got a quick trick for that below!
- 1 teaspoon pure vanilla extract – The good stuff! I sometimes add a splash of almond or rum extract too – gives it that extra holiday oomph.
- 1/4 cup festive sprinkles plus 2 tablespoons for topping – The more colorful, the better! I’ve been known to raid my kids’ sprinkle collection for this.
See? Told you it was simple! This is all you need for cookies that’ll have everyone asking for the recipe. Now let’s talk about that butter – if yours is still cold, just grate it with a box grater (yes, really!). It’ll soften in minutes, and you can start mixing right away.
Equipment Needed for Confetti Holiday Shortbread
Okay, let’s talk tools – and don’t worry, you won’t need anything fancy for these cookies! Here’s what I always grab from my kitchen:
- Baking sheet – Any old cookie sheet will do, but I’m partial to my trusty half-sheet pan.
- Parchment paper – Absolute must! No sticking, easy cleanup, and bonus – makes you look like a pro baker.
- Electric hand mixer – Though honestly? I’ve made these by hand with a wooden spoon when I couldn’t find my mixer. They still turned out perfect!
That’s seriously it! See why I love this recipe so much? Minimal equipment, maximum holiday cheer.
How to Make Confetti Holiday Shortbread
Alright, let’s get to the fun part – making these cheerful cookies! I promise it’s easier than wrapping presents (and way more delicious). Follow these simple steps, and you’ll have perfect shortbread every time. And if you want even more shortbread wisdom, I love the tips over at Love and Lemons – they’ve got some great ideas!
Step 1: Prepare the Dough
First things first – preheat your oven to 325°F and line that baking sheet with parchment paper. Now, in a big bowl, whisk together your flour, powdered sugar, and that gorgeous coarse sea salt. Add your softened butter and vanilla, then grab your hand mixer (or that trusty wooden spoon). Mix until it looks like wet sand – don’t worry if it’s crumbly at this point! That’s exactly what you want. Now fold in those 1/4 cup sprinkles – I like to use a spatula so they distribute evenly without breaking.
Step 2: Chill and Shape
Here’s my favorite trick: sandwich the dough between two sheets of wax paper and roll it out to about 1/2-inch thick. Sprinkle those extra 2 tablespoons of sprinkles on top and gently press them in – this makes them look extra festive! Pop the whole thing (wax paper and all) into the freezer for 20 minutes. This chill time is what gives you those perfect, crisp edges we all love in shortbread.
Step 3: Bake to Perfection
After the chill time, cut the dough into cute little squares – I make mine about 1/2-inch, but go bigger if you want! Arrange them on your prepared baking sheet (they won’t spread much, so you can place them close). Bake for 12-14 minutes until you see just the tiniest hint of golden brown around the edges. Let them cool completely on the pan – I know it’s hard to wait, but this helps them set up perfectly crisp!
And there you have it – the easiest, most festive holiday cookies that’ll make you look like a baking rockstar. The hardest part? Not eating them all before you can share them!
Tips for Perfect Confetti Holiday Shortbread
Okay, let me share my hard-earned secrets for making these cookies absolutely foolproof. I’ve made this recipe more times than I can count (sometimes at 2 AM during holiday baking marathons!), and these little tricks make all the difference between good shortbread and oh-my-gosh-I-need-another-one shortbread.
Butter temperature is everything – I know I already mentioned it, but it’s worth repeating! Your butter should be soft enough that you can press a finger into it easily, but not so soft that it’s greasy or melted. If you forgot to take it out of the fridge, here’s my emergency trick: cut it into chunks and microwave for 5-second bursts, flipping between each one. Or better yet – grate it with a cheese grater! It’ll soften in minutes.
Sprinkle strategy – For the prettiest cookies, mix your sprinkles into the dough gently with a spatula rather than the mixer. This keeps them from breaking into tiny pieces. And when pressing the extra sprinkles on top before chilling? Give them a little love tap with your fingers so they stick properly during baking.
Parchment paper is your best friend – Not only does it prevent sticking (shortbread is delicate!), but it makes cleanup a breeze. I buy the pre-cut sheets just for this recipe during the holidays. No scrubbing pans while your guests are waiting for cookies – just lift the parchment and voila!
Don’t skip the chill time – I know, I know, waiting is the worst. But those 20 minutes in the freezer make the dough so much easier to cut and help the cookies hold their shape. While you wait, why not check out my friend’s expert baking tips? Many of the same principles apply to perfect shortbread!
One last bonus tip from my kitchen disasters: if your dough seems too crumbly after mixing, don’t panic! Just knead it gently with your hands for 30 seconds – the warmth from your fingers will help it come together beautifully. Now go make some cookie magic!
Variations for Confetti Holiday Shortbread
Oh, the fun you can have with this basic recipe! Once you’ve mastered the classic version, try these simple twists to mix things up:
- Almond joy – Swap half the vanilla for almond extract. It gives that nostalgic “bakery cookie” flavor that pairs perfectly with the sprinkles.
- Citrus sparkle – Add a teaspoon of lemon or orange zest to the dough. The bright flavor cuts through the butteriness beautifully.
- Chocolate chip confetti – Replace half the sprinkles with mini chocolate chips for a cookies-and-cream effect.
- Seasonal sprinkles – Use pastels for Easter, red/white/blue for July 4th, or school colors for teacher gifts. The possibilities are endless!
The best part? You can make several batches with different variations – they all use the same basic method. Happy experimenting!
Storing and Gifting Confetti Holiday Shortbread
Now let’s talk about the best part – sharing these cheerful cookies with everyone you love! The great news is these shortbread cookies keep beautifully, and they make the most adorable homemade gifts. I’ve given these to teachers, neighbors, mail carriers – you name it! Here’s how to keep them fresh and package them like a pro.
Storing your shortbread: Once completely cooled (this is important!), store them in an airtight container at room temperature. I like to layer them between sheets of parchment paper so the sprinkles don’t rub off. They’ll stay crisp and delicious for up to a week this way – if they last that long in your house! For longer storage, you can freeze the baked cookies for up to 2 months. Just thaw at room temperature before serving.
Gifting ideas that’ll wow: Oh, the fun I’ve had packaging these! Here are my favorite ways to make them extra special:
- Festive tins – Hit the dollar store after holidays for discounted cookie tins. Line them with colorful tissue paper or parchment for a bakery-worthy presentation.
- Cellophane bags – Tie them up with pretty ribbons and gift tags. Bonus points if you add a sprig of faux holly or cinnamon sticks!
- Mason jars – Layer the cookies with pretty fabric squares between them. Add a handwritten recipe tag for a personal touch.
- Cookie boxes – Use small cardboard gift boxes (often sold in craft stores) and decorate with stickers or stamps. Perfect for teacher gifts!
Want more DIY gift inspiration? Check out my friend’s adorable homemade fruit roll-ups – they make the perfect pairing with these shortbread cookies in a holiday gift basket! The best part about gifting these cookies? They look like you spent hours in the kitchen, when really you whipped them up in no time. That’s my kind of holiday magic!
Frequently Asked Questions
Can I use salted butter instead of unsalted?
You absolutely can! Just reduce the added salt to 1/4 teaspoon since salted butter already contains salt. I’ve made them both ways, and honestly? They’re equally delicious. The key is using real butter – none of that margarine business!
How long do these holiday shortbread cookies keep?
Stored properly in an airtight container, they’ll stay crisp and fresh for about a week. But let’s be real – they never last that long in my house! If you need them to last longer, you can freeze the baked cookies for up to 2 months. Just thaw at room temperature before serving.
Can I freeze the dough instead of baking right away?
Oh yes, and this is one of my favorite holiday baking hacks! Roll out the dough, wrap it well in plastic, and freeze for up to 3 months. When cookie cravings hit (or surprise guests arrive), just slice and bake straight from frozen – add a couple extra minutes to the baking time.
What’s the best way to get clean cuts on the shortbread?
After chilling, use a sharp knife and press straight down – no sawing! I give my knife a quick dip in hot water between cuts for extra-clean edges. And don’t worry if they’re not perfect – those rustic edges just add homemade charm!
Can I make these into shapes with cookie cutters?
You bet! For cut-out cookies, roll the dough slightly thicker (about 3/4-inch) and chill well before cutting. Smaller shapes work best since shortbread is delicate. Just remember – the more intricate the cutter, the more sprinkles you’ll lose during baking. Simple stars and trees are my go-to!
Nutritional Information
Just a quick note about nutrition – while I’m all about enjoying these festive treats (life’s too short not to!), I want to be upfront that these are definitely an indulgence. The nutritional values are estimates and can vary based on the specific ingredients you use. The butter and sugar give shortbread its signature melt-in-your-mouth texture, so they’re not exactly health food – but oh my goodness, are they worth it for special occasions!
That said, everything in moderation, right? One of these cheerful cookies with your afternoon tea is pure holiday happiness in a bite. And isn’t that what the season is all about? Sharing joy, making memories, and yes – treating yourself to something delicious!
Confetti Holiday Shortbread
Equipment
- Baking Sheet
- Parchment paper
- Electric hand mixer
Ingredients
- 1 1/4 cups all-purpose flour 156 grams
- 3 tablespoons powdered sugar
- 1/2 teaspoon coarse sea salt
- 1/2 cup unsalted butter 1 stick, 113 grams, at room temperature
- 1 teaspoon pure vanilla extract add a splash of almond or rum extract for extra flavor
- 1/4 cup festive sprinkles plus 2 tablespoons for topping
Instructions
- Place a rack in the upper third of the oven and preheat oven to 325° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, sugar, and salt and whisk to combine. Add butter and vanilla extract and beat with electric hand beaters until well incorporated but sandy. The dough won’t come together just yet.
- Mix in the 1/4 cup of sprinkles and knead until the dough comes together.
- Place the disk of dough between two sheets of waxed paper and roll dough into a ½”-thickness. Press remaining tablespoons of sprinkles into the dough.
- Place dough, in the waxed paper, in the freezer for 20 minutes.
- Cut dough into 1/2-inch squares. Place dough onto large cookie sheet lined with parchment paper. Bake until cookies are light brown, 12 to 14 minutes.
- Let cool completely on a wire rack before storing.