Confetti Holiday Shortbread
This easy holiday shortbread recipe delivers buttery, festive cookies with minimal effort. Perfect for gifting or holiday gatherings.
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.
Notes
For extra flavor, try adding almond or rum extract. These cookies make great holiday gifts when packaged in festive tins.