becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Made with butter, sugar, flour, and salt, these simple slice and bake shortbread cookies feature lots of rainbow sprinkles for a colorful funfetti twist!
Why Do I Love Making Slice and Bake Shortbread?
As far I’m concerned, you really can’t go wrong with classic shortbread. The ingredients are simple and straightforward. In its purest form, shortbread contains nothing more than butter, flour, sugar, and sometimes a pinch of salt.
Of course, these days there are countless variations on the classic shortbread recipe. You’ll find chocolate chip shortbread, chocolate-dipped orange shortbread, shortbread made with dried flowers, or even savory shortbread with fresh herbs.
You’ll find many different ways to prepare homemade shortbread, too. You can roll shortbread dough into a log to “slice and bake” (as I’ve done with this funfetti shortbread recipe). Press it into a tin, bake it, then cut it into squares. Or, roll the shortbread dough and cut it with a biscuit cutter to create round, uniform cookies.
Shortbread dough also makes an excellent base for other treats, from pies to lemon bars to a classic millionaire’s slice. For a sweeter shortbread, top it with frosting or slather it in jam. You can also enjoy shortbread cookies just as they are, and accompanied by a hot cup of tea.
What’s Great About This Funfetti Shortbread Recipe?
These fun homemade funfetti shortbread cookies are perfect for birthday parties, family gatherings, Pride festivities, or other celebrations. Plus, kids will enjoy helping to mix the dough, roll the log, and decorate the slices in rainbow sprinkles. (Just make sure an adult does the slicing!)
Slice and Bake Shortbread Tips & Tricks
- Though tempting, do not skip either of the chilling steps in this recipe! Chilling the log for at least one hour will make it much easier to slice, and chilling the slices will prevent your biscuits from spreading in the oven.
- Use a very sharp knife when slicing the shortbread log. A dull knife will produce ragged-looking biscuits, or even cause your shortbread dough to crumble.
- I designed these as “slice and bake” biscuits, but you can also press the dough into a parchment-lined tin, or roll and cut with a metal cutter.
- When rolling the log in sprinkles, you might find it helpful to lightly spritz the log with water or cooking spray to help the rainbow sprinkles stick to the dough.
Make-Ahead and Storage Suggestions
Slice and bake shortbread cookies are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to five days.
These funfetti cookies freeze well. To freeze, layer between sheets of parchment and store in an airtight container in the refrigerator for up to three months. Thaw at room temperature.
For a make-ahead option, prepare the shortbread dough and shape it into a log, then wrap in clingfilm/plastic wrap and refrigerate for up to 24 hours prior to slicing and baking your cookies.
Other shortbread cookie recipes you might enjoy:
Earl Grey Cookies
Chocolate Orange Shortbread Cookies
Chocolate Pecan Shortbread
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Funfetti Slice and Bake Shortbread
A simple slice and bake shortbread recipe with a colorful funfetti twist!
- Prep Time: 10 minutes
- Chilling Time: 1 hour 10 minutes
- Cook Time: 13-15 minutes
- Total Time: 1.5 hours
- Yield: 14-16 biscuits 1x
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
Ingredients
145 grams unsalted butter (10 tablespoons)
55 grams granulated sugar (1/3 cup)
180 grams all purpose flour (1 1/8 cups)
Pinch salt
55 grams rainbow sprinkles (4 tablespoons), plus more for rolling
Instructions
In a large mixing bowl or bowl of a stand mixer, add butter and sugar and mix on medium-high speed until light and fluffy. Add flour and a pinch of salt, and mix on low until the mixture resembles breadcrumbs.
Use your hands to work in the rainbow sprinkles, and continue kneading gently until a loose dough has formed.
Shape dough into a log, approximately 8 inches (20 centimeters) long and about 1 1/2 inches (4 centimeters) in diameter.
Roll the log* in more rainbow sprinkles, pressing down gently to make sure they adhere to the dough.
Wrap log in clingfilm/plastic wrap and chill in the refrigerator until firm, at least 1 hour.
While dough chills, preheat oven to 190° C / 375° F. Line a baking sheet with a silicone baking mat, and set aside until ready to use.
Unwrap log and slice into 1/2 inch (1 1/4 centimeter) thick slices. Ttransfer to prepared baking sheet and sprinkle with additional sprinkles, pressing gently into the tops of the slices.
Transfer tray to the freezer and freeze for 10 minutes (or chill in the fridge for 30 minutes if your tray doesn’t fit in the freezer!)
Bake in preheated oven until shortbread is just lightly golden around the edges, about 13-15 minutes. Remove from oven and transfer to a wire rack to cool completely.
Store shortbread biscuits in an airtight container at room temperature for up to five days.
Notes
If necessary, you can lightly spritz the log with cooking spray to help the sprinkles stick to the dough.