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As far as cookies are 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 can find chocolate shortbread, chocolate chip (or chocolate-dipped!) shortbread, shortbread with fruit, nuts, or candied peel, shortbread made with dried flowers, or even savoury shortbread with fresh herbs.

The preparation options are also endless. You can roll shortbread dough into a log to “slice and bake” (as I’ve done with this funfetti shortbread). 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 fun shapes.

Shortbread also makes an excellent base for any number of other recipes, 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 all by itself (accompanied, of course, by a hot cup of tea!)

These simple funfetti slice and bake shortbread cookies feature a buttery biscuit base, plus lots of rainbow sprinkles for a colorful twist. They’re fun, festive, and ideal for birthday parties or other celebrations. 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!

Funfetti Shortbread Tips & Tricks

Though tempting, do not skip either of the chilling steps in this recipe! Chilling your dough 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 your 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.

These funfetti cookies freeze well, so they’re perfect for making ahead of time. If desired, you can also make your shortbread dough, form a log, wrap it in plastic wrap, and chill for up to 24 hours prior to slicing and baking your cookies.

Other rainbow cookie recipes you might enjoy:

Rainbow Checkerboard Cookies
Rainbow Donkey Piñata Cookies
Chocolate-Dipped Birthday Cake Macaroons

For another slice and bake shortbread recipe, try my simple slice and bake shortbread with spring flowers, too!

And if you 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

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Author: becky
Total Time: 1.5 hours
Yield: 14-16 biscuits 1x

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Description

A simple “slice and bake” shortbread biscuit recipe with a colorful funfetti twist!

Ingredients

Scale

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

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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.