Pride month starts tomorrow and I’m going to play around with rainbows in the kitchen as much as I possible can to celebrate. So here’s to hoping that these Confetti Shortbread Cookies will be the first of many Pride friendly treats and eats to come along for the next 30 days or so. I’m no stranger to shortbread cookies and I can tell you first hand that the dough can be more than a little finicky. But, the dough for these Confetti Shortbread Cookies was simple, easy to make, and didn’t give me much fuss at all.
Shortbread cookies are crumbly and buttery and sort of melt away in your mouth, and these here are no exception. Even with less sugar, these Confetti Shortbread Cookies are perfectly sweet and cut out really well with hardly any spreading at all.
I kept the most of the ingredients of thees cookies true to form because they are few and they are simple. The only real change that I made was that I used a natural sweetener (such as stevia) in place of half of the sugar. Yep. That’s it this time around. Although I did forgo the almond extract and went with a cake batter extract instead too (that’s mostly because I’m not the biggest fan of almond extract.)
Needless to say, my kiddo was pretty stoked about these Pride cookies and they’ve been quickly disappearing off the counter for the last 24 hours.
Confetti Shortbread Cookies
Ingredients
- 3/4 C. Butter, Room Temperature
- 1/3 C. Sugar
- 1/3 C. Natural Sweetener
- 1 Tsp. Vanilla Extract
- 1/4 Tsp. Almond or Cake Batter Extract
- 1/8 Tsp. Salt
- 1 3/4 C. All-Purpose Flour
- 1/3 C. 'Jimmies' Rainbow Sprinkles
- 1 Tbsp. Sugar
Instructions
- Beat together the 3/4 C. Butter, Room Temperature, 1/3 C. Sugar, and 1/3 C. Natural Sweetener until light and fluffy.
- Add in the 1 Tsp. Vanilla Extract, 1/4 Tsp. Almond or Cake Batter Extract, and 1/8 Tsp. Salt and continue to beat until well combined.
- Reduce the speed to low and add in the 1 3/4 C. All-Purpose Flour. Stir until just combined.
- Fold in the 1/3 C. 'Jimmies' Rainbow Sprinkles.
- Shape the dough into a rounded disk, wrap in plastic wrap and set in the fridge to chill for at least 30 minutes.
- While chilling, prepare baking sheets with silicone baking mats; set aside.
- Once chilled, remove the dough from the fridge and roll it out on a lightly floured surface to be about 1/4" thick.
- Use a 2" cookie cutter to cut out cookies and place on the prepared baking sheet.
- Gather scrap dough and re-roll and cut cookies.
- Once done, sprinkle with 1 Tbsp. sugar and chill the cookies in the fridge for another 15 minutes.
- Preheat the oven to 350 degrees F. and transfer the baking sheets to the oven once the cookies are chilled and the oven is heated.
- Bake the cookies for about 15 minutes.
- Once done, remove from the oven and transfer cookies to a wire rack to cool completely.
Nutrition Facts
Calories
83.22Fat (grams)
4.6Sat. Fat (grams)
2.88Carbs (grams)
9.91Fiber (grams)
0.32Net carbs
9.58Sugar (grams)
4.08Protein (grams)
0.81Sodium (milligrams)
43.95Cholesterol (grams)
11.44Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
Step-by-Step Photos:
