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.

Step-by-Step Photos: