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Confetti Holiday Shortbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: about 45 minutes
  • Yield: about 3 dozen small cookie bites 1x
  • Category: cookies, holiday


A simple and festive shortbread cookie – perfect addition to homemade cookie tins


  • 1 1/4 cups (156 grams) all-purpose flour
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon coarse sea salt
  • 1/2 cup (1 stick, 113 grams) unsalted butter, 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


  1. 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.
  2. 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. (Alternately, you could combine the mixture in a food processor with a blade attachment.) The dough won’t come together just yet. Mix in the 1/4 cup of sprinkles and knead until the dough comes together. (Don’t use the food processor for this. Mix the sprinkles by hand.)
  3. 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.
  4. Place dough, in the waxed paper, in the freezer for 20 minutes.
  5. 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.