Confetti Whipped Shortbread Cookies


The time period between finishing my last final (from winter semester) and starting spring term I was on the most ridiculous activity bender… mostly involving drinking. One of my more sober activities early on was thoroughly sifting through all things baking on Pinterest. I stumbled across a picture of sugar cookies filled with sprinkles, and I couldn’t resist making a version of my own! I love shortbread, so I decided it was the way to go.


While making the shortbread was a sober activity, it may or may not have been in preparation for an alcoholic one… Backyard fire time! There’s nothing like sitting around a fire with your friends during the evening. Summer, how I’ve missed you 🙂


To make cookies like these you could really use any recipe and just mix a container of sprinkles in, but this is the one I used.

Confetti Whipped Shortbread Cookies


  • 1 cup butter, softened

  • 1 ½ cups all-purpose flour

  • ½ cup confectioners’ sugar

  • ~1 container of sprinkles


  1. Preheat the oven to 350 degrees F.
  2. In the bowl of a stand mixer, combine the butter, flour, and confectioners’ sugar. Beat on high until fluffy (original recipe says 10 minutes).
  3. Add desired amount of sprinkles, and mix on low until evenly distributed.
  4. Spoon ~ 1 inch balls of dough onto ungreased cookie sheets. 
  5. Bake for 15-17 minutes, or until the edges are golden. Let cookies cool for ~ 5 minutes before removing them from the sheets.

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