In Good FlavorThese Glazed Funfetti Cookies are shortbread-style cookies with a funfetti glaze that screams springtime. They are perfect for the Easter dessert table.
Happy Spring!! Or is it?
Not here. Looking outdoors, it seems to be a distant dream. The four-foot wall of snow created by my husband’s snow blowing, the predicted high temps in the 40s, the seemingly lifeless brown trees swaying in the breeze, and the recurring humming of the furnace tell me that winter is hanging on for dear life.
You know what? It doesn’t bother me (much). The end is near! Soon, I will enjoy the sweet smell of lilac in the air, the warm yellow glow of the sun, the verdant landscape, and the colorful blossoms of spring. I can’t wait!
These Glazed Funfetti Cookies are shortbread-style cookies with a funfetti glaze that screams springtime. They are perfect for the Easter dessert table.
For now, these cookies are my sweet prelude to spring. Speckled with pastel candied sprinkles, they magically put me in a happy state of mind. I served these babies to the daycare children as a pre-Easter treat. The kids quickly gobbled the cookies and then asked for seconds. Surprise, surprise!
This is basically a shortbread cookie. To make it, start by creaming the butter and sugar. Then add the vanilla, not pictured here.
Next, mix in the flour and salt.
The dough will be dry. I add a little milk to make it easier to handle. I find that 2 tablespoons makes the dough a little too wet, but 1 tablespoon + 2 teaspoons work better.
Next comes the pretty stuff that makes me smile inside every time I look at it.
I like to work the sprinkles in with my hands. The dough should be a little sticky but not clump to your hands. If it is too sticky to handle, add a sprinkling of flour.
You will end up with something like this.
Once the dough is mixed, you can do two things. The first option is to roll it into a log, wrap it in plastic, and chill it. When ready to bake, cut it into slices and place them on a cookie sheet.
The other option is what I did for the cookies you see here. Form the dough into a disc, wrap it in plastic, and chill. Prior to baking, use a rolling pin to flatten the dough and use a cookie cutter to form shapes.
Bake them up. Allow to cool. They look so pretty even without the glaze.
The next step is to make a simple glaze of powdered sugar, vanilla, and water. Use a spatula to spread the glaze, or just dip the cookies into it.
Finish with some sprinkles. Springtime on a cookie!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Cookie sheets—this set of 2 measures 8″ x 13″ and is made of warp-resistant aluminized steel. They have a nonstick corrugated surface for quick and easy release. These cookie sheets are also PTFE, PFOA, and BPA free.
- Electric mixer—this 6-speed 300-watt mixer is for powerful mixing. It comes with two beaters, one whisk, and a removable storage clip.
- Rubber spatulas—this set of 5 silicone tip spatulas is heat resistant up to 500° F.
- Mixing bowls—I have this set of stackable mixing bowls with a nonslip base. Each has a wide grip and pour spout. I love this set!
- Rolling pin
- Cookie cutters
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Glazed Funfetti Cookies
Description
These Glazed Funfetti Cookies are shortbread-style cookies with a funfetti glaze that screams springtime. They are perfect for the Easter dessert table.
Ingredients
For the glaze:
Instructions
- Whisk butter and sugar with an electric beater until creamy. Blend in vanilla. At low speed, slowly add flour and salt. Increase speed as the mixture gets thicker. Add milk and blend until ingredients are just incorporated. Add sprinkles and blend using your hands. Wrap the dough in plastic and chill for at least 1 hour, if possible.
- Preheat oven to 325 degrees F.
- Roll out the dough to 1/4 inch or so thick, dusting the work surface with flour if the dough sticks. Cut shapes using a cookie cutter. Place the dough on the greased cookie sheets. Bake for about 18 minutes. Allow to cool.
- For the glaze, whisk powdered sugar and water in a small bowl. Add vanilla extract. Whisk until smooth and well blended. Spread the glaze on the cookies using a small spatula or dip the cookies into the glaze. Top with candied sprinkles while the glaze is wet.
- Makes about 3 dozen cookies.
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