Funfetti Shortbread Bites

12.06.2015

Christmas Shorbread Bites | Cooking Classy

Today my kids thought I was the coolest mom ever. Why? I made these Funfetti Shortbread Bites, Christmas style of course! Did I make them for my kids? Maybe. Or possibly it may have been sort of (mostly) for myself because I love all things tiny. No matter, we all absolutely loved these! And I’ve got a bag full of these so of course I’ve been popping them like they’re popcorn.

Not only are these some of the cutest cookie ever but they also taste amazing thanks to their buttery goodness and the delicious flavor the almond extract offers. These would be so fun to make for your kids on Christmas or to gift to neighbors in festive box or mug. I don’t know anyone who wouldn’t love these cookies (unless they had an almond allergy of course, then let’s go with vanilla extract)! They are some of my favorite cookies I’ve ever made and I know I will make them time and time again. I already plan on making them again for my family Christmas party and I’m certain they’ll be a hit! They are easier to make then they may appear, cutting them into long rows makes it a breeze and I love that the dough only requires a quick chilling thanks to the cold butter used in the recipe.

You can easily swap out the sprinkle color for any other color, a rainbow blend would be perfect for a birthday or you could do pastels on Easter, pink and red on valentines and so on. You can even find the sprinkles in single colors at some craft stores, kitchen supply stores, or online, so you can make your own blend of colors. Enjoy and happy holiday baking!

Christmas Shorbread Bites | Cooking Classy Shorbread Bites | Cooking ClassyChristmas Shorbread Bites | Cooking Classy

Funfetti Shortbread Bites

Yield: About 335 bites

Funfetti Shortbread Bites

Ingredients

  • 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
  • 2/3 cup (142g) granulated sugar
  • 1/2 tsp almond extract
  • 2 1/4 cups (318g) all-purpose flour
  • 2 1/2 Tbsp (30g) nonpareils sprinkles (any color), then about 1/2 Tbsp more for tops if desired

Directions

  • Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
  • In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix and fold in sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
  • Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet. Cool completely then transfer to an airtight container and store at room temperature.
  • *Unsalted butter will work great too. Simply whisk in 1/2 tsp salt with the flour before adding if using unsalted butter.
  • Recipe source: inspired by Land O Lakes
http://www.cookingclassy.com/2015/12/funfetti-shortbread-bites/

52 comments

  • Wan: I can already tell these would be completely addicting if I made them. I’d have to bag them up and give them as gifts ASAP before I ate them all! December 6, 2015 at 7:10pm Reply

  • Amy: So cute! December 7, 2015 at 3:15am Reply

  • Laura ~ RYG: You are most definitely the coolest mom ever for coming with this these! Food in different shapes is so much fun! Kind of like acquiring a tail ~ would be totally awesome to smack people around with it. I would never think to do shortbread this way, I guess that’s why I read food blogs all day! Ha. December 7, 2015 at 7:59am Reply

  • Jess @ What Jessica Baked Next: These shortbread bites are so cute, Jaclyn! I love the festive coloured sprinkles! December 7, 2015 at 9:36am Reply

  • Medeja: Simple, yet they so cute! December 7, 2015 at 1:03pm Reply

  • Kayla Davila: Even a kid could cook it like me December 7, 2015 at 5:56pm Reply

  • Sandra: Why do you not put them on parchment to bake them? December 8, 2015 at 8:20am Reply

    • Anne: I would also like to know the answer to this question… September 4, 2016 at 12:20pm Reply

      • Jaclyn: They spread less on an un-greased baking sheet. September 7, 2016 at 10:26am Reply

  • June @ How to Philosophize with Cake: Aww what adorable little cookies! I could totally devour a handful of these. Love the festive sprinkles too!! December 8, 2015 at 5:19pm Reply

  • Laura (Tutti Dolci): These bites are adorable and beyond festive! December 9, 2015 at 8:35pm Reply

  • Nal: Hi Jaclyn,

    Would it be okay if I froze them for a few weeks? December 10, 2015 at 7:25am Reply

  • Darcy: These are super cute and I am making them for a bake sale. I need to mention that my first batch got over-browned in 10 minutes. The second one did not. Just watch. It is a pity that I will have to eat the overdone ones myself. ;) December 10, 2015 at 11:02am Reply

    • Jaclyn: Thanks for your feedback Darcy! Sorry that happened with the first one! I use two oven thermometers so I can get the most accurate temp there for hopefully the most accurate time, but all ovens are different and altitude and the way ingredients are measured and so forth can change things. The recipe I got the inspiration from at land o lakes (link at bottom of recipe) listed 13 – 15 minutes without chilling the dough first. But I appreciate feedback – I’ll update the 10 mins to 8 mins in the recipe. December 11, 2015 at 10:50am Reply

  • Lacey: I”m not sure what I did wrong, but I didn’t quite fill the pan, did I not flatten them enough? I don’t think I got 335!

    My kids love them though! They’re so easy too. New Christmas tradition. Thank you! December 11, 2015 at 10:46am Reply

  • Karen: I made these today for a Christmas party. The children loved them and their mother asked me how I got such perfect little square cookies. I must say, mine didn’t turn out quite as square as yours in the photos. How did you get them so perfect? I think mine spread a little too much a the surface on the cookie sheet. I thought maybe it was because my pan wasn’t cooled, but it was the first batch too. I would agree with the other poster to watch the baking time.
    Love this recipe and would try it again. Very easy. December 12, 2015 at 10:51pm Reply

  • Elizabeth: How long do these stay fresh? :) they are so cute, I was thinking of using star and tree shaped sprinkles for their Christmas version December 13, 2015 at 4:40am Reply

  • Lindsey: Can these be frozen? December 14, 2015 at 10:47pm Reply

  • Maryann: Can it be aXmas present early ?? December 15, 2015 at 5:14pm Reply

  • Ruth: I used a pizza cutter to cut the dough, much easier! December 16, 2015 at 10:48am Reply

    • Kim: This was the BEST idea. Thank you for making it so much easier for me! December 19, 2015 at 9:22am Reply

  • Mary Ann: The original Land O Lakes recipe called for plastic wrap to line the pan and then to discard it when transferring to the baking sheet. I’m sure you could bake on parchment paper though. December 16, 2015 at 11:02am Reply

  • Caroleann: Jaclyn,
    These are adorable! I have two questions: 1)I’m assuming that one could not substitute a log of pre-made sugar cookie dough to do this, am I correct? Just hoping to find an even quicker route… 2)Also curious, as someone else also asked, why the notation to not use parchment paper on the baking sheet? Thanks so much! December 16, 2015 at 11:18am Reply

    • Jaclyn: I wouldn’t recommend pre-made sugar cookie dough – unless you could find shortbread dough which I’ve never seen at a grocery store before. And I didn’t use parchment or grease the baking sheet because I did this with raspberry thumbprints I posted (which is nearly this exact same recipe) and the cookies spread less and they don’t stick anyway because of all the butter in them. December 16, 2015 at 5:13pm Reply

  • Taylor: Can you substitute vanilla for almond extract? December 16, 2015 at 1:33pm Reply

    • Jaclyn: Yes definitely. December 16, 2015 at 5:11pm Reply

  • Chriss: I don’t have a stand mixer. Will a hand-held mixer work? December 17, 2015 at 6:21am Reply

  • Karen: I made these exactly as you directed. I served them with strawberries and blueberries with whipped cream for dessert after a rich meal of short ribs. My guests loved them!! Thank you for helping me show my friends how much I love them!! December 17, 2015 at 8:04am Reply

  • Mare: can this recipe be used for a flat, no confetti shortbread cookie? I am looking for a really good shortbread recipe. December 17, 2015 at 5:27pm Reply

    • Jaclyn: Yes you should be able to do classic shortbread with this recipe. December 21, 2015 at 6:56pm Reply

  • Deb Leonard: I love, love shortbread and can hardly wait to make these! December 18, 2015 at 4:31pm Reply

  • Terry Pucella: Thought these are so cool, but mine did not keep their shape, they spread out flat. I even froze them and popped into the oven, still spread out. ?????? December 18, 2015 at 9:12pm Reply

    • Jaclyn: It sounds like you likely need more flour. How did you measure the flour? I use the scoop and level method without sifting or whisking the flour first and definitely not the spoon into cup and level method. Also if they were frozen before baking instead of just chilled in the fridge they probably spread more because they needed to thaw a bit so I’d refrigerate next time. Sorry they didn’t turn out perfect for you! December 19, 2015 at 10:52am Reply

      • Patsy: Jaclyn, I wonder if Terry actually used real BUTTER. So many cooks use margarine for baking and cannot be convinced that it can make a difference in the finished product. August 18, 2016 at 8:05pm Reply

  • Frankie G: These look so easy and buttery delicious, too. I can’t wait to try them. My little grandson will love adding the sprinkles to them and being a part of cooking them. Thanks for sharing this recipe with us! Merry Christmas! December 19, 2015 at 11:22am Reply

    • Jaclyn: I hope you both love them :)! Merry Christmas Frankie! December 19, 2015 at 11:46am Reply

  • amy: I don’t have a stand mixer and with my little hand held beat them as long as I could. They never pulled together on their own. Thought maybe they were fine, do I out then in the fridge and even after an hour they fell apart. What did I do wrong? December 19, 2015 at 12:57pm Reply

    • Vanessa leal: Same happened for me. I also used a hand mixer. I’ve seen other comments asking about a hand mixer but no response. I ended up putting the 9×13 pan in the oven. Waiting t see how that works out

      Does anyone have any help on this? They looked so good. Really wanted to make them for my kids. December 21, 2015 at 3:42pm Reply

      • Jaclyn: I wouldn’t recommend a hand mixer as the dough is really thick and a heavy duty mixer is probably necessary to bring the dough together since you start with cold butter. December 21, 2015 at 3:45pm Reply

        • pauline lenz: You can knead the dough together, that will pull the flour and butter mixture together.. That is how I do lot’s of my stiffer dough.. September 22, 2016 at 8:42pm Reply

          • Jaclyn: That would probably work okay here. I hope you love them! September 22, 2016 at 11:44pm

  • Laura G: How long would these keep for? I want to make them as Christmas gifts today, but I’m worried they won’t hold up in 4 or 5 days. December 20, 2015 at 9:41am Reply

  • Zoe: I’ve done this recipe three times and the dough never comes together. It remains very flaky and crumbly. I honestly don’t know what I’m doing wrong. When I bake it taste great but the initial dough is just very hard to work with December 25, 2015 at 10:58am Reply

  • Diana: I used a hand mixer, it’s all I have. They turned out great! Can you freeze them after they are baked? December 25, 2015 at 11:38am Reply

  • Traci: I can’t wait to try these but does one 9×13 pan really yield over 300 of these? I find that hard to believe! They look delicious! March 1, 2016 at 10:47am Reply

    • Jaclyn: They are so tiny that it actually does! ;) March 1, 2016 at 10:58am Reply

  • Jennifer: For those inquiring about the yield: a 13×9 pan, with cookies cut to 1/2″ exactly, would yield 468 cookies in theory. Consider a ruler and a pan with straight, squared corners for a precise number of cookies.
    For those commenting about crumbly dough: try less flour. Everyone measures flour differently by volume. Only weight measurements are precise. July 25, 2016 at 4:43pm Reply

  • Linda Leone: For those of you who don’t have a stand mixer, RELAX, my grandmother didn’t have one either. This is a classic shortbread recipe, you can cut in the butter with a pastry cutter first and then stir/cream the butter and sugar by hand, add the flour and mix.
    As far as spreading, reduce oven temp by 25° do not use a non stick cookie sheet, chill before baking at least 20 to 20 min. Try using a bench scraper to cut your cookies. Make them the size you want, enjoy! July 30, 2016 at 11:00pm Reply

    • Tiffany: Thank you for answering the unanswered as I do not have a stand mixer either. Now I need a pastry cutter, but definitely cheaper! August 29, 2016 at 4:33am Reply

  • Chris Holmes: I made these today. The taste was excellent but didn’t bake up. They spread out like a chocolate Chip. What did I do wrong. I made sure not to over beat, ect. I’m at a loss. August 23, 2016 at 3:28pm Reply

  • CYnthia: These are in my oven right now – and I didn’t see the oven temp in the recipe, so I have mine at 350. I’m also at 6,000′ so we’ll see what adjustments high altitude requires. And I didn’t even use a mixer, just my hands, but made sure the dough was chilled. Then I made a ball, flattened it out, and rolled to about 1/2″ thick. Instead of the red and green bits, I added chopped sweetened cranberries. The dough sure tastes good! August 25, 2016 at 6:00pm Reply

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