5 Ingredient Funfetti Shortbread Bites


Funfetti Shortbread Bites | Cooking Classy

So I’ve never done this before, shared a recipe then 8 months later shared the same recipe. The reason behind it – you really need to try these so if you missed these Funfetti Shortbread Bites back in December then make them now! Plus I decided to make and freeze two batches (they are even good straight from the freezer) so I can pack a few as a treat into my daughters school lunches/and of course for myself to snack on :). I also wanted you guys to see what they look like with the rainbow sprinkles too versus the holiday ones so why not share them again? This time around I added just a touch more almond extract and sugar for a little more of a birthday-cake-like flavor and a little more sprinkles for extra color.

I love these because they’re totally snack-able and indeed totally pop-able, they are perfectly portable, they are easy to make and only require FIVE ingredients, they have a longer shelf life than most baked goods and they don’t require refrigeration, they are perfect for holidays (with their customizable sprinkles, you can even find single colors online and mix and match to get the color combo you want), they are the tiniest, cutest little cookies you’ll ever make, and of course they are 100% irresistibly delicious (think perfectly buttery, birthday-cake-like flavor, and crisp melt-in-your-mouth texture) ! So with all that said are you starting to see that you really need to make these Funfetti Shortbread Bites?? Do it. Everyone including yourself with thank you.
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5 Ingredient Funfetti Shortbread Bites

Yield: About 336 itty bitty bites

5 Ingredient Funfetti Shortbread Bites


  • 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
  • 3/4 cup (155g) granulated sugar
  • 3/4 tsp almond extract
  • 2 1/4 cups (318g) all-purpose flour
  • 3 1/2 Tbsp (42g) nonpareils sprinkles, divided


  • 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 (not light and fluffy, just well blended). 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 in 2 1/2 Tbsp of the sprinkles. Press dough into an even layer in prepared baking dish (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Sprinkle remaining 1 Tbsp sprinkles over top and lightly press into dough. Chill dough in refrigerator 30 minutes. Preheat oven to 350 degrees about halfway through chilling.
  • 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. Run large knife underneath cookies to help remove them from parchment as needed). 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



  • Mindy: Ohhh, these delicious looking cookies will definitely be baked this week, in anticipation for a puppy turning 1! Love all your recipes! August 16, 2016 at 1:33pm Reply

    • Jaclyn: I’m so happy to hear you love my recipes Mindy, thanks for letting me know! And happy birthday to your pup! August 16, 2016 at 5:34pm Reply

  • Aleeha: Mmm, I’ll definitely be making these for my sister’s party!
    Aleeha xXx
    August 16, 2016 at 5:15pm Reply

  • Heather @Boston Girl Bakes: Ooh I am so glad you shared them again because it’s a first for me! These look so adorable and like I could ear a million! August 16, 2016 at 6:28pm Reply

  • Juliana Ramsey: These look so delicious! I love all of your recipes!! August 16, 2016 at 10:58pm Reply

    • Jaclyn: Thanks Juliana! Happy to hear it! August 18, 2016 at 1:51am Reply

  • Carol: Could you use vanilla extract instead of almond? If so how much? August 17, 2016 at 4:45am Reply

    • Jaclyn: Yes 2 teaspoons. August 17, 2016 at 11:01pm Reply

  • Rose: What can we replace the almond extract with? I have nephews that are allergic to nuts.
    Rose August 17, 2016 at 4:59am Reply

    • Jaclyn: 2 tsp of vanilla extract would be a good replacement. Late at moderating the comments sorry, 3 people with the same question that rarely happens :). I hope everyone enjoys them! August 17, 2016 at 11:03pm Reply

  • Becky: The pictures of these make me smile! Such happy looking cookies.
    Would a good vanilla extract be ok to use instead of almond? August 17, 2016 at 7:58am Reply

    • Jaclyn: Yes that would be fine, I’d probably use 2 tsp. If you aren’t allergic to almonds I’d recommend trying them with it sometime in the future I love the way it makes these taste :). August 17, 2016 at 11:00pm Reply

  • Evil Twin: HOW ADORABLE!!! I don’t think I could be trusted around a batch of these… I’d probably end up popping them like potato chips.

    Unfortunately for me, though, now that I know they exist, I have no choice but to make them.

    Oh well… Guess I’ll have to throw a party, so I have a bunch of people around me to help me eat them all. August 17, 2016 at 8:41am Reply

  • Greymom: Can I leave out the sprinkles? August 17, 2016 at 8:53am Reply

    • Jaclyn: Yes that wouldn’t be a problem. August 18, 2016 at 1:51am Reply

  • jennie: Hi Jaclyn,

    Can you tell me why when I make these the sprinkles start to bleed? I tried the Christmas ones and they tasted good but didn’t look too pretty.

    Jennie August 17, 2016 at 9:04am Reply

    • Jaclyn: Was the butter warm possibly while mixing? You could maybe try another brand of sprinkles or try folding them in by hand. The ones I use always bleed into them a little once baked but they shouldn’t be streaking into the batter. August 17, 2016 at 10:55pm Reply

  • Shari Kelley: These are so cute, Jaclyn! What a fun idea. Beautiful pictures, too! August 17, 2016 at 11:26am Reply

    • Jaclyn: Thanks Shari :)! August 17, 2016 at 10:52pm Reply

  • Melinda | Sprinkle and a Dash: I love these, I can imagine these so many ways. CUTE! August 17, 2016 at 6:47pm Reply

  • Cluck Cluck McCluck: How adorable is this? Such a great idea, especially since my little sisters and I love just a “little” something every now and then. I can’t wait to try this out and show them! :) August 17, 2016 at 7:28pm Reply

  • Linda: Can these cookies be frozen? September 15, 2016 at 9:18am Reply

  • Ronda: These are going to be so perfect for the care packages I’m making, and I can just make a bunch at once instead of batch after batch of bigger cookies. Now to try not to eat them all myself. September 23, 2016 at 7:33am Reply

  • Jeneice: I love these tiny cookies, everyone who has tried them loves them too! I made them Christmas and am making them this evening. Yummy! September 27, 2016 at 7:23pm Reply

  • Jessica: I was so excited to try these as a lunchbox surprise for my son, but they didn’t come out well at all :( The dough was super dry – sand like, and never came together. I tried to bake them anyway so that it wouldnt be a total waste of food, but now I just have hot sand.
    The only problem I can see is that I used a hand mixer, not a stand mixer (because I don’t own one). Maybe the butter didn’t get mixed all the way? Any suggestions? I really wanted these to work, they are so cute! October 4, 2016 at 6:02pm Reply

    • Jaclyn: You could try mixing it and kneading by hand to bring it all together (it does seem kind of like a dry dough because of the cold butter) but it sounds like there was too much flour. So next time I’d recommend using a 1/4 cup less flour and be careful not to pack it in when measuring. Sorry they didn’t turn out perfect, fingers crossed for next time! October 4, 2016 at 7:42pm Reply

  • katherine: could you cut them with a pizza wheel? October 7, 2016 at 3:12pm Reply

  • Ally: Not only are they fun to make, but they’re delicious too! My 11 year old daughter loved making them….so much that we just made a second batch, with Halloween sprinkles! October 30, 2016 at 12:50pm Reply

    • Jaclyn: So glad you loved them Ally! November 1, 2016 at 2:18pm Reply

  • Megan: These are awesome! I let my kids pick a dessert for thanksgiving since they don’t like pie and they saw these and immediately said “those”. I did orange sprinkles and they are darling!

    PS random side note….I love your lemon cheesecake mousse…I think it may be in my top 3 favorite desserts. Have you tried pumpkin cheesecake mousse yet? There’s my request😀 November 23, 2016 at 2:37pm Reply

  • Samantha: What can be substituted for the mixer? I have a hand mixer and my own 2 hands lol! I want to make sure they aren’t dried out but don’t want to go out and buy new machines. Any help is greatly appreciated!! November 26, 2016 at 7:40am Reply

  • Fatema: Looks so yummy! How would you freeze them? December 7, 2016 at 4:48am Reply

  • Marla: I’m not sure what I did wrong, but these spread out so much, they ended up totally flat and pretty unappealing looking. Nothing like the picture :( I kept them chilled in between, only used a cold pan (even put it in the freezer), right on the pan with no spray, foil, or parchment. Any ideas what might have gone wrong?? December 18, 2016 at 6:08pm Reply

  • Cee: My dough was super dry and sandy, no matter how much kneeding I did, it didnt come together. I ended up adding about 2 tablespoons of milk to get it to come together. December 24, 2016 at 5:49pm Reply

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