5 Ingredient Funfetti Shortbread Bites

August 16, 2016

Crisp and buttery, rainbow speckled mini shortbread squares. These are fun to make and everyone always loves them! They keep really well, I like to freeze them and put some in my kids school lunch.

Funfetti Shortbread Bites | Cooking Classy

The Funnest Shortbread Cookies!

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).
Funfetti Shortbread Bites | Cooking Classy

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.

Funfetti Shortbread Bites | Cooking Classy

How to Make Shortbread Bites

  • Butter and line a 13 by 9-inch baking dish.
  • Cream butte and sugar in an electric stand mixer until combined. Mix in almond extract.
  • Blend in flour then 2 1/2 Tbsp sprinkles.
  • Press dough into an even layer in prepared baking dish.

Funfetti Shortbread Bites | Cooking Classy

  • Sprinkle remaining 1 Tbsp sprinkles over top and lightly press into dough. Chill dough in refrigerator 30 minutes. Preheat oven.
  • Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares.
  • Transfer about 1/3 of the cookies to an unbuttered baking sheet*** and scatter cookies out spacing cookies 1/2-inch apart.

Funfetti Shortbread Bites | Cooking Classy

  • Bake in preheated oven 8 – 12 minutes.
  • 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.

Funfetti Shortbread Bites | Cooking Classy

More Shortbread Recipes to Try!

Funfetti Shortbread Bites | Cooking Classy

5 Ingredient Funfetti Shortbread Bites

4.36 from 14 votes

Crisp and buttery, rainbow speckled mini shortbread squares. These are fun to make and everyone always loves them! They keep really well, I like to freeze them and put some in my kids school lunch. Yield: About 336 itty bitty bites.

Servings: 18
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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. 
  3. 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.
  4.  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). 
  5. Sprinkle remaining 1 Tbsp sprinkles over top and lightly press into dough. Chill dough in refrigerator 30 minutes. Meanwhile preheat oven to 350 degrees.

  6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife**. 

  7. Transfer about 1/3 of the cookies to an unbuttered baking sheet*** and scatter cookies out spacing cookies 1/2-inch apart.

  8. Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). 

  9. 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.

Recipe Notes

  • *Unsalted butter will work great too. Simply whisk in 1/2 tsp salt with the flour before adding if using unsalted butter.
  • **It works best to just cut long rows. Run large knife underneath cookies to help remove them from parchment as needed.
  • ***Don't line pan with parchment or silicone liners. The ungreased sheets give the cookies some traction so they'll spread less.
  • Recipe source: inspired by Land O Lakes
Nutrition Facts
5 Ingredient Funfetti Shortbread Bites
Amount Per Serving
Calories 198 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 26mg9%
Sodium 90mg4%
Potassium 21mg1%
Carbohydrates 24g8%
Sugar 10g11%
Protein 1g2%
Vitamin A 315IU6%
Calcium 6mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Shortbread
Author: Jaclyn

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83 Comments

  • Radji

    I followed this recipe to a T and they turned out delicious and looked exactly as pictured. I want to try baking them in silicone bonbon molds but I don’t know if I should put them in the little molds before or after chilling them in the fridge, or do I even have to chill them at all. You think they will come out OK in the molds? Hope you can help me. Thank you.

    • Jaclyn

      Jaclyn Bell

      I haven’t ever tried in molds so I can’t say for sure but my guess is that it would be fine.

  • Jenny

    These look too fun and delicious (I am a total sucker for shortbread), and I’m already thinking how mini chocolate chips would be so yummy in them! Gonna save this and try soon, hopefully!

  • Cynthia

    These cookies are truly butter cookies. They are a lot harder to make and get even than it looks. My 9×13 pan was spread out as good as I food ger it. There was just not enough dough to get it all even. I used my Pampered Chef little roller and it worked great it smoothed it out perfect just the ones around the edges looked horrible. I also used Christmas sprinkles and pearls.

    • Louise

      Cynthia, I had the same problem! Thank you for the little roller idea I will have to get one of those. I too had bad edges. But they sure did taste good, my UPS man loved them too (he had awesome timing). I’ll keep checking back to see if anyone has input on the edges.

  • Beth Godwin

    I have made these cookies many times following the recipe & they turned out perfect. My family & friends love them.
    I change the color of the sprinkles for whatever season/holiday we’re in-just made some “fall” ones.