5 Ingredient Funfetti Shortbread Bites


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.

Funfetti Shortbread Bites | Cooking Classy

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

4.12 from 9 votes

Yield: About 336 itty bitty 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


  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. 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.
  3. 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.
  4. *Unsalted butter will work great too. Simply whisk in 1/2 tsp salt with the flour before adding if using unsalted butter.
  5. 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

  • Liz: This looks like so much fun! I’m planning to freeze mini chocolate chips to use instead of sprinkles. April 28, 2017 at 12:30pm Reply

  • Deepthi Mohan: Hey, this recipe sounds fun. Can they be mixed by hand? We’re in a student dorm, and we want to make these for a party. But we don’t have the equipment. And can we use normal baking sheets instead of parchment paper? April 29, 2017 at 8:04am Reply

    • Jaclyn: The dough is pretty thick but you could try kneading it by hand when you add the flour. And the parchment paper helps to be able to lift the chilled dough out and cut it. April 30, 2017 at 12:16am Reply

      • Deepthi Mohan: Thank you very much. We shall try it and let you know how it turns out :) April 30, 2017 at 12:20am Reply

        • Deepthi Mohan: Hey, I tried this recipe. The tiny cookies are so cute. I wish I could send a picture. It was fun to make and is really tasty. I mixed it by hand, it wasn’t too difficult.

          Thanks for a great recipe!! June 2, 2017 at 10:55am Reply

  • Becky Schnarr: Jaclyn,

    Can these be made ahead of time and frozen for about a week or would they dry out too much? April 29, 2017 at 10:30am Reply

  • Amanda: I’m confused about a step in the directions. Why would I need to butter the baking dish if I’m going to put parchment down AND the cookies are baked on an unbuttered sheet? This step makes no sense to me at all. April 30, 2017 at 5:59am Reply

    • Jaclyn: You are using two different pans. One to form the large dough form you’ll lift out and cut into tiny cookies then the unbuttered baking sheet is to bake the cookies on. April 30, 2017 at 3:48pm Reply

  • Marsha B.: These are yummy!!! I will try them next time with vanilla instead of almond extract, just to see the difference, and also because I know people with tree nut allergies. I cut them 1″ instead 1/2″, since I didn’t want to have cookies that tiny for the adults I was making them for. I ended up with 164, and I only ate 3 before I put them away! They were perfect baked at 12 minutes. April 30, 2017 at 1:09pm Reply

  • Marsha B.: Very festive looking, too! April 30, 2017 at 1:11pm Reply

  • Jin: My dough was super dry and sandy too, and only about a third of my dough ended up being squares. The rest I had to hand mould into balls. It also threw me off that the recipe called for salted butter, and the note to add salt for unsalted butter came later. I’ll attempt this combination again but with different proportions. May 11, 2017 at 8:04pm Reply

    • Jaclyn: Sorry they didn’t turn out well for you! I wish I could be there to help determine the root of the problem :(. I’d try less flour if you do attempt again. May 11, 2017 at 9:22pm Reply

  • Alyssa: I made these about a week or so ago and holy cow, were they yummy! I’m on a medication that makes me crave sugar something fierce so I’m always on the lookout for easy to make sweet treats. The only problem was I ended up eating them way too fast! :P So I’m literally making another batch right now! Just waiting for the dough to set so I can cut it. I would suggest putting the dough in the freezer instead of the refrigerator though. Just refrigerating it didn’t set the dough enough. It kept tearing and smushing whenever I tried to transfer from the parchment paper to the baking sheet so I popped it in the freezer for about 10-15 minutes and that did the trick. So this time around I just put it in the freezer in the first place. Thanks for the super cute and super delicious recipe! May 22, 2017 at 12:30pm Reply

    • Jaclyn: Great idea! Glad you loved them! May 25, 2017 at 11:26am Reply

  • Megan: I have made these once, and they went to several different locations (children’s teachers and my safety committee meeting) I have gotten nothing but rave reviews and request for the recipe from everyone who has tried them! I am so glad to have found your site, thank you for a delicious cookie that even my baker of a husband likes :) June 1, 2017 at 11:16pm Reply

    • Jaclyn: I’m glad everyone has loved them – Thanks Megan! June 13, 2017 at 12:45pm Reply

  • Sarah: These are so fantastic! Thank you!!! July 17, 2017 at 6:58am Reply

  • Starshine: Tasty! We loved them. They go fast so you might want to double the recipe.
    Thanks for sharing. October 25, 2017 at 2:02pm Reply

    • Jaclyn: Indeed! Thanks for taking the time to review! October 27, 2017 at 2:09pm Reply

  • Valerie: hi I was wondering if I could substitute almond flour or coconut flour and what would be the conversion? November 8, 2017 at 6:57pm Reply

  • Terri: Made them tonight. They are very good! Some of the bottoms got a little dark because all of the squares were not equal in size. Otherwise very nice. However, I don’t see the need to grease the bottom of the 13 x 9 inch pan because the actual cookies never touch that pan. I did grease between the parchment paper and they lifted out easily….unless by greasing the pan the parchment paper won’t stick to the bottom? is that why? November 13, 2017 at 7:13pm Reply

  • Terri: Already submitted comment November 13, 2017 at 7:15pm Reply

  • K: What temp do you bake cookies at? November 24, 2017 at 4:56pm Reply

  • Karen: I tried this with whole wheat flour and stevia in the raw instead of sugar…I thought that the dough came out great, but when baked they all spread and mushed, became a soft sloppy mess (but tasty!)… any help with the substitutions I made? thanks! December 6, 2017 at 6:57pm Reply

  • Tracy: I attempted this recipe today but when I went to lift the parchment paper the cookie mix just crumbled can I add more butter to help stick together better ? December 12, 2017 at 12:15pm Reply

    • Rai: I had the same problem. Super frustrating December 20, 2017 at 10:33am Reply

  • Jodi: You have now published this recipe twice and despite many comments you fail to publish a recipe that allows you to fully achieve the results that you post. At first glance I really liked your blog – however, having now attempted your Funfetti shortbread that I had to modify I am now not such a big fan of yours or your site. You need to Knead as specified in the original recipe that you claim you modified when really all you did was double the recipe. There are so MANY food blogs out there – why not take the extra step and provide people like me (who are new to baking) with the steps in the process that give you the best chance of success? You also need to make these in an 8×8 pan to achieve the depth … It’s okay to republish a recipe so that it achieve the reach it should … lets just be responsible about it – as baking is personal and we all want to see our baking look like the pictures – or better. December 13, 2017 at 11:34am Reply

    • Pam: I’m not a big baker myself BUT I followed this recipe, used a 13X9 pan to mold/chill, as indicated in the recipe, cut them into 1/2 inch squares after chilling, as indicated in the recipe and they came out perfectly. I carried them to a neighborhood get together this week and got rave reviews. My mother wanted to know why I never made these to bring to her house. I did use a Kitchenaid stand mixer because it has a strong motor and I didn’t have to worry about having to “knead” the dough. My first attempt yielded little cubes of fun, crunchy, deliciousness, that very much look like the pictures!!! I had zero problem with this recipe and would not dare lash out at the person sharing it for others to try. December 14, 2017 at 10:58am Reply

      • Terri: How long did you bake yours… I think I over baked! They tasted yummy, but they were a little hard December 14, 2017 at 5:18pm Reply

    • Holly: Since it’s her blog and she “owns” it, she can do whatever she wants and you have the option to just not follow her blog if you don’t care for it. I think lashing out at someone because you had a recipe not turn out is rude. I’ve been following her blog for several years and sometimes I have a recipe not turn out as well but that doesn’t mean it’s her fault. Baking is a science and many, many things could go wrong. My father went to the American Institute of Baking and graduated at #1 in his class and owns his own small, very successful business and he even has batches not turn out sometimes. When he switched to a new oven it took him about a year and a half to figure out how to bake a product and have the filling not ooze out that he’d been baking for decades. It’s all trial and error. December 16, 2017 at 9:01pm Reply

    • Elizabeth: I agree, mine just crumbled and what did stick together I just put on the pan and baked, good taste, but also dry. 😞 January 18, 2018 at 2:44pm Reply

  • Susan: I’ve made your recipe twice and they turn out just like your pictures. My grandkids love the tea party we have with these sweet treats. December 13, 2017 at 2:27pm Reply

    • Jaclyn: Thanks for your positive feedback Susan! Glad the family loves them! December 14, 2017 at 5:11pm Reply

  • Terri Mc: Is it possible to freeze the dough? I have seen that some have successfully frozen the cooked cookies but can the dough freeze and if so how long would that keep. I think these cookies are adorable! December 17, 2017 at 3:31am Reply

  • Allison: Any tips on preventing them from “spreading out”? I’ve made these several times and they are delicious! Would love perfect little squares though. :) thanks! December 17, 2017 at 11:29am Reply

  • Mr. Pickles: These are a big hit! Hint: an easy way to get them flat is to place a piece of parchment over the spread dough and smooth it with your hands over the parchment. Easy peasy! December 17, 2017 at 2:12pm Reply

  • Rai: A waste of time and ingredients. It all crumbles apart before you can even cut it. December 20, 2017 at 10:31am Reply

    • Terri: I had that happen to, but if you gather all the crumbles together you can actually form a solid then cut some squares. It actually tastes really good. December 20, 2017 at 12:33pm Reply

  • Tina: Made these for the kids at Daycare they loved them. Perfect for little fingers. June 12, 2018 at 11:02am Reply

    • Jaclyn: So glad they were enjoyed! June 14, 2018 at 10:56am Reply

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