Funfetti Shortbread Bites

12.06.2015

Today my kids thought I was the coolest mom ever. Why? I made these Funfetti Shortbread Bites, Christmas style of course!

Christmas Shorbread Bites | Cooking Classy

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.

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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

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Funfetti Shortbread Bites

4.38 from 40 votes

Yield: About 335 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 (scoop and level flour to measure)
  • 2 1/2 Tbsp (30g) nonpareils sprinkles (any color), then about 1/2 Tbsp more for tops if desired

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. 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.
  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). 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.
  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

267 comments

  • 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

  • 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

        • tami: My cookies spread like pancakes on both an ungreased pan and on parchment. This was a waste of good ingredients. December 10, 2016 at 8:54am Reply

          • Denise Williams: Did you chill the dough? December 14, 2016 at 2:47pm

          • Brenda: We tried this recipe yesterday. We followed the instructions step by step. They spread like pancakes and we did not greased the pan. December 19, 2016 at 4:32am

          • Jessie: I chilled the dough for 40 minutes and chilled the baking sheets as well in between. The cookie squares kept their shape and didn’t spread at all. December 2, 2017 at 6:27pm

          • Meghan: Mine spread when I used an Air Bake sheet but not a basic cookie sheet. December 24, 2017 at 9:39am

          • Dina: For those saying that the cookies spread while baking, you need to make sure that you chill the dough in the fridge for at least 30 minutes before baking them. December 25, 2017 at 7:06am

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

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

  • 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

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

    • Dee: These look delightful… I’ll definitely give them a go. However, I can’t figure out what you mean by lining the tray horizontally and vertically? Do you mean lengthways and widthways? Please can you clarify. Thanks. Dee January 4, 2017 at 4:47am Reply

      • Bev Ross: Yes it means one lengthwise and the other widthwise. September 27, 2017 at 3:49pm Reply

        • Sandra Pauley: Could a pizza cutter work instead of a knife when cutting cookies love the concept of the bite size also November 7, 2017 at 10:33pm Reply

          • Michelle: I use a pizza cutter. Works great! November 15, 2017 at 12:59pm

          • Robert Rusk: Good idea…..Gigi November 29, 2017 at 5:22pm

          • Abby: The pizza cutter just didn’t work for me. They got crumbly. A big strong knife worked perfectly.

            Try it out! If you experiment with the ends and it doesn’t work out, you can just munch on those yourself ;) November 30, 2017 at 11:21am

          • Patti: I used a knife last year and I’m thinking a pizza cutter would be easier, so I am doing that this year! December 3, 2017 at 11:01pm

          • Cheryl: I use a pizza cutter. It’s faster and easier! December 12, 2017 at 12:30pm

          • Sharon Mancuso: I not only use a pizza cutter, I use a plastic quilting ruler that I bought for this very purpose. I’m a bit (or maybe a lot) OCD. Straight lines are important to me. ???? December 18, 2017 at 3:02pm

      • Patti: That’s so you cAn lift the dough out of the pan easily December 3, 2017 at 11:04pm Reply

  • 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

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