Funfetti Shortbread Bites

December 6, 2015

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Funfetti Shortbread Bites – buttery shortbread is dotted with sprinkles, cut into tiny squares then baked until perfect crisp and delicious.

The funnest holiday treat that’s perfect for gifting and parties, people of all ages love them!

Christmas Shortbread Bites in a red tin

My Favorite Shortbread Cookies!

These tiny little shortbread cookies have quickly become a favorite cookie recipe around here! My whole is crazy about these cookies.

They’re easy to make, they only require a few basic ingredients, and they are just addictively delicious. Oh yes and I love that they are perfectly pop-able.

Everything is better when it’s mini and these cookies are no exception.

What You Need To Make Shortbread Cookie Bites

These fun Christmas cookies only require 5 ingredients:

  • Butter
  • Sugar
  • Almond Extract
  • All purpose flour
  • Colored Sprinkles

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.

Christmas Shortbread Bites in a red cookie tin

The Perfect Christmas Gift

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.

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.

A close up of Shortbread Bites with Christmas sprinkles

Can I Freeze These Shortbread Cookies?

These cookies freeze perfectly! I freeze them in resealable freezer bags then pop a handful into a container and put them in my kids school lunches. Or I even just sneak a few from the freezer and eat them cold!

They’ll freeze well for about 1 month.

Is there a Substitute for Almond Extract?

I highly recommend the almond extract for the tastiest flavor, but if there’s an allergy or if you are unable to find it you can use 1 tsp vanilla extract instead.

A close up of Christmas Shorbread Bites

Using Other Holiday Sprinkles

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!

More Favorite Christmas Cookies!

4.36 from 95 votes

Funfetti Shortbread Bites

Funfetti Shortbread Bites are a must try Christmas cookie! Buttery shortbread is dotted with sprinkles, cut into tiny squares then baked until perfect crisp and delicious. These are perfect for gifting and parties, people of all ages love them!
Servings: 335 Bites
Prep30 minutes
Cook12 minutes
Ready in: 42 minutes


  • 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)
  • 3 Tbsp (30g) nonpareils sprinkles, divided (any color)


  • 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, if it doesn't you can add a few teaspoons of milk).
  • Mix and fold in 2 1/2 Tbsp 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 1/4 tsp salt with the flour before adding if using unsalted butter.
  • These cookies will freeze well for 1 month. 
  • Recipe source: inspired by Land O Lakes
Nutrition Facts
Funfetti Shortbread Bites
Amount Per Serving
Calories 10
% Daily Value*
Cholesterol 1mg0%
Sodium 4mg0%
Potassium 1mg0%
Carbohydrates 1g0%
Vitamin A 15IU0%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Kelsey

    I’ve made this recipe so many times and they’re SO good! I use vanilla instead of almond and love to use vanilla bean paste so you get all the little vanilla bean specks in them. Instead of using the parchment paper in the pan, I’ve just used plastic wrap and it worked so much easier. Making them now for NYE and I have gold and silver sugar sprinkles in them and they came out great

  • Sher

    Tomorrow I am going to make these again with a few little changes. I will use a 12″ x 8″ pan so that I can get the dough all the way to the sides. I will use less sugar but I don’t know by how much less yet. I don’t see the reason to butter the baking dish, but I will line it with buttered parchment paper to hold them together.

    I added in half of the flour and used the electric mixer to mix it. Then I added the rest of the flour and used my hands to turn it into dough. I pressed the dough and used a medium sized vitamin bottle to help me roll it out, and it rolled out so perfectly smooth!

    I used a plastic ruler and a pizza cutter to cut out the little the squares. When I make them tomorrow, I think I will use little animal cracker cutters! This recipe is positively delicious!


    • Jaclyn

      Jaclyn Bell

      It would probably be a little too stiff. You may need to use butter that’s partially softened.

  • Tommi white

    This recipe taste really good but I had the same difficulty others did
    They did not keep the shape so we have very thin lacy type wafers

    Knowing others had this problem I actually put them in the freezer before baking and they still melted

    They do taste good but I’d I make again I will use less sprinkles
    My family still ate them. And they are cute

  • Jackie

    Question: why butter the baking dish when you’re going to put parchment paper in it to refrigerate the batter?

    • Jaclyn

      Jaclyn Bell

      It makes the parchment stick to the pan better so its easier to shape the dough.

  • Lisa

    The recipe itself is fine. But there is no way that one batch of these can be pressed into a 9 x 13 pan and then cut into “squares“. It’s way too thin in a 9 x 13 pan and 8 x 8 pan work that ugh

    • Sue

      I agree after putting into a 9×13 I took them out and did a 8×8 they would have been way to thin in the 9×13. They taste great so I am glad i switched the pan size. I bake a few moments longer for the thickness…extra 4-5 minutes. All good

  • Jenny

    Going to make these. They look delicious. Just a suggestion, some people aren’t aware of how to measure flour for baking. You have to lightly spoon flour into measuring cup and level off. If you just dip your cup into the flour container or try to pack it, you will get too much.