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Funfetti Shortbread Bites

Published December 6, 2015. Updated November 28, 2023

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

Everyone loves these festive little bites—especially kids! Bring these to your next Christmas party and watch them disappear.

Christmas Shortbread Bites in a red tin

My Favorite Funfetti 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 addictively delicious. You’ll love how pop-able they are!

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

What You Need To Make Funfetti 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 cookies 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 a 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 than 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 Funfetti 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!

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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

Ingredients

Instructions

  • 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.

Notes

  • *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.
Course: Dessert
Cuisine: American
Keyword: shortbread bites, Shortbread Cookies
Author: Jaclyn

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501 Comments

  • Marilyn

    The math does not compute to get that many out of a 9×13” pan! At one inch, you’d get 117. Cut in half, you’d get twice as many, 234….which I think is highly improbable.
    My granddaughter and I made these last weekend, baking first, cutting afterwards, which is no fail. Then I thought how’d they taste if dipped in a little chocolate…answer is YUMMY!

    • Jaclyn

      Jaclyn Bell

      I’m terrible at math :), I guess I must have cut smaller than 1/2-inch. I’ll have to re-count next time I make them. Sorry about that!

  • Diana

    Every time I make these the dough is just sand and it just breaks apart after chilling. What am I doing wrong??!!

    • Jaclyn

      Jaclyn Bell

      A few people have mentioned this, I think a kitchen scale would be helpful if you aren’t already measuring in grams. Then it may just be due to a dry climate. You could try reducing the flour by about 1/4 cup or adding a tiny bit of milk or cream to bring the dough together.

  • Tara Mae

    Mine have turned out great! My apartment tends to run hot so a tip i’ve found useful is i pre-cut the butter into the tablespoon chunks, place them in a bowl and put them back in the fridge till i’m ready to use them, that way they aren’t warming fresh from handling and are more “cold” for the recipe. I chilled for the full 30 minutes after pressing into the 13×9 pan… my cookies stayed square “bites” I had no trouble getting the butter to cream with the sugar or the flour to mix in since i added very gradually.
    Since butter reacts differently at different temperatures, if it starts to become warm in this recipe it’s going to start to dissolve the ingredients it’s mixing with which may also lead to some of the cookies not maintaining their shape. The ingredient ratios seemed accurate to me. These bites are great! I’m making them for my husband’s co-workers, I think they’ll be a big hit!

  • Marcus

    Don’t waste your time. I wish I’d read the reviews first instead of just relying on the pictures. I tried 3 batches with varying butter temp, mixing, chilling and cooking times, and all three spread out into flat discs, or, at the very least, did not have sharp edges and look nothing like the pic, or what you are expecting.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear they didn’t turn out for you! It could be a number of things like altitude, whether ingredients were properly measured, how long butter was mixed, oven accuracy in temp, etc. I wish I could be there to troubleshoot and solve the issue. What I’d recommend (that some have mentioned works for them) is to press the dough into pan and bake then cut after.

  • Lynn Cedergren

    I doubled the recipe and used a jelly roll pan and I only got about 250 bites (cutting them in 1″ squares). How did you get 335 in a 9×13 pan?

  • Deborah Bell

    I have been making this recipe for 3 years now. I love how easy it is and everyone love them.

  • Jamie

    Fantastic and so easy! Thank you for sharing this recipe. Definitely chill the dough for at least 30 minutes and make sure your pans aren’t warm! Also, I think it is critical that you don’t cut the cubes any larger than 1/2 inch. They will spread if they are too large and as stated in the recipe, don’t over crowd the pan!

  • Tarryn

    This recipe is delicious! My cubes spread after cooking so next time I’ll probably try baking then cutting next time!