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!

Funfetti Shortbread Bites

4.33 from 87 votes

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
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

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

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. 
  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, if it doesn't you can add a few teaspoons of milk).

  4. 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). 

  5. Chill dough in refrigerator 20 - 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 (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.
  7. 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.
  8. 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.
  9. Cool completely then transfer to an airtight container and store at room temperature.

Recipe Notes

  • *Unsalted butter will work great too. Simply whisk in 1/4 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.
Course: Dessert
Cuisine: American
Keyword: shortbread bites, Shortbread Cookies
Author: Jaclyn

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440 Comments

  • Olga

    These worked great for me! I was worried the cold butter wouldn’t cream, it looked iffy at the beginning but it did. I didn’t butter the pan and did just one layer of parchment but it worked well. The cookies stayed in squares as they’re supposed to (I did scoop/sweep the flour and weighed the butter). Super cute. I baked for 12 min but they could have used another minute, I think I cut mine a bit bigger.

  • TG

    Will not try again. Followed recipe closely … but turned out poorly. Too crumbly and messy. Wasted good ingredients.

  • Nicole

    Came out perfect, making a bunch of batches today as gifts and to bring on Christmas Eve and Christmas Day!

  • Karissa

    If I want to bake and then cut after, would it be better to grease the pan or use parchment paper so it doesn’t stick if I’m putting the whole dough in the dish and then bake it then cut them?

  • Jilly

    I am surprised that this recipe didn’t get more stars as everyone I gave them to loved them, especially with their morning coffee or evening tea. They were a definite hit that kept very well in airtight containers.

  • Kathy Like

    These did not work well for me. Pressed dough into parchment paper lined dish. When we picked up parchment paper after dough chilled it all crumbled. Baked broken pieces but didn’t do well. Will not try again. Very disappointed.

    • Nicole

      I only put them in the fridge for 18-20 minutes so the dough didn’t dry out and crack, I think that is the trick. They came out perfect.

  • Emily

    Fantastic recipe! I made these for teacher Christmas gifts and they turned out perfectly. I had little trouble getting the dough to come together but I added a couple of splashes of milk until it did and it worked fine.

    I’ll admit to making half of mine way too big because I’m Australian and apparently really bad at estimating half an inch. Just cooked those ones a little longer though and they were excellent. I suspect I’ll be making a couple more batches before Christmas.