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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4.37 from 106 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

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.

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500 Comments

  • Julia S Morrell

    I’ve been making shortbread for many many years. I made this today and it was amazing. It will be my new go to recipe. I think it was the almond extract v. vanilla extract. I did the little bites & very cute. I didn’t get them nearly as squared as the recipe — I think practice might help or alternatively make template. I also think I might make round ones and roll them in green or red sugar/ Thank you so very much.

  • Julia S Morrell

    I haven’t made it yet. My afternoon plan. My question is about the butter. It says cold butter, then later says cream butter and sugar together. One of the comments was to use pastry cutter. Just want to clarify before starting.

  • Lori

    I found using a pastry cutter to work the butter in before using the mixer worked better for me and I did have to use a little milk. Turned out great! Thanks for sharing this recipe!!

  • Katoa

    I’ve made the christmas color cookies and the rainbow sprinkle cookies.
    I like this shortbread more than the rainbow sprinkles dough.

    The christmas color measurements are great and mild, very good!
    Everyone has their own taste, I like these ones.

    Thank you very much for sharing!

  • Violet

    I love this recipe! Thank you for posting.
    We found that shortbread cookies actually taste even better if you let them age for a couple of weeks…at room temperature.
    It was quite by accident. I hid them so they wouldn’t disappear before Christmas. I hid them and forgot about them, stumbling across them accidently some 6 weeks later!

  • Marilyn

    Just make basic shortbread, press into 9×13 pan..adding sprinkles if desired. Cut into tiny pieces. Tastes the same and much easier!

    • Katoa

      Shortbread is made in several different ways.

      This recipe isn’t just here for you to critique it’s here for you to be inspired to make a cookie, and if you’re going to add comments they should be productive.

      You are saying “just make regular shortbread” without realizing a lot of people here don’t know how to make even 1 shortbread and need a recipe.

      • Zesty Chick

        Thank you, Katoa, I don’t know how to make shortbread. This will be my second time making this recipe. The first time, the cookies weren’t very shapely, but they were YUM!

  • Heather K.

    I was so excited to make these, but they completely flopped. The batter was very sandy as described so I added the milk that was suggested, and it did nothing. I added some additional milk and again nothing. Decided to press into the 9×13 and again just a sandy mess. Thought if I baked it maybe it would come together. No. Such a disappointment

    • Jaclyn

      Jaclyn Bell

      So sorry that happened! Sounds like there was too much flour. The easiest fix is to blend in more softened butter.

    • Katoa

      You should consider you have made a mistake rather than blame someone who has made this perfectly.

      Jaclyn has made these cookies just fine and so have I, why are you being disappointed and blaming her?

      You went all the way here to share your disappointment with us all.
      You made this wrong and you’re being self centered in disappointment.

      If you are a cook, when you saw the dry sandy dough it should have been a no brainer that something didn’t go right on your end and to perhaps start over, ever think about that?
      Of course not, you went here and blamed Jaclyn instead.

      If you cannot sacrifice a stick or two or butter attempting to make these right and will be ‘disappointed’ then stop making food because you’re blaming everyone and being ridiculous.

      • Patricia

        Really uncalled for rant..especially at this time. A LOT of people had problems with this recipe for probably as many reasons…

      • Renee Wood

        Whats your problem? Do you like shaming others for their baking mistakes? You shouldn’t be commenting snarky replies on others posts.

      • Lani

        Aren’t you just full of yourself! What positive help have you been? You better grab another cup of coffee, and sit this one out!

  • Irla Irwin

    This is similar to my recipe I use from my mum. She always claimed if you’re using all butter, there was no need for extract of any kind. If you want the extract, I suggest that half butter/half oleo(margarine) as that helps with the spreading issue. I really like your decorating ideas.