Funfetti Shortbread Bites
Bright, buttery, and flecked with rainbow sprinkles, these funfetti shortbread bites are crunchy at the edges, tender at the center, and deeply snackable. All the classic shortbread nostalgia (plus party sprinkles!) in a bite-sized, easy-to-make treat perfect for tea, holidays, or cookie cravings.
70
bites
Ingredients
Funfetti Shortbread Dough
- 1 cup (227 g) salted butter cold and cubed; use unsalted + 1/4 tsp salt if desired
- 2/3 cup (135 g) granulated sugar
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour spoon and level, do not pack
- 1 tbsp (8 g) cornstarch optional, for texture
- 3 tbsp (33 g) nonpareil rainbow sprinkles divided, plus extra for pressing on top
Equipment
- 9x13 inch Baking Dish
- Parchment paper
- Electric mixer
- Mixing bowls
- wooden spoon
- Sharp knife
- Measuring cups
Instructions
- Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Using an electric mixer, cream the cold, cubed butter with granulated sugar until the mixture appears fluffy and a shade lighter—about 2 minutes.
- Add vanilla extract and beat to combine until the mixture smells sweet and fragrant.
- Stir in the flour and (if using) cornstarch by hand with a wooden spoon or fingertips. Stop when dough is crumbly but will hold together when pressed.
- Fold in 2 tablespoons of the nonpareils, distributing evenly.
- Dump the mixture into the lined pan and press firmly and evenly into all corners (use the bottom of a measuring cup if needed). Sprinkle remaining nonpareils over the top and gently press in.
- Refrigerate the pan 30–60 minutes, until dough is firm and well chilled.
- Lift the firm dough out using parchment overhang. Place on a sturdy cutting board and cut into ½-inch squares with a sharp knife for classic bites.
- Evenly space bites on parchment-lined baking sheets. Bake at 325°F (163°C) for 12–15 minutes—edges should just barely begin to color.
- Let the bites cool on the pan—they are fragile when hot but crisp up as they cool.
Notes
Shortbread bites keep well in an airtight container for up to 1 week at room temperature or up to 2 months in the freezer. Variation ideas: swap half the vanilla for almond extract, add lemon zest, or sub mini chocolate chips for sprinkles.
Nutrition
Calories: 55kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 3g | Saturated Fat: 1.8g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 2.6g | Vitamin A: 85IU | Calcium: 3mg | Iron: 0.2mg