Description
These Funfetti Shortbread Bites are a delightful twist on classic shortbread cookies, bursting with colorful nonpareil sprinkles and a hint of almond extract. Perfectly crisp on the outside and buttery tender inside, these bite-sized treats are easy to make and great for celebrations or anytime snacking.
Ingredients
Scale
Shortbread Dough
- 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
- Prepare Baking Dish: Butter a 13 by 9-inch baking dish and line it with two sheets of parchment paper—one placed horizontally and one vertically. Butter between the parchment sheets to make them stick together. Leave a 1-inch overhang on all sides. Set aside.
- Cream Butter and Sugar: In the bowl of an electric stand mixer, cream together the cold, diced butter and granulated sugar until well combined and fluffy. Then mix in the almond extract for flavor.
- Add Flour: With the mixer on low speed, slowly add the all-purpose flour. The mixture will look dry and sandy at first, but keep mixing until it starts to come together. If the dough remains crumbly, add a few teaspoons of milk to help bind.
- Incorporate Sprinkles: Fold in 2 1/2 tablespoons of the nonpareil sprinkles gently to avoid color bleeding. Press the dough evenly into the prepared pan using your hands first, then smooth the surface with the bottom of a flat measuring cup.
- Chill Dough & Preheat Oven: Refrigerate the dough for 20 to 30 minutes to firm it up. Meanwhile, preheat the oven to 350°F (175°C).
- Cut Cookies: Use the parchment paper overhang to lift the chilled dough out of the pan. Cut into 1/2-inch squares using a large sharp knife; cutting long rows works best. Optionally, sprinkle the remaining sprinkles on top of the squares and gently press them in for decoration.
- Prepare for Baking: Transfer about one-third of the cut cookies to an unbuttered baking sheet—do not line with parchment or silicone liners. Space cookies about 1/2 inch apart.
- Bake Cookies: Bake in the preheated oven for 8 to 12 minutes until edges just start to turn golden. Keep the remaining cookies refrigerated until ready to bake, adding them to a cool baking sheet to avoid spreading.
- Cool and Store: Allow the baked shortbread bites to cool completely on the baking sheet before transferring them to an airtight container. Store at room temperature for optimal freshness.
Notes
- Unsalted butter works well too; if using unsalted butter, whisk 1/4 teaspoon of salt into the flour before mixing.
- These cookies freeze well for up to one month, making them great for advance preparation.
- The recipe is inspired by Land O Lakes but adapted for a fun, festive twist.
Nutrition
- Serving Size: 1 bite (approx. 15g)
- Calories: 90
- Sugar: 5g
- Sodium: 45mg
- Fat: 6.5g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg
