Description
These Funfetti Shortbread Bites are buttery, tender, and packed with colorful nonpareil sprinkles that add a festive crunch. Perfect for celebrations or a delightful everyday treat, these easy-to-make shortbread squares combine classic rich flavors with a fun twist of vibrant sprinkles in every bite.
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 to measure)
- 3 Tbsp (30g) nonpareils sprinkles, divided (any color)
Instructions
- Prepare the Pan: 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 so they stick together. Leave a 1-inch overhang on all sides and 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. Mix in almond extract for flavor.
- Add Flour: On low mixer speed, slowly add the all-purpose flour. Continue mixing until the dough comes together; it will look dry and sandy at first but will eventually form a cohesive dough. If the dough doesn’t come together, add a few teaspoons of milk to help.
- Fold in Sprinkles: Gently mix and fold in 2 1/2 tablespoons of the nonpareil sprinkles until evenly distributed throughout the dough.
- Press Dough into Pan: Press the dough into an even layer in the prepared pan using your hands first, then smooth the surface using the bottom of a flat measuring cup for an even finish.
- Chill Dough: Refrigerate the dough for 20 to 30 minutes while preheating the oven to 350°F (177°C).
- Cut into Squares: Using the parchment overhang, lift the dough out of the pan and place it on a cutting board. Cut the dough into 1/2-inch squares by slicing long rows with a large sharp knife. Optionally, sprinkle the remaining sprinkles on top and gently press them into the dough.
- Arrange on Baking Sheet: Transfer about one-third of the cut cookies to an unbuttered baking sheet without parchment or silicone liners. Space the cookies about 1/2-inch apart to allow for even baking. Keep the remaining cookies refrigerated until ready to bake.
- Bake: Bake the cookies in the preheated oven for 8 to 12 minutes until the edges are just lightly golden, rotating the pan halfway if needed. Repeat the baking process with the remaining cookies, using a cooled baking sheet each time.
- Cool and Store: Allow the cookies to cool completely on the baking sheet. Once cooled, transfer them to an airtight container and store at room temperature for up to one week or freeze for up to one month.
Notes
- Unsalted butter can be used as a substitute. If using unsalted butter, whisk in 1/4 teaspoon of salt with the flour before adding.
- These shortbread bites freeze well for up to 1 month, making them great for preparing ahead.
- For more uniform shapes, use a sharp chef’s knife and wipe the blade clean between cuts.
- The almond extract adds a subtle nutty flavor but can be omitted or substituted with vanilla extract if preferred.
Nutrition
- Serving Size: 1 shortbread bite (approx. 15g)
- Calories: 90
- Sugar: 5g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
