Description

Delight in these buttery Funfetti Shortbread Bites, perfect little squares of tender, crumbly shortbread bursting with colorful nonpareil sprinkles. This easy-to-make treat combines a rich almond-infused dough with festive sprinkles, ideal for celebrations or everyday snacking. Made with simple ingredients and baked to a delicate golden finish, these playful cookies bring joy with every bite.

Ingredients

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)
2 1/2 Tbsp (25g) nonpareils sprinkles (any color)
Extra sprinkles for topping (about 1/2 Tbsp)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Baking Pan: Butter a 13 by 9-inch baking dish and line it with two sheets of parchment paper—one placed horizontally and the other vertically—so the papers overlap, leaving a 1-inch overhang on all sides. Butter the parchment sheets where they overlap to help them stick together. Set aside.
Cream Butter and Sugar: In the bowl of an electric stand mixer, cream together the cold, diced butter and granulated sugar until the mixture is well combined and fluffy. Mix in the almond extract for flavor.
Add Flour: With the mixer on low speed, gradually add the all-purpose flour. Mix until combined; the dough will initially appear dry and sandy but will gradually come together. If the dough remains too dry and crumbly, add a few teaspoons of milk to help bind it.
Incorporate Sprinkles: Fold in 2 1/2 tablespoons of nonpareil sprinkles gently to distribute them throughout the dough.
Shape and Chill Dough: Press the dough evenly into the prepared baking pan. Use your hands to smooth it first, then press the bottom of a flat measuring cup over the dough to create a smooth surface. Chill the dough in the refrigerator for 20–30 minutes while preheating the oven.
Preheat Oven: Set the oven temperature to 350°F (175°C).
Cut and Decorate: Lift the chilled dough from the pan using the parchment paper overhang. Place it on a cutting surface and cut into 1/2-inch squares with a large sharp knife, cutting long rows for best results. Sprinkle additional sprinkles over the top of the squares and gently press them into the dough.
Prepare to Bake: Transfer about one-third of the cut cookie squares to an unbuttered baking sheet (do not use parchment paper or silicone liners). Space the cookies about 1/2 inch apart to allow even baking. Keep the remaining dough squares refrigerated until ready to bake.
Bake: Bake the cookies in the preheated oven for 8 to 12 minutes or until the edges just begin to turn golden. Repeat the baking process with the remaining cookie squares, using a cool baking sheet each time.
Cool and Store: Allow the cookies to cool completely on the baking sheet. Once cooled, transfer the Funfetti Shortbread Bites to an airtight container and store at room temperature for freshness.

Notes

The dough can be slightly crumbly before chilling, but it holds together once pressed and chilled.
If the dough does not come together well, add milk a teaspoon at a time as needed.
Use a sharp knife to cut the shortbread for clean edges.
Do not line the baking sheet for baking, as the shortbread needs direct contact with the pan for proper browning.
Butter the parchment between layers to keep it from shifting during chilling.
Store cookies in an airtight container at room temperature for up to one week.