These scrumptious cute little cookies are a festive holiday favorite. The buttery rich flavor is hard to resist. One taste and these Easy Shortbread Bites with sprinkles will forever be a Christmas dessert tradition.
Why this Shortbread Bite with Sprinkles Recipe is Amazing: This is the "snackable cookie" that you can eat a handful of & no one will judge you. So let your inner cookie monster fly!
I am a HUGE shortbread fan and can never get enough of them in any shape. I created this recipe when I wanted to add a small cookie to my annual Christmas goodie boxes.
I tried a few online versions but the flavor & texture were too bland or fell apart. I tested, baked, & remade --- VIOLA, this is the recipe that I couldn't stop gobbling up! It's a winner!
This bite-sized cookie was inspired by my recipe for Traditional Scottish Shortbread, which is a thick classic sliced finger version. Ok, now we bake!
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Ingredients
Here is all you need for this simple recipe - no eggs needed. Just 7 inexpensive ingredients which makes this a one the cheapest Christmas cookies to make.
This shortbread recipe is made with both powdered sugar and granulated sugar. The combination of both results means you get a perfectly tender & crisp shortbread bite.
Here are important notes for some ingredients:
- Salted Butter - softened at room temperature (don't use unsalted instead)
- Powdered Sugar - this lends to a tender cookie.
- Granulated Sugar - the classic white sugar gives a bit of crunchy crispness.
- Vanilla - the perfect flavor for classic shortbread.
- All-Purpose Flour - the pantry staple (do not use cake or bread flour)
- Cornstarch - a touch in the dough gives it the melt-in-your-mouth feel while also being flakey.
- Nonpareils - the small round rainbow sprinkles work best, large sprinkles in these tiny cookies doesn't work well.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Easy Shortbread Bites
The simple recipe takes just 5 minutes to mix up & each batch bakes in only 8 minutes. The recipe comes together in minutes & it's fun to roll the dough & use a pizza cutter to make the adorable mini cookie squares.
It does need to chill in the fridge but other than that - the cookies are ready to go in just 30 minutes of your time.
Here are the easy steps for making funfetti shortbread bites:
- Mix & Chill the Dough
- Roll & Cut the Cookie Bites
- Bake the Shortbread Bites
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Mix & Chill the Dough
You will need a large mixing bowl and a hand mixer for this recipe. Also make sure to have room temperature butter that has softened.
In a large mixing bowl add the soft butter and both sugar. Cream for 4 minutes on medium using a hand mixer. Add the vanilla and mix for 1 minute.
Next add the dry ingredients - the cornstarch is the game changer that makes this melt-in-your-mouth amazing. Mix on medium speed for 2 minutes.
Add in the rainbow nonpareils and fold evenly into the dough.
The dough will be crumbly. Do not over mix, this is how is should be.
2 - Roll & Cut the Cookie Bites
You will now want to work the dough between two sheets of parchment paper. This will allow you to press, roll, & bring it together into a thin square/rectangular slab without it sticking.
Press it down to form a rectangle on a sheet of parchment. Optional press on more nonpareils and/or dusting of more granulated sugar.
Using a rolling pin, roll dough between parchment until ¼" thick. Chill the dough for 2 hours or up to 3 days.
Once chilled, use a ruler to measure out evenly spaced strips to create a grid on the dough.
Use sharp knife or pizza cutter to make ½" strips by ½" wide. About 120 bites or 10 dozen mini cookies!
3 - Bake the Shortbread Bites
Preheat the oven to 350°. My cookie sheets are so seasoned, they do not need any parchment or nonstick spray. If yours are like this, nothing is needed, otherwise a small spritz of spray is all you need.
Get about 100 on a cookie sheet at a time.
Bake 7- 8 minutes. Let rest 3 minutes on the pan and move to cooling rack or cookie platter.
Storing
Store the mini cookies in an air-tight container in a cool dry place like your pantry or kitchen cupboards. They will store for up to 2 weeks while remaining crisp & fresh. Best cookie to make ahead at Christmas!!!
The dough and the baked cookies can be frozen for up to 3 months. Or raw dough can be refrigerated for up to 3 days before baking.
Serving & Gift Giving Ideas
These are an all-time holiday favorite. The tiny shape & festive colors make this the perfect cookie to add to Christmas platters or gift boxes.
I love to give a variety of flavors, colors, textures, & recipes each holiday season. Here is what I recently handed out this year including the recipes you can find here on the blog (top right & going clockwise):
- Rolo Stuffed Ritz
- Old-Fashioned Peanut Butter Balls
- Hot Chocolate Cookies
- Old-Fashioned Classic Toffee
- Gumdrop Nougat
- Butterscotch Fudge
- Spritz Cookies
plus some white chocolate Biscoff cookie dippers...
What to Serve with Shortbread Bites : All shortbread variety goes perfectly with coffee, tea, or my favorite hot chocolate made with chocolate chips. These cheerful cookies are great for Christmas, Easter, Valentine's Day, or tea parties.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Do not overwork the dough, this is the #1 mistake people make. The gluten will develop & get tough.
- Make sure to chill the dough, this is what helps it from spreading and holds these perfectly little square shapes.
- Shortbread with only powdered sugar came out too soft, almost like it was raw/not cooked so I think my recipe is far better - just saying.
- A sharp chef's knife can be used instead of a pizza cutter.
- This is a great egg-free & nut-free cookie recipe.
- Substitutes almond extract for vanilla for an old-fashioned version.
- Shortbread (aka shorties) originated in Scotland in the 12th century and the name is due to its "short" crumbly texture vs long stretchy high-gluten dough.
- A dozen of these may disappear before all of them are done baking, it happens!
- If you have extra sprinkles, make my 2-Ingredient Chocolate Nonpareils Candy.
FAQ
The cookies will still be white & light in color. The bottoms will barely have a golden look. Do NOT over bake or the cookie will be dry, hard, & brittle.
They are similar but the ratio of butter & sugar are what makes them different. Shortbread biscuits believe it or not has MORE butter than butter cookies - IKR? There is more sugar in butter cookies making them sweeter & less rich.
Easy Shortbread Bites
Equipment
- sheet pan
- Parchment Paper
- ruler
- Pizza Cutter
Ingredients
- 1 cup salted butter room temperature (2 sticks)
- ⅓ cup granulated sugar
- ⅓ cup powdered sugar
- 2 teaspoon vanilla
- 2 ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespooons nonpareils rainbow sprinkles
- additional sprinkles & granulated sugar Optional for the top
Instructions
- Make sure the butter is soft at room temperature before beginning.
- In a large mixing bowl add the soft butter and both sugars. Use a hand mixer on medium speed to cream together for 4 minutes.1 cup salted butter, ⅓ cup granulated sugar, ⅓ cup powdered sugar
- Add the vanilla and mix for another minute.2 teaspoon vanilla
- Add the dry ingredients and mix on medium speed for 2 minutes. Do NOT over mix of the dough or it will be tough.2 ¼ cup all-purpose flour
- Add the sprinkles and fold into the dough. The dough will be crumbly at this point. That is ok, it will come together in the next step.3 tablespooons nonpareils rainbow sprinkles
- Press between parchment until ¼" thick. Optional press on more nonpareils and/or dusting of more sugar. Chill the dough for 2 hours or up to 3 days.additional sprinkles & granulated sugar
- Use sharp knife or pizza cutter to make ½" strips by ½" wide. About 120 bites or 10 dozen mini cookies!
- Preheat 350°F - no parchment needed to bake - light spritz of spray if your pans tend to stick.
- Get about 100 on a cookie sheet at a time.
- Bake 7- 8 minutes. The cookies will not brown, they will remain white with just a touch of golden on the bottoms.
- Let rest 3 minutes on the pan and move to cooling rack or cookie platter. Enjoy immediately or store for later.
Notes
- Store cookies in an air-tight container for up to 2 weeks in a cool dry place.
- Freeze dough or baked cookies for up to 3 months in the freezer.
- Dough can be made ahead of time and baked 3 days after chilling in the fridge. (great make-ahead idea for busy holiday season)
- Use almond extract instead of vanilla.
- Do not make any other substitutes or the cookies will not hold/turn out well.
- Don't overwork the dough or the cookies will be tough.
- Don't over bake the cookies or they will be dry & crumbly.
Nutrition
More Cookies with Sprinkles Recipes
Here are some similar recipes for fresh-baked cookies with colorful sprinkles:
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