Easy Shortbread Bites
These mini funfetti cookie bites are a holiday favorite that you can't stop eating. Tiny buttery rich shortbread bites with nonpareil rainbow sprinkles is a fun & festive cookie. Great for Christmas, Easter, Valentine's Day, birthday parties, & cookie platters.
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. Ends up about 11x7 rectangular in shape.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 320 bites or 26 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. Repeat with remaining cookie bites - mine took 3 rounds in the oven. Enjoy immediately or store for later.
Notes
STORING & FREEZING:
- 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
Calories: 10kcalCarbohydrates: 1gProtein: 0.1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gTrans Fat: 0.02gCholesterol: 2mgSodium: 5mgPotassium: 1mgFiber: 0.02gSugar: 0.3gVitamin A: 18IUCalcium: 0.3mgIron: 0.04mg
Tried this recipe?Let us know how it was!
