These buttery 5-ingredient funfetti shortbread bites are perfect parties or anytime you need a fun treat.
They’re also great for gifting during the holidays!
Speckled with rainbow sprinkles, they’re easy to make and even easier to devour – just be warned, it’s hard to stop at one!
Why You’ll Love These Funfetti Shortbread Bites
Simple Ingredients: Made with five basic ingredients, this recipe is straightforward and great for all skill levels.
Perfect for Gifting: These cutesy shortbread bites make an excellent homemade gift. Package them in a festive box or jar and spread the love.
Make-Ahead Magic: You can prep the dough up to 24 hours in advance. When ready to eat, just slice and bake.
Ingredients
- Salted Butter: The key to rich, flavorful shortbread. Cut cold butter for the perfect crumbly texture.
- Granulated Sugar: Adds sweetness and helps create a crisp texture.
- Vanilla (or Almond) Extract: Enhances the buttery taste. I like a mix of the two but you can use either.
- All-Purpose Flour: Forms the crumbly base, providing structure for sliceable squares.
- Nonpareils Sprinkles: Adds pops of color and delightful crunch throughout.
- Cornstarch (optional): A secret ingredient that makes every bite melt-in-your-mouth tender.
How to Make Funfetti Shortbread Bites
These bite-sized treats are a delightful twist on classic shortbread, bringing a pop of color and fun to your dessert table.
The combo of buttery shortbread, vanilla, and crunchy sprinkles is simply irresistible.
Go on, try it, you’ll see!
1. LINE a 9×13-inch baking dish with parchment, leaving an overhang on the sides.
2. BEAT the butter and sugar with an electric mixer until light and fluffy. Blend in the vanilla, then gently stir in the flour, cornstarch, and 2 tablespoons of sprinkles.
3. PRESS the dough into the baking dish. Add remaining sprinkles on top and press gently to stick. Refrigerate for 30-60 minutes.
4. PREHEAT the oven to 325°F and line 2-3 baking sheets with parchment or silicone mats.
5. CUT the chilled dough into 1/2-inch squares. Place on the baking sheets, spacing them 1/2 inch apart.
6. BAKE for 12-15 minutes, until edges are lightly browned. Let cool before enjoying!
Tips For the Best Funfetti Shortbread Bites
One of my favorite things about this recipe is how versatile they are.
They’d be adorable for a birthday party, baby shower, or just a fun weekend baking project.
You could even switch up the sprinkle colors for different holidays or occasions.
Here are a few tips to keep in mind before you get started:
- Use cold butter: Get it out of the fridge and dice it right before mixing. This helps the dough hold its shape and creates that signature crumbly, melt-in-your-mouth texture.
- Avoid overmixing. Beat the butter with an electric mixer, but stir in the flour by hand. This also helps to maintain a delicate, crumbly texture.
- Chill the dough: This makes it easier to cut and handle the little bites and keeps them from spreading flat in the oven. And remember to keep chilled any bites you’re not baking.
- Use a sharp knife: A dull knife can squish the dough, making your bites uneven. So be sure to use something sharp!
- Sprinkle choice. For the best results, I use nonpareil sprinkles. They hold their shape and color better than standard sprinkles.
- Watch the baking time: Shortbread can go from perfect to overbaked quickly. Keep an eye on them, and remove them from the oven as soon as the edges turn a light golden brown.
- Variations. Get creative with different extracts or add-ins (like mini chocolate chips). You can also dip cooled shortbread in melted chocolate.
How to Store
From holidays to snacks, I love having these adorable bites on hand. Enjoy them at room temperature or cold, or freeze some for later.
To Store: Place cooled shortbread bites in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 5 days or in the fridge for up to 2 weeks.
To Freeze: Arrange shortbread bites in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag for up to 1 month.
More Buttery Shortbread Recipes to Try
Lemon Bars with Shortbread Crust
Chocolate-Dipped Shortbread Cookies
Lemon Shortbread Cookies
Millionaire’s Shortbread
Funfetti Shortbread Bites
~20
servings20
minutes12
minutes297
kcalEnjoy these buttery 5-ingredient funfetti shortbread bites at parties or anytime you need a fun treat. They’re also great for gifting during the holidays!
Ingredients
1 cup salted butter, cold and diced
2/3 cup granulated sugar
1 teaspoon vanilla (and/or 1/4 teaspoon almond extract)
2 1/4 cups all-purpose flour, spooned and leveled
1 tablespoon cornstarch, optional
3 tablespoons nonpareils sprinkles, divided
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Blend in the vanilla extract.
- Add the flour and cornstarch (if using) and mix gently by hand (with a wooden spoon or by rubbing it in with your fingertips) until about halfway combined. Add 2 tablespoons of the sprinkles and mix until just combined. It should be crumbly, like streusel, but hold toegther when pressed.
- Press the dough into the baking dish, making it as even as possible. Top with the remaining sprinkles and press them gently to stick. Refrigerate for 30-60 minutes.
- Preheat the oven to 325°F and line 2-3 baking sheets with parchment or silicone mats. Set aside.
- Carefully lift the shortbread out of the baking dish onto a chopping board or flat surface. Use a long, sharp knife to cut the chilled dough into 1/2-inch squares.
- Arrange the shortbread squares on the lined baking sheets, spacing them about 1/2 inch apart. Refrigerate any dough not being baked.
- Bake for 12-15 minutes, until the edges are lightly brown. Let cool on the baking sheets, and enjoy!
Notes
- Use cold butter straight from the fridge for the best shortbread texture.
- If using unsalted butter, add 1/4-1/2 teaspoon salt to the mix.
- The servings and calories listed are an estimate based on around 10 bites per person.
These looked so cute. Followed directions exactly except no way could I mix the flour in by hand. I used my mixer, and I guess that was the kiss of death. After refrigerating for an hour, I’m still left with a crumbly, incurable mess. I couldn’t even get it back in the pan. Disaster.
Hi Jayne!
Sorry this one didn’t work out for you.
Shortbread can be tricky, but it is usually quite crumbly before baking.
A good rule of thumb is that it should be crumbly but hold together when pressed in your palm – like streusel.
If it’s not holding together, you can add a small splash of milk.
If you struggle to bring it together by hand, you can use a mixer with a paddle attachment. Keep it on low and mix just until you see it coming together.
If you mix it into a smooth ball, it won’t come out “short” but rather crispy.
After mixing, don’t chill it. Instead, press it right into the baking dish. That’s how you finish bringing it together. (You’ll chill it in the baking dish.)
Then, as it bakes, the butter melts into the flour to create the buttery shortbread.
Hope this helps!