5 Ingredient Funfetti Shortbread Bites
User Reviews
4.5
5 Ingredient Funfetti Shortbread Bites
Description
5 Ingredient Funfetti Shortbread Bites rely on cold, salted butter creamed with sugar and almond extract, then mixed with all-purpose flour and sprinkles. The sprinkles occur both in the dough and pressed on top before chilling and baking. The dough is pressed evenly in a parchment-lined baking dish, chilled to set, then cut into squares before baking at 350°F.
The shortbread texture is tender, crumbly, and buttery with bursts of color from the sprinkles throughout and on top. Almond extract gives a subtle nutty aromatic note, complementing the classic shortbread flavor. The chill step helps prevent excessive spreading for thicker bites.
These bite-sized cookies are perfect for festive occasions or as casual sweet snacks. They pair well with tea or milk and can be stored in an airtight container.
Use a 13x9 inch pan for standard thickness or a smaller pan for thicker pieces. Cutting long rows and sliding a knife underneath helps release cookies from parchment. Using salted instead of unsalted butter requires adding salt to the flour for balance.
Ingredients
- 1 cup (226g) butter cold and diced into 1 Tbsp pieces, salted
- 3/4 cup (155g) granulated sugar
- 3/4 tsp almond extract
- 2 1/4 cups (318g) all-purpose flour
- 3 1/2 Tbsp (42g) nonpareils sprinkles divided
Instructions
- Butter a 13 by 9-inch baking dish** and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
- In the bowl of an electric stand mixer cream together butter and sugar until well combined (not light and fluffy, just well blended). Mix in almond extract.
- With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix in 2 1/2 Tbsp of the sprinkles.
- Press dough into an even layer in prepared baking dish (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).
- Sprinkle remaining 1 Tbsp sprinkles over top and lightly press into dough. Chill dough in refrigerator 30 minutes. Meanwhile preheat oven to 350 degrees.
- Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife***.
- Transfer about 1/3 of the cookies to an unbuttered baking sheet**** and scatter cookies out spacing cookies 1/2-inch apart.
- Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated).
- Repeat process with remaining bites, adding them to a cool baking sheet. Cool completely then transfer to an airtight container and store at room temperature.
Notes
- If using unsalted butter, whisk in 1/2 teaspoon salt with flour to balance flavor.
- A 9x9-inch pan yields thicker cookies but fewer pieces.
- Cut dough into long rows and slide a knife underneath to help remove pieces cleanly.
- Avoid lining pan with silicone to keep cookies from spreading too much during baking.
User Reviews
Overall Rating
4.5
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