Funfetti Shortbread Bites
User Reviews
4.7
Funfetti Shortbread Bites
Description
This recipe uses softened salted butter creamed with granulated and powdered sugars, salted lightly, and flavored with vanilla extract. Flour and cornstarch are mixed in to create a tender, melt-in-the-mouth shortbread base. Nonpareil sprinkles are gently mixed in to avoid overworking the dough, maintaining a delicate texture.
The dough is pressed into a flat rectangle and chilled before being cut into bite-sized squares, helping to prevent spreading and preserve shape during baking. Baking at 375°F yields a shortbread with slightly crisp edges while remaining tender inside. Additional sprinkles can be pressed on top before chilling for extra decoration.
These bites work well as a small dessert, snack, or for celebrations. Adjusting flour amount may be needed for high altitude or dry climates to avoid excessive crumbliness. Alternative mix-ins such as mini chocolate chips or toffee bits can be used instead of sprinkles.
Ingredients
- 1 cup butter softened to room temperature, salted
- ½ cup granulated sugar
- ¼ cup powdered sugar
- Pinch table salt
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour see note
- 1 tablespoon cornstarch
- 3 tablespoons nonpareil sprinkles see note
Instructions
- Line half sheet pans with parchment paper. Don't grease. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer or in a food processor), combine the butter, granulated sugar, and powdered sugar, and mix until well-combined. Add the salt and vanilla and mix.
- Add the flour (read the note below first!) and cornstarch and mix until about half of the dry ingredients are combind. Add the sprinkles and mix until evenly combined and no dry streaks remain. Try not to over mix.
- On one of the parchment-lined baking sheets, press the shortbread into a 1/4-inch (or slightly thicker) rectangle. Press additional sprinkles on top of the dough, if desired. Refrigerate the shortbread for 30 minutes (or up to 24 hours).
- Preheat the oven to 375 degrees F.
- Using a long knife or bench scraper, cut the rectangle into small squares, about 1/4- to 1/2-inch in size.
- Spread the shortbread bites out on the prepared baking sheets. They won't spread much but they shouldn't be touching. Bake for 7-9 minutes until set. For crispier shortbread, bake 1-2 minutes longer.
Notes
- At high elevations or dry climates, start with 2 cups of flour and add up to 1/4 cup more if dough is too sticky.
- Nonpareil sprinkles work best, but mini chocolate chips or toffee bits can be substituted.
- Cornstarch is optional; omitting it yields a slightly less tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 120little bites
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 bite | |
| Calories | 28kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 14mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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