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Funfetti Shortbread Bites

Published December 6, 2015. Updated November 28, 2023

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Funfetti Shortbread Bites – buttery shortbread is dotted with sprinkles, cut into tiny squares then baked until perfectly crisp and delicious.

Everyone loves these festive little bites—especially kids! Bring these to your next Christmas party and watch them disappear.

Christmas Shortbread Bites in a red tin

My Favorite Funfetti Shortbread Cookies!

These tiny little shortbread cookies have quickly become a favorite cookie recipe around here! My whole is crazy about these cookies.

They’re easy to make, they only require a few basic ingredients, and they are addictively delicious. You’ll love how pop-able they are!

Everything is better when it’s mini and these cookies are no exception.

What You Need To Make Funfetti Shortbread Cookie Bites

These fun Christmas cookies only require 5 ingredients:

  • Butter
  • Sugar
  • Almond Extract
  • All purpose flour
  • Colored Sprinkles

Not only are these some of the cutest cookies ever but they also taste amazing thanks to their buttery goodness and the delicious flavor the almond extract offers.

Christmas Shortbread Bites in a red cookie tin

The Perfect Christmas Gift

These would be so fun to make for your kids on Christmas or to gift to neighbors in a festive box or mug. I don’t know anyone who wouldn’t love these cookies.

They are some of my favorite cookies I’ve ever made and I know I will make them time and time again. I already plan on making them again for my family Christmas party and I’m certain they’ll be a hit!

They are easier to make than they may appear, cutting them into long rows makes it a breeze and I love that the dough only requires a quick chilling thanks to the cold butter used in the recipe.

A close up of Shortbread Bites with Christmas sprinkles

Can I Freeze These Funfetti Shortbread Cookies?

These cookies freeze perfectly! I freeze them in resealable freezer bags then pop a handful into a container and put them in my kids school lunches. Or I even just sneak a few from the freezer and eat them cold!

They’ll freeze well for about 1 month.

Is there a Substitute for Almond Extract?

I highly recommend the almond extract for the tastiest flavor, but if there’s an allergy or if you are unable to find it you can use 1 tsp vanilla extract instead.

A close up of Christmas Shorbread Bites

Using Other Holiday Sprinkles

You can easily swap out the sprinkle color for any other color, a rainbow blend would be perfect for a birthday or you could do pastels on Easter, pink and red on valentines and so on.

You can even find the sprinkles in single colors at some craft stores, kitchen supply stores, or online, so you can make your own blend of colors.

Enjoy and happy holiday baking!

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Print Recipe

Funfetti Shortbread Bites

Funfetti Shortbread Bites are a must try Christmas cookie! Buttery shortbread is dotted with sprinkles, cut into tiny squares then baked until perfect crisp and delicious. These are perfect for gifting and parties, people of all ages love them!
Servings: 335 Bites
Prep30 minutes
Cook12 minutes
Ready in: 42 minutes

Ingredients

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. 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, if it doesn't you can add a few teaspoons of milk).
  • Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). 
  • Chill dough in refrigerator 20 - 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 (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.
  • Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) 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

  • *Unsalted butter will work great too. Simply whisk in 1/4 tsp salt with the flour before adding if using unsalted butter.
  • These cookies will freeze well for 1 month. 
  • Recipe source: inspired by Land O Lakes
Nutrition Facts
Funfetti Shortbread Bites
Amount Per Serving
Calories 10
% Daily Value*
Cholesterol 1mg0%
Sodium 4mg0%
Potassium 1mg0%
Carbohydrates 1g0%
Vitamin A 15IU0%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Dessert
Cuisine: American
Keyword: shortbread bites, Shortbread Cookies
Author: Jaclyn

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533 Comments

  • Jennifer

    For those inquiring about the yield: a 13×9 pan, with cookies cut to 1/2″ exactly, would yield 468 cookies in theory. Consider a ruler and a pan with straight, squared corners for a precise number of cookies.
    For those commenting about crumbly dough: try less flour. Everyone measures flour differently by volume. Only weight measurements are precise.

  • Traci

    I can’t wait to try these but does one 9×13 pan really yield over 300 of these? I find that hard to believe! They look delicious!

  • Diana

    I used a hand mixer, it’s all I have. They turned out great! Can you freeze them after they are baked?

  • Zoe

    I’ve done this recipe three times and the dough never comes together. It remains very flaky and crumbly. I honestly don’t know what I’m doing wrong. When I bake it taste great but the initial dough is just very hard to work with

    • Stephanie

      This is what happened to me. The “dough” never came together. I added a little more butter to bind it, but it was still a crumbly mess. They taste ok, but probably won’t make again.

      • Sue

        I made these once! They never came together was crumbly & dry even though I did exactly like recipe said to use cold butter! Threw them out! Will not try again in bless someone tells me what went wrong! Too many other easier cookies to make like with Cool Whip or cake mixes

    • Karen

      Use a high power mixer and once it looks crumbly crank up the speed a notch or 2. Shouldn’t take 1 minute for it to come together properly. Not sure a hand mixer will do the job.

      • Jackie

        Mine didn’t come together either. So I mixed it with my hands and it came together. Still tastes great, but they are flat, like others have mentioned.

  • Laura G

    How long would these keep for? I want to make them as Christmas gifts today, but I’m worried they won’t hold up in 4 or 5 days.

  • amy

    I don’t have a stand mixer and with my little hand held beat them as long as I could. They never pulled together on their own. Thought maybe they were fine, do I out then in the fridge and even after an hour they fell apart. What did I do wrong?

    • Vanessa leal

      Same happened for me. I also used a hand mixer. I’ve seen other comments asking about a hand mixer but no response. I ended up putting the 9×13 pan in the oven. Waiting t see how that works out

      Does anyone have any help on this? They looked so good. Really wanted to make them for my kids.

      • Jaclyn

        Jaclyn Bell

        I wouldn’t recommend a hand mixer as the dough is really thick and a heavy duty mixer is probably necessary to bring the dough together since you start with cold butter.

        • pauline lenz

          You can knead the dough together, that will pull the flour and butter mixture together.. That is how I do lot’s of my stiffer dough..

  • Frankie G

    These look so easy and buttery delicious, too. I can’t wait to try them. My little grandson will love adding the sprinkles to them and being a part of cooking them. Thanks for sharing this recipe with us! Merry Christmas!

  • Terry Pucella

    Thought these are so cool, but mine did not keep their shape, they spread out flat. I even froze them and popped into the oven, still spread out. ??????

    • Jaclyn

      Jaclyn Bell

      It sounds like you likely need more flour. How did you measure the flour? I use the scoop and level method without sifting or whisking the flour first and definitely not the spoon into cup and level method. Also if they were frozen before baking instead of just chilled in the fridge they probably spread more because they needed to thaw a bit so I’d refrigerate next time. Sorry they didn’t turn out perfect for you!

      • Patsy

        Jaclyn, I wonder if Terry actually used real BUTTER. So many cooks use margarine for baking and cannot be convinced that it can make a difference in the finished product.

        • debbie

          Patsy: you are SO right about using REAL BUTTER!!! AND make sure it is a GOOD QUALITY!! There is a difference between Grade AA, Grade A & Grade B. Margarine is never a good substitute, too much water.

          • Heather English

            I never knew there were different grades of butter! Lesson learned!