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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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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

  • Kelsey

    I’m so happy to come across this cute, delicious looking and festive shortbread cookies recipe. Thank you for sharing!!

      • Kelsey

        Jaclyn, made them today and yes addictive and delicious. Almost gone now…. LOL. A winning recipe.

  • McAuley

    Just made these, and they’re awesome!
    I only got around 180 bites, perhaps mine are a bit larger.

    I measured all of the ingredients except for the butter, and my dough was super crumbly. I ended up adding about 1-2tsp of cold water to help it come together. Then I put the dough between two sheet pans and pressed super hard to get them to hold.

    Excellent recipe, thanks for the idea!! They’ll be great for Christmas! Perhaps I’ll try them with cinnamon next time.

    • Megan

      My dough was very crumbly at first, but I found that just setting the mixer and leaving it going for a little while helped it come together.

  • Tina Williams

    i bet they would be good with some cruched up candy cane and a little peppermint extract. Cant wait to try them both ways

  • Varvara Zubkova

    Hello, Jaclyn!
    My name is Varvara
    I from Russia.
    I do not know much English and it’s hard to translate your great recipes that I can not translate, and Google translator translates unclear.
    Zaklyuchaetsyach my request is that I want you to ask at the entrance to your site foreign people used the site transfer function for a specific language
    Thank you in advance!
    Thanks.

  • Teresa Scruggs

    My little guy has a sprinkle addiction. I showed him these and he was really excited! We’re going to make them tomorrow. Thanks for the recipe!!!

  • CYnthia

    These are in my oven right now – and I didn’t see the oven temp in the recipe, so I have mine at 350. I’m also at 6,000′ so we’ll see what adjustments high altitude requires. And I didn’t even use a mixer, just my hands, but made sure the dough was chilled. Then I made a ball, flattened it out, and rolled to about 1/2″ thick. Instead of the red and green bits, I added chopped sweetened cranberries. The dough sure tastes good!

    • Amy Ratcliffe

      Thanks Cynthia, for the cranberries addition. I wanted to make cranberry/orange shortbread cookies, but all the recipes I found either seemed too difficult or wanted an item I didnt have… I am making nut horn cookies and wanted something easy and fast while my nut horn dough is being refrigerated.
      I think I am going to try this recipe with finely chopped pecans, cranberries, and orange. Hope they turn out!!

  • Chris Holmes

    I made these today. The taste was excellent but didn’t bake up. They spread out like a chocolate Chip. What did I do wrong. I made sure not to over beat, ect. I’m at a loss.

    • melissa

      hi chris! i havent tried these yet, but based off the previous answers, when they spread out it is probably because you used too much butter (or too little flour). good luck next time!

  • Linda Leone

    For those of you who don’t have a stand mixer, RELAX, my grandmother didn’t have one either. This is a classic shortbread recipe, you can cut in the butter with a pastry cutter first and then stir/cream the butter and sugar by hand, add the flour and mix.
    As far as spreading, reduce oven temp by 25° do not use a non stick cookie sheet, chill before baking at least 20 to 20 min. Try using a bench scraper to cut your cookies. Make them the size you want, enjoy!

    • Tiffany

      Thank you for answering the unanswered as I do not have a stand mixer either. Now I need a pastry cutter, but definitely cheaper!

    • Dawn

      I used to always make shortbread with a pastry mixer, and old recipes actually tell you to use it not a mixer…. :)