Categorized:
- Cookies
- Desserts
Tagged:
- almond extract
- butter
- flour
- sprinkles
- sugar
Categorized:
- Christmas
- Cookies
- Desserts
- Videos
Tagged:
- almond extract
- butter
- flour
- jam
- powdered sugar
- sugar
Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- butter
- caramel
- chocolate chips
- cream
- egg yolks
- flour
- shortening
- sugar
- vanilla extract
5 Ingredient Funfetti Shortbread Bites
Ingredients
- 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
- 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
- *Unsalted butter will work great too. Simply whisk in 1/2 tsp salt with the flour before adding if using unsalted butter.
- **For slightly thicker bites a 9 by 9-inch pan can be used you just won’t get quite as many cookies.
- ***It works best to just cut long rows. Run large knife underneath cookies to help remove them from parchment as needed.
- ****Don’t line pan with parchment or silicone liners. The ungreased sheets give the cookies some traction so they’ll spread less.
- Recipe source: inspired by Land O Lakes
Copyright 2026 Cooking Classy
