Funfetti Shortbread Bites
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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.
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.
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.
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.
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!
More Favorite Christmas Cookies!
- Brown Sugar Pecan Cookies
- Chocolate Crinkle Cookies
- White Chocolate Gingerbread Star Cookies
- Pumpkin Cookies with Cream Cheese Frosting
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Funfetti Shortbread Bites
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Ingredients
- 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
- 2/3 cup (142g) granulated sugar
- 1/2 tsp almond extract
- 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
- 3 Tbsp (30g) nonpareils sprinkles, divided (any color)
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
Categorized:
- Christmas
- Cookies
- Desserts
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- Paula Jaclyn, dumb question, but why do you criss-cross the parchment paper? We’re supposed to press a sheet of cookie dough at one time and then cut them, so why the horizontal and the vertical? I see the comments about the cookies not being thick enough. December 23, 2025 Reply Jaclyn Just so it’s easier to lift them out, but if you have a fairly heavy duty sheet of parchment paper one should be sufficient. If you want them thicker you can use a 9 by 9-inch baking pan and just increase bake time slightly. December 23, 2025 Reply
- Caroline I still make these every year. Great easy recipe and comes out delicious! December 20, 2025 Reply
- Janet McMaster I followed measurements exactly and it seems like a 9×13 baking pan made these cookies flatter than pictured. Any suggestions? December 14, 2025 Reply Jaclyn Hi Janet – You could use a 9 by 9-inch pan next time for thicker cookies. December 14, 2025 Reply
- Victoria Looking forward to making! Would it be better to freeze the dough and bake when ready or freeze after baking? December 14, 2025 Reply Jaclyn Either option will work well. December 14, 2025 Reply
- Alex I’ve been making these every year for Christmas (with red/green/white non pareils!) for the last 5+ yrs, my dad loves them and they’re just so easy. I’ve even swapped the almond extract for vanilla/peppermint to change it up December 12, 2025 Reply Pamela Barnes Why didn’t I think of peppermint?! That sounds wonderful! How much peppermint extract do you use? December 12, 2025 Reply Alex Same as almond! I did 1/2tsp vanilla and 1/2 tsp peppermint together December 14, 2025 Reply Stacy In half of my dough I use lemon juice, lemon zest and fresh rosemary instead of almond extract to make “elevated” shortbread. Love this base recipe!! December 23, 2025 Reply
- Georgie Love this recipe. Thanks December 11, 2025 Reply
- Rachel I’ve made these before and they’re always a hit! Great to bag up as a gift. I did notice that this recipe and the other shortbread bite recipe (with rainbow sprinkles instead of holiday) have a slightly different amount of sugar and extract. Why is that? Does one hold up better than the other? December 1, 2025 Reply Jaclyn Just one is faintly less sweet and a little less flavor closer to traditional shortbread. But both bake up the same. December 4, 2025 Reply
- Amy Do you think these could made in a 9×13 then cut after baking November 23, 2025 Reply Jaclyn Yes they may just be a bit messier with cuts that aren’t as clean. November 24, 2025 Reply
Funfetti Shortbread Bites
Ingredients
- 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
- 2/3 cup (142g) granulated sugar
- 1/2 tsp almond extract
- 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
- 3 Tbsp (30g) nonpareils sprinkles, divided (any color)
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
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