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!
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 just addictively delicious. Oh yes and I love that they are perfectly pop-able.
Everything is better when it’s mini and these cookies are no exception
These would be so fun to make for your kids on Christmas or to gift to neighbors in 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 then 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.

Funfetti Shortbread Bites

INGREDIENTS:

• 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
• 3 Tbsp (30g) nonpareils sprinkles, divided (any color)
• 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
• 2/3 cup (142g) granulated sugar
• 1/2 tsp almond extract

Funfetti Shortbread Bites 

INSTRUCTIONS:

1. 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.
2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. 
3. 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).
4. 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). 
5. Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
6. 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.
7. 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.
8. 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.
9. Cool completely then transfer to an airtight container and store at room temperature.