I love this recipe because it’s simple, cheerful, and foolproof. The buttery shortbread base gives each bite that perfect crumbly texture, while the nonpareil sprinkles make them look festive for any occasion. I can make them ahead, freeze them easily, and customize the colors for different holidays or celebrations. These cookies are also great for gifting or adding to a cookie platter—they’re as cute as they are delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup salted butter, room temperature (2 sticks) ⅓ cup granulated sugar ⅓ cup powdered sugar 2 teaspoon vanilla 2 ¼ cup all-purpose flour 1 tablespoon cornstarch 3 tablespoons nonpareils rainbow sprinkles additional sprinkles and granulated sugar (optional for topping)
Directions
I start by making sure the butter is fully softened to room temperature. In a large mixing bowl, I add the butter, granulated sugar, and powdered sugar. Using a hand mixer on medium speed, I cream everything together for about 4 minutes until the mixture is light and fluffy.
Next, I add the vanilla extract and mix for another minute to incorporate it fully. Then I add the flour and cornstarch, beating on medium speed for about 2 minutes until the dough starts to come together. I’m careful not to overmix—this helps keep the shortbread tender.
At this point, I fold in the rainbow sprinkles with a spatula. The dough will look crumbly, but that’s exactly how it should be—it comes together when pressed.
I place the dough between two sheets of parchment paper and press it to about ¼-inch thick. For extra color and sparkle, I like to press a few more sprinkles or a light dusting of sugar on top. I then chill the dough for at least 2 hours (or up to 3 days if I’m preparing ahead).
When I’m ready to bake, I preheat the oven to 350°F (175°C). Using a ruler and pizza cutter, I slice the chilled dough into small ½-inch squares—tiny bites that bake quickly and evenly. I place them on an unlined or lightly greased baking sheet, spacing them about an inch apart.
I bake them for 7–8 minutes, just until the bottoms turn a very light golden color. The tops stay pale and soft-looking—that’s how I know they’ll be perfectly tender. After baking, I let them rest on the pan for 3 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes around 360 mini cookies and takes about 27 minutes total—20 minutes of prep and 7 minutes of baking, plus chilling time. It’s a fantastic make-ahead recipe for busy holidays or parties since the dough keeps beautifully in the fridge or freezer.
Variations
I like to switch things up by using different sprinkle colors for various holidays—red and green for Christmas, pastel for Easter, or red and pink for Valentine’s Day. Sometimes I use almond extract instead of vanilla for a slightly nutty twist. I’ve also added a touch of citrus zest to the dough for a bright, fresh flavor. For a more elegant touch, I dip half of each baked bite in white chocolate and decorate with more sprinkles.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 2 weeks—they stay crisp and buttery. The dough or baked cookies can also be frozen for up to 3 months. When I’m baking from frozen dough, I just add an extra minute to the baking time. These cookies are perfect for making ahead during the holiday season since they keep their flavor and texture so well.
FAQs
Do I have to chill the dough?
Yes, chilling helps the dough firm up and keeps the cookies from spreading while baking.
Can I use unsalted butter?
Yes, I can use unsalted butter and add ¼ teaspoon of salt to balance the sweetness.
Why is my dough crumbly?
That’s normal for shortbread! It comes together when pressed and baked.
Can I make them in different shapes?
Absolutely. I’ve used cookie cutters for hearts, stars, and other fun shapes.
Can I skip the sprinkles?
Yes, but I love the fun look and texture they add.
How do I keep them from being tough?
I make sure not to overmix the dough or overbake the cookies—they should stay tender and delicate.
Can I add food coloring?
Yes, a few drops of gel food coloring can be mixed into the dough for a festive touch.
What if I don’t have powdered sugar?
Powdered sugar helps make the texture light, so I don’t recommend skipping it.
Can I make them gluten-free?
Yes, a high-quality 1:1 gluten-free flour blend works perfectly.
What should I serve them with?
I love serving these cookies with tea, coffee, or hot chocolate—they also make great edible gifts.
Conclusion
These Easy Shortbread Bites are one of those cookies I can never stop eating once I start. I love how buttery, crumbly, and perfectly sweet they are, with the added joy of colorful sprinkles. They’re simple to make, easy to store, and always bring smiles wherever I take them. Whether for a holiday, party, or cozy afternoon treat, these tiny cookies are pure bite-sized happiness.
These Easy Shortbread Bites are buttery, melt-in-your-mouth cookies studded with colorful sprinkles. Perfectly crumbly and festive, they’re simple to make, endlessly customizable, and ideal for holidays, parties, or everyday snacking.
Ingredients
1 cup salted butter, room temperature (2 sticks)
1/3 cup granulated sugar
1/3 cup powdered sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon cornstarch
3 tablespoons nonpareil rainbow sprinkles
Additional sprinkles and granulated sugar (optional, for topping)
Instructions
In a large bowl, beat together the butter, granulated sugar, and powdered sugar on medium speed for about 4 minutes until light and fluffy.
Add vanilla extract and mix for another minute.
In a separate bowl, whisk together the flour and cornstarch. Add to the butter mixture and mix on medium speed until the dough starts to come together.
Fold in the rainbow sprinkles using a spatula. The dough will be crumbly but will hold together when pressed.
Place the dough between two sheets of parchment paper and press to about 1/4-inch thick. Press a few extra sprinkles or a light dusting of sugar on top if desired. Chill for at least 2 hours or up to 3 days.
Preheat the oven to 350°F (175°C). Cut the chilled dough into 1/2-inch squares using a ruler and pizza cutter, and arrange on a lightly greased or unlined baking sheet about 1 inch apart.
Bake for 7–8 minutes, until the bottoms are lightly golden but the tops remain pale. Let cool on the pan for 3 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough prevents spreading and helps create the perfect shortbread texture.
Use almond extract or citrus zest for flavor variations.
Customize sprinkle colors for different holidays or events.
Dip cooled cookies in melted chocolate for an elegant finish.
Store in an airtight container for up to 2 weeks or freeze for up to 3 months.