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baked funfetti shortbread bites in white bowl

Funfetti Shortbread Bites

Yield: 120 little bites
Prep Time: 55 minutes
Cook Time: 8 minutes
Total Time: 1 hour 3 minutes

Ingredients

  • 1 cup (227 g) salted butter, softened to room temperature
  • ½ cup (106 g) granulated sugar
  • ¼ cup (29 g) powdered sugar
  • Pinch table salt
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (320 g) all-purpose flour (see note!)
  • 1 tablespoon cornstarch
  • 3 tablespoons nonpareil sprinkles, see note

Instructions 

  • Line half sheet pans with parchment paper. Don't grease. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer or in a food processor), combine the butter, granulated sugar, and powdered sugar, and mix until well-combined. Add the salt and vanilla and mix.
  • Add the flour (read the note below first!) and cornstarch and mix until about half of the dry ingredients are combind. Add the sprinkles and mix until evenly combined and no dry streaks remain. Try not to over mix.
  • On one of the parchment-lined baking sheets, press the shortbread into a 1/4-inch (or slightly thicker) rectangle. Press additional sprinkles on top of the dough, if desired. Refrigerate the shortbread for 30 minutes (or up to 24 hours).
  • Preheat the oven to 375 degrees F.
  • Using a long knife or bench scraper, cut the rectangle into small squares, about 1/4- to 1/2-inch in size.
  • Spread the shortbread bites out on the prepared baking sheets. They won't spread much but they shouldn't be touching. Bake for 7-9 minutes until set. For crispier shortbread, bake 1-2 minutes longer.

Notes

Flour: some people at higher elevations have reported the dough is crumbly with the full amount of flour. My recommendation if you live at high elevation or in a super dry climate is to start with just 2 cups of the flour and add the additional 1/4 cup only if the dough is sticky and hard to work with.
Sprinkles: small round nonpareils work best in this recipe, but you can definitely experiment with other types of sprinkles you have on hand. Or sub in mini chocolate chips or toffee bits for the sprinkles.
Cornstarch: you can leave the cornstarch out if you don't have it. The shortbread won't be quite as melt-in-your-mouth tender.