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This small batch Shortbread Bites recipe transforms classic buttery shortbread into a festive treat with colorful sprinkles. These bite-sized cookies bake in just 15 minutes, making them perfect for brightening your day or sharing as a holiday gift.
For more small batch cookie recipes, be sure to try our Sugar Cookies, Butter Cookies, Ginger Cookies, and M&M Cookies!
Why You’ll Love This Recipe
- Easy to Make: Simple steps and common ingredients make these shortbread bites quick and hassle-free to prepare.
- Customizable: Add a personal touch by using sprinkles in colors that match a holiday, party theme, or simply to brighten up your day.
- Perfectly Sized Batch: This recipe makes just enough for a small batch, so you can enjoy fresh, buttery shortbread without leftovers.
- Crowd-Pleaser: These bite-sized cookies are loved by all ages and work well for any gathering. Need more? The recipe doubles easily.
- Enjoyable to Bake: Baking these cookies is a fun kitchen project, whether you’re involving kids or enjoying some relaxing baking time on your own.
Shortbread bites are a fun twist on traditional Scottish shortbread, known for its buttery, crumbly texture. These mini cookies are made with colorful nonpareils, giving them a playful and festive touch. Bite-sized and irresistibly tender, they’re the perfect balance of buttery sweetness in every mouthful.
Ingredients
If you have any ingredients leftover from this mini shortbread cookie bites recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter for rich, tender shortbread. If you prefer a vegan option, Earth Balance Vegan Buttery Sticks work beautifully. Be sure to use the stick form for the best texture.
- Sugar: Adds just the right amount of sweetness to these cookies. If you’d like a lower-sugar option, choose a granular sugar substitute that’s designed for baking.
- Vanilla Extract: Enhances the flavor of the shortbread. For a different flavor, swap it with almond extract for a nutty twist.
- Flour: Provides the structure for the cookies. A one-to-one gluten-free flour blend is a great option if you’re avoiding gluten.
- Sprinkles: Add a pop of color and fun to these shortbread bites. Pick colors to match any occasion! Got extra sprinkles? Use them to top desserts like a Frozen Chocolate Banana, Vanilla Cupcakes, Oreo Balls, or even a Strawberry Milkshake.
Recipe Variations
Switch up your shortbread tidbits with these creative twists:
- Chocolate-Dipped Shortbread Bites: After baking, dip one side of each shortbread tidbit into melted chocolate for a rich and indulgent treat.
- Lemon Zest Shortbread Cookies: Mix in a little lemon zest to the dough for a bright, citrusy flavor.
- Nut-Filled Shortbread: Gently press a pecan half or walnut piece onto each cookie before baking for a delicious nutty touch.
- Spiced Shortbread: dd a pinch of ground cinnamon or nutmeg to the dough for a hint of warm spice.
- Rosemary Shortbread Cookie Bites: Stir in finely chopped rosemary for a unique and aromatic variation.
How To Make Shortbread Bites
These step-by-step photos and instructions help you visualize how to make shortbread cookie bites. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Begin by setting your oven to 325°F (165°C). Prepare a 5×5-inch baking dish by lining it with plastic wrap, allowing an overhang of a few inches for easy removal. Put the pan aside.
- Mix Base Ingredients: In a mixing bowl, cream together the butter, sugar, and vanilla extract using an electric mixer on medium speed until the mixture is smooth.
- Incorporate The Flour: Slowly add the flour to the mixture, blending until the dough comes together.
- Add Sprinkles: Fold in the funfetti sprinkles into the dough.
- Form the Dough: In the bowl, gently knead the dough 4-5 times until it forms into a ball.
- Shape the Shortbread: Press the dough evenly into the lined dish.
- Cut the Bites: Lift the dough out using the plastic wrap overhang and cut into 1/2-inch squares. Arrange these squares on a cookie sheet lined with parchment or a silicone baking mat, spacing them about 1/2 inch apart.
- Bake: Place the cookie sheet in the oven and bake for 13-15 minutes, or until you see the edges just starting to brown.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes after baking. Then, move them to a cooling rack to cool down completely.
Expert Tips
- Read the Recipe First: Before starting, take a moment to read through the entire recipe, including the Ingredient Notes and process photos. This will give you a clear understanding of each step and help ensure your shortbread bites turn out perfectly.
- Butter Temperature Matters: Make sure the butter is at room temperature. This makes it easier to mix and creates a smooth, cohesive dough.
- Mix Gently: Be careful not to overmix the dough. Overworking it can lead to cookies that are less tender.
- Customize the Cookie Size: This recipe is designed for bite-sized shortbread, but you can cut the dough into larger pieces if you’d like. Simply adjust the size to fit your preference or the occasion.
Serving Suggestions
- Ice Cream Topping: Crumble a few bites over vanilla ice cream for a delicious, crunchy topping.
- Party Platter: Add these cookies to a dessert tray alongside treats like Double Chocolate Chip Cookies, Peanut Butter Fudge, and Chocolate Truffles for an impressive party spread.
- Edible Gifts: Package them in decorative bags or jars for thoughtful, homemade gifts. Pair with other goodies like Refrigerator Jam, Peppermint Bark, or Rum Balls to create a memorable gift basket.
Frequently Asked Questions
For optimal results, use either a 5×5 inch baking dish or a 4×6 inch baking dish. This recipe is specifically tailored to fit these sizes.
Store the shortbread cookies in an airtight container for up to a week.
Yes, store the cookies between sheets of wax paper in an freezer-safe, airtight container for up to 2 months.
Gently work the dough with your hands to bring it together.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made these festive shortbread bites, I’d love to hear how they turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Small Batch Shortbread Bites
Equipment
Ingredients
- 4 tablespoons salted butter
- 2 tablespoons granulated sugar
- ⅛ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 teaspoons multi-colored nonpareils "sprinkles"
Instructions
- Preheat the oven to 325°F (165°C).Prepare a 5×5-inch baking dish by lining it with plastic wrap, allowing an overhang of a few inches for easy removal. Put the pan aside.
- In a mixing bowl, cream together the butter, sugar, and vanilla extract using an electric mixer on medium speed until the mixture is smooth.
- Slowly add the flour to the mixture, blending until the dough comes together.
- Fold in the funfetti sprinkles into the dough.
- In the bowl, gently knead the dough 4-5 times until it forms into a ball.
- Press the dough evenly into the lined dish.
- Lift the dough out using the plastic wrap overhang and cut into 1/2-inch squares. Arrange these squares on a cookie sheet lined with parchment or a silicone baking mat, spacing them about 1/2 inch apart.
- Place the cookie sheet in the oven and bake for 13-15 minutes, or until you see the edges just starting to brown.
- Allow the cookies to rest on the baking sheet for 5 minutes after baking. Then, move them to a cooling rack to cool down completely.
Notes
- Read the Recipe First: Before starting, take a moment to read through the entire recipe, including the Ingredient Notes and process photos. This will give you a clear understanding of each step and help ensure your shortbread bites turn out perfectly.
- Butter Temperature Matters: Make sure the butter is at room temperature. This makes it easier to mix and creates a smooth, cohesive dough.
- Mix Gently: Be careful not to overmix the dough. Overworking it can lead to cookies that are less tender.
- Customize the Cookie Size: This recipe is designed for bite-sized shortbread, but you can cut the dough into larger pieces if you’d like. Simply adjust the size to fit your preference or the occasion.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are truly scrumptious! I have now made this my go to “happy” for myself and to give to friends and family for a birthday treat.
Good recipe. Will make again. Dipped bottom of cookies in chocolate.
Under instructions you say to line a 5 x 5 baking oan with plastic wrap, I am assuming you mean parchment paper.
The recipe indeed calls for lining the baking pan with plastic wrap, not parchment paper. I prefer plastic wrap because it clings more effectively to the pan, helping the cookie dough take on the pan’s shape easily. However, if you prefer, you can use parchment paper as an alternative. It might not adhere as closely to the pan, but it will still work for the recipe.
Great recipe.
Thank you so much!
Great recipe. Added 1 teaspoon of milk to help dough stick together better. Also dipped bottoms of cooled cookies in chocolate.